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Apple Cider Donut Cake Recipe

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This Apple Cider Donut Cake captures the warm, spicy flavors of classic apple cider donuts in an easy-to-make snack cake. Made with real apple cider, cinnamon, and a cinnamon-sugar topping, this cake offers a moist texture and nostalgic taste perfect for fall or anytime you crave a cozy treat without the fuss of frying donuts.

Ingredients

For Cake:

  • 1-½ 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)
  • 1-½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1-½ teaspoons ground cinnamon
  • Pinch allspice
  • ¼ teaspoon coarse kosher salt (or half this amount fine sea salt)
  • 1-¾ cups (210 grams) all-purpose flour

For 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 leaving an overhang on the sides to create a sling for easy cake removal.
  2. Reduce Apple Cider: In a large sauté pan, bring 1½ cups of fresh apple cider to a boil and cook until reduced by half, about 5 minutes, resulting in approximately ¾ cup. Add the diced cold butter to the hot cider and whisk until combined and melted.
  3. 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 evenly combined.
  4. Combine Cider and Batter: Slowly whisk the hot reduced apple cider and butter mixture into the wet ingredients, stirring continuously to combine well.
  5. Add Dry Ingredients: Stir the all-purpose flour into the wet mixture just until combined; avoid overmixing to keep the cake tender.
  6. Pour and Bake: Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 22 to 25 minutes or until the cake is puffed up, golden on top, and a toothpick inserted in the center comes out clean.
  7. Cool Slightly: Remove the cake from the oven and place it on a cooling rack. Let it rest for 5 minutes to firm up slightly.
  8. Apply Butter and Topping: Spread the room temperature butter evenly over the warm cake surface so it melts and soaks in. In a small bowl, combine ¼ cup granulated sugar and 1 teaspoon ground cinnamon. Sprinkle this cinnamon sugar mixture generously over the buttered cake.
  9. Remove and Cool Completely: Use the parchment sling to remove the cake from the pan and place it on the cooling rack. Allow to cool slightly before cutting into squares.

Notes

  • Fresh apple cider is essential to get the authentic flavor; avoid using apple juice or concentrate.
  • The cinnamon sugar topping mimics the classic donut coating for that nostalgic touch.
  • Using parchment paper with an overhang helps in lifting the cake cleanly out of the pan.
  • If you don’t have sour cream, Greek yogurt is an excellent substitute and will add moisture.
  • Store leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheat slices briefly in a microwave or oven to enjoy warm.

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