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Apple Cider Donut Cake

Apple cider donut cake with a golden crumb and buttery cinnamon-sugar coating. Reduced apple cider and warm spices keep it moist, with a thick, sweet crust when brushed while still warm.
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Prep Time 20 minutes
Cook Time 40 minutes
cooling cider 30 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Apple cider
  • 2 cups apple cider Reduce to 3/4 cup for concentrated flavor.
Dry ingredients
  • 2.25 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
Cake base
  • 0.75 cup unsalted butter, softened
  • 1.25 cups brown sugar
  • 2 large eggs
  • 0.5 cup buttermilk
For the coating
  • 0.5 cup unsalted butter, melted
  • 0.75 cups granulated sugar
  • 1 tbsp ground cinnamon

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Reduce and prep
  1. Simmer the apple cider until reduced to 3/4 cup, then cool completely. The reduction should look syrupy and slightly thick before cooling.
  2. Preheat the oven to 350°F and grease a 9-inch round or bundt pan. Lightly coat all ridges so the cake releases cleanly.
Mix the batter
  1. Beat the softened unsalted butter and brown sugar until fluffy. The mixture should lighten in color and look airy.
  2. Beat in the eggs one at a time. Make sure each egg is fully incorporated before adding the next.
  3. Alternate adding the dry ingredients, buttermilk, and reduced apple cider until just combined. Stop mixing as soon as no dry flour remains to keep the crumb tender.
Bake and coat
  1. Bake for 35 to 40 minutes, until a toothpick comes out with a few moist crumbs. The top should look set and lightly golden.
  2. Cool the cake for 10 minutes. It should be warm but not scorching when you coat it.
  3. Brush the cake with melted unsalted butter, then coat in cinnamon sugar. For the thickest coating, apply while the cake is still warm.

Notes

Pro tip: For the thickest cinnamon-sugar coating, brush with melted butter while the cake is still warm, so the sugar adheres immediately. Store covered in the refrigerator up to 4 days; rewarm slices briefly before serving. Freezing is yes—wrap tightly and freeze up to 2 months, then thaw overnight in the fridge. If you want a lighter bake, swap half the all-purpose flour with whole wheat pastry flour for a nuttier flavor while keeping the crumb soft.