Apple Cider Donut Cake (Printable Version)
Soft cider cake rolled in cinnamon sugar. Rich apple flavor and perfect for fall celebrations or everyday snacks.
# Ingredients:
→ Cake Batter
01 -
1 1/4 cups apple cider, reduced to 3/4 cup
02 -
2 1/2 cups all-purpose flour
03 -
2 teaspoons baking powder
04 -
1/2 teaspoon baking soda
05 -
1 teaspoon ground cinnamon
06 -
1/2 teaspoon ground nutmeg
07 -
1/4 teaspoon fine sea salt
08 -
1 cup unsalted butter, softened
09 -
1 cup granulated sugar
10 -
1/2 cup light brown sugar, packed
11 -
1 teaspoon vanilla extract
12 -
3 large eggs
13 -
1/4 cup sour cream
→ Pan Preparation
14 -
Butter for greasing the pan
15 -
Flour for dusting the pan
→ Topping
16 -
1/2 cup granulated sugar
17 -
1 teaspoon ground cinnamon
18 -
1/4 cup unsalted butter, melted
# Steps:
01 -
Add apple cider to a saucepan and simmer over medium heat, stirring occasionally, until reduced to 3/4 cup. Set aside to cool.
02 -
While the apple cider cools, preheat oven to 350°F. Thoroughly grease a 10-12 cup Bundt pan with butter, ensuring all crevices are covered. Lightly dust with flour and tap out excess.
03 -
In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
04 -
In a large mixing bowl or stand mixer, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 to 5 minutes.
05 -
Add vanilla extract, then beat in eggs one at a time, mixing thoroughly after each addition.
06 -
Mix in sour cream, then pour in cooled apple cider reduction and mix on low speed until combined.
07 -
Gradually add the flour mixture to the wet ingredients, about 1/2 cup at a time, mixing until the batter is smooth and uniform.
08 -
Pour batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
09 -
Let cake cool in the pan for 10 to 15 minutes. Carefully transfer to a wire rack to cool completely.
10 -
Combine 1/2 cup granulated sugar and 1 teaspoon ground cinnamon in a small bowl. Melt 1/4 cup unsalted butter separately.
11 -
While cake is still slightly warm, brush surface with melted butter. Generously sprinkle cinnamon sugar mixture over the cake, pressing lightly so it adheres.
# Notes:
01 -
Allow cake to rest overnight for enhanced flavor development.
02 -
Store at room temperature for up to 3 days, refrigerated for up to 5 days, or freeze slices without topping for up to 2 months.