Apple Cider Doughnut Cake
A cozy fall cake that captures the essence of apple orchard flavors, combining cinnamon sugar topping with tender buttery crumbs.
Ingredients
For the Cake
- 2 cups apple cider to be reduced
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1 pinch nutmeg
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 3 large eggs
- 1 cup sour cream or plain Greek yogurt for tenderness
- 1 tsp vanilla extract
For the Topping
- 1/4 cup melted butter
- 1/2 cup cinnamon sugar for sprinkling
Optional Apple Cider Glaze Dip
- 1 cup powdered sugar
- 1-3 tbsp reduced apple cider to achieve desired consistency
- 1 pinch salt
- 1 splash vanilla
Instructions
Preparation
- Pour about 2 cups of apple cider into a small pot and simmer until it reduces to 3/4 cup. Let it cool.
- Preheat your oven to 350°F and grease a bundt pan thoroughly, especially the center tube and ridges.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate larger bowl, cream together butter and sugars until fluffy.
- Beat in eggs one at a time, then mix in vanilla and sour cream.
- Alternate adding the dry ingredients and the reduced cider to the wet mixture, starting and ending with the dry ingredients.
Baking
- Pour the batter into the prepared bundt pan and bake for 40 to 50 minutes.
- Check the cake with a toothpick; if it comes out clean, the cake is ready.
- Let the cake cool for about 10 minutes in the pan before turning it out.
- While it is still a bit warm, brush with melted butter and sprinkle generously with cinnamon sugar.
Glazing (Optional)
- For the glaze, whisk together powdered sugar, reduced apple cider, salt, and vanilla until smooth.
- Slice the cake and dip the top of each slice into the glaze, allowing it to set for a few minutes.
Notes
Keep the cake covered at room temperature for 2 days. After that, refrigerate it and let slices come to room temperature before eating. The topping is best on day one, but it's still tasty later. If making ahead, add the butter and cinnamon sugar topping the next morning for the freshest 'doughnut' feel.