Apple Cider Donut Cake
Apple Cider Donut Cake tastes like fall in cake form. It’s soft, coated in cinnamon sugar, and looks impressive in a bundt pan (even if you don’t bake a lot). No need to fuss, just slice and serve.
Apple Cider Donut Cake
Servings
10
servings
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Ingredients
1 cup apple cider
1/2 cup unsalted butter, melted
3/4 cup sugar
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch salt
- Topping
2 tablespoons melted butter
1/4 cup sugar
1/2 teaspoon cinnamon
Directions
- Preheat oven to 350°F (175°C). Grease a 10- to 12-cup bundt pan.
- Pour the apple cider into a small saucepan and simmer over medium heat for 10 to 15 minutes, or until reduced to 1/2 cup. Let cool slightly.
- In a large bowl, whisk together the sugar and eggs until smooth. Stir in the melted butter, sour cream, vanilla, and reduced cider.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add dry ingredients to the wet ingredients and stir until just combined, don’t overmix.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack.
- While the cake is still warm, brush with melted butter and sprinkle generously with cinnamon sugar.
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