Cider Spice Cake Recipe

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Cider Spice Cake
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Ingredients
19
Count
Nutrition
520
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Make cake: Put oven rack in middle position and preheat oven to 350°F Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess.
  2. Whisk together flour (1 1/2 cups), baking powder, cinnamon, salt, nutmeg, cloves, and allspice in a medium bowl.
  3. Combine apple cider and lemon juice in a small measuring cup.
  4. Beat butter in a large bowl with an electric mixer at medium-high speed until light and fluffy, then add brown sugar and beat until combined. Add eggs 1 at a time, beating well after each addition (mixture will look curdled).
  5. Reduce speed to low and add flour mixture and cider mixture alternately in 3 batches, beginning and ending with flour mixture and mixing until just combined.
  6. Divide batter between cake pans (batter will form a thin layer) and rap pans on work surface once to release any large air bubbles.
  7. Bake cake layers until they begin to pull away from sides of pans and a wooden pick or skewer inserted in center of each cake layer comes out clean, 25 to 30 minutes.
  8. Cool cake layers in pans on racks 5 minutes, then run a thin knife around edge of each layer and invert layers onto racks. Cool completely, at least 1 hour.
  9. Make buttercream while cakes cool: Whisk together sugar, cornstarch, and salt in a 2-quart heavy saucepan.
  10. Whisk in cider, then bring to a boil over moderate heat, whisking constantly, and boil, whisking constantly, 1 minute (mixture will be very thick).
  11. Transfer to a metal bowl and set in a larger bowl of ice and cold water, then stir occasionally until cool, about 30 minutes.
  12. Beat butter in a large bowl with cleaned beaters at medium-high speed until light and fluffy, then add one third of cider mixture and beat until incorporated.
  13. Add remaining cider mixture and continue beating until smooth.
  14. When cakes are cool, arrange 1 layer flat side up on a flat serving plate or cake stand and spread top with 3/4 cup buttercream. Top with remaining cake layer flat side up.
  15. Frost top and side of cake with remaining buttercream. Chill 2 hours before serving (to firm up buttercream).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 520.17 Kcal (2178 kJ)
Calories from fat 305.02 Kcal
% Daily Value*
Total Fat 33.89g 52%
Cholesterol 141.21mg 47%
Sodium 181.09mg 8%
Potassium 223.39mg 5%
Total Carbs 51.94g 17%
Sugars 33.91g 136%
Dietary Fiber 0.73g 3%
Protein 4.24g 8%
Vitamin C 0.8mg 1%
Vitamin A 0.4mg 13%
Iron 0.8mg 4%
Calcium 88.3mg 9%
Amount Per 100 g
Calories 363.33 Kcal (1521 kJ)
Calories from fat 213.05 Kcal
% Daily Value*
Total Fat 23.67g 52%
Cholesterol 98.63mg 47%
Sodium 126.49mg 8%
Potassium 156.04mg 5%
Total Carbs 36.28g 17%
Sugars 23.68g 136%
Dietary Fiber 0.51g 3%
Protein 2.96g 8%
Vitamin C 0.5mg 1%
Vitamin A 0.3mg 13%
Iron 0.6mg 4%
Calcium 61.7mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.1
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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