Dessert: United States – Apple Cider Donut Cake

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 15 min

Cook 55 min

Additional 30 min

Total 1 hr 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 cups (480 ml) apple cider
2 1 / 2 cups (300 g) all-purpose flour
1 cup (200 g) granulated sugar
1 / 2 cup (100 g) packed light brown sugar
2 tsp (10 ml) baking powder
1 / 2 tsp (2.5 ml) baking soda
3 / 4 tsp (3.75 ml) kosher salt
2 tsp (10 ml) ground cinnamon
1 / 2 tsp (2.5 ml) ground nutmeg
3 large eggs, room temperature
3 / 4 cup (180 ml) neutral oil (canola or vegetable)
1 / 2 cup (120 g) sour cream or plain Greek yogurt
2 tsp (10 ml) vanilla extract
4 tbsp (57 g) unsalted butter, melted (for coating)
1 / 2 cup (100 g) granulated sugar (for coating)
2 tsp (10 ml) ground cinnamon (for coating)
Nonstick baking spray (or butter and flour) for the pan

Show original ingredient measurements

2 cups (480 ml) apple cider
2 1 / 2 cups (300 g) all-purpose flour
1 cup (200 g) granulated sugar
1 / 2 cup (100 g) packed light brown sugar
2 tsp baking powder
1 / 2 tsp baking soda
3 / 4 tsp kosher salt
2 tsp ground cinnamon
1 / 2 tsp ground nutmeg
3 large eggs, room temperature
3 / 4 cup (180 ml) neutral oil (canola or vegetable)
1 / 2 cup (120 g) sour cream or plain Greek yogurt
2 tsp vanilla extract
4 tbsp (57 g) unsalted butter, melted (for coating)
1 / 2 cup (100 g) granulated sugar (for coating)
2 tsp ground cinnamon (for coating)
Nonstick baking spray (or butter and flour) for the pan

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Reduce the cider: In a small saucepan, simmer the apple cider over medium heat until reduced to 1 cup (240 ml), 15–20 minutes. Set aside to cool until just warm.
Prep: Heat oven to 350°F (175°C). Generously grease a 12-cup (2.88 L) bundt pan with nonstick baking spray (or butter and flour).
Dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, 2 teaspoons (10 ml) cinnamon, and nutmeg.
Wet ingredients: In a large bowl, whisk the oil, 1 cup (240 ml) granulated sugar, and brown sugar until combined. Whisk in the eggs one at a time. Whisk in the sour cream, vanilla, and the warm (not hot) cider reduction until smooth.
Combine: Add the dry ingredients to the wet and stir with a spatula until just combined and no dry streaks remain. Do not overmix.
Bake: Pour the batter into the prepared pan and smooth the top. Bake 45–55 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
Cool and unmold: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack set over a sheet pan.
Cinnamon-sugar coating: In a shallow bowl, mix 1/2 cup (120 ml) granulated sugar with 2 teaspoons (10 ml) cinnamon. Brush the warm cake all over with the melted butter, then sprinkle and press the cinnamon-sugar mixture onto every surface until well coated.
Serve: Let cool at least 30 minutes before slicing. Store covered at room temperature for up to 3 days.

Reduce the cider: In a small saucepan, simmer the apple cider over medium heat until reduced to 1 cup, 15–20 minutes. Set aside to cool until just warm.
Prep: Heat oven to 350°F (175°C). Generously grease a 12-cup bundt pan with nonstick baking spray (or butter and flour).
Dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, 2 teaspoons cinnamon, and nutmeg.
Wet ingredients: In a large bowl, whisk the oil, 1 cup granulated sugar, and brown sugar until combined. Whisk in the eggs one at a time. Whisk in the sour cream, vanilla, and the warm (not hot) cider reduction until smooth.
Combine: Add the dry ingredients to the wet and stir with a spatula until just combined and no dry streaks remain. Do not overmix.
Bake: Pour the batter into the prepared pan and smooth the top. Bake 45–55 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
Cool and unmold: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack set over a sheet pan.
Cinnamon-sugar coating: In a shallow bowl, mix 1/2 cup granulated sugar with 2 teaspoons cinnamon. Brush the warm cake all over with the melted butter, then sprinkle and press the cinnamon-sugar mixture onto every surface until well coated.
Serve: Let cool at least 30 minutes before slicing. Store covered at room temperature for up to 3 days.