Apple Cider and Walnut Cake

I made this cake earlier in the month when I bought a load of apples from our local Apple orchards. We have been going every year to our favorite orchard for almost 2 decades now. My kids, when they were little loved picking apples, eating their famous apple pie, petting the farm animals and enjoying all the fall activities. This year it was a bit quiet from the California fires and very smoky skies, we still managed to go around and pick some early varieties and it was wonderful to get out and support local businesses.

My favorite ways to eat apple is to simply wash and bite into it, but every now and then I make a sweet treat. This apple cake has a texture of a doughnut with streusel in the middle. In addition we loved the bite size pieces of buttery apples and walnuts it makes the cake so indulgent yet light enough for breakfast, but i’ll stick with ice cream or whipped cream. To maximize the flavors of apples and autumnal flavor I’ve used apples in 3 forms; apple cider, apple butter and chopped apples, and the cinnamon brings it all together.

APPLE CIDER AND WALNUT CAKE, makes at least 12 slices
INGREDIENTS

• 3-4 (about 300g) small apples chopped into small pieces, I like gala or honeycrisp
• 2 tablespoons lemon juice
• 1 stick salted butter, at room temperature
• ½ cup packed coconut or brown sugar
• 3 tablespoons dark amber maple syrup
• ½ cup apple butter or sweetened apple sauce
• ½ cup apple cider or fresh apple juice
• 1 teaspoon vanilla extract
• 3 large eggs, at room temperature
• 2 cups all-purpose flour, sifted, leveled plus 1 tablespoon for dusting the apples
• 1 teaspoon baking powder
• 2 tablespoons cinnamon
• 1/2 teaspoon sea salt
• 1 cup pecans or walnuts, roughly chopped (optional)

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Grease by spraying or brushing a 10 cup bundt pan with melted butter, making sure to get into all the nooks and cranies. Or use a 9 inch round baking pan adjusting the cooking time.
2. Chop the apples, place them in a bowl. sprinkle lemon juice to coat and dust with one tablespoon flour.
3. In the bowl of a stand mixer, beat together the butter, sugar, maple until creamy, about 2 minutes. Add the eggs, one at a time, until fully incorporated. 
4. Add the apple butter, vanilla beating until smooth. Slowly add in the apple cider, making sure the mixer is on low speed. Beat until smooth and creamy, about 1 minute. Be careful not to over beat the batter. 
5. Fold the dry ingredients; (a.p flour, baking powder, cinnamon and salt) mix on low speed until just combined, being sure the batter is completely mixed.
6. To layer the cake. Spoon half the cake batter into the prepared pan. Add a the chopped apples and walnuts in a layer. Spoon the remaining batter over the apples and carefully spread in an even layer.
7. Transfer to the oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top of the cake is browning too fast, cover with foil for the last 15 minutes of baking. 
8. Let cool 10 minutes and then invert the cake onto a plate. Serve warm or at room temperature as is or with ice cream.