Have I ever told you how much I love Kristan at Confessions of a Cookbook Queen? She is an amazing baker and blogger, and it seems like so often we are on the same page on flavors. She recently posted a recipe for an Apple Cider Spice Cake, the flavors of which, just spoke to me. 
Since it’s October, we’ve all been craving Fall flavors. My son’s birthday is in October, and he told me yesterday that means that he craves pumpkin year round, but the craving intensifies in October and November. To satisfy that craving, I made him pumpkin pies for his birthday. But since he also needs cake, Apple Cider sounded wonderful!
This is not Kristan’s Apple Cider Cake, although it was totally inspired by it!
First of all – let me tell you how to make the Apple Cider Syrup. Keep in mind that this also makes an awesome pancake/waffle syrup and can be used in anything you use syrup in. It is amazing. And I will be making more with the rest of the apple cider that I purchased and no one in the house will drink. 
- 4 cups of apple cider
- 1/4 cup brown sugar
- 1 cinnamon stick, broken in half
Place all ingredients in a small pot and heat to boiling over medium heat. Continue boiling until the cider is reduced to about 3/4 cup. It will still look super-liquidy. That’s ok, it’s because it’s still warm. Let cool completely, and it will be a beautiful syrup. (That’s all – you can thank me now!)
Make the cake! I made Kristan’s apple cider cake batter.
- box of spice cake mix
- 1 stick of butter, melted
- 1 cup apple cider
- 1/4 cup brown sugar
- 4 eggs
Preheat oven to 350°F. Grease (and flour, if you are so inclined) a bundt cake pan or a tube pan. Mix together all ingredients until everything is incorporated and smooth. Pour into bundt pan. Bake for approximately 40 minutes, or until cake springs back when lightly touched. Cool at least 10 minutes on a rack, then remove from cake pan.
The frosting is pretty basic:
- 8 oz cream cheese, softened
- 1 stick butter, softened
- 2 cups powdered sugar
- 1/2 – 3/4 cup apple cider syrup
With a mixer, cream together butter and cream cheese. Add powdered sugar and mix until incorporated. While continuing to mix, slowly add apple cider syrup until the frosting is pourable. This could take anywhere from 1/2 cup to 3/4 cup.
Pour frosting on top of cooled cake. Enjoy.
- 4 cups of apple cider
- ¼ cup brown sugar
- 1 cinnamon stick, broken in half
- 1 box of spice cake mix
- 1 stick of butter, melted
- 1 cup apple cider
- ¼ cup brown sugar
- 4 eggs
- 8 oz cream cheese, softened
- 1 stick butter, softened
- 2 cups powdered sugar
- ½ – ¾ cup apple cider syrup
- Place first three ingredients in a small pot and heat to boiling over medium heat. Continue boiling until the cider is reduced to about ¾ cup. It will still look super-liquidy. That’s ok, it’s because it’s still warm. Let cool completely, and it will be a beautiful syrup.
- Preheat oven to 350°F. Grease (and flour, if you are so inclined) a bundt cake pan or a tube pan. Mix together spice cake mix, melted butter, apple cider, and eggs until everything is incorporated and smooth.
- Pour into bundt pan.
- Bake for approximately 40 minutes, or until cake springs back when lightly touched.
- Cool at least 10 minutes on a rack, then remove from cake pan.
- With a mixer, cream together remaining stick of butter and cream cheese.
- Add powdered sugar and mix until incorporated.
- While continuing to mix, slowly add apple cider syrup until the frosting is pourable. This could take anywhere from ½ cup to ¾ cup.
- Pour frosting on top of cooled cake. Enjoy.
