Apple Cider Honey Cake
adapted from NYT Cooking
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
- 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.
- 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.)
- Prepare the cake: Arrange a rack in the middle of the oven and heat to 325 degrees. Generously grease a 10-inch Bundt pan.
- In a large bowl, whisk together flour, salt, baking soda, baking powder and cinnamon.
- In another large bowl, whisk together eggs, prepared apple cider butter, honey, vegetable oil and apple cider. Whisk in the dry ingredients until smooth.
- 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.