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Moist Apple Cider Doughnut Cake with cinnamon sugar coating, perfect for fall.

Apple Cider Doughnut Cake

A cozy and fragrant cake that captures the essence of fall with flavors of apple cider and warm spices, finished with a delightful cinnamon sugar coating.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American, Fall
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups Apple cider To be reduced
  • 3 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 1 tbsp Cinnamon Freshly ground preferred
  • 1/4 tsp Nutmeg Freshly grated preferred
  • 1/2 cup Unsalted butter Softened
  • 1/2 cup Brown sugar Packed
  • 1/2 cup White sugar
  • 3 large Eggs
  • 1 tbsp Vanilla extract
  • 1 cup Buttermilk or plain yogurt Plain yogurt can be used as a substitute
For Coating
  • 1/4 cup Melted butter
  • 1 tbsp Cinnamon
  • 1/2 cup Granulated sugar

Method
 

Preparation
  1. Reduce the cider: Pour apple cider into a small pot and simmer until it reduces and smells concentrated, then let it cool.
  2. Prep the pan: Grease a bundt pan thoroughly and flour it to prevent sticking.
Mixing Ingredients
  1. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  2. Mix wet ingredients: In another bowl, cream the softened butter with brown and white sugar until fluffy. Add eggs one at a time followed by the vanilla, then stir in the cooled reduced cider.
  3. Combine the two mixtures: Gradually add the dry ingredients in parts, alternating with buttermilk or yogurt, mixing gently until no dry streaks remain.
Baking
  1. Pour the batter into the prepared bundt pan and bake until a toothpick inserted comes out clean, usually around 55-60 minutes.
Cooling and Coating
  1. Cool the cake briefly in the pan, then invert it onto a wire rack. Brush with melted butter, then roll or sprinkle generously with cinnamon sugar.

Notes

For a mini version, use the same batter in a mini muffin pan, filling each cup about two thirds full and adjusting bake time to 10-14 minutes. This cake keeps well and is even better the next day.