With boiled cider caramel! 
On Saturday, Kevin and I stopped by Quonquont Farm to pick a peck of apples and reminisc about or wedding. I loved walking through their apple orchard, taking in the honey-sweet aroma of ripe apples and the faint scent of freshly moved grass. The cool, crisp air had me craving a mug of warm apple cider and all the wedding talk had me wishing for a slice of cake. Somehow, those lines blurred and I dreamed up a cake that was full of apple flavor and considerably less work than a homemade wedding cake. 
I just learned that Quonquont makes their cider every week from whatever apples are ripe; this means the flavor changes as the season does, and every batch is slightly different. Something about that really resonates with me, as my cooking style is much the same (save for the ever present chocolate-peanut butter combo). I’m constantly inspired by whatever produce is in season, and find myself craving different spices and flavors as the seasons change. September is an interesting month because summer and fall crash right into each other with no real rhyme or reason. Apples and butternut squash are just coming available, yet there is still a veritable mountain of eggplant, peppers, corn, and tomatoes that need to be eaten up, too.
Early September is all about apples in my world. I’m not quite ready to say goodbye to summer, but I find myself craving more and more fall produce (think winter squashes, Brussels sprouts, broccoli, cabbage, root vegetables, etc). Apples ease the transition nicely, since they’re cold and crisp after an unexpectedly hot September day, yet become warm and comforting when cooked down with spices on a chilly night. This cake was inspired by those exact temperatures, and is the perfect balance of light and airy, yet warm and comforting. Summer meets fall, indeed. 
The ease of this cake also speaks to the busy nature of September: it can be made in 1-bowl in less than an hour. I loaded this cake up with plenty of apple flavor in the form of apple cider, a shredded apple, cinnamon, ginger, and nutmeg. The cake itself has whole wheat flour for flavor and texture, maple syrup for sweetness, and coconut oil (or melted butter) for moisture and richness. The thick, caramel-like drizzle on top is made from boiled cider. While the cake cooks, you just let a pot of cider boil away until it becomes thick and sticky like caramel; the concentrated cider is extra sweet and slightly tart, just like the apples that were used to make it. A drizzle of vanilla and a pinch of cinnamon is all this cider syrup needs to transform into a luxurious caramel sauce. 
I’ve been loving this as a snack cake, as in I’m willing to snack on it any time of day. It could easily be an afternoon snack with a cup of coffee or tea, part of a weekend brunch, or dessert with a dollop of whipped cream or a scoop of ice cream. Broken up into a bowl of yogurt for breakfast is a note-worthy use for leftovers, too.
I really think you’re going to love this cake. It’s perfectly moist, lightly sweet, full of fall spices, and absolutely bursting with apple flavor. The whole wheat flour is undetectable in this cake, and could truly fool any die-hard whole wheat haters with its soft, springy texture. If you try out this cake, let me know! Leave a comment below, or tag me #bakereens on Instagram so I can gawk at your gorgeous cakes!
Apple Cider Spice Cake
Ingredients
Cake
- 1 1/2 cups apple cider*
- 3/4 cup maple syrup
- 2 eggs
- 1/2 cup melted coconut oil can sub melted butter, olive oil, or other preferred oil
- 1 teaspoon vanilla extract
- 1 apple shredded and squeezed of excess liquid**
- 1 1/2 cups white whole wheat flour can sub regular whole wheat or all-purpose, if desired
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
Cider Caramel
- 2 cups Apple cider
- A splash of vanilla extract
- A pinch each of salt and cinnamon
Instructions
- 1. Preheat oven to 350 degrees Fahrenheit. Line a 9-inch square (or round) pan with parchment paper. Set aside.
- 2. Add all wet ingredients, including the shredded apple, into a mixing bowl. Stir well to combine. Add all remaining ingredients (all dry), and stir again just to combine. Don't over mix.
- 3. Pour cake batter into prepared pan, and bake for 40-45 minutes, or until cake is cooked through.
- 4. While cake cooks, make the boiled cider caramel. Pour cider into a small pot, and set it on the stove over high heat. When cider is boiling, reduce to medium-low (to simmer), and let cook for the entire time the cake is cooking (about 40 minutes). Stirring isn't necessary. Just be sure to keep an eye on it to be sure it doesn't accidentally boil away into nothing and burn the bottom of your pot. This has never happened to me. Add vanilla, cinnamon, and salt, and stir to combine. Remove from the stove and let cool to room temperature.
- 5. When cake and caramel have cooled, remove cake from the pan and drizzle it with caramel. You should only have a few tablespoons of caramel, but it's plenty. Cut the cake into 12 slices, and serve. If not eating immediately, store the caramel separately in the fridge and drizzle it on the cake when serving. Otherwise, the cake will soak up all the caramel and be extra sticky (not necessarily a problem, but it changes the texture). Leftover cake keeps at room temperature for 4 days.
Notes
**Scoop the Apple shreds into your fist and squeeze over the sink to remove extra moisture.