NEW RELEASE: Stillwater Barrel Aged Cider

Stillwater Barrel Aged Hard Cider’s subtle notes of oak and molasses complement a rich butterscotch flavor that yields to a smooth, barrel-aged finish and gingery bite. Stillwater has been aged for more than 6 months in Waterpocket Anejo Rum barrels, imparting complex flavors from the barrels’ history of aging rum, bourbon, and white wine.

Serve this 9% ABV cider neat to allow the aromatic and savory flavors to shine through. Or, bake it into this delicious spiced apple crumb cake!

Stillwater hard cider is now available for purchase at the MTN WST Tasting Room at 425 N. 400 W. in SLC.

Apple Spice Crumb Cake

Ingredients

1/8 cup dark rum, such as Waterpocket Blanco Rum

1/8 cup Stillwater Barrel Aged Hard Cider

1 cup granulated sugar

1 cup dark brown sugar, lightly packed

3 extra-large eggs, at room temperature

3/4 cup vegetable oil

2 teaspoons pure vanilla extract

2 teaspoons grated orange zest (2 oranges)

2 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1 1/2 pounds Granny Smith apples, peeled, cored, and 1/4-inch-diced (3 to 4 apples)

For the Crumb Topping:

1 cup all-purpose flour

1/3 cup packed light brown sugar

¼ teaspoon ground cinnamon

¼ teaspoon salt

1 stick of unsalted butter, cut into ½ inch pieces at room temperature

Directions

Preheat the oven to 350 degrees F. Grease and flour a 9×13 and 2-inch deep baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, beat the Waterpocket Rum, granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. With a rubber spatula, fold the apples into the batter. Spread into the prepared pan and smooth the top.
Make the crumb topping. Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with a fork or your fingers until no longer floury and crumbs form. Scatter crumbs over top of the cake.

Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.