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Apple Cider Donut Cake Recipe

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4 from 23 reviews

This Apple Cider Donut Cake captures the warm, cozy flavors of traditional apple cider donuts in an easy-to-make cake form. Perfect for those who love the seasonal treat but prefer a simple baking method instead of frying individual donuts, this cake is moist, spiced with cinnamon and allspice, and topped with a buttery cinnamon sugar glaze for a delightful snack or dessert.

Ingredients

For Cake:

  • 1-½ cups fresh apple cider
  • 4 tablespoons (66 grams) cold unsalted butter, diced
  • 2 large eggs
  • ⅓ cup (70 grams) granulated sugar
  • ½ cup (110 grams) lightly packed brown sugar
  • ⅓ cup (70 grams) light olive oil (or other neutral oil)
  • ¼ cup (66 grams) sour cream (or Greek yogurt)
  • 1-½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1-½ teaspoons ground cinnamon
  • Pinch allspice
  • ¼ teaspoon coarse kosher salt (or half the amount if using fine sea salt)
  • 1-¾ cups (210 grams) all-purpose flour

For Topping:

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

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Butter or spray a 9-inch square baking dish and line it with parchment paper, leaving some overhang to create a sling for easy removal of the cake.
  2. Reduce Apple Cider: In a large sauté pan, bring the apple cider to a boil and reduce it by half, about 5 minutes, until approximately ¾ cup remains. Add the cold, diced butter to the hot cider and whisk until melted and combined.
  3. Mix Wet Ingredients: In a medium bowl, whisk together the eggs, granulated sugar, brown sugar, oil, sour cream, baking powder, baking soda, cinnamon, allspice, and salt until smooth and well combined.
  4. Incorporate Reduced Cider: Slowly whisk the warm boiled cider and butter mixture into the egg mixture to combine smoothly without cooking the eggs.
  5. Add Flour: Fold the all-purpose flour into the wet ingredients gently until just combined, taking care not to overmix.
  6. Pour Batter and Bake: Pour the batter into the prepared baking dish and smooth the top. Bake for 22-25 minutes or until the cake is puffed, golden brown, and a toothpick inserted into the center comes out clean.
  7. Cool Slightly: Place the cake on a cooling rack and let it cool for about 5 minutes in the pan.
  8. Apply Butter and Cinnamon Sugar: Spread the room temperature butter evenly over the warm cake’s surface. In a small bowl, mix granulated sugar and cinnamon, then sprinkle liberally over the butter.
  9. Remove and Cool Completely: Use the parchment sling to lift the cake out of the pan. Let the cake cool completely on the rack before cutting into squares and serving.

Notes

  • Weigh your flour for accuracy. If measuring by volume, spoon flour into the measuring cup and level it off instead of scooping directly to prevent dense cake.
  • Use only fresh, unfiltered apple cider from refrigerated juice sections — not apple juice or cider vinegar.
  • If your boiled cider volume falls below ¾ cup, add more cider. If it does not reduce to ¾ cup, continue boiling.
  • Store leftover cake in an airtight container at room temperature for 1-2 days to maintain freshness.

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