Apple Cider Donut Cake
This flavorful and delicious Apple Cider Donut Cake is a moist, spiced bundt cake made with both apple cider and apple butter. It's got all the delicious fall flavors of apple cider donuts without all the mess of frying.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Makes: 8 - 10 servings
Ingredients
Apple Cider Donut Cake
- 2 cups fresh apple cider
- 1 stick (4 oz) unsalted butter, melted
- 1/2 cup canola oil
- 1 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 3 eggs, at room temperature
- 1 cup full-fat sour cream
- 1/4 cup apple butter (optional), room temperature
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Cinnamon-Sugar Coating
- 4 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Vanilla Glaze
- 2 tablespoons sour cream or vanilla bean skyr
- 1/2 teaspoon vanilla bean paste or vanilla extract
- 1 1/2 cups powdered sugar
- 1 1/2 tablespoons apple cider
- pinch of fine sea salt
Instructions
Cinnamon-Sugar Coating
- Whisk together the cinnamon and sugar in a small bowl. Set aside.
Apple Cider Donut Cake
- Preheat an oven to 325 F. Grease a 12-cup bundt pan really well and dust with flour.
- Add the apple cider to a small saucepan over medium-low heat. Simmer and reduce the cider by half, so that there's only 1 cup left. Cool to room temperature.
- Whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt together in a bowl and set aside.
- In a large mixing bowl, whisk together the melted butter, sugars, and oil until smooth. Add the eggs, one at a time, whisking between each addition until smooth. Whisk in the sour cream or skyr, apple butter, and vanilla.
- Add half of the flour mixture and whisk. Then, whisk in half of the cooled apple cider concentrate. Repeat with the remaining flour and cider and whisk until the batter is smooth. Pour the batter into the prepared bundt pan. Bake for 50-55 minutes, until a cake tester comes out coated with a couple of moist crumbs. Remove from the oven and cool the cake in the pan for 1 hour before inverting onto a plate or cake stand.
- Brush the still-warm cake liberally with the 4 tablespoons of melted butter and sprinkle with the cinnamon sugar. For the sides, take some of the cinnamon sugar in your cupped hand and press onto the cake.
Vanilla Glaze
- Whisk the ingredients together in a bowl until smooth. The glaze should be thick, but still pourable. Pour the glaze over the cake, letting it drip down the sides.