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Apple Cider Donut Cake

Apple cider donut cake is baked in a Bundt pan, then brushed with butter and coated in cinnamon sugar. Reduced cider, applesauce, and sour cream make each slice tender and warmly spiced.
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Prep Time 25 minutes
Cook Time 1 hour 13 minutes
Cooling time 35 minutes
Total Time 2 hours 13 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Make the cake
  • 2 cup apple cider
  • 1 baking spray with flour; for coating
  • 3 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 0.5 tsp kosher salt
  • 1 cup unsalted butter softened
  • 1.75 cup granulated sugar
  • 3 eggs large; at room temperature
  • 1 cup unsweetened applesauce
  • 0.5 cup sour cream at room temperature
  • 1 tsp vanilla extract
For the cinnamon-sugar coating
  • 4 tbsp unsalted butter
  • 0.5 cup granulated sugar
  • 1 tsp ground cinnamon

Equipment

  • 1 10- to 12-cup Bundt pan

Method
 

Make the cake
  1. Simmer the apple cider in a small saucepan over medium heat until reduced to 1/2 cup, about 15–20 minutes.
  2. Let the reduced cider cool completely.
  3. Preheat the oven to 350°F.
  4. Thoroughly coat a 10- to 12-cup Bundt pan with baking spray with flour.
  5. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
  6. Beat the softened butter and sugar in a large bowl until pale and fluffy, 3–4 minutes.
  7. Beat in the eggs one at a time, mixing well after each addition.
  8. Stir the applesauce, sour cream, vanilla, and cooled cider together in a medium bowl.
  9. Add the flour mixture and cider mixture to the butter mixture in three additions, beginning and ending with the flour mixture, and mix on low just until combined.
  10. Spread the batter evenly in the prepared pan and bake for 50–60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Cool the cake in the pan for 15 minutes.
  12. Invert the cake onto a wire rack and let it cool until warm, about 20 minutes.
Coat the cake
  1. Melt the butter in a small bowl.
  2. Stir the sugar and cinnamon together in a shallow dish.
  3. Brush the warm cake all over with the melted butter.
  4. Sprinkle and gently press the cinnamon sugar over the surface.

Notes

For the best texture, let the reduced cider cool completely before mixing it into the batter. Store covered in the refrigerator for up to 5 days; freeze slices for up to 2 months. A 1:1 gluten-free baking flour can be used in place of the all-purpose flour.