Description
A moist and flavorful Apple Cider Donut Cake inspired by the classic fall treat, combining warm spices and a cinnamon-sugar coating for a delightful dessert perfect for autumn gatherings.
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, which takes about 10 minutes. This concentrates the flavor. Set it aside to cool slightly to avoid curdling the batter.
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch bundt pan or a 9-inch round cake pan thoroughly with butter or non-stick spray and lightly dust it with flour to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
- Cream Butter & Sugar: In a large bowl, beat the softened unsalted butter and packed brown sugar until light and fluffy, which helps to incorporate air into the batter for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for aroma and flavor.
- Combine Wet Ingredients: Mix in the sour cream (or plain yogurt) along with the slightly cooled reduced apple cider, blending until smooth. The sour cream adds moisture and tang to the cake.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing to maintain a tender texture.
- Pour Batter and Bake: Pour the batter evenly into the prepared pan(s). Bake in the preheated oven for about 35-45 minutes or until a toothpick inserted in the center comes out clean.
- Prepare Cinnamon-Sugar Coating: While the cake bakes, mix the granulated sugar and ground cinnamon in a shallow bowl. Melt the butter in a separate bowl for brushing.
- Cool and Coat: Once the cake is done, allow it to cool in the pan for about 10 minutes, then transfer to a wire rack to cool slightly more but remain warm. Brush the cake with melted butter and generously sprinkle the cinnamon-sugar mixture all over the surface for that iconic donut coating.
- Serve: Slice and serve warm or at room temperature. This cake pairs wonderfully with a cup of hot apple cider or coffee for a cozy treat.
Notes
- To make sour cream a dairy-free alternative, use plain yogurt or a plant-based substitute.
- Reducing the apple cider intensifies the apple flavor; do not skip this step.
- This cake keeps well at room temperature for 2 days and can be refrigerated up to 5 days; reheat slightly before serving.
- For extra texture, consider adding chopped nuts or raisins to the batter.
