Apple Cider Doughnut Cake
This moist and tender Apple Cider Doughnut Cake captures all the nostalgic flavors of traditional apple cider doughnuts in a convenient cake form. With concentrated apple cider and a signature cinnamon-sugar coating, it delivers that authentic orchard taste with less effort than fried doughnuts.
Equipment
- 10-inch Bundt Pan
- Electric Mixer
- Small Saucepan
- Cooling Rack
Ingredients
For the Cake
- 2 cups apple cider reduced to ½ cup
- 2½ cups all-purpose flour substitute 1 cup with whole wheat for a nuttier taste
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon Ceylon cinnamon preferred for delicate flavor
- ½ teaspoon ground nutmeg freshly grated if possible
- ¼ teaspoon ground allspice
- ½ teaspoon salt
- ½ cup unsalted butter softened (or substitute with ½ cup applesauce for less fat)
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 3 large eggs room temperature
- ¼ cup buttermilk or ¼ cup milk with ¾ teaspoon lemon juice
- 2 teaspoons pure vanilla extract
- 1 medium apple peeled and grated (Honeycrisp or Granny Smith work well)
For the Cinnamon-Sugar Coating
- 4 tablespoons unsalted butter melted
- ¾ cup granulated sugar
- 1½ teaspoons ground cinnamon
Instructions
- Pour 2 cups of apple cider into a small saucepan and bring to a simmer over medium heat. Allow to reduce to ½ cup (about 15-20 minutes). The liquid will become darker, more concentrated, and syrupy. Cool completely before using.
- Preheat your oven to 350°F (175°C). Generously grease a 10-inch bundt pan with butter or cooking spray, ensuring you reach all crevices. Dust the greased pan with flour and tap out the excess.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
- In a large bowl using an electric mixer, beat the butter and both sugars on medium-high speed until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the cooled reduced cider, buttermilk, and vanilla extract until just combined.
- Gradually fold in the dry ingredients, mixing on low speed until just combined. Be careful not to overmix. Gently fold in the grated apple.
- Pour the batter into the prepared bundt pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a cooling rack.
- While still warm (but not hot), brush the entire cake with melted butter. In a shallow dish, mix the granulated sugar and cinnamon, then generously coat the buttered cake, pressing gently to adhere.
Notes
- The cake actually tastes even better the day after baking as the flavors have time to meld.
- Store covered at room temperature for up to 3 days or refrigerate for up to 1 week in an airtight container.
- Freeze unfrosted cake for up to 3 months by wrapping tightly in plastic wrap and aluminum foil.
- For a healthier version, reduce sugar by 25%, substitute half the flour with whole wheat, or replace half the butter with unsweetened applesauce.
- This batter works beautifully as muffins - fill lined muffin cups 2/3 full and bake at 350°F for 18-20 minutes.
Nutrition
Calories: 325kcalCarbohydrates: 52gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 82mgSodium: 210mgFiber: 1gSugar: 35g
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