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Apple Cider Donut Cake Recipe

Apple Cider Donut Cake Recipe
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★★★★★

5.2 from 26 reviews

This Apple Cider Donut Cake combines the warm spices of cinnamon and nutmeg with the tangy sweetness of apple cider, creating a moist and flavorful cake. Finished with a reduced cider glaze and a crunchy cinnamon sugar coating, this cake offers all the comforting tastes of autumn in every bite, perfect for gatherings or cozy treats.

Ingredients

Scale

Cake Ingredients

  • 3 ½ cups all purpose flour
  • 2 ½ teaspoons baking powder
  • 1 ¼ teaspoons salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 2 ½ sticks unsalted butter, at room temperature (20 Tablespoons, 1 ¼ cups)
  • 1 ½ cups brown sugar
  • ½ cup granulated sugar
  • 4 eggs (at room temperature)
  • 2 teaspoons vanilla extract
  • 1 cup apple cider

Cider Glaze Ingredients

  • 2 cups apple cider
  • 2 Tablespoons salted butter
  • ⅓ cup granulated sugar
  • 2 Tablespoons demerara or turbinado sugar
  • 1 ½ teaspoons cinnamon

Instructions

  1. Prepare the Oven and Pan: Heat oven to 350 degrees F. Grease a 12-cup bundt pan thoroughly with Baker’s Joy or another non-stick spray that includes flour to ensure easy cake release.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg until evenly combined. Set aside this mixture.
  3. Cream Butter and Sugars: In the bowl of a stand mixer, beat the room temperature unsalted butter, brown sugar, and granulated sugar on medium speed. Continue mixing for 3-5 minutes until the mixture becomes lighter in color and fluffy, scraping down the bowl occasionally.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, beating well and scraping the bowl after each addition. Then beat in the vanilla extract until combined.
  5. Combine Dry Ingredients and Cider: Add the flour mixture to the wet ingredients in three additions, mixing on low speed after each addition just until incorporated. With the mixer on the lowest speed, slowly pour the 1 cup of apple cider in a thin stream and mix until fully combined. Scrape the bowl well to ensure homogeneity.
  6. Bake the Cake: Pour the batter into the prepared bundt pan and bake for 40-50 minutes. The cake is done when the edges turn golden brown and a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before carefully inverting onto a plate.
  7. Make the Cider Glaze: While the cake bakes, pour 2 cups of apple cider into a small saucepan and bring it to a boil over high heat. Reduce to a low boil and cook for about 30 minutes, stirring every 10 minutes, until the cider has thickened and reduced to around ⅓ cup. Remove from heat and stir in the 2 tablespoons of salted butter until melted and combined.
  8. Finish with Cinnamon Sugar: In a small bowl, mix the ⅓ cup granulated sugar, 2 tablespoons demerara or turbinado sugar, and 1 ½ teaspoons cinnamon. While the cake is still warm, brush all over the outside with the prepared cider glaze. Immediately sprinkle the cinnamon sugar mixture generously on top and press additional sugar onto the sides with the palm of your hand to create a crunchy coating.
  9. Serve: The cake can be served warm or at room temperature, delivering a perfect balance of moist cake with a sweet, spiced, and slightly crunchy exterior.

Notes

  • Use room temperature eggs and butter to ensure better mixing and a smoother batter.
  • Make sure to reduce the apple cider slowly for the glaze to develop a thick, syrupy consistency for better coating.
  • Non-stick spray with flour is crucial for bundt pans to prevent sticking and maintain the cake’s shape.
  • The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Reheat slices gently in a microwave or oven to enjoy warm as when fresh.

Nutrition

Keywords: apple cider cake, cinnamon cake, fall dessert, bundt cake, spiced cake, apple dessert

Find it online: https://thefoodrecipe.com/apple-cider-donut-cake-recipe/