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Apple Cider Donut Cake Recipe

Apple Cider Donut Cake Recipe
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★★★★★

4.8 from 21 reviews

This Apple Cider Donut Cake captures the warm, spicy flavors of classic apple cider donuts in a moist, tender cake that’s easy to bake at home. Made with reduced apple cider, fragrant spices, and a cinnamon sugar topping, this cake is perfect for fall gatherings or a cozy treat with coffee.

Ingredients

Scale

Wet Ingredients

  • 1–½ cups fresh apple cider
  • 4 tablespoons (66 grams) cold unsalted butter, diced
  • 2 large eggs
  • 1/3 cup (70 grams) granulated sugar
  • ½ cup (110 grams) lightly packed brown sugar
  • 1/3 cup (70 grams) light olive oil or other neutral oil
  • ¼ cup (66 grams) sour cream or Greek yogurt

Dry Ingredients

  • 1–½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1–½ teaspoons ground cinnamon
  • Pinch allspice
  • ¼ teaspoon coarse kosher salt (or half the volume if using fine sea salt)
  • 1–¾ cups (210 grams) all-purpose flour

Topping

  • 1 tablespoon butter, at cool room temperature
  • ¼ cup (50 grams) granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Butter or spray a 9-inch square baking dish, then line it with parchment paper extending over the sides to create a sling for easy removal.
  2. Reduce the apple cider: In a large sauté pan, boil the fresh apple cider until reduced by half, about 5 minutes. Ensure the final amount is ¾ cup. Add the diced cold unsalted butter to the hot cider and whisk to combine for a smooth, buttery reduction.
  3. Mix wet ingredients: In a medium bowl, whisk together the eggs, granulated sugar, brown sugar, oil, and sour cream (or Greek yogurt). Then incorporate the baking powder, baking soda, ground cinnamon, allspice, and salt for a spiced flavor base.
  4. Add reduced cider: Slowly whisk the warm boiled cider mixture into the wet ingredients, evenly blending the flavors without cooking the eggs.
  5. Combine flour: Stir in the all-purpose flour until fully incorporated, forming a smooth batter.
  6. Pour and bake: Transfer the batter to the prepared baking dish and smooth the top. Bake in the preheated oven until the cake is puffed, golden brown, and a toothpick inserted in the center comes out clean, about 22-25 minutes.
  7. Cool slightly: Remove the cake from the oven and place on a cooling rack for 5 minutes.
  8. Apply butter topping: Spread the tablespoon of room temperature butter evenly over the warm cake so it melts into the surface.
  9. Add cinnamon sugar: In a small bowl, mix ¼ cup granulated sugar with 1 teaspoon ground cinnamon. Sprinkle this cinnamon sugar liberally over the buttered cake top.
  10. Remove and cool: Use the parchment sling to lift the cake out of the pan and let it cool completely on the rack.
  11. Serve: Allow the cake to cool slightly before cutting into squares and serving. Enjoy warm or at room temperature.

Notes

  • Ensure the apple cider is reduced properly to intensify the flavor and prevent excess liquid in the batter.
  • Use room temperature eggs and sour cream for better batter cohesion.
  • Substitute sour cream with Greek yogurt to reduce fat intake without sacrificing moisture.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days.
  • Reheat slices briefly in the microwave for a fresh-baked feel.

Nutrition

Keywords: apple cider cake, fall dessert, cinnamon sugar cake, spiced cake, apple cider donuts, quick cake

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