i love the clinton street baking company down in LES, but i don’t much love the hour plus long wait to get a table. i had pre-ordered their cookbook and leapt for joy when the ups man dropped it off at my place. yipee! they’ve got tons of fabulous recipes inside — everything from their fluffy pancakes and amazing maple butter sauce to their black and white cake and their to-die-for banana chocolate chunk muffins (yes, i’m that annoying person who goes and orders every last one of those muffins that they’ve got in store).
that said, i really wanted to get my hands on their apple cider muffin recipe, but it wasn’t in the book! half of me thinks that i’m hallucinating about the apple cider muffins and/or confusing them with another bakery where i sampled the goods…
memory glitches aside, i set about reconstructing the recipe for what i recall as apple cider muffins consumed at what i believe was clinton street bakery. proust would be proud. using their sunshine yogurt muffin recipe as a rough guide, i set off towards the fabled land of apple cider muffins
of course, after i had prepped everything, i realised that i was out of muffin liners, and ended up making the batter into a square cake instead . . . the cake turned out quite moist and i really liked the texture of the glaze (it’s like the glaze on a donut that’s smooth and then crackles once you bite into it). if there’s anything i would change for round 2, it would be to pump up the apple flavor. maybe add some sort of apple essence or something?
Apple Cider Yogurt Cake
(makes 1 eight inch square cake)
|Flour||1 ½ cups|
|Baking Soda||¼ tsp|
|Baking Powder||1 tsp|
|Butter||¾ stick (6 tbsp) at room temperature|
|Egg||1 large one|
|Apple Cider||½ cup|
|For the Glaze|
|Confectioners’ Sugar||1 cup|
|Apple Cider||4-5 tbsp|
- Preheat oven to 350ºF. Butter pan and set aside.
- Whisk together dry ingredients in a bowl and set aside.
- Cream butter and sugar in the bowl of your stand mixer with the paddle attachment.
- Add egg, vanilla, cider and yogurt. Mix until well-combined on medium speed.
- Then, turning the speed down to the lowest setting, pour in dry ingredients. Mix until just combined.
- Give the mixture a few more folds with a rubber spatula to make sure everything is incorporated.
- Pour into pan and bake for 25 to 30 minutes, or until a toothpick comes out clean.
- When ready, let stand for 10 minutes, then invert and cool on rack.
- Make glaze when cake is cooling. To do so, pour confectioners’ sugar into the bowl of your standmixer with whisk attachemnt. Then add Apple Cider and whisk on medium speed. You may need to add more or less cider to get it to the consistency of something like “egg nog.”
- Pour the glaze over cooled cake. I used the back of a spoon to help spread the glaze over the top of the cake. The cake is ready to eat when the glaze has set.
- Enjoy a very moist cake!