Apple Cider Donut Cake

A moist, soft cake packed with warm fall spices and coated in buttery cinnamon sugar, inspired by apple cider donuts.

By @everythingjustbaked

Original recipe source

Cook time: 30 minutes

Servings: 8

Ingredients

• 2 cups apple cider
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 cup unsalted butter, softened
• 1 cup granulated sugar
• 0.5 cup brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup reduced apple cider
• 1 cup sour cream
• 0 melted butter
• 0 cinnamon sugar

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a medium saucepan, bring the apple cider to a boil over medium-high heat. Reduce the heat and simmer until reduced to about 1 cup, approximately 10-15 minutes. Let it cool.
3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. In another bowl, beat together the butter and sugars until light and fluffy.
5. Add the eggs one at a time to the butter mixture, beating well after each addition.
6. Mix in the vanilla extract and cooled reduced apple cider.
7. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the flour mixture.
8. Pour the batter into the prepared bundt pan and smooth the top.
9. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. Once cooled, brush with melted butter and sprinkle with cinnamon sugar.