I am going all out this fall with apples and pears as if you hadn't noticed. Today's recipe inspiration came from a rather cold and rainy day which was a welcomed excuse to do some baking. Apple and sour cream cake is pretty popular right now. What makes mine so special? It is the apple cider and maple syrup sauce that you make while the cake is baking. After 50 minutes of baking, you pour it over the cake and cook for an additional 10-15 minutes to bake those additional flavors in. This recipe will make more sauce than you need. I cooked sliced pears in my extra sauce and served it over french toast. Hurrah for leftover sauce!
Apple Cake with Cider & Maple Syrup Sauce
by Inspired by the Seasons
- 3 Granny Smith apples, 1 sliced for topping the others skinned and cut into 1/2" cubes
- 1/2 c butter, softened
- 1/2 c granulated sugar
- 1/2 c brown sugar
- 1 egg
- 1 tsp vanilla extract
- 2 c all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 c sour cream
- 1 c apple cider
- 2 T pure maple syrup
- 1 T butter
Preheat oven to 350 degrees. Grease and 8"x 8" baking dish or line with parchment paper.
Place butter and sugars in a medium sized bowl and cream together with the mixer of your choice until fluffy. Somewhere around 2 minutes. Beat in egg and vanilla and then add sour cream.
In a small bowl, whisk together flour, baking powder and salt.
Add to wet ingredients and stir in apples.
Spread batter evenly in baking dish and place apple slices in what ever creative pattern suits you.
Bake 50 minutes, then add sauce (recipe below) and bake an additional 10-15 minutes until it passes the toothpick test.
While the cake is baking, prepare the sauce. In a small saucepan add the apple cider and simmer until reduced to 1/3rd cup. Then stir in maple syrup and butter and heat until melted together.
At the 50 minute mark, take the cake out of the oven and spoon the sauce over the top, about 5 tablespoons. Return to oven and bake the remaining 10-15 minutes until done. Cool 10 minutes and serve warm.