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We made this New England Apple Cider Cake using fresh #Walmart Produce as part of a sponsored post for Socialstars.
I’ve mentioned before that my husband Jack has been pouring through my mother’s old recipe box – and he has jokingly accused me of ‘holding out on him’ because there are so many good recipes inside!
My mother definitely had a sweet tooth, as is evident by the heavy proportion of handwritten recipes for sweet dessert recipes – like this New England Apple Cider Cake – compared to the fewer number of savory recipes in her recipe box!
And with six kids at home, plus full-time jobs held by both of my parents, easy recipes that could feed a large family were also a plus! This New England Apple Cider Cake is very easy to make and very delicious – chock full of sliced Granny Smith apples in a simple, sweet cake that gets great flavor and moisture from cinnamon, heavy cream and apple cider! This cake also has a delicious, creamy apple cider glaze that gets drizzled over the top when served! (I could eat that with a spoon!)
Back then, both of my parents also knew how to spend their money wisely…and I learned well by watching them. I’m always looking for a good value on anything I buy, and Walmart is a great, affordable place to shop for quality, farm-fresh produce – including the Granny Smith apples you’ll need for this recipe!
Right now, your local Walmart store has a wide selection of in-season produce (including apples!) and it’s all backed by their 100% satisfaction guarantee! Walmart works with local growers to ensure that all of their produce is picked at the peak of freshness, but if – for any reason – you aren’t happy with the Walmart produce you’ve purchased, simply return your produce back to the store with your receipt for a full refund.
Click here for more information about Walmart Produce that is in-season right now (including a great variety of farm-fresh apples) plus delicious recipes using in-season Walmart produce!
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
New England Apple Cider Cake
Ingredients
For the Cake
- 1 cup apple cider
- 2 cups Granny Smith apples (3 large or 4 small apples)
- 1 whole lemon
- 1/4 cup softened butter (4 tablespoons or half a stick)
- 1 cup granulated sugar
- 2 eggs
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- Enough vegetable shortening to grease a 9×9-inch baking pan
- 1 teaspoon cinnamon
- 3 tablespoons granulated sugar
For the Glaze
- 1 cup apple cider
- 1 cup confectioners’ sugar
- 1–2 tablespoons heavy cream or milk
- Vanilla Ice Cream, optional for serving
Instructions
- Place the first cup of apple cider on the stove and bring to a boil and boil until reduced to ¼ cup. Set aside to cool.
- Core and peel the apples and then cut each into 16 slices (fewer slices if using smaller apples). Have a bowl of water that has a whole lemon squeezed into it. Place apples into water and then onto a plate to dry and set aside. This will keep them from turning brown.
- Preheat oven to 350 degrees
- In the bowl of a stand mixer with paddle attachment, beat butter and sugar until well mixed.
- With the mixer running, add one egg at a time beating until smooth. Scrap sides and beat until light and fluffy, about three minutes.
- In a medium bowl, sift flour, baking powder, baking soda and salt.
- Measure out cream and add cooled reduced cider to cream.
- With the mixer on low, alternate adding the flour mixture and the cream/cider mixture until well combined. Scrape sides and mix until smooth.
- Grease a 9X9 square pan liberally with vegetable shortening and pour in the batter.
- Arrange the apples, outer edges up into the top of the batter.
- In a small bowl or cup, mix the sugar with cinnamon and sprinkle over the top of the cake and place in the oven for 50-60 minutes or until a toothpick inserted into center comes out clean.
- While the cake is baking, make the glaze.
- Place the second cup of apple cider on the stove as before only reduce down to two tablespoons. Watch it that it doesn’t evaporate too far.
- Place the confectioners’ sugar in a small bowl and add the reduced cider along with one tablespoon of milk or cream and stir. Add the last tablespoon of milk or cream a little at a time until desired consistency. It should be thick but runny enough to drizzle off the end of a spoon.
- When the cake comes out of the oven, cool to room temperature and cut into nine squares.
- Drizzle the glaze over each portion letting it run down the sides and serve.
- Serve with vanilla ice cream if desired.
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Disclosure: This post contains affiliate links.
You may like these other posts featuring Walmart Produce:
Joan Phillips says
I just made this cake and it turned out beautifully. It is very delicious. Next time I make it, I will cut it into sixteen pieces rather than nine, since the pieces were fairly large.
Martha says
Thank you Joan!
Caren White says
This was tasteless. Both the cake and the glaze need vanilla and the cake needs cinnamon and Nutmeg. Sprinkling cinnamon sugar on top is not sufficient.
Martha says
Sorry you were disappointed Caren
DLM says
Desperately needed salt and vanilla. Too dry. Will not make again.
Martha says
Sorry you were disappointed. Every oven is different so we always suggest the toothpick test to check for doneness.
Sandy says
Hi, I’m making this recipe tonight, but we’re not gonna eat it until tomorrow. Do you recommend putting it in the refrigerator? Thanks, Cindy.
Martha says
Hi – Yes, I’d refrigerate it but bring it back to room temp for serving!
Amanda says
Made this with some fresh home-pressed Pennsylvania apple cider; it just came out of the oven and it’s so good!! The crunchy sugar on top balances out the moist apple layer, and the glaze adds a lovely tart autumn flavor. 5 stars, thanks for the recipe!
Martha says
You’re welcome Amanda – glad you liked it!
LuAnn says
This cake looks absolutely amazing. My question is. Can it be doubled for a 13×9 baking pan?
Martha says
Hi LuAnn – The recipe for a 9×9 pan doubled will be more batter than will fit in a 9×13 – I’d suggest mixing up an amount closer to 1 1/2 times (not 2 times) the original recipe.
Janet says
I personally thought the cake part was too dry. Even with the icing and apples.
Martha says
Thanks for your feedback Janet (you might try baking it for less time if you decide to try it again).
Clarence says
Great Moist Sweet Cake
I followed recipe’s instructions to a Tee except replacing the apples. Lacking apples (on hand), I substituted 1 Bosc pear and about 2/3 cups of (drained) crushed pinepples. The result came out to be the Best coffee cake. f fined the edge(s) of a 9″x 9″ baking dish and folded the pineapples into the batter before pouring the batter into the prepared baking dish.
Martha says
Thanks for the suggestions Clarence! Sounds delicious!