Apple Cider Donut Cake
Enjoy a delightful Apple Cider Donut Cake, perfect for autumn gatherings with a golden cinnamon finish and sweet apple cider glaze.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup apple cider
Topping
- 2 tbsp unsalted butter melted
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Glaze (optional)
- 1 cup powdered sugar
- 2-3 tbsp apple cider
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan. Gather all your ingredients and ensure they are at room temperature.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time to the creamed mixture, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the apple cider. Mix until just combined. Do not overmix.
- Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Serving
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Brush the top with melted butter and sprinkle with cinnamon sugar.
- If desired, make a glaze by whisking powdered sugar with apple cider. Drizzle over the cooled cake before serving.
Storage
- Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Ensure all ingredients are at room temperature for best results.
Ingredient Substitutions: Use a gluten-free flour blend for a gluten-free version.
How to Serve: Pair with coffee or spiced chai.
Storage & Freshness: Store in an airtight container at room temperature.
Make-Ahead Tips: Cake can be made a day in advance and stored in the fridge.
Ingredient Substitutions: Use a gluten-free flour blend for a gluten-free version.
How to Serve: Pair with coffee or spiced chai.
Storage & Freshness: Store in an airtight container at room temperature.
Make-Ahead Tips: Cake can be made a day in advance and stored in the fridge.