Our Favorite 4th of July Recipes

By July 4, 2020January 19th, 2024Recipes


Apple Cider Honey Cake
adapted from NYT Cooking

Serves 14



Apple Cider Butter:

2 pounds Granny Smith apples (~6 apples), peeled, cored and diced into medium chunks

¾ cup light brown sugar

4 tablespoons unsalted butter

½ to 1 ½ cup unsweetened apple cider



¾ cup vegetable oil

1 ¼ cups all-purpose flour

1 ¼ cups whole wheat flour

1 teaspoon salt

1 ½ teaspoons baking soda

3 ½ teaspoons baking powder

2 teaspoons ground cinnamon

3 large eggs

¾ cup honey

¼ cup unsweetened apple cider



  1. Prepare the apple cider butter: Combine apples, light brown sugar and butter in a medium saucepan over medium-high heat until mixture comes to a simmer. Reduce heat to low and cook, stirring occasionally, until mixture is reduced and appears soft and golden, 15 to 20 minutes.
  2. Let mixture cool slightly, then transfer to a large measuring cup and add enough apple cider to make 3 cups. Transfer mixture to a food processor or blender and purée until smooth. (This can be made up to 1 day ahead.)
  3. Prepare the cake: Arrange a rack in the middle of the oven and heat to 325 degrees. Generously grease a 10-inch Bundt pan.
  4. In a large bowl, whisk together flour, salt, baking soda, baking powder and cinnamon. 
  5. In another large bowl, whisk together eggs, prepared apple cider butter, honey, vegetable oil and apple cider. Whisk in the dry ingredients until smooth.
  6. Pour batter into prepared pan and bake for about 60 minutes or until firm to the touch and a cake tester comes out clean. Cool for 30 minutes, then carefully unmold cake and let cool completely on a wire rack.


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