Description
This Apple Cider Donut Cake is a moist, spiced cake infused with the sweet flavor of fresh apple cider reduction, topped with a buttery cinnamon sugar glaze for the perfect fall-inspired dessert. It combines the essence of traditional apple cider donuts with the ease of baking in a single pan, making it a delightful treat for any occasion.
Ingredients
Units
Scale
For Cake:
- 1–1/2 cups fresh apple cider
- 4 tablespoons (66 grams) cold unsalted butter, diced
- 2 large eggs
- 1/3 cup (70 grams) granulated sugar
- 1/2 cup (110 grams) lightly packed brown sugar
- 1/3 cup (70 grams) light olive oil (or other neutral oil)
- 1/4 cup (66 grams) sour cream (or greek yogurt)
- 1–1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1–1/2 teaspoons ground cinnamon
- Pinch allspice
- 1/4 teaspoon coarse kosher salt (if using fine sea salt use half by volume)
- 1–3/4 cups (210 grams) all-purpose flour
For Topping:
- 1 tablespoon butter, at cool room temperature
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Butter or spray with oil a 9-inch square baking dish and line it with parchment paper, leaving an overhang on the sides to create a sling for easy cake removal.
- Reduce Apple Cider: In a large sauté pan, bring the apple cider to a boil and reduce it by half, which should take about 5 minutes. Ensure you have 3/4 cup of the reduced cider. Stir in the cold diced butter until melted and combined.
- Mix Wet Ingredients: In a medium bowl, whisk together the eggs, granulated sugar, brown sugar, light olive oil, sour cream, baking powder, baking soda, ground cinnamon, allspice, and kosher salt until smooth and well combined.
- Combine Reduced Cider with Wet Mix: Slowly whisk the hot reduced apple cider mixture into the wet ingredients bowl until fully incorporated.
- Add Dry Ingredients: Stir in the all-purpose flour gently until the batter is just combined without overmixing.
- Pour and Bake: Pour the batter into the prepared baking dish and smooth the top. Bake in the preheated oven for 22 to 25 minutes, or until the cake is puffed, golden, and a toothpick inserted into the center comes out clean.
- Cool Slightly: Remove the cake from the oven and place it on a cooling rack for 5 minutes to cool slightly.
- Add Butter and Cinnamon Sugar Topping: Spread the tablespoon of room temperature butter evenly over the warm cake. In a small bowl, mix the granulated sugar and ground cinnamon, then sprinkle this cinnamon sugar liberally over the buttered surface.
- Remove Cake from Pan: Use the parchment paper sling to carefully lift the cake out of the pan and place it on the cooling rack.
- Cool and Serve: Allow the cake to cool slightly more before cutting it into 12 squares and serving.
Notes
- Weighing your flour is the most accurate way to measure. If you don’t weigh, spoon the flour into the measuring cup and level it off instead of scooping directly.
- Use only fresh apple cider found in the refrigerated section, not apple juice or apple cider vinegar, for authentic flavor.
- If the reduced cider falls below 3/4 cup while boiling, add more cider. If it does not reduce enough, continue simmering until the correct volume is reached.
- Store leftover cake in an airtight container at room temperature for 1-2 days to maintain freshness.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 280
- Sugar: 20g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
