Spiced Apple Cider Cake with Pecan Glaze

Name: Spiced Apple Cider Cake with Pecan Glaze
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 12
Ingredients: 125 g unsalted butter, softened; 2 eggs; 250 g Bramley apples peeled, cored and chopped; 30 g pecans, chopped; 250 ml Apple cider; 75 ml Greek-style natural yogurt; 250 g self-raising flour; 150 g golden caster sugar; 125 g icing sugar, sifted; 1 tsp ground allspice; 1 tsp ground nutmeg; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1 pinch large pinch of ground cloves; 1 tsp baking powder; 1 tsp vanilla extract

This moist and aromatic autumn cake features a concentrated apple cider reduction for a deep, festive flavor. Topped with a spiced cider drizzle and crunchy pecans, it's the ultimate treat for a cozy afternoon tea.

Servings12 Portions

Prep Time25 Mins

Cook Time65 Mins

Difficulty

Intermediate

Ingredients

unsalted butter, softened
125 g
eggs
2
Bramley apples peeled, cored and chopped
250 g
pecans, chopped
30 g
Apple cider
250 ml
Greek-style natural yogurt
75 ml
self-raising flour
250 g
golden caster sugar
150 g
icing sugar, sifted
125 g
ground allspice
1 tsp
ground nutmeg
1 tsp
ground cinnamon
1 tsp
ground ginger
0.5 tsp
large pinch of ground cloves
1 pinch
baking powder
1 tsp
vanilla extract
1 tsp

Step-by-Step Instructions

Prepare a 20cm round cake tin by greasing it with butter and lining the base and sides with baking parchment. Pour the apple cider into a small saucepan and bring to a rapid boil. Simmer for about 10 minutes until the liquid has reduced to approximately 100ml (about half its original volume). Set aside to cool completely.

In a small bowl, combine the ground allspice, nutmeg, cinnamon, ginger, and cloves. Reserve 1 teaspoon of this spice blend for the icing. In a separate larger bowl, whisk the remaining spice mix with the self-raising flour, baking powder, and a pinch of salt.

Preheat your oven to 180°C (160°C fan/gas 4). In a stand mixer or using an electric hand whisk, beat the softened butter and golden caster sugar together until the mixture is pale, light, and fluffy.

Add the eggs one at a time, beating thoroughly between each addition to ensure the batter doesn't curdle. Mix in the vanilla extract, Greek yogurt, and 75ml of the cooled, reduced cider.