2 tablespoons boiled cider or thawed apple juice concentrate
1/4 teaspoon ground cinnamon
1/2 cup light corn syrup
Cake
3/4 cup vegetable oil
1 cup brown sugar, firmly packed
2 tablespoons boiled cider or thawed apple juice concentrate
2 large eggs
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups All-Purpose Flour
1 large apple, peeled and finely chopped
3/4 cup chopped pecans or walnuts, optional
Directions:
Preheat the oven to 350°F.
Lightly grease a 9" round cake pan at least 2" deep. Line the bottom with parchment, and grease the parchment.
Slice the top, including the stem, off one of the apples and set it aside before peeling and slicing the rest of the apples into 1/4" thick wedges.
Place the apple top, stem side down, in the middle of the pan, and overlap the rest of the apple wedges in a ring around it.
Heat the butter, sugar, boiled cider, cinnamon, and corn syrup over low heat, stirring until the sugar is dissolved.
Pour 1/2 cup of the syrup mixture into the prepared pan, and set the rest aside.
Cake: Beat the oil, brown sugar, boiled cider, eggs, spices, and salt together for 2 minutes at medium speed
Mix the flour with the baking soda, and stir it into the batter.
Add the chopped apple and nuts, and mix until just blended.
Drop scoops of the batter atop the apples in the pan, gently spreading to cover.
Bake the cake for 50 to 55 minutes.
Let the cake cool in the pan for 10 minutes, then turn it out onto a serving plate, bottom side up.
Reheat the reserved topping. If butter starts to separate as you reheat, add water by the teaspoon and stir until the butter rejoins the rest of the sauce.
Pour the sauce over the cake. Serve with whipped cream.
