Apple Cider Doughnut Cake
Apple Cider Doughnut Cake is more than a dessert — it’s a memory baked into every slice. Cozy, spiced, and finished with cinnamon sugar, it’s the perfect fall treat to serve with coffee, at gatherings, or just because.
Equipment
- Bundt Pan
- Saucepan
- Mixing Bowls
- Electric Mixer
- Wire Rack
Ingredients
Main Ingredients
- 2 cups apple cider to be reduced to 1 cup
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon nutmeg
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1 cup unsalted butter softened
- 3 large eggs
- 0.5 cup sour cream
- 1 teaspoon vanilla extract
Topping
- melted butter for brushing
- cinnamon sugar for coating
Instructions
- In a saucepan, reduce 2 cups of apple cider to 1 cup over medium heat. Set aside to cool slightly.
- Preheat oven to 350°F (175°C). Generously grease and flour a bundt pan.
- Whisk together flour, baking powder, baking soda, cinnamon, and nutmeg in a large bowl.
- In another bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Alternate adding the flour mixture and reduced cider with sour cream to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Pour batter into the prepared bundt pan. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15–20 minutes, then turn out onto a wire rack.
- While still warm, brush with melted butter and sprinkle generously with cinnamon sugar.
Notes
Try variations like maple syrup in place of sugar, a cider glaze, or folding in cranberries and orange zest for a holiday version. Also works well as muffins or in loaf pans.