I just made Greg's Lemon Apple Cider Cake and we like it very much....at least still warm from the oven. Thanks to Cyn's experience, I carefully watched the cider reducing step. Turns out while I thought I had reduced it to the correct amount (1/2 C = 75%), I only reduced it to 50% (1 C) Of course, I didn't bother going back to the recipe to check....just measured it out and thought "Oh, I hit it right on the money."
Since I was actually wrong, this might explain why I'm broke all the time.
I had no problems with the apples and cider/caramel sauce...so maybe only reducing it to 50% is the key. I also reduced the caramel sugar to 3/4 C. It's very moist and the crumb is soft and tender. A combination of lemon-sugar glaze, lots of cooked apples and any under-baking will develop the creamy texture that Cyn experienced.
I took a photo of the apples/cider sauce reducing to show when I stopped. I'll post those tomorrow and will let you know how it tastes at room temperature after sitting for 12 hours.
Also skipping the powdered sugar step. This puppy is sweet enough as is.
Used 2 Jongold (mediocre as is) and 1 Pink Lady.
Since I was actually wrong, this might explain why I'm broke all the time.
I had no problems with the apples and cider/caramel sauce...so maybe only reducing it to 50% is the key. I also reduced the caramel sugar to 3/4 C. It's very moist and the crumb is soft and tender. A combination of lemon-sugar glaze, lots of cooked apples and any under-baking will develop the creamy texture that Cyn experienced.
I took a photo of the apples/cider sauce reducing to show when I stopped. I'll post those tomorrow and will let you know how it tastes at room temperature after sitting for 12 hours.
Also skipping the powdered sugar step. This puppy is sweet enough as is.
Used 2 Jongold (mediocre as is) and 1 Pink Lady.