Apple Cider Donut Cake
This Apple Cider Donut Cake brings all the cozy fall flavor of a cider mill donut without the frying. With reduced apple cider, warm spices, and a cinnamon-sugar coating, it’s the perfect treat for breakfast or dessert.
Equipment
- Bundt Pan
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Whisk
- Saucepan
Ingredients
Cake Batter
- 2 cups apple cider reduced to 1 cup
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar light or dark
- 3 large eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp allspice optional
- 1 cup sour cream or Greek yogurt
Cinnamon Sugar Coating
- 3 tbsp melted butter
- 1/2 cup sugar
- 1 tbsp cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
- Simmer 2 cups of apple cider in a saucepan until reduced to 1 cup. Let cool slightly.
- In a large bowl, cream softened butter with granulated and brown sugar until fluffy. Beat in eggs one at a time. Stir in reduced cider and sour cream.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and optional allspice.
- Gently fold dry ingredients into wet until just combined. Do not overmix.
- Pour batter into prepared Bundt pan. Bake for 45–50 minutes or until a toothpick comes out clean.
- While still warm, brush cake with melted butter and sprinkle or roll in cinnamon sugar mixture.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For a glaze alternative, whisk powdered sugar with reduced cider and drizzle over cooled cake. Great for freezing or making into mini Bundts.