Apple Cider Donut Cake (Print Version)
A moist bundt cake with apple cider glaze and cinnamon sugar coating that captures the essence of traditional cider donuts.
# Ingredients:
→ For the cake
01 -
3 ½ cups all purpose flour
02 -
2 ½ teaspoons baking powder
03 -
1 ¼ teaspoons salt
04 -
2 teaspoons cinnamon
05 -
1 teaspoon nutmeg
06 -
20 tablespoons (1 ¼ cups, 2 ½ sticks) unsalted butter, at room temperature
07 -
1 ½ cups brown sugar
08 -
½ cup granulated sugar
09 -
4 eggs, at room temperature
10 -
2 teaspoons vanilla extract
11 -
1 cup apple cider
→ For the coating
12 -
2 cups apple cider
13 -
2 tablespoons salted butter
14 -
⅓ cup granulated sugar
15 -
2 tablespoons demerara or turbinado sugar
16 -
1 ½ teaspoons cinnamon
# Steps:
01 -
Heat oven to 350 degrees. Grease a 12 cup bundt pan with Baker's Joy or another non-stick spray with flour.
02 -
In a medium mixing bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
03 -
In the bowl of a stand mixer, beat together the butter, brown sugar, and sugar on medium speed until lighter in color and fluffy, scraping the bowl occasionally. This will take 3-5 minutes.
04 -
Add the eggs, one at a time, beating well and scraping the bowl after each addition. Beat in the vanilla extract.
05 -
Add the flour mixture in three additions, mixing on low speed until incorporated. With the mixer running on the lowest speed, add the cider in a slow stream, and mix until combined. Scrape the bowl well to make sure the batter is fully incorporated.
06 -
Scrape the batter into the prepared bundt pan and bake for 40-50 minutes, or until the edges are golden brown and a toothpick inserted in the center of the cake comes out clean. Allow to cool for 10 minutes before inverting onto a plate.
07 -
While the cake is baking, add the 2 cups of cider to a small saucepan over high heat. Bring the cider to a boil, then reduce heat to a low boil and continue to cook, stirring every 10 minutes or so, for about 30 minutes, or until it's thickened and reduced to around ⅓ cup. Stir in the butter until melted.
08 -
In a bowl whisk together the sugars and cinnamon. While the cake is still warm, brush the cider mixture all over the outside. Sprinkle the top with sugar, then use the palm of your hand to press additional sugar onto the sides. Serve warm or at room temperature.
# Notes:
01 -
Leftovers should be stored wrapped in saran wrap at room temperature. We prefer to serve the cake warm. Individual slices reheat beautifully in the microwave in 15-20 seconds.