Apple Cider Donut Cake With Cinnamon Glaze
- Cook Time: 75 minutes
- Total Time: 1 hour 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups apple cider (reduced to 1/2 cup)
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- For the Glaze:
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons apple cider (or milk)
- 1 tablespoon melted butter
Instructions
- Step 1: Reduce the Apple Cider: In a small saucepan, bring 2 cups of apple cider to a boil over medium-high heat. Let it simmer and reduce until you have exactly 1/2 cup of concentrated liquid. This should take about 15-20 minutes. Set it aside to cool completely before using.
- Step 2: Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt pan, ensuring you get into all the crevices. Alternatively, use a high-quality non-stick baking spray with flour included.
- Step 3: Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, 1 tablespoon of cinnamon, nutmeg, and salt. Set this mixture aside.
- Step 4: Cream Butter and Sugars: In a large mixing bowl or a stand mixer, cream together the softened butter, granulated sugar, and brown sugar on medium-high speed until the mixture is light and fluffy, about 3 to 5 minutes.
- Step 5: Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
- Step 6: Combine Wet and Dry Ingredients: Reduce the mixer speed to low. Gradually add the flour mixture in three parts, alternating with the reduced apple cider and the sour cream. Begin and end with the flour mixture. Mix only until just combined to avoid a tough cake.
- Step 7: Bake the Cake: Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Step 8: Cool and Release: Let the cake cool in the pan for about 15 minutes. Invert the pan onto a wire rack and gently tap to release the cake. Allow it to cool completely before glazing.
- Step 9: Prepare the Cinnamon Glaze: In a small bowl, whisk together the powdered sugar, cinnamon, 2 tablespoons of cider (or milk), and melted butter until smooth. If the glaze is too thick, add a few more drops of liquid.
- Step 10: Glaze and Serve: Drizzle the glaze evenly over the cooled cake, allowing it to drip down the sides. Let the glaze set for about 10 minutes before slicing and serving.