Old-fashioned apple cider cake is a traditional recipe that evokes the warmth and flavors of autumn in many regions of Latin America and beyond. Its origin dates back to old rural customs where apple cider, a fermented beverage obtained from the juice of this fruit, was a fundamental ingredient in home cooking. In different countries, this cake may have different names; for example, in Mexico it is commonly known as "apple cider pie," while in Argentina it is usually called simply "apple tart with cider." Beyond variations in names, the essence of the dish always remains: a sweet and aromatic filling of apples cooked in cider, covered with a dough that, when baked, acquires a crispy and golden texture, ideal for sharing with family or on special celebrations.
This cake recalls recipes that were passed down from generation to generation, taking advantage of the apple harvest and homemade cider production, fusing flavors to obtain a comforting dessert full of history. Cinnamon and butter are ingredients that give it that classic touch, while the texture of the filling is achieved thanks to the use of cornstarch that thickens the mixture, achieving a perfect balance between juicy and firm.
How to Prepare Old-Fashioned Apple Cider Cake
To prepare this delicious cake, first divide the dough almost in half and roll out the larger half on a lightly floured surface to form a 33 cm circle.
Line a 23 cm tart pan with the dough and trim the edge, leaving 1.3 cm beyond the edge of the tart pan.
Combine the apples, 1 cup of apple cider, and the sugar in a 3-liter saucepan and cook over high heat until the mixture boils.
Reduce the heat to low and simmer for 8 minutes or until the apples are tender.
Drain the apples, reserving the syrup.
Add enough additional apple cider to the syrup to make 1 1/3 cups.
Return the syrup and apples to the saucepan.
Combine the cornstarch and water in a small bowl and mix until well blended.
Add the cornstarch mixture and the cinnamon to the apple mixture and stir.
Cook over medium heat, stirring constantly, until the mixture boils.
Remove from heat and add the butter, then pour the mixture into the dough-lined tart pan.
Roll out the remaining dough to form a 28 cm circle.
Gently fold the dough, without breaking it, into quarters and make cuts in the folds.
Gently unfold the dough over the filling and trim the edge, leaving 2.5 cm beyond the edge of the tart pan.
Fold the top crust under the bottom crust and form a crimped edge by pressing the edge of the tart.
Bake in an oven at 200 degrees Celsius for 40 to 45 minutes or until golden brown.
Let cool on a rack until slightly warm before cutting and serving.
This is the perfect tart to serve with the rich cheddar cheese sauce from this file.
Ingredients: 9" tart dough, Apples, Apple cider, Sugar, Cornstarch, Water, Cinnamon, Butter.
