Apple Cider Donut Cake
This Apple Cider Donut Cake is a fluffy, spiced baked dessert that combines the cozy charm of a cider-dipped donut with the ease of a simple cake. Perfect for fall baking!
Ingredients
- 2 cups all-purpose flour (King Arthur brand for consistency)
- 1 cup granulated sugar (sub with coconut sugar for a deeper color)
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp fine sea salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves (optional; adds a warm kick)
- 2 large eggs, room temperature (helps with even rise)
- 1 cup apple cider, reduced by half (see tip below)
- ½ cup whole milk or 2% milk (or oat milk for dairy-free)
- ¼ cup melted unsalted butter, cooled slightly (coconut oil works too)
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or line it with parchment paper. A nonstick pan helps the cake release cleanly.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly blended. This step prevents clumps of spice in your Donut Cake.
- In a separate bowl, beat eggs lightly. Add cooled melted butter, reduced apple cider, milk, and vanilla. Whisk until smooth and pale golden.
- Pour wet mix over dry ingredients. Stir gently with a silicone spatula just until no streaks remain—don’t overmix, or the crumb turns tough.
- Transfer batter to prepared pan. Smooth the top with a spatula. Bake 25–30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Let the cake rest in the pan for 10 minutes, then lift it out using parchment overhang. Cool on a wire rack; warm cake can break when glazed.
- For a simple finish, dust with powdered sugar. For a cider glaze, whisk 1 cup powdered sugar with 2 Tbsp reduced apple cider and drizzle over the cooled cake.
- Cut into squares or use biscuit cutters for donut-shaped rounds. Serve with extra glaze or a scoop of cinnamon-brown-sugar whipped cream.
Notes
To concentrate flavor, simmer 1¾ cups fresh cider until it’s reduced to 1 cup before measuring. Let it cool so it doesn’t cook the eggs. Make-Ahead Advice: Bake the cake a day ahead, cool completely, and keep it wrapped. Glaze just before serving to maintain that signature shine.
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