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Apple Cider Donut Cake

Apple cider donut cake with a tender, spiced bundt texture made by reducing apple cider for deep flavor. Finished with a buttery brush and crunchy cinnamon sugar coating like a cider mill donut.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Apple cider
  • 2 cup apple cider
All-purpose flour
  • 3 cup all-purpose flour
Baking powder
  • 2 tsp baking powder
Baking soda
  • 0.5 tsp baking soda
Salt
  • 0.5 tsp salt
Ground cinnamon
  • 1.5 tsp ground cinnamon
  • 1.5 tsp ground cinnamon for coating
Ground nutmeg
  • 0.5 tsp ground nutmeg
Unsalted butter
  • 1 cup unsalted butter softened
  • 4 tbsp unsalted butter melted for coating
Light brown sugar
  • 1 cup packed light brown sugar
Granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar for coating
Eggs
  • 3 large eggs at room temperature
Vanilla extract
  • 1 tsp vanilla extract
Sour cream
  • 0.5 cup sour cream

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Reduce the apple cider
  1. Simmer the apple cider in a saucepan for 15 to 20 minutes until reduced to 1 cup (240 ml), then cool.
  2. Set the reduced cider aside until it is cool enough to add to the batter without steaming the eggs.
Prep the pan
  1. Preheat the oven to 350 F (175 C) and generously grease and flour a 10-cup bundt pan.
  2. Check that the pan is well coated so the cake releases cleanly after baking.
Make the spiced batter
  1. Whisk the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined.
  2. Beat the softened unsalted butter with the packed light brown sugar and granulated sugar until fluffy, about 3 minutes.
  3. Beat in the eggs one at a time, then mix in the vanilla extract and sour cream until smooth.
  4. Add the dry ingredients alternately with the reduced apple cider, beginning and ending with the dry ingredients, mixing until just combined.
Bake
  1. Spread the batter in the prepared bundt pan and bake for 50 to 60 minutes, until a toothpick comes out clean.
  2. Cool the cake in the pan for 10 minutes.
  3. Invert the cake onto a rack and let it cool until warm, not hot.
Coat like a cider mill donut
  1. Mix the granulated sugar for coating with the ground cinnamon for coating.
  2. Brush the warm cake all over with the melted unsalted butter and press the cinnamon sugar onto the surface for a crunchy coating.

Notes

Pro tip: Reduce the apple cider until it measures exactly 1 cup so the crumb stays tender and sliceable. Store covered at room temperature for up to 3 days or refrigerate up to 5 days. Freezing is yes—wrap tightly and freeze up to 2 months, then thaw and re-brush with a little melted butter if you want extra crust. For a dairy swap, use plain Greek yogurt in place of sour cream for similar tang and moisture.