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Apple Cider Donut Cake Recipe

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4.1 from 13 reviews

This Apple Cider Donut Cake is a moist, warmly spiced bundt cake that captures the essence of autumn with its blend of apple cider, brown butter, and classic spice flavors. The cake features tender apple bits simmered in cider for natural sweetness and depth, combined with a fluffy batter and finished with a cinnamon-sugar topping brushed with nutty browned butter. Perfect for seasonal gatherings or cozy dessert moments.

Ingredients

Apple Cider Mixture

  • 1 large honeycrisp apple, peeled and chopped
  • 1 1/2 cups apple cider
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 2 teaspoons pure vanilla extract

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground allspice

Cake Batter

  • 8 tablespoons unsalted butter, softened
  • 3/4 cup loosely packed light brown sugar
  • 1/2 cup white sugar
  • 3 large eggs

Brown Butter Cinnamon Sugar Topping

  • 6 tablespoons unsalted butter
  • 1/3 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • Pinch of salt

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (175°C). Spray a 10-cup bundt pan thoroughly with nonstick baking spray to prevent sticking.
  2. Cook apples with cider: In a saucepan over medium-high heat, combine the chopped apple and apple cider. Bring to a boil, then reduce to a simmer. Cook until the apples are very soft and most of the cider is absorbed, about 10-15 minutes. Mash the apple mixture with a fork until smooth and without large chunks.
  3. Measure apple mixture and add liquids: Measure out 1 cup of the apple mixture. Stir in the vegetable oil, milk, and vanilla extract until well combined.
  4. Mix dry ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice until evenly combined.
  5. Cream butter and sugars: Using an electric mixer, beat the softened butter until creamy. Gradually add the light brown sugar and white sugar, beating until the mixture is fluffy and light in color, about 5 minutes. Scrape down the sides of the bowl as necessary.
  6. Add eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
  7. Combine wet and dry ingredients: Alternately add the dry ingredients and the apple cider mixture to the butter mixture in three increments, beginning and ending with the dry ingredients. For example, add 1/4 of the dry ingredients, then 1/3 of the apple mixture, continuing until all ingredients are combined. Beat only until just combined to avoid overmixing.
  8. Fill pan and bake: Spread the batter evenly into the prepared bundt pan, smoothing the surface with a spatula. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool cake: Let the cake cool in the pan for about 15 minutes. Then carefully remove the cake from the pan and allow it to cool completely on a wire rack.
  10. Prepare browned butter: In a small saucepan over medium heat, melt the 6 tablespoons of unsalted butter. Continuously whisk as it melts and begins to bubble. After 2 to 3 minutes, once brown bits form on the bottom and a nutty aroma develops, immediately remove from heat and whisk for another 30 seconds off the heat to prevent burning.
  11. Make cinnamon sugar topping: In a small bowl, mix the sugar, cinnamon, nutmeg, and pinch of salt until evenly combined.
  12. Apply topping: Using a pastry brush, generously brush the cooled cake all over with the browned butter. Immediately sprinkle the cinnamon sugar evenly over the cake, gently pressing it onto the surface so it adheres well, including the sides and center. Serve as desired.

Notes

  • Make sure to mash the apple mixture thoroughly to avoid large chunks within the batter.
  • Don’t overmix the batter once you add the dry ingredients to keep the cake tender.
  • Brown butter requires close attention, so watch it carefully to prevent burning.
  • This cake keeps well covered at room temperature for up to 2 days or can be refrigerated for up to 4 days.
  • Bring the cake to room temperature before serving if refrigerated for best texture and flavor.

Find it online: https://lauracooks.com/apple-cider-donut-cake-recipe/