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fall apple cider donut cake - featured image

Fall Apple Cider Donut Cake

  • Author: Olivia
  • Total Time: 1 hour
  • Yield: 16 servings 1x

Description

A moist, spiced apple cake that captures the flavor of autumn donuts without the hassle of frying. It features a concentrated apple cider reduction and a rich brown sugar glaze, making it perfect for brunch.

Ingredients

Scale
  • 2 cups pure apple cider
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • Pinch of cloves
  • 2 medium apples (Granny Smith or Honeycrisp), peeled and diced
  • 1/2 cup packed brown sugar (for glaze)
  • 2 tablespoons butter (for glaze)
  • 2–3 tablespoons milk (for glaze)
  • 1–2 cups powdered sugar (for glaze)
  • 1/2 teaspoon cinnamon (for glaze)

Instructions

  1. Pour 2 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes until reduced to about 1/2 cup and syrupy. Let cool completely.
  2. Preheat oven to 350°F (175°C). Grease a 9×9 inch square pan generously with butter or cooking spray and dust with flour, tapping out excess.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-4 minutes).
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla and the cooled, reduced apple cider.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  6. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Gently fold in the diced apples using a spatula.
  8. Pour batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. If browning too quickly, cover loosely with foil after 25 minutes.
  9. Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. While cake cools, make the glaze: In a small saucepan, melt butter with brown sugar and milk. Simmer for 1 minute, then remove from heat. Whisk in powdered sugar and cinnamon until smooth.
  11. Drizzle glaze over the cooled cake.

Notes

Reduce the cider properly to concentrate flavor; do not use apple juice. Choose firm apples like Granny Smith that hold their shape. Do not overmix the batter to avoid a dense texture. Store in an airtight container at room temperature for up to 3 days. Do not refrigerate. Can be frozen for up to 2 months without glaze.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1/16th of cake
  • Calories: 280
  • Sugar: 32
  • Sodium: 180
  • Fat: 10
  • Saturated Fat: 6
  • Carbohydrates: 45
  • Fiber: 1
  • Protein: 3

Keywords: fall apple cider donut cake, brunch recipe, easy baking, apple cake, no fry donuts, autumn dessert, brown sugar glaze

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Find it online: https://tableanddinner.com/fall-apple-cider-donut-cake-best-easy-brunch-recipe/