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Best Homemade Apple Cider Donut Cake Recipe

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This apple cider glazed donut cake is the kind of recipe that earns a permanent spot in your hosting rotation. It’s impressive without being fussy, delicious without being complicated, and it genuinely gets better the day after you make it.

Ingredients

Scale
  • 2 cups apple cider (reduced to ½ cup)
  • 2 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk, room temperature
  • 1 ½ cups powdered sugar, sifted
  • 3 tablespoons reduced apple cider (from reduction)
  • ½ teaspoon vanilla extract
  • Pinch of cinnamon (optional)

Instructions

  1. Reduce the apple cider: Pour 2 cups of cider into a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer until reduced to about ½ cup (15-20 minutes). Set aside to cool completely. You’ll use ¼ cup in the cake batter and the rest in the glaze.
  2. Preheat oven to 350°F (175°C). Grease a 10 to 12-cup bundt pan thoroughly with butter and dust with flour.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  4. In a large bowl or stand mixer, beat softened butter, granulated sugar, and brown sugar until light and fluffy (3-4 minutes on medium speed). Scrape down sides halfway through.
  5. Add eggs one at a time, beating well after each addition. Add vanilla extract and ¼ cup of cooled reduced apple cider. Mix until combined (batter may look separated).
  6. With mixer on low, add flour mixture in three additions, alternating with buttermilk (start and end with flour). Mix just until combined after each addition. Do not overmix.
  7. Fold batter once with a rubber spatula from bottom up. Pour into prepared bundt pan and spread evenly.
  8. Bake for 45-55 minutes, until a toothpick inserted near center comes out clean or with a few moist crumbs. Cool in pan for 15 minutes, then invert onto a cooling rack. Cool completely before glazing.
  9. Make the glaze: In a small bowl, whisk together sifted powdered sugar, 3 tablespoons of remaining reduced cider, and vanilla extract. Adjust consistency with more cider or powdered sugar as needed.
  10. Once cake is completely cool, drizzle glaze over top. Let set for 15 minutes before serving.

Notes

Don’t skip the apple cider reduction—it concentrates the flavor. Grease the bundt pan thoroughly with butter and flour to prevent sticking. For best results, make the cake the night before, wrap tightly, and glaze just before serving. Store at room temperature for up to 3 days; do not refrigerate. Freeze unglazed cake for up to 3 months.

Nutrition

Keywords: apple cider, donut cake, bundt cake, fall dessert, apple cake, glazed cake

Find it online: https://eliplate.com/best-homemade-apple-cider-donut-cake-recipe/