Apple Cider Donut Cake
A delightful cake that combines rich apple cider flavors with warm spices, perfect for fall gatherings.
Ingredients
For the cake
- 1.5 cups fresh apple cider Make sure it's fresh for the best flavor.
- 4 tablespoons cold unsalted butter, diced Plus 1 tablespoon for brushing.
- 2 large eggs
- 1/3 cup granulated sugar
- 1/2 cup lightly packed brown sugar
- 1/3 cup light olive oil Or other neutral oil.
- 1/4 cup sour cream Can substitute with Greek yogurt.
- 1.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 1 pinch allspice
- 1/4 teaspoon coarse kosher salt If using fine sea salt, use half by volume.
- 1.75 cups all-purpose flour
For the topping
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Preparation
- Preheat the oven to 350°F. Butter (or spray with oil) a 9” square baking dish, then line it with parchment paper, allowing it to hang over the sides.
- In a large sauté pan, boil the apple cider until reduced by half, about 5 minutes. Measure to ensure it’s ¾ cup. Add the cold butter to the hot cider, whisking until combined.
- In a medium bowl, whisk together the eggs, granulated sugar, brown sugar, oil, sour cream, baking powder, baking soda, cinnamon, allspice, and salt.
- Slowly whisk the boiled cider mixture into the wet ingredients until fully incorporated.
- Stir in the flour until the batter is just combined.
Baking
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake in the preheated oven for about 22-25 minutes, or until the cake is puffed, golden, and baked through the center.
Finishing Touches
- Once baked, allow the cake to cool for 5 minutes on a cooling rack.
- Brush the top of the cake with the remaining butter as it melts.
- In a small bowl, mix ¼ cup of granulated sugar and 1 teaspoon of ground cinnamon. Sprinkle this cinnamon sugar mixture liberally over the melted butter.
- Carefully remove the cake from the pan, and let it cool completely on the rack before slicing into squares.
Notes
This cake is best enjoyed warm or at room temperature, optionally served with whipped cream or vanilla ice cream. Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze individual slices for up to 3 months.