Apple Cider Cake With Cinnamon Cream Cheese Frosting Recipes

Steps:

• Heat oven to 350°F. Spray 9-inch round cake pan with baking spray with flour.
• In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, flour, baking soda, cinnamon and salt. Stir in apples and walnuts. Spoon into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool 10 minutes longer. Serve warm with ice cream.

Steps:

• Prepare the cake: Heat oven to 350 degrees and set a rack in the center. Butter and flour a 9-by-13-inch glass or light colored metal baking pan.
• In a large bowl, whisk together the light brown sugar and eggs until pale and foamy. Add the applesauce, oil, spices and salt. Whisk to combine.
• Add the 2 cups flour, baking powder and baking soda, and whisk until well combined.
• Pour the batter into the prepared pan, smooth the top, and firmly tap the pan on a countertop a few times to release air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 30 to 40 minutes. Cool the cake in the pan on a rack.
• When the cake is cool, make the frosting: Add the cream cheese, butter and cinnamon to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then turn the speed up to medium-high and whip until smooth and fluffy.
• Spread the frosting over the cooled cake and serve. Store any leftovers in the refrigerator, covered, for up to 3 days.

Steps:

• Preheat the oven to 350 degrees. Spray or butter a 9" x 9" square pan, line with wax paper, and spray or butter the paper. Set aside.
• Whisk the flours, soda, salt, and spices together in a medium-sized bowl. In a large mixing bowl, whisk the eggs and sugars until very well blended. Add the vanilla, buttermilk, and applesauce and whisk until completely combined. Using a spoon, stir in the flour mixture, then fold in the grated vegetables and fruit, stirring until completely coated with batter.
• Spread the batter evenly into the prepared pan. Bake on the middle rack for 35 to 45 minutes, or until the cake tests clean with a wooden toothpick. Let cool for 15 minutes, then invert the cake onto a cooling rack. Remove paper, and invert again onto a serving plate. Cool at least 1 hour more.
• Meanwhile, make the frosting: In the work bowl of a food processor fitted with the paddle attachment, whip the butter and cream cheese together on medium speed until light and smooth, about 3 minutes. With the machine on low, add the sugar, a little at a time, then the cider and cinnamon. Scrape down the sides of the bowl, increase speed to high, and whip for 2 minutes.
• Spread half the frosting on the cake and reserve the other half for another use, or split the cake in half horizontally, fill the center with a thin layer of frosting, then frost the tops and sides of the cake.

Steps:

• Mix butter and apple cider in mixer until combined. Make sure that apple cider is not cold.
• Add pumpkin pie spice or cinnamon, mix throughly.
• Add powdered sugar slowly.
• This will be pretty thin (like a glaze) so add more powdered sugar if needed.

Steps:

• Mix all cake ingredients together in a large bowl. Pour into a bundt pan sprayed with non stick cooking spray, Bake in 350 degree preheated oven for 40 to 45 minutes or until tooth pick inserted in center comes out clean. Remove and allow to cool a bit before easing it out of the pan and onto a cake plate.
• Frosting:Beat together cheese, butter and sugar until nice and smooth. Add vanilla and cinnamon and blend. Now add cider and blend in.
• Spoon frosting over cake. (I transfer mine to a measuring cup and pour it over the cake)
• Serve with a scoop of ice cream and enjoy

Steps:

• Make the cupcakes:
• In a large saucepan boil the cider until it is reduced to about 1 1/2 cups and let it cool. In a large bowl with an electric mixer beat together the shortening and the sugar until the mixture is fluffy and beat in the eggs, 1 at a time. Into the bowl sift together the flour, the cloves, the cinnamon, the baking soda, and a pinch of salt, stir in the reduced cider, and combine the mixture well. Divide the batter among 18 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 375°F. oven for 25 minutes, or until a tester comes out clean. Transfer the cupcakes to a rack, let them cool in the tins, and remove them from the tins.
• Make the icing:
• In a saucepan boil the cider until it is reduced to about 1/4 cup and let it cool. In a bowl with an electric mixer beat together the cream cheese, the confectioners' sugar, the reduced cider, and a pinch of salt until the icing is smooth.
• Spread each cupcake with some of the icing.

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment or in a large mixing bowl with a handheld mixer, beat together the cream cheese, butter, powdered sugar, vanilla, and cinnamon until smooth and creamy, 4 to 5 minutes.