Cake Ingredients:
- 295 ml apple cider, concentrated to 118 ml and cooled
- 188 grams of plain flour
- 1 tsp of leavening agent (baking powder)
- 1/2 tsp of sodium bicarbonate (baking soda)
- 1/2 tsp of crystalline salt
- 1 tsp of ground cinnamon
- 1/4 tsp of ground nutmeg
- 4 tbsp of unsalted butter at ambient temperature
- 100 grams of dark brown sugar
- 50 grams of caster sugar
- 60 ml of a mild-flavored oil (such as coconut)
- 2 farm-fresh eggs at ambient temperature
- 1 tsp of pure vanilla extract
- 60 ml of unsweetened applesauce
For the Oat Streusel:
- 63 grams of plain flour
- 73 grams of dark brown sugar
- 45 grams of rolled oats
- 1 tsp of ground cinnamon
- A pinch of crystalline salt
- 56 grams of butter, melted
Apple Cider Glaze:
- 63 grams of icing sugar
- 15 ml apple cider
Cake Preparation:
- Begin by reducing the apple cider: Simmer the cider in a saucepan until it's halved in volume, which should take approximately 15 to 20 minutes. Remove from heat and cool.
- Warm your oven to 175°C (350°F). Coat an 8-inch or 9-inch square pan with non-stick spray or line it with baking parchment.
- Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl. Stir and set aside.
- Cream the butter with both sugars in a larger bowl. Introduce the oil, eggs, vanilla, and applesauce, beating until just mixed.
- Gradually add the dry mix into the wet ingredients in halves, alternating with the reduced cider. Transfer this batter into the prepared pan.
For the Streusel:
- Toss together flour, brown sugar, oats, cinnamon, and salt in a separate container. Pour in the melted butter and blend until it resembles moist crumbs. Scatter over the cake batter, pressing down lightly.
- Bake for 33 to 40 minutes. The cake should have a golden perimeter and a toothpick should come out clean from the center. Rest the cake to cool.
For the Glaze:
- Whisk icing sugar with apple cider until smooth. Drizzle over the cooled cake for a finishing touch.
Additional Tips:
- Concentrating the cider is crucial for a robust apple essence.
- Feel free to forgo the glaze for a simpler dusting of icing sugar.
- This recipe can be adapted to make 12 delightful muffins, reducing the bake time to 15-20 minutes.
- For precision, use grams, but if you're without a scale, spooning the flour into your measuring cup will ensure it's not compressed, achieving the desired lightness.
