Description

A moist and spiced Apple Cider Donut Cake made with reduced apple cider, warm cinnamon, nutmeg, and cloves, then coated in cinnamon sugar for the perfect cozy fall dessert.

Ingredients

2 cups apple cider (reduced to 1 cup)

1 1/2 cups all-purpose flour

1 1/2 cups cake flour

1 tbsp baking powder

1 tsp baking soda

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1/2 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar

3 large eggs

1/2 cup sour cream

1/4 cup vegetable oil

1 tsp vanilla extract

Cinnamon-sugar (for coating after baking)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a bundt pan generously.

2. Simmer apple cider in a saucepan until reduced to 1 cup, let cool.

3. In a bowl, whisk flours, baking powder, baking soda, spices, and salt.

4. Cream butter with sugars until fluffy, then beat in eggs one at a time.

5. Add sour cream, oil, vanilla, and cooled cider, mixing until combined.

6. Gradually mix in dry ingredients until just combined.

7. Pour into prepared pan and bake 45–50 minutes until a toothpick comes out clean.

8. Cool slightly, then brush with melted butter and coat with cinnamon-sugar.

Notes

For stronger apple flavor, reduce cider to 3/4 cup.

Best served slightly warm with coffee or tea.

Keeps well covered at room temperature for 3 days.