Description
This Apple Cider Donut Cake is a moist, spiced cake infused with apple cider and topped with a sweet cider glaze and cinnamon sugar coating. Inspired by classic apple cider donuts, this bundt cake combines warm cinnamon and nutmeg flavors with a tender crumb, making it a perfect fall dessert or cozy treat served warm or at room temperature.
Ingredients
Units
Scale
For the cake:
- 3 1/2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1 1/4 teaspoons salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 1/2 sticks unsalted butter, at room temperature (20 Tablespoons, 1 1/4 cups)
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 4 eggs (at room temperature)
- 2 teaspoons vanilla extract
- 1 cup apple cider
For the coating:
- 2 cups apple cider
- 2 Tablespoons salted butter
- 1/3 cup granulated sugar
- 2 Tablespoons demerara or turbinado sugar
- 1 1/2 teaspoons cinnamon
Instructions
- Prepare the oven and pan: Heat oven to 350 degrees Fahrenheit. Grease a 12 cup bundt pan with Baker’s Joy or another non-stick spray with flour to ensure easy release of the cake.
- Mix dry ingredients: In a medium mixing bowl, whisk together the all purpose flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- Cream butter and sugars: In the bowl of a stand mixer, beat the unsalted butter, brown sugar, and granulated sugar on medium speed until light in color and fluffy, about 3-5 minutes, scraping the bowl occasionally.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition and scraping the bowl to incorporate fully. Then beat in the vanilla extract.
- Incorporate dry ingredients and cider: Add the dry flour mixture in three additions, mixing on low speed until just combined. With the mixer on the lowest speed, slowly pour in the apple cider in a steady stream, mixing until fully incorporated. Scrape the bowl to ensure the batter is smooth and uniform.
- Bake the cake: Pour the batter into the prepared bundt pan. Bake for 40-50 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes before inverting it onto a plate.
- Make the cider reduction: While the cake bakes, bring 2 cups of apple cider to a boil in a small saucepan over high heat. Reduce to a low boil and cook, stirring every 10 minutes, for about 30 minutes until thickened and reduced to approximately ⅓ cup. Remove from heat and stir in the salted butter until melted.
- Prepare the sugar coating: In a bowl, whisk together the granulated sugar, demerara (or turbinado) sugar, and cinnamon.
- Glaze and coat the cake: While the cake is still warm, brush the cider reduction generously all over the outside of the cake. Sprinkle the cinnamon sugar mixture on top, then use the palm of your hand to press additional sugar onto the sides to coat evenly.
- Serve: Serve the cake warm or at room temperature. It is best enjoyed fresh but reheats beautifully.
Notes
- Leftovers should be stored wrapped in saran wrap at room temperature.
- We prefer to serve the cake warm for the best flavor and texture.
- Individual slices reheat beautifully in the microwave for 15-20 seconds.
