Grease an 8 inch round pan. Line it with parchment on the bottom and grease the parchment. Using 18 inch heavy duty foil, cut off a piece approximately 12 inches long and roll it up so that it becomes an approximately 1 inch thick, 18 inch long rectangle. Join the ends to form a circle. Place in the bottom of a large pot or Dutch oven. Pour water into the pot so that it reaches approximately ¾ of the way up the foil coil. Place prepared pan on top of the foil circle.

In a small bowl, whisk together the sugar and cinnamon. Toss apples in the cinnamon sugar mixture. Set aside.

In a small bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

In a large bowl, whisk eggs with sugar until thoroughly combined and mixture is somewhat lightened, approximately 30-60 seconds. Whisk in milk, sour cream, butter, and vanilla until thoroughly combined.

Add flour mixture to wet ingredients, mixing until just combined.

Fold coated apples into cake batter. Do not overmix.

Pour into prepared pan. Cover pot and bring to boil, then reduce to a simmer. Steam for 30-45 minutes, waiting at least 25 minutes before opening the lid. Use a toothpick to check for doneness. The toothpick should come out clean. However, do not rely solely on the toothpick test. The cake will be done when it is just starting to pull away from the sides of the pan. When done, turn flame off and uncover. Allow to cool approximately 15 minutes, then remove from the pot and allow to cool on wire rack. Once fully cooled, use a metal spatula or knife to release the edges and remove cake from pan.

Whisk the boiled cider and 1 tbsp. of the cream/milk into the confectioner’s sugar, adding additional cream/milk until you reach a spreadable consistency. Pour over the cooled cake, using a metal spatula to spread it to the edges and allowing some of it to drip off the sides. Lightly dust with cinnamon, if desired. Allow the glaze to harden at least 30 minutes before serving.