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Apple Cider Donut Cake

A delicious apple cider donut cake with a slice cut out, drizzled with glaze and cinnamon sugar.
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A Bundt cake that captures the taste of apple cider doughnuts with a reduced cider glaze and cinnamon-sugar coating. Perfect for fall gatherings.

Ingredients

Scale
  • 1 cup apple cider
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup buttermilk
  • For the Glaze:
  • 1/2 cup apple cider
  • 1 cup powdered sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • For the Topping:
  • 1/4 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
  2. In a small saucepan, bring 1 cup of apple cider to a boil over medium-high heat. Reduce heat and simmer until the cider has reduced by half, about 10-15 minutes. Set aside to cool.
  3. In a large bowl, cream together the softened butter and 1 cup granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract and the cooled cider reduction.
  5. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  6. In a small bowl, whisk together the buttermilk.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  8. Pour the batter into the prepared Bundt pan and spread evenly.
  9. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  11. While the cake cools, prepare the glaze. In a medium bowl, whisk together the powdered sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Gradually whisk in 1/2 cup apple cider until smooth and pourable. Add more cider or powdered sugar as needed to reach desired consistency.
  12. Prepare the topping. In a small bowl, combine 1/2 cup granulated sugar and 1 tablespoon cinnamon.
  13. Once the cake is completely cool, brush the melted butter over the top and sides of the cake. Sprinkle the cinnamon-sugar mixture evenly over the buttered cake.
  14. Drizzle the glaze over the cake. Allow the glaze to set before slicing and serving.

Notes

  • For a more intense apple flavor, use a high-quality apple cider.
  • You can make this cake ahead of time and store it at room temperature, covered, for up to 3 days.
  • This cake is delicious served with a cup of coffee or a glass of milk.
  • Consider this a great option for meal planning for fall holidays.

Nutrition

Find it online: https://cutcooktaste.com/apple-cider-donut-cake/