Apple Cider Donut Cake Recipe: Fall Flavors in Every Bite!

Imagine the warm, comforting flavors of a freshly baked apple cider donut, but in the form of a moist, delicious cake. This Apple Cider Donut Cake recipe captures all the magic of autumn in a single dessert. It’s surprisingly easy to make, bursting with apple cider spice, and topped with a simple cinnamon-sugar coating that perfectly mimics the classic donut experience. Forget standing in line at the orchard – bring the taste of fall directly to your kitchen with this unforgettable cake!

Why This Recipe Works

This recipe isn’t just about throwing ingredients together; it’s carefully crafted to deliver the perfect apple cider donut experience in cake form. Here’s why it works:

• Apple Cider Reduction: Reducing the apple cider intensifies the apple flavor and adds a concentrated sweetness that is crucial for that authentic donut taste.
• Brown Butter: Browning the butter adds a nutty, caramel-like depth of flavor that elevates the cake beyond a simple vanilla cake. It complements the apple cider beautifully.
• Sour Cream: The addition of sour cream provides moisture and tenderness, resulting in a cake that’s incredibly soft and doesn’t dry out easily.
• Spice Blend: A blend of cinnamon, nutmeg, and allspice perfectly mimics the warming spices found in apple cider donuts, creating that familiar and comforting aroma and flavor.
• Cinnamon-Sugar Coating: This simple coating adds a touch of sweetness and a delightful textural contrast to the soft cake, just like the coating on a real donut.

Ingredients

• For the Apple Cider Reduction:
  • 2 cups apple cider
• For the Cake:
  • 1 cup (2 sticks) unsalted butter
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ½ cup apple cider reduction (from above)
• For the Cinnamon-Sugar Coating:
  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 4 tablespoons (½ stick) unsalted butter, melted

Instructions

1. Make the Apple Cider Reduction:
   1. Pour the apple cider into a medium saucepan.
   2. Bring to a boil over medium-high heat.
   3. Reduce heat to medium-low and simmer until the cider has reduced to about ½ cup, approximately 20-30 minutes. Stir occasionally to prevent sticking. The cider should be syrupy.
   4. Remove from heat and set aside to cool slightly.
2. Brown the Butter:
   1. Place the butter in a light-colored saucepan over medium heat.
   2. Cook, swirling the pan occasionally, until the butter melts, foams, and then begins to brown. Look for small brown bits forming at the bottom of the pan and a nutty aroma.
   3. Remove from heat immediately and pour the browned butter into a heatproof bowl to stop the cooking process. Let it cool slightly.
3. Prepare the Cake Batter:
   1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. You can also use a bundt pan.
   2. In a large bowl, cream together the browned butter and sugar until light and fluffy, about 3-5 minutes.
   3. Beat in the eggs one at a time, then stir in the vanilla extract.
   4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
   5. In a small bowl, whisk the apple cider reduction into the sour cream.
   6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
4. Bake the Cake:
   1. Pour the batter into the prepared cake pan and spread evenly.
   2. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
   3. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
5. Make the Cinnamon-Sugar Coating:
   1. In a small bowl, combine the sugar and cinnamon.
   2. Brush the cooled cake with the melted butter.
   3. Sprinkle the cinnamon-sugar mixture evenly over the buttered cake.
6. Serve and Enjoy!

Tips for Success

• Don’t skip the apple cider reduction. It’s essential for intensifying the apple flavor.
• Watch the butter carefully when browning it. It can burn quickly. The color should be a light amber, and it should have a nutty aroma.
• Measure the flour accurately. Spoon the flour into the measuring cup and level it off with a knife. Avoid scooping directly from the bag, which can pack the flour and result in a dry cake.
• Don’t overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
• Let the cake cool completely before adding the cinnamon-sugar coating. This will prevent the coating from melting and becoming soggy.
• Use a good quality apple cider. The better the cider, the better the flavor of the cake.
• For a more intense apple flavor, you can add a finely diced apple (such as Honeycrisp or Gala) to the batter.

Storage Instructions

Store the Apple Cider Donut Cake in an airtight container at room temperature for up to 3 days. The cake is best enjoyed fresh, but it will still be delicious the next day. You can also freeze the cake (without the cinnamon-sugar coating) for up to 2 months. Thaw overnight in the refrigerator before adding the coating.

FAQ

• Can I use apple juice instead of apple cider? While apple juice will work in a pinch, apple cider has a richer, more complex flavor that is essential for this recipe. If using apple juice, consider adding a pinch of apple pie spice to compensate for the lack of depth.
• Can I make this cake gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum for best results.
• Can I make this cake in a different pan? Yes, you can use two 8-inch round cake pans instead of one 9-inch pan. You may need to reduce the baking time slightly. You can also bake this as muffins, adjusting the baking time accordingly.
• Can I add a glaze instead of the cinnamon-sugar coating? Absolutely! A simple glaze made with powdered sugar, milk, and a touch of apple cider extract would be a delicious alternative.
• Why is my cake dry? Overbaking or using too much flour are the most common causes of a dry cake. Make sure to measure the flour accurately and don’t overbake.

Conclusion

This Apple Cider Donut Cake is more than just a dessert; it’s a celebration of fall flavors. The combination of warm spices, sweet apple cider, and a simple cinnamon-sugar coating creates a truly unforgettable experience. Whether you’re enjoying a slice with a cup of coffee on a crisp autumn day or serving it as a festive dessert at a holiday gathering, this cake is sure to be a crowd-pleaser. So, gather your ingredients, preheat your oven, and get ready to bake a little bit of fall magic!