Apple Cider Donut Cake recipe

Ingredients

For the Cake:

  • 1½ cups apple cider
  • ½ cup unsalted butter, melted (plus more for greasing)
  • 1 cup granulated sugar
  • ½ cup brown sugar (light or dark)
  • 3 large eggs
  • ½ cup sour cream (or Greek yogurt)
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt

For the Cinnamon Sugar Coating:

  • ½ cup granulated sugar
  • 1 tsp ground cinnamon
  • 4 tbsp unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
  2. In a small saucepan, simmer the apple cider over medium heat until reduced to about ¾ cup. This takes about 10–15 minutes. Let cool.
  3. In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, sour cream, vanilla, and the reduced apple cider.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. Pour the batter into the prepared Bundt pan. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack.
  8. While the cake is still warm, brush it with the melted butter. Mix the cinnamon and sugar together and sprinkle it generously over the cake, pressing lightly so it adheres.
  9. Cool completely before slicing and serving.

Let me know if you’d like a glaze version or mini donut muffins instead!

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