Ingredients
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1½ cups fresh apple cider
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4 tablespoons cold unsalted butter, diced
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2 large eggs
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⅔ cup granulated sugar
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½ cup lightly packed brown sugar
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⅓ cup light olive oil (or other neutral oil)
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¼ cup sour cream (or Greek yogurt)
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1½ teaspoons baking powder
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½ teaspoon baking soda
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1½ teaspoons ground cinnamon
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Pinch allspice
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¼ teaspoon coarse kosher salt (use half if fine salt)
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1¾ cups all-purpose flour
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1 tablespoon butter (for topping)
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¼ cup granulated sugar
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1 teaspoon ground cinnamon
Instructions
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Preheat oven to 350°F. Butter or oil a 9-inch square baking dish and line it with parchment paper, leaving overhang for easy removal.
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In a large sauté pan, boil apple cider until reduced to ¾ cup (about 5 minutes). Add diced butter to the hot cider and whisk until smooth.
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In a medium bowl, whisk together eggs, granulated sugar, brown sugar, oil, sour cream, baking powder, baking soda, cinnamon, allspice, and salt.
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Slowly pour the warm cider mixture into the wet ingredients while whisking.
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Stir in flour until just combined—avoid overmixing.
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Pour the batter into the prepared dish and spread evenly.
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Bake 22–25 minutes, until golden brown and a toothpick comes out clean.
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Cool on a rack for 5 minutes. Brush the top with 1 tablespoon butter.
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Mix ¼ cup sugar and 1 teaspoon cinnamon in a bowl, then sprinkle evenly over the cake.
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Lift the cake out using parchment, cool slightly, and cut into squares before serving.
Notes
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For a richer flavor, use unfiltered apple cider.
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Greek yogurt makes a great substitute for sour cream.
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Add diced apples or a drizzle of vanilla glaze for variety.
- Prep Time: 12 minutes
- Cook Time: 22 minutes