Description
This Apple Cider Donut Cake captures the warm and cozy flavors of fall in a moist, tender cake. Infused with reduced apple cider and classic fall spices like cinnamon and nutmeg, the cake is topped with a cinnamon-sugar coating, reminiscent of traditional cider donuts. Perfect for an autumn dessert or a special breakfast treat, this cake is simple to prepare and bakes to a delightful golden perfection.
Ingredients
Scale
For the Cake:
- 1½ cups (180g) all-purpose flour
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 cup (240ml) apple cider
- ¼ cup (60g) unsalted butter, softened
- ¾ cup (150g) brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120g) sour cream (or plain yogurt)
For the Cinnamon-Sugar Coating:
- ½ cup (100g) granulated sugar
- 1 tbsp ground cinnamon
- 2 tbsp melted butter (for brushing)
Instructions
- Reduce the Apple Cider: In a small saucepan, simmer the apple cider over medium heat until reduced by half, about 10 minutes. This concentrates the apple flavor and adds natural sweetness. Remove from heat and set aside to cool slightly.
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch bundt pan or a 9-inch round cake pan thoroughly and dust it lightly with flour to prevent sticking and ensure an even crust.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. This ensures an even distribution of the leavening agents and spices.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and brown sugar together until light and fluffy using a hand mixer or stand mixer. This step incorporates air, creating a tender cake texture.
- Add Eggs, Vanilla & Sour Cream: Beat in the eggs one at a time, then mix in the vanilla extract. Follow by adding the sour cream and beat until combined. The sour cream adds moisture and tanginess to balance the sweetness.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the reduced apple cider. Begin and end with the dry ingredients. Mix just until combined to avoid overworking the batter which can toughen the cake.
- Pour and Bake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Cinnamon-Sugar Coating: While the cake bakes, mix the granulated sugar and ground cinnamon in a small bowl. Melt the butter separately and set aside.
- Cool and Coat: Once the cake is baked, remove it from the oven and let it cool in the pan for about 15 minutes. Then invert onto a wire rack placed over a sheet of parchment or wax paper. Brush the entire surface of the warm cake generously with melted butter, then sprinkle evenly with the cinnamon-sugar mixture to create a sweet, crunchy coating.
- Serve: Allow the cake to cool to room temperature before slicing. Enjoy this moist, fragrant apple cider donut cake with a cup of coffee or tea.
Notes
- Reducing the apple cider concentrates its flavor; do not skip this step for best taste.
- You can substitute sour cream with plain Greek yogurt for a slightly tangier flavor and lighter texture.
- If you don’t have a bundt pan, a 9-inch round cake pan works just as well.
- For a gluten-free version, swap the all-purpose flour for a gluten-free flour blend with xanthan gum.
- Store leftover cake tightly covered at room temperature for up to 3 days, or refrigerate for up to a week.
- The cinnamon-sugar coating is best applied while the cake is still warm to help it stick well.
