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Apple Cider Donut Cake Recipe

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4.1 from 2 reviews

This Apple Cider Donut Cake combines the warm spices and rich flavors of classic apple cider donuts into a moist, easy-to-make cake. Featuring a cinnamon-sugar topping melted into butter, it’s a perfect autumn treat that’s baked to golden perfection and served in convenient squares.

Ingredients

Cake Ingredients

  • 1½ cups fresh apple cider
  • 4 tablespoons (66 grams) cold unsalted butter, diced
  • 2 large eggs
  • ⅓ cup (70 grams) granulated sugar
  • ½ cup (110 grams) lightly packed brown sugar
  • ⅓ cup (70 grams) light olive oil or other neutral oil
  • ¼ cup (66 grams) sour cream or Greek yogurt
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • Pinch allspice
  • ¼ teaspoon coarse kosher salt (or half the amount if using fine sea salt)
  • 1¾ cups (210 grams) all-purpose flour

Topping

  • 1 tablespoon butter, at cool room temperature
  • ¼ cup (50 grams) granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Butter or spray a 9-inch square baking dish, then line it with parchment paper with an overhang to create a sling for easy cake removal.
  2. Reduce Apple Cider: In a large sauté pan, boil the fresh apple cider until it reduces by half, approximately 5 minutes, reaching about ¾ cup. Add the cold diced butter to the hot cider and whisk until melted and combined.
  3. Mix Wet Ingredients: In a medium bowl, whisk together eggs, granulated sugar, brown sugar, oil, sour cream (or Greek yogurt), baking powder, baking soda, cinnamon, allspice, and salt until smooth and well incorporated.
  4. Incorporate Reduced Cider: Slowly whisk the warm boiled cider mixture into the wet ingredients, mixing steadily to ensure an even batter.
  5. Add Flour: Gradually stir in the all-purpose flour until just combined; avoid overmixing for a tender crumb.
  6. Pour Batter: Transfer the batter into the prepared baking dish, spreading evenly.
  7. Bake: Place the pan in the preheated oven and bake for 22-25 minutes, or until the cake has puffed, is golden brown on top, and a toothpick inserted in the center comes out clean.
  8. Cool Slightly: Remove the cake from the oven and place it on a cooling rack for 5 minutes to set slightly.
  9. Apply Butter: Spread the room temperature butter evenly over the warm cake surface, allowing it to melt in.
  10. Mix Cinnamon Sugar: In a small bowl, combine ¼ cup granulated sugar with 1 teaspoon ground cinnamon.
  11. Add Topping: Sprinkle the cinnamon sugar liberally and evenly over the buttered cake.
  12. Cool and Slice: Lift the cake from the pan using the parchment sling and allow it to cool on the rack. Once slightly cooled, cut into squares and serve.

Notes

  • Using fresh apple cider for reduction is key to achieving the cake’s signature flavor.
  • Substitute sour cream with Greek yogurt for a tangier, protein-rich option.
  • The cinnamon-sugar topping adds traditional donut flavor and sweetness; adjust amounts to taste.
  • Ensure not to overmix the batter to keep the cake tender.
  • Use a parchment sling for easy removal and clean slicing.
  • This cake is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.

Find it online: https://yumntasty.com/apple-cider-donut-cake-recipe/