Description
This Apple Cider Donut Cake is a moist, spiced dessert that captures the warm flavors of fall. Featuring tender chunks of apple simmered in apple cider, a blend of autumn spices, and a luscious brown butter cinnamon-sugar topping, this cake is perfect for cozy gatherings or holiday treats.
Ingredients
Units
Scale
Apple Mixture
- 1 large Honeycrisp apple, peeled and chopped
- 1 1/2 cups apple cider
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground allspice
Cake Batter
- 8 tablespoons unsalted butter, softened
- 3/4 cup loosely packed light brown sugar
- 1/2 cup white sugar
- 3 large eggs
Brown Butter
- 6 tablespoons unsalted butter
Cinnamon Sugar Topping
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly ground nutmeg
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 10-cup bundt pan with nonstick baking spray to ensure easy release of the cake after baking.
- Cook Apple in Cider: In a medium saucepan over medium-high heat, combine the chopped apple and apple cider. Bring to a boil, then reduce heat to a simmer. Cook until the apples are soft and most of the cider has evaporated or been absorbed, about 15-20 minutes. Mash the softened apples thoroughly with a fork to eliminate large chunks. Measure out 1 cup of this mixture.
- Mix Wet Ingredients: To the cup of apple mixture, stir in the vegetable oil, milk, and vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ground allspice. This evenly distributes the spices and leavening agents.
- Cream Butter and Sugars: In the bowl of an electric mixer, beat the softened butter until creamy. Add the light brown sugar and white sugar, beating for about 5 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Eggs: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition until fully incorporated.
- Combine Wet and Dry Mixtures: Alternately add the dry ingredients and the apple cider/milk mixture to the creamed butter and sugar, starting and ending with the dry ingredients. Do this in three increments, mixing until just combined after each addition, being careful not to overmix.
- Fill Bundt Pan and Bake: Spread the batter evenly into the prepared bundt pan, smoothing the top with a spatula. Bake for 35 to 45 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for 15 minutes. Then carefully remove it from the pan and transfer to a wire rack to cool completely, about 45 minutes to 1 hour.
- Braise Butter: To prepare the brown butter, melt the 6 tablespoons of unsalted butter in a small saucepan over medium heat. Continuously whisk as the butter bubbles. After 2 to 3 minutes, once you see brown bits forming on the bottom and the butter develops a nutty aroma, remove from heat. Continue whisking for another 30 seconds to prevent burning.
- Prepare Cinnamon Sugar: In a small bowl, mix together the sugar, cinnamon, nutmeg, and pinch of salt until evenly combined for the topping.
- Apply Topping: While the cake is still slightly warm, generously brush the entire cake surface with the browned butter. Immediately sprinkle and gently press the cinnamon sugar mixture all over the cake, including the sides and center, so it adheres well.
- Serve: Serve immediately, or allow to rest and absorb the flavors before slicing. Enjoy this moist, fragrant cake with a cup of tea or coffee.
Notes
- You can substitute any sweet apple variety such as Fuji or Gala if Honeycrisp isn’t available.
- Ensure the apple mixture is well mashed to avoid large chunks that affect cake texture.
- Use room temperature ingredients for best batter consistency and rise.
- The brown butter adds a rich, nutty flavor that complements the spices perfectly; do not skip!
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- For a dairy-free version, substitute butter with vegan butter and milk with almond or oat milk.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
