Cider Spice Chiffon Cake

27 Nov

I really didn’t think I’d care much for this cake, but I had several other recipes using apple cider, so I decided to try it. It is amazing! It’s like an apple cider angel food cake. The cider flavor really comes through, but not in an overpowering way, and the spice is just right.  I based it on a recipe from Cook’s Country, but replaced the oil with applesauce – less fat, more apple flavor!  I got fresh apple cider from McCutcheon’s.  Look for it in the refrigerated produce section at the grocery.

Make sure to use an ungreased tube pan – one with a removable bottom is even better.  When it comes out of the oven, turn it upside down on a narrow necked bottle to cool.

Cider Spice Chiffon Cake


  • · 5 large eggs, separated
  • · 1 tsp cream of tartar
  • · 1 ¼ c sugar
  • · 1 1/3 c all purpose flour
  • · 2 tsp baking powder
  • · ½ tsp salt
  • · 1 tsp ground cinnamon
  • · ½ tsp ground allspice
  • · ¾ c apple cider
  • · ½ c unsweetened applesauce
  • · 1 T vanilla extract


  • · 3 T apple cider
  • · 2 oz cream cheese , softened
  • · ¼ tsp ground cinnamon
  • · 1/8 tsp ground allspice
  • · 1 ½ c confectioners’ sugar

Heat oven to 325°. With electric mixer fitted with whisk attachment, whip egg whites and cream of tartar on medium- high speed until soft peaks form, about 2 minutes. With mixer running, slowly add 2 tablespoons sugar and whip until just stiff and glossy, about 1 minute; set aside.

Combine flour, remaining sugar, baking powder, salt, cinnamon and allspice in large bowl. Whisk cider, applesauce, egg yolks, and vanilla in medium bowl until smooth. Whisk wet mixture into flour mixture until smooth. Whisk one-third whipped egg whites into batter, then gently fold in remaining whites, 1 scoop at a time, until well combined. Scrape mixture into 16-cup ungreased tube pan.

Bake until toothpick inserted into center comes out clean and cracks in cake appear dry, 50-55 minutes. Cool, inverted, to room temperature, about 3 hours.

Whisk apple cider, cream cheese, cinnamon, and allspice in medium bowl until smooth. Add confectioners’ sugar and whisk until smooth. Pour glaze over cooled cake. Let glaze set 15 minutes.

Apple Cider on FoodistaApple Cider


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