Apple cider donut cake
The aroma of warm spices, rich cider, and buttery crumb fills your kitchen the moment you prepare this apple cider donut cake.
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Servings: 10 people
Ingredients
- All-purpose flour 250 g / 8.8 oz: Provides the cake’s tender structure.
- Baking powder 10 g / 0.35 oz: Lifts and lightens the batter.
- Baking soda 5 g / 0.18 oz: Enhances rise and balances acidity from the cider.
- Salt 2 g / 0.07 oz: Brightens and balances sweet flavors.
- Ground cinnamon 5 g / 0.18 oz: Adds signature warm spice.
- Ground nutmeg 2 g / 0.07 oz: Complements cinnamon with aromatic depth.
- Unsalted butter 150 g / 5.3 oz: Creates moisture and rich flavor.
- Granulated sugar 150 g / 5.3 oz: Sweetens and helps form a golden crust.
- Brown sugar 100 g / 3.5 oz: Adds caramel notes and tenderness.
- Eggs 100 g / 3.5 oz: Bind ingredients and lend moist texture.
- Vanilla extract 5 g / 0.18 oz: Provides aromatic balance.
- Reduced apple cider 240 g / 8.5 oz before reduction: Infuses the cake with pure apple flavor.
- Buttermilk 120 g / 4.2 oz: Contributes tanginess that brightens the crumb.
- Cinnamon-sugar topping 50 g / 1.8 oz combined: Classic donut finish creating sweet crunch.
- Neatly arranged apple cider donut cake ingredients ready for mixing.
Instructions
- Preheat oven to 350°F (175°C) and generously grease a bundt or tube pan.
- Reduce fresh apple cider in a saucepan over medium heat until thickened and syrupy; let cool slightly.
- Cream butter with granulated and brown sugars until light and fluffy, then beat in eggs one at a time followed by vanilla.
- In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg together.
- Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Stir in the cooled cider reduction.
- Pour batter into prepared pan, smoothing the top evenly.
- Bake for about 45–50 minutes or until a tester inserted in center comes out clean.
- Let cool for 10 minutes, then invert onto a rack. Brush with melted butter and sprinkle evenly with cinnamon-sugar topping.
- Cool completely before slicing to allow texture and flavor to settle beautifully.
Notes
Substitute part of the flour with whole wheat for a nuttier depth or use apple juice concentrate if cider isn’t available.
For an extra flavor boost, reduce cider the day before. Moreover, doubling the recipe yields two cakes—one to serve and one to freeze.
Store the apple cider donut cake tightly wrapped at room temperature for up to three days, or refrigerate for longer freshness. Additionally, warm slices briefly before serving for that fresh-baked aroma.
A warm slice of apple cider donut cake ready to enjoy.