My mom makes perfect pumpkin pie. Custardy, dense, and perfectly cinnamon-y filling tucked in a homemade flaky piecrust that would make you slap your… Never mind. It’s A-MAZ-Ing. Even when I make it just like hers, it still isn’t quite like hers. Moms just have that talent.
Every now and then, I hear someone say they dislike pumpkin pie and I’m so sad for them. I get it though– for some it’s the texture. But, pumpkin is technically a vegetable therefore pumpkin pie shouldn’t really even count as dessert. It should really be on the table with the brussels sprouts and the green beans.
Even if you are not a fan of eating your vegetables in a pie crust with freshly whipped cream, your Thanksgiving still needs a seasonal dessert. IF you do not love pumpkin, you might just love this Apple Cider Cake. This is my favorite “September” cake– when the weather begins to cool a little but we really aren’t ready for pumpkin goodness, this— this cake is the one to bake. The layers of thinly sliced apples mixed with cinnamon and sugar baked into the middle of the batter make this cake impressive enough for the Holidays and the glaze sends this cake over the top.
Add a dollop of fresh whipped cream– you will not be sorry. 
Apple Cider Cake with Maple Cinnamon Glaze
Apple Slices:
5 medium baking apples, cored and sliced thin. (I used a mixture of Granny Smith and Jonagold.)
2 tsp. ground cinnamon
1 pinch of salt
5 tbs. of sugar
Cake Batter:
2 1/2 cups of All-Purpose Flour
1/2 cup of White Whole Wheat Flour
1/2 tsp. salt
1 heaping tsp. Cinnamon
1 tiny pinch of both nutmeg and allspice (these are important for the “cider” flavor.)
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
2 1/4 cups of sugar
1 stick unsalted butter, softened (1/2 cup)
1/2 cup plain Apple Sauce
4 eggs
1/3 cup. Apple Cider (sub. fresh orange juice)
2 tsp. vanilla extract
Apple Cider Glaze:
2 cups Powdered Sugar
1 1/2 tbs. pure maple syrup
1/2 tsp. Cinnamon
Small Dash of Allspice
Apple Cider, 2-3 Tbs.
Preheat oven to 350′ Grease and flour a tube or bundt cake pan.
In a bowl, mix together Apple Slices ingredients. Set aside.
In another medium bowl, whisk together flours, 1/2 tsp. salt, spices, and baking powder and soda.
Mix together eggs, butter, applesauce, cider and sugar and beat with an electric mixer. Add in vanilla. Incorporate flour mixture a little at a time, mixing well after each addition.
Add one third of the batter to the prepared pan, then layer in half of the seasoned apples. Layer the remaining 2/3 of the batter with the other half of the apples in between. (Two layers of sliced apples with batter in between total.)
Bake at 350′ for 45-75 minutes until a toothpick inserted in the middle comes out clean. You need to keep an eye on it after 45 minutes but it may take up to an hour. (It really depends on the apples you use and how thinly they are sliced.) Cool on a wire rack for 10 minutes and then invert the cake pan and allow cake to cool completely.
Mix Maple Cinnamon Glaze ingredients together, adding the cider (or milk) only 1 tbs. at a time until you have the desired consistency. Add more cinnamon or maple to taste.
Drizzle glaze all over the cooled cake. Serve with whipped cream.
Makes 12-15 servings.