Apple Cider Reduction

• You will need 140 grams for the Apple Cider Cake and the remaining 60 grams for the apple cider glaze and brushing the still warm cake. You may have some spare cider.
• To a medium sauce pot add 400 grams of Apple Cider and simmer until reduced until you are left with 200 grams. Depending on the size of your saucepan or pot this can take around 10-15 minutes. Once reduced, set it aside and allow it to cool for 10 minutes.
• Pour the 140 grams of cider reduction into a small bowl and set aside to cool slightly. Then stir in the Greek yogurt. Make sure to allow the cider to cool or the yogurt will curdle. This Apple Cider – Greek Yogurt mixture will be used in the Apple Cider Cake Batter.

Gluten Free Apple Cider Cake

• Preheat the oven to 350F and put the wire rack in the middle. Choose either an 8×8 or 9×9 baking pan and give it a light spray of cooking spray. Then, line the pan with parchment paper, making sure to leave some extra paper hanging over the edges.
• In a separate bowl combine the gluten-free multi-purpose flour, cornstarch, baking powder, baking soda, apple pie spice and kosher salt.
• In a microwave-safe bowl melt the butter. Then combine it with the oil and allow it to cool for a few minutes.
• To a large bowl add the light brown sugar, vanilla extract and room temperature eggs. Whisk until fully combined.
• While whisking the egg sugar mixture, slowly add the melted butter oil mixture. Keep whisking until the mixture is smooth.
• Mix in the dry ingredients until smooth followed by the Apple Cider – Greek Yogurt mixture. The batter will be thick.
• Transfer the gluten free apple cider cake batter to the prepared cake pan. With the back of a spoon or a small off set knife, smooth out the batter evenly.
• Place the Gluten Free Apple Cider Cake in the preheated oven and bake at 350F for 40-45 minutes. The top of the cake will be golden brown and a toothpick inserted into the center of your cake comes out clean.
• Remove the cake from the oven and place it on a wire rack. While it is still warm brush it with some of the additional apple reduction. This will not only give the cake an extra burst of apple cider flavor but also keep it moist.
• Allow the apple cider cake to cool for 20-30 minutes in the pan.
• While the gluten free cake is cooling, combine the granulated sugar with apple pie spice (or cinnamon for cinnamon-sugar ). For the cider glaze, combine the remaining apple cider reduction with melted unsalted butter.
• Brush the cake with the apple cider glaze and generously sprinkle with the sugar mixture. No need to be stingy, I really go ahead and generously sprinkle the cake. You can even cover the sides if you want to.