Apple Cider Donut Cake
Ingredients
Cake
- 1 1/2 cups apple cider reduced to 1/2 cup
- 2 1/2 cups all-purpose flour 315 g
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk or sour cream
Cinnamon sugar coating
- 4 tbsp unsalted butter melted
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
Method
- Simmer the apple cider in a small saucepan until it reduces to 1/2 cup, 12 to 15 minutes. Let it cool.
- Heat the oven to 350°F (175°C). Grease the bundt pan very well with butter and dust it with flour.
- Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl.
- Beat the butter with both sugars until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then the vanilla.
- Stir the cooled cider and buttermilk together. Add the dry ingredients to the butter mixture in 3 parts, alternating with the cider mixture, and mix only until combined.
- Spread the batter in the pan and bake 45 to 55 minutes, until a skewer in the thickest part comes out clean.
- Cool in the pan 15 minutes, then turn out onto a rack. Mix the sugar and cinnamon. While the cake is warm, brush it all over with the melted butter and pat the cinnamon sugar onto every surface.
Notes
Why reduce the cider: cider straight from the jug is mostly water, so the apple flavor disappears in the oven. Boiling it down concentrates the flavor without making the batter wet.
Storage: keep covered at room temperature up to 3 days. The coating gets a little damp by day 2; sprinkle on fresh cinnamon sugar before serving.
Freezing: freeze the uncoated cake up to 2 months, then warm it slightly and coat after thawing.