Description
This Apple Cider Donut Cake combines the cozy flavors of cinnamon, nutmeg, and apple cider in a moist, fluffy bundt cake. Topped with a spiced cider glaze and a crunchy sugar coating, it offers the perfect fall-inspired dessert that’s easy to make and delightful to eat.
Ingredients
Scale
Dry Ingredients
- 3 ½ cups all purpose flour
- 2 ½ teaspoons baking powder
- 1 ¼ teaspoons salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
Wet Ingredients
- 2 ½ sticks unsalted butter, at room temperature (20 Tablespoons, 1 ¼ cups)
- 1 ½ cups brown sugar
- ½ cup granulated sugar
- 4 eggs (at room temperature)
- 2 teaspoons vanilla extract
- 1 cup apple cider
Cider Glaze
- 2 cups apple cider
- 2 tablespoons salted butter
- ⅓ cup granulated sugar
- 2 tablespoons demerara or turbinado sugar
- 1 ½ teaspoons cinnamon
Instructions
- Preheat and Prepare Pan: Heat oven to 350°F (175°C). Grease a 12-cup bundt pan with Baker’s Joy or another non-stick spray with flour to ensure easy release of the cake.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set this mixture aside for later use.
- Cream Butter and Sugars: Using a stand mixer, beat the room temperature butter, brown sugar, and granulated sugar on medium speed until the mixture is lighter in color and fluffy, about 3-5 minutes. Scrape the bowl occasionally to mix thoroughly.
- Add Eggs and Vanilla: Add eggs one at a time, beating well and scraping the bowl after each addition. Then mix in the vanilla extract until incorporated.
- Incorporate Dry Ingredients and Cider: Add the flour mixture in three parts to the wet ingredients, mixing on low speed until just combined. With the mixer on the lowest speed, slowly pour the 1 cup of apple cider and mix until fully incorporated. Scrape the bowl to ensure an even batter.
- Bake the Cake: Pour the batter evenly into the prepared bundt pan. Bake for 40-50 minutes, until the edges are golden brown and a toothpick inserted in the center comes out clean. Allow cake to cool in the pan for 10 minutes before carefully inverting onto a plate.
- Prepare the Cider Glaze: While the cake bakes, pour the 2 cups of apple cider into a small saucepan. Bring to a boil over high heat, then reduce to a low boil, simmering and stirring every 10 minutes for about 30 minutes, until reduced to approximately ⅓ cup and thickened. Remove from heat and stir in 2 tablespoons salted butter until melted.
- Glaze and Sugar Coat the Cake: In a small bowl, whisk together the ⅓ cup granulated sugar, 2 tablespoons demerara or turbinado sugar, and 1 ½ teaspoons cinnamon. While the cake is still warm, brush the apple cider glaze all over the outside. Sprinkle the spiced sugar mixture on top, then press additional sugar gently onto the sides with your palm to create a sweet crust. Serve warm or at room temperature.
Notes
- Using room temperature eggs and butter helps achieve a smooth, airy batter.
- Be patient when cooking down the apple cider glaze – low and slow heat prevents burning and ensures a thick syrupy consistency.
- If you don’t have demerara or turbinado sugar, light brown sugar can be a substitute but the texture will be less crunchy.
- For best flavor, serve the cake within a day or two; store covered at room temperature.
- This cake pairs wonderfully with a hot cup of coffee or spiced tea for a cozy treat.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple cider donut cake, fall dessert, bundt cake, cinnamon cake, spiced cake, apple cider glaze
