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apple cider donut cake

Apple Cider Donut Cake

This Apple Cider Donut Cake is packed with fall flavor. Made with reduced apple cider, cozy spices, and a cinnamon sugar coating. Just like the donuts from the farm stand, but easier.
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Prep Time 25 minutes
Cook Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1½ cups apple cider
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • ¼ tsp salt
  • ½ cup sour cream or plain Greek yogurt
For the topping
  • 3 tbsp melted butter
  • ¼ cup granulated sugar
  • 1 tsp cinnamon

Method
 

  1. In a small saucepan, simmer the apple cider over medium heat until it reduces to about 3/4 cup, about 15 to 20 minutes. Let it cool before adding it to the batter.
  2. Preheat the oven to 350°F. Grease a Bundt pan very well.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and cooled apple cider reduction.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  6. Add the dry ingredients to the wet ingredients in batches, alternating with the sour cream or Greek yogurt. Mix just until combined.
  7. Pour the batter into the prepared pan and smooth the top. Bake for 35 to 45 minutes, or until a toothpick inserted near the center comes out clean.
  8. Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a cooling rack.
  9. While the cake is still warm, brush it with melted butter. Stir together the granulated sugar and cinnamon, then sprinkle it over the buttered cake.

Notes

  • For the best flavor, simmer the apple cider until it reduces to about 3/4 cup, then let it cool before adding it to the batter.
  • Do not overmix the batter after adding the flour. Mix just until combined so the cake stays soft and tender.
  • Grease the Bundt pan very well so the cake releases cleanly after baking.
  • If using a loaf pan or 9x9-inch pan, the bake time may be different. Start checking with a toothpick near the lower end of the baking time and continue baking until the center is done.
  • For the best cinnamon sugar coating, brush the cake with melted butter while it is still warm, then sprinkle with cinnamon sugar.
  • Store covered at room temperature for 2 to 3 days. Freeze before adding the cinnamon sugar topping for best results.