Apple Cider Donut Cake
Shaziya
This Apple Cider Donut Cake is a cozy autumn dream, blending the warm spices of cinnamon and nutmeg with the sweet tang of fresh apple cider. In just 1 hour and 25 minutes, you can create a dessert that’s both nostalgic and irresistible, filling your kitchen with the comforting aroma of fall.
Prep Time 40 minutes mins
Cook Time 45 minutes mins
Total Time 1 minute min
- 2 cups apple cider
- 3 large eggs at room temperature
- 3/4 cup granulated sugar
- 2/3 cup dark brown sugar
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Cinnamon sugar for dusting
Preheat the oven to 350°F (180°C) and butter and flour a 12-cup capacity (2.84 liters) bundt cake pan. Set aside.
Pour the apple cider into a shallow saucepan and bring to a boil over medium heat until the cider is reduced to 1 cup (8 fl oz/240 ml). Transfer the reduced cider to a small bowl and set aside until the mixture has cooled to room temperature.
Using a mixer or in a large bowl, whisk together the eggs, granulated sugar, brown sugar, milk, oil, and vanilla extract until well blended.
Pour in the cider mixture and whisk until combined.
In a separate medium bowl, stir together the flour, baking powder, baking soda, nutmeg and salt. Pour the wet into the dry ingredients and whisk until just combined. Pour the batter into your prepared pan and bake for 35-45 minutes, or until a wooden skewer inserted into the cake comes out clean. Let cool in the pan for 10 minutes and then invert onto a wire rack.
Immediately coat the warm cake in cinnamon sugar and then let cool completely. Store leftovers in an airtight container at room temperature for up to three days.
Keyword apple, baking, cake, cider, donut