Cream Cheese Apple Cider Cake

Over medium-low heat, reduce the apple cider until you have syrup consistency. About ¾ cup total is the target. Cool completely. Set aside. 

To make the streusel, mix your diced, peeled apple with the flour and toss to coat evenly. Reserve in refrigerator. In a work bowl add the sugars, flour, cinnamon and salt, and whisk to combine. Add the melted butter and work with a fork until incorporated. Fold in the floured apple mixture by hand. Refrigerate until ready to use. 

Make the cake batter in your stand mixer with the paddle attachment. Mix the softened butter, and cream cheese until smooth. Add the sugars and mix on medium speed for about 5 minutes, scraping down the bowl as needed. At low speed add the eggs and mix until incorporated. Add the vanilla. In a separate bowl mix the flour, baking powder, baking soda, salt and spices. Separately, mix the cider reduction and buttermilk. Alternate adding the dry and wet ingredients on low speed until the batter is well mixed and ingredients have all been fully incorporated. Add the batter to an 8-inch cake pan. Top the cake batter with the streusel topping and bake at 325°F for about 65 minutes or until the internal temperature reaches 200°F. Allow to cool on a cooling rack.   

While the cake is baking, make the cream cheese drizzle. Mix the cream cheese and butter until smooth, add the powdered sugar, apple cider reduction and vanilla. Mix until it reaches a glaze consistency. Drizzle on top of the cake immediately after it’s removed from the oven. Use the remaining icing to top each piece when serving.

Before serving, prepare the whipped cream cheese topping. Whip the cream cheese and butter until smooth, add the powdered sugar, cider reduction and vanilla. Whip until peaks hold their shape but are still slightly soft.  Add a generous dollop of the whip to each slice.