Apple Cider Donut Cake
Total Time
1 Hour 10 Minutes
Prep Time
40 Minutes
Cook Time
30 Minutes
Rating
4.81 out of 5 stars
(47)
Ingredients
16 squares
- 1½ cups apple cider
- ⅔ cup sugar
- 2 large eggs
- ⅔ cup sour cream
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- 1¼ teaspoons ground nutmeg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1½ cups all-purpose flour, spooned into measuring cup and leveled off
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- Reduced cider, reserved from making the cake
- 2 tablespoons unsalted butter
- 2 tablespoons sugar
- Big pinch salt
- ¼ teaspoon cinnamon
- 2 tablespoons sugar
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 350ºF and set an oven rack in the middle position. Butter or coat an 8-inch square metal baking pan with nonstick spray. Line the pan with an 8x16-inch piece of parchment paper, leaving a 2-inch overhang on two sides. Create seams in the corners and along the edges to keep it in place.
Step 2
In a small skillet, bring the apple cider to a boil over medium heat. Gently boil until the cider is reduced to ½ cup, about 10 to 15 minutes. Let it cool for about 10 minutes. Measure out ⅓ cup and leave the remaining reduced cider in the skillet.
Step 3
In a large bowl, whisk the sugar and eggs until pale and foamy, about 1 minute. Whisk in the sour cream, followed by the butter, nutmeg, vanilla, salt, and the ⅓ cup of reduced cider. Whisk until evenly combined. Add the flour, baking powder, and baking soda and whisk until smooth.
Step 4
Pour the batter into the prepared pan and bake until the cake is puffed and golden and a skewer inserted into the center comes out clean, about 30 to 35 minutes. Set the pan on a rack to cool for about 15 minutes, then use the parchment paper to lift the cake out of the pan and set it on the rack to cool.
Step 5
To make the glaze: To the skillet with the remaining reduced cider, add the butter, sugar, and salt. Bring to a boil over medium heat and gently boil until very thick, about 30 to 60 seconds. Drizzle the warm cake evenly with the glaze. Let the glaze set for a few minutes while you make the cinnamon-sugar topping.
Step 6
In a small bowl, mix the cinnamon and sugar until evenly combined. Sprinkle a generous layer of the mixture evenly over the glazed cake, reserving a bit to add a fresh dusting before serving, if desired. Cut the cake into squares and serve.
Step 7
Save recipe for the next time?
Chef's notes
Store the cake, covered, at room temperature for up to three days. The cake can also be frozen for up to 3 months; wrap the finished cake tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop and dust with more cinnamon-sugar if necessary before serving.
For this particular cake, using a metal baking pan is essential for achieving an even rise; glass tends to heat unevenly, leading to cakes that rise irregularly and peak too high on the sides.
