Apple Cider Cake

Fall means apples.  Lots and lots of apples.  If you go into my neighborhood farmer’s market/grocery store, the tables and bins and baskets of apples practically smack you in the face when you walk in the door.  Want a half peck of apples?  It’ll cost you next to nothing.

I like apples well enough, but I’m not a big fan of eating them raw (plain? unsliced?).  I have, on occasion, munched on an apple but I’ve always been an apple slices and peanut butter kind of girl.  Or apple pie.  Or apple muffins.  Or…you get the idea.  Lucky for me, my go-to recipe inspiration gal AndreAnna came up with a recipe for Grain-Free Flourless Apple Spice Bread about a month ago.  It sounded perfect.

Last week, I was all set to make it and had, in fact, started cooking the apples, when my internet went out.  I couldn’t get to the recipe – I hadn’t left my browser open – and I didn’t want to wait for my service to maybe possibly in three days be restored.  So, I winged it.  And then this week, I decided to try it a little differently again.  Check out what I came up with:

What you need: Cloves, nutmeg, maple syrup, apple juice, baking soda, baking powder, nut butter (I used almond this time, but if you want sweeter go with peanut butter), cinnamon, one egg, two apples.

Peel those apples

Core the apples and then cut them into chunks (it doesn’t have to be too small).  Place them in a small sacuepan

Time to make cider!  Add apple juice, cinnamon and whole cloves to the saucepan.  Stir, making sure the apples are well coated with spices.  Heat on low until they are nice and soft.

While the apples are getting mushy, it’s time to get everything else together!  Dump a whole 16 ounce jar nut butter of your choice into a mixer.  Beat until smooth

Time for the egg!  Beat that until it’s combined with the nut butter.

Add the maple syrup, baking soda, baking powder, more cinnamon and nutmeg.  You know what to do, beat that stuff together too!

Those apples should be done cooking by now, so drain them but reserve the cooking liquid.  Also, fish out the whole cloves since you don’t need those anymore.

Mash ’em up.  Once they’ve cooled a bit – you don’t want to scramble that egg – stir the mashed apples into the rest of your mixture.

Almost done now.  Take a tablespoon of the reserved (also cooled) cooking liquid and add that.  I highly recommend drinking the rest, YUM.

Put your batter into a greased pan and bake at 325 on the bottom rack for 30-35 minutes.  It’ll go in looking like this…

…and come out looking like this.

It’s done when a toothpick – or a dried spaghetti noodle – inserted into the center comes out clean.

It’s pretty much perfect on it’s own with maybe a pat of butter.  If you used the almond butter and it’s not quite sweet enough for your taste (it wasn’t for me), go back to this recipe and use that frosting.  Delicious.


  • 2 apples, peeled, cored and cut into chunks
  • 3/4 cup apple juice
  • 1 1/2 teaspoons cinnamon, divided
  • a few whole cloves
  • 2 cups nut butter (almond or peanut)
  • 1 egg
  • 1/4 cup maple syrup
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon nutmeg

Preheat the oven to 325 degrees.  In a saucepan, combine apples, apple juice, cloves and 1 teaspoon of cinnamon.  Make sure the apples are coated with the spices.  Cook on low heat until soft and mushy.  Drain, reserving the cooking liquid, remove the cloves and mash the apples.

In a mixer, beat the nut butter until smooth.  Beat in the egg.  Add the remaining ingredients, the cooled apples and 1 tablespoon of reserved apple cooking liquid.  Stir until well combined.

Pour into a greased pan (confession: not sure what size mine was, but I would guess it was an 8×12) and bake on the bottom rack for 30-35 minutes.  Adjust your time depending on the size of your pan.  It’s done when a toothpick inserted into the center comes out clean.  Serve with butter or frosting of your choice.

Happy weekend everyone!


About Kirsten

Wife, mother, writer and all around knerd. Maker of cookies, scarves and really big messes.

Posted on November 12, 2010, in Recipes and tagged . Bookmark the permalink. Leave a comment.

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