Description

This Apple Cider Donut Cake captures the warm, cozy flavors of fall in a moist, tender cake. Infused with reduced apple cider, warm spices, and finished with a cinnamon sugar topping, this cake is reminiscent of classic apple cider donuts but with a soft, cake-like texture. Perfect for breakfast or a delightful snack, it blends buttery richness with the tang of sour cream and the comforting aroma of cinnamon and allspice.

Ingredients

Scale

Batter 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

Topping Ingredients

1 tablespoon butter, at cool room temperature
¼ cup (50 grams) granulated sugar
1 teaspoon ground cinnamon

Instructions

Preheat and Prepare: Preheat the oven to 350°F (175°C). Butter or spray a 9-inch square baking dish and line it with parchment paper long enough to create a sling for easy removal.
Reduce Apple Cider: In a large sauté pan, boil the fresh apple cider until it reduces by half, approximately 5 minutes, until you have about ¾ cup. Add the cold diced 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, light olive oil, sour cream, baking powder, baking soda, ground cinnamon, allspice, and salt until well combined.
Combine Cider and Wet Mixture: Slowly whisk the reduced apple cider mixture into the wet ingredients until fully incorporated.
Add Flour: Stir in the all-purpose flour gently until just combined, being careful not to overmix.
Pour Batter: Pour the batter evenly into the prepared baking dish and smooth the top.
Bake: Bake in the preheated oven 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 baking dish on a cooling rack for about 5 minutes.
Butter Topping: Spread the tablespoon of softened butter evenly over the warm cake as it melts.
Apply Cinnamon Sugar: In a small bowl, mix together the granulated sugar and ground cinnamon, then sprinkle the cinnamon sugar generously over the buttered cake surface.
Remove from Pan: Using the parchment sling, lift the cake out of the baking dish and transfer it to the cooling rack.
Serve: Allow the cake to cool slightly before cutting it into squares and serving.

Notes

For a tangier flavor, substitute sour cream with Greek yogurt in equal amounts.
Use light olive oil or a neutral oil to avoid overpowering the apple and spice flavors.
Make sure to reduce the apple cider thoroughly to concentrate the flavor and avoid excess liquid in the batter.
Adjust cinnamon and allspice amounts to personal taste preferences.
Storing the cake in an airtight container keeps it fresh for 2-3 days at room temperature.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: apple cider donut cake, fall dessert, cinnamon sugar cake, spiced cake, autumn recipe