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Apple Cider Donut Cake

Apple Cider Donut Cake

Capture the essence of autumn with this moist, tender Apple Cider Donut Cake, coated in a crunchy cinnamon-sugar crust.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Cuisine American
Servings 12 servings
Calories 485 kcal

Ingredients
  

For the Apple Cider Reduction

  • 2 cups unfiltered apple cider

For the Cake

  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 cup unsalted butter, melted
  • 3 large eggs, at room temperature
  • 1/2 cup buttermilk, at room temperature
  • 1 tsp vanilla extract

For the Cinnamon Sugar Topping

  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 tsp ground cinnamon

Instructions
 

  • Prepare Cider Reduction & Oven: Preheat your oven to 350°F (175°C). Generously grease and flour a 10 or 12-cup Bundt pan. In a small saucepan, bring the 2 cups of apple cider to a boil over medium-high heat. Reduce the heat and let it simmer until it has reduced to about 2/3 cup, which can take 15-20 minutes. Set aside to cool slightly.
  • Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, 1 tsp cinnamon, nutmeg, and salt. Make sure there are no lumps of brown sugar.
  • Mix Wet Ingredients: In a separate medium bowl, whisk together the melted butter, eggs, buttermilk, vanilla extract, and the cooled apple cider reduction until well combined.
  • Combine Batter: Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until just combined. Be careful not to overmix; a few small lumps are perfectly fine. Overmixing can lead to a tough cake.
  • Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Bake for 40-50 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. If the top begins to brown too quickly, you can tent it loosely with aluminum foil.
  • Cool and Prepare Topping: Let the cake cool in the Bundt pan on a wire rack for 15 minutes. While it cools, prepare the topping. In a small bowl, mix together the 1 cup of granulated sugar and 2 tsp of ground cinnamon.
  • Apply Topping: Carefully invert the warm cake onto the wire rack. Place a baking sheet under the rack to catch any drips. While the cake is still warm, brush it all over with the 1/2 cup of melted butter. Immediately and generously sprinkle the cinnamon-sugar mixture over the entire cake, pressing gently to help it adhere. The warmth of the cake is key to getting the topping to stick perfectly.
  • Serve: Let the cake cool for at least another 20-30 minutes before slicing and serving. This allows the topping to set. Enjoy the cozy flavors of fall!

Notes

  • Don't Overbake the Cake: A common reason for a dry cake is overbaking. Start checking for doneness a few minutes before the recipe's minimum time. The cake is ready when a toothpick inserted into the center has a few moist crumbs attached, but no wet batter.
  • Grease the Pan Thoroughly: Bundt pans have many crevices. Use softened butter or baking spray and get into every nook, then dust with flour. This ensures a clean release every time.
  • Room Temperature Ingredients: For a smooth, well-emulsified batter, make sure your eggs and buttermilk are at room temperature before you begin.
  • Apply Topping While Warm: For the cinnamon sugar to stick properly, the cake must be warm. This allows the butter to be absorbed slightly and the sugar to create a perfect crust.