Description
This Apple Cider Donut Cake is a moist, flavorful cake infused with fresh apple cider and warm spices like cinnamon and allspice. It is topped with a buttery cinnamon sugar glaze that gives it the nostalgic taste and texture of an apple cider donut, baked conveniently in a square pan for easy slicing and sharing.
Ingredients
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 a 9-inch square baking dish, then line it with parchment paper creating a sling hanging over the sides for easy cake removal.
- Reduce apple cider: In a large sauté pan, boil the apple cider until it reduces by half, about 5 minutes, ensuring you have 3/4 cup remaining. Add diced cold butter to the hot cider and whisk until melted and combined.
- Mix wet ingredients: In a medium bowl, whisk together eggs, granulated sugar, brown sugar, oil, sour cream, baking powder, baking soda, cinnamon, allspice, and salt until smooth and well combined.
- Incorporate cider reduction: Slowly whisk the warm apple cider and butter mixture into the wet egg mixture until fully blended.
- Add flour: Stir in the flour until just combined, being careful not to overmix.
- Pour batter and bake: Pour the batter evenly into the prepared baking dish. Bake for 22-25 minutes, or until the cake is puffed, golden, and a toothpick inserted into the center comes out clean.
- Cool slightly: Place the cake on a cooling rack for 5 minutes to set.
- Apply butter topping: Spread the softened butter over the warm cake, allowing it to melt and coat the surface.
- Add cinnamon sugar: Mix granulated sugar and ground cinnamon in a small bowl. Sprinkle this cinnamon sugar liberally over the buttered cake surface.
- Remove and cool: Lift the cake out of the pan using the parchment sling and let it cool on the rack.
- Slice and serve: Allow the cake to cool slightly before slicing into 12 squares and serving.
Notes
- Weighing your flour is recommended for accurate measurement. If using measuring cups, spoon the flour into the cup and level it off rather than scooping directly.
- Use fresh, unfiltered apple cider from the refrigerated section, not apple juice or apple cider vinegar.
- If cider reduces below 3/4 cup during boiling, add more cider. If it doesn’t reduce enough, continue boiling 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 cake)
- Calories: 240
- Sugar: 18g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
