Name: Apple Cider Donut Cake Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
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

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 of 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 edges to create a sling.

Step 2: In a large sauté pan, boil the apple cider until it reduces by half, about 5 minutes, until you have ¾ cup. Add the cold butter to the hot cider and whisk to combine.

Step 3: In a medium bowl, whisk together eggs, granulated sugar, brown sugar, oil, sour cream, baking powder, baking soda, cinnamon, allspice, and salt until smooth.

Step 4: Slowly whisk the boiled cider mixture into the wet ingredients until fully incorporated.

Step 5: Stir in the flour until just combined to form the batter.

Step 6: Pour the batter into the prepared baking dish and smooth the surface.

Step 7: Bake in the oven until the cake is puffed, golden, and a toothpick inserted in the center comes out clean, about 22–25 minutes.

Step 8: Remove the cake and place it on a cooling rack for 5 minutes.

Step 9: Spread the tablespoon of room temperature butter evenly over the warm cake as it melts.

Step 10: In a small bowl, mix ¼ cup granulated sugar with 1 teaspoon ground cinnamon. Sprinkle this cinnamon sugar generously over the buttered cake.

Step 11: Use the parchment sling to lift the cake from the pan and transfer it to the cooling rack.

Step 12: Allow the cake to cool slightly before cutting into squares to serve.

Tips & Variations

Use Greek yogurt instead of sour cream for a tangier taste and a lighter texture.

For a deeper spice flavor, add a pinch of ground nutmeg or cloves along with the cinnamon and allspice.

If you prefer a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Make sure to reduce the apple cider fully to concentrate the flavor; this step is key for that authentic cider taste.

Storage

Store the Apple Cider Donut Cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To enjoy warm cake, reheat individual pieces gently in the microwave for 10–15 seconds. This cake also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

FAQs

Can I use store-bought apple cider or should it be fresh?

Fresh apple cider is preferred for the best flavor, but store-bought apple cider works well as a convenient substitute. Just be sure it’s pure cider without added spices or preservatives.

What can I use if I don’t have sour cream?

Greek yogurt is an excellent substitute for sour cream and adds a similar creamy texture and slight tang. You can also use plain yogurt or buttermilk if needed.