Mini Apple Cider Cakes
A biscuit cutter helps transform this moist, spicy sheet cake into elegant individual layer cakes. To make cutting the cake easier, freeze it for several hours.
- Prep time
- 40 min
- Cook time
- 40 min
- Yield
- 9 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup (213g) light brown sugar, packed
- 1/3 cup (113g) molasses
- 1/3 cup (113g) boiled cider or 1/3 cup (93g) apple juice concentrate, thawed
- 3/4 cup (149g) vegetable oil
- 2 large eggs, at room temperature
- 3 cups (360g) King Arthur Unbleached All-Purpose Flour
- 2 1/2 teaspoons King Arthur Apple Pie Spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon black cocoa, optional (for color)
- 1/2 teaspoon table salt
- 3/4 cup (170g) water
- 2 1/2 cups (283g) apples, peeled and finely chopped
- 1 teaspoon Instant Clearjel, optional; it helps the frosting hold its shape
- 3/4 cup (85g) confectioners' sugar, sifted
- 1 cup (227g) heavy cream or whipping cream
- one 8-ounce package (227g) cream cheese, softened
- 1 teaspoon King Arthur Pure Vanilla Extract
- 2 drops lemon oil or 1 teaspoon lemon zest, optional
Instructions
- 1
Preheat oven to 350°F. Grease, flour, and line with parchment a half sheet pan or 9" x 13" pan.
- 2
In a large mixing bowl, beat together the sugar and molasses until smooth.
- 3
Mix in the boiled cider, vegetable oil and eggs.
- 4
In a separate bowl, whisk together the flour, apple pie spice, baking powder, baking soda, or black cocoa, and salt.
- 5
Add the flour mixture alternately with the water until all is combined. Stir in the apples. Spread into the prepared pan.
- 6
Bake until the cake springs back when pressed lightly in the middle, about 30 to 40 minutes (the 9" x 13" pan will take the longer amount of time; the half sheet pan, the shorter).
- 7
Remove from the oven, and cool in the pan for 1 hour. If cutting the large cake into circles for mini layer cakes, place it in the freezer for 2 to 3 hours before cutting. The cake circles will come out perfectly if the cake is frozen.
- 8
To prepare the frosting, sift the Instant ClearJel with the confectioners' sugar. Add to the cream and start whipping it. When the cream reaches a soft peak, put it aside.
- 9
Whip the cream cheese, vanilla, and lemon oil together until fluffy.
- 10
Whisk in 1/4 of the whipped cream and stir until completely combined. Fold in the rest of the whipped cream.
- 11
For mini layer cakes, use a 2 3/4" biscuit cutter to cut 20 circles out of the cake baked in the half sheet pan.
- 12
Frost half of the cake circles, top with the remaining circles and top that with a dollop of frosting.
- 13
Sprinkle with the garnish of your choice: crystallized ginger, a dusting of cinnamon mixed with confectioners' sugar, or toasted nuts.