Shaker Cider Cake Recipes

Steps:

• Place a rack in middle of oven; preheat to 325°F. Lightly butter an 8½x4½" or 9x5" loaf pan. Line with parchment paper, leaving overhang on both long sides. Bring cider to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until cider is reduced to ¾ cup, 8-10 minutes. Pour ¼ cup reduced cider into a small measuring glass or bowl and set aside. Transfer remaining reduced cider to a small bowl and let cool 5 minutes. Stir in sour cream and vanilla and set aside.
• Melt 8 Tbsp. butter in same saucepan (no need to clean) over low heat. Let cool slightly. Whisk flour, cornstarch, baking powder, baking soda, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a medium bowl to combine. Vigorously whisk eggs and ¾ cup (150 g) sugar in a large bowl until pale, voluminous, and frothy, about 2 minutes. Whisking constantly, gradually add melted butter in a steady stream; continue to whisk until fully combined and emulsified (no spots of fat should remain). Reserve saucepan. Whisk dry ingredients into egg mixture in 3 additions, alternating with reserved sour cream mixture in 2 additions; whisk just until no lumps remain. Batter will be thin. Scrape into pan and set on a rimmed baking sheet. Bake cake, rotating halfway through, until deep golden brown and a tester inserted into the center comes out clean, 60-80 minutes. Transfer pan to a wire rack and poke top of cake all over with a toothpick. Spoon 3 Tbsp. reserved reduced cider over; let cool 10 minutes.
• Meanwhile, mix a big pinch of salt, remaining ¼ cup (50 g) sugar, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a small bowl. Melt remaining 1 Tbsp. butter in reserved saucepan and mix into remaining 1 Tbsp. reduced cider.
• Using parchment paper, lift cake onto rack and set rack inside rimmed baking sheet. Peel away parchment from sides. Brush warm butter mixture over top and sides of cake. Sprinkle generously with sugar mixture to coat every surface (use parchment to help rotate cake and collect any excess sugar). Remove parchment and let cool completely before slicing.
• Do Ahead: Cake can be made 4 days ahead. Store tightly wrapped at room temperature.

Steps:

• Preheat the oven to 350 degrees F.
• Butter three 8-inch loaf pans.
• Line the bottoms with baking parchment cut to fit, turn the parchment over (this butters the topside) and pat it place firmly.
• (Use of parchment is optional, but it makes unmolding the cakes a lot easier and saves on cleanup.) Sift together the flour, baking soda, salt and nutmeg, and set aside.
• In a stand mixer or by hand, thoroughly cream the butter.
• Add the sugar gradually, beating well.
• Add the eggs in a slow stream and beat until light and fluffy.
• At low speed, beat in about one third of the flour mixture, followed by half the cider.
• Repeat, ending with the last one-third of flour.
• Divide the batter between the prepared pans, filling them about two-thirds.
• Firmly rap the pans on a counter a few times to make sure batter settles on bottom of pans.
• Smooth the tops, slightly building up the edges and corners.
• Bake just until a toothpick inserted near the center of the cake comes out clean, about 50 minutes to 1 hour.
• Do not over bake.
• Cool the pans on cooling racks for about 10 minutes, then unmold, peel off the parchment and cool the cakes completely.
• Wrap them tightly in plastic wrap and store them in a cool place.
• This cake can be eaten right away but stores well for up to a week.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
• Combine cake mix, 1 cup apple cider, eggs, butter, and vanilla pudding mix in a large bowl; mix until smooth. Pour batter into the tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
• Stir confectioners' sugar and 3/4 cup apple cider together in a small bowl to make the glaze.
• Pour glaze over the cake and let soak into the cake and down the sides of the pan, about 30 minutes. Invert onto a plate and cool completely, about 30 minutes.