Apple Cider Donut Cake Recipe
Introduction
This Apple Cider Donut Cake captures the warm, spicy flavors of classic apple cider donuts in a moist, easy-to-make cake. With a buttery cinnamon sugar topping, it’s perfect for cozy autumn mornings or any time you crave a comforting treat.
Ingredients
- 1½ 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)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- Pinch allspice
- ¼ teaspoon coarse kosher salt (if using fine sea salt, use half by volume)
- 1¾ cups (210 grams) all-purpose flour
- 1 tablespoon butter, at cool room temperature
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Step 1: Preheat the oven to 350°F. Butter or spray a 9-inch square baking dish, then line it with parchment paper extending over the sides to create a sling for easy removal.
- Step 2: In a large sauté pan, boil the apple cider until reduced by half, about 5 minutes. Measure to ensure you have ¾ cup. Add the diced butter to the hot cider and whisk until combined.
- Step 3: In a medium bowl, whisk together the eggs, granulated sugar, brown sugar, oil, sour cream, baking powder, baking soda, cinnamon, allspice, and salt.
- Step 4: Slowly whisk the warm cider mixture into the wet ingredients until fully combined.
- Step 5: Stir in the flour gently until the batter is smooth and well mixed.
- Step 6: Pour the batter into the prepared baking dish and spread evenly.
- Step 7: Bake until the cake is puffed, golden, and cooked through, about 22–25 minutes.
- Step 8: Remove the cake from the oven and place it on a cooling rack for 5 minutes.
- Step 9: Spread the tablespoon of softened butter evenly over the warm cake as it melts.
- Step 10: In a small bowl, combine ¼ cup granulated sugar with 1 teaspoon ground cinnamon. Sprinkle this cinnamon sugar generously over the buttered top.
- Step 11: Use the parchment sling to lift the cake out of the pan and cool completely on the rack.
- Step 12: Once slightly cooled, cut the cake into squares and serve.
Tips & Variations
- For extra spice, add a pinch of nutmeg or cloves to the batter along with the cinnamon and allspice.
- Use Greek yogurt instead of sour cream for a tangier flavor and added protein.
- If fresh apple cider isn’t available, substitute with 1 cup apple juice and reduce the sugar by one tablespoon.
- Press the sugar topping firmly onto the buttered cake to help it stick and create a crunchy crust.
Storage
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat gently in the microwave or oven before serving to refresh the buttery cinnamon flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake gluten-free?
Yes, replace the all-purpose flour with a gluten-free flour blend that measures cup for cup. You may need to adjust baking time slightly.
Can I prepare this cake ahead of time?
Absolutely. The batter can be made a few hours ahead and refrigerated. Bring it to room temperature before baking for best results.
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Apple Cider Donut Cake Recipe
- Total Time: 35 minutes
- Yield: 9 servings (9-inch square cake, cut into 3x3 squares) 1x
Description
This Apple Cider Donut Cake is a moist, spiced dessert that captures the flavors of traditional apple cider donuts in an easy-to-make cake form. With a tender crumb infused with cinnamon and allspice, reduced apple cider, and a sweet cinnamon sugar topping brushed with melted butter, this cake is perfect for fall gatherings or any time you crave cozy, autumn flavors.
Ingredients
Scale
Cake
- 1–½ cups fresh apple cider
- 4 tablespoons (66 grams) cold unsalted butter, diced
- 2 large eggs
- 1/3 cup (70 grams) granulated sugar
- ½ cup (110 grams) lightly packed brown sugar
- 1/3 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
- 1/4 teaspoon coarse kosher salt (if using fine sea salt use half by volume)
- 1–¾ cups (210 grams) all-purpose flour
Topping
- 1 tablespoon butter, at cool room temperature
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Butter or spray a 9-inch square baking dish and line it with parchment paper, leaving enough overhang on the sides to create a sling for easy removal.
- Reduce apple cider: In a large sauté pan, bring the apple cider to a boil and cook until reduced by half, about 5 minutes. Ensure you end up with ¾ cup of reduced cider. Add the diced cold butter to the hot cider and whisk until combined.
- Combine wet ingredients: In a medium bowl, whisk together the eggs, granulated sugar, brown sugar, oil, sour cream, baking powder, baking soda, cinnamon, allspice, and salt until smooth.
- Incorporate cider: Slowly whisk the warm reduced cider mixture into the wet ingredient mixture, mixing thoroughly.
- Add flour: Gently stir in the all-purpose flour until just combined, taking care not to overmix.
- Pour batter: Pour the batter evenly into the prepared baking dish.
- Bake the cake: Bake in the preheated oven for 22-25 minutes, or until the cake is puffed, golden, and a toothpick inserted in the center comes out clean.
- Cool slightly: Place the cake on a cooling rack for 5 minutes after baking.
- Apply butter topping: Spread the tablespoon of room-temperature butter over the warm cake, brushing it around as it melts.
- Add cinnamon sugar topping: In a small bowl, mix together ¼ cup granulated sugar and 1 teaspoon ground cinnamon, then sprinkle this mixture liberally over the buttered cake surface.
- Remove from pan: Use the parchment paper sling to lift the cake out of the pan and set it on the cooling rack.
- Cool and serve: Allow the cake to cool slightly before cutting into squares and serving.
Notes
- You can substitute Greek yogurt for sour cream if preferred.
- Use a neutral oil like light olive oil or vegetable oil for the best texture.
- To make the cake more festive, consider adding a drizzle of glaze or serving with whipped cream.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Rewarm slices slightly before serving to refresh their soft texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple cider donut cake, spiced cake, fall dessert, cinnamon cake, easy apple cake
