Apple Cider Donut Cake
A moist, cinnamon-sugar-coated cake bursting with fresh apple cider flavor—this apple cider donut cake uses concentrated apple cider and fresh apples, so it has all the warmth and texture of your favorite fall donut but in cake form!
Equipment
Ingredients
Apple Cider Cake
- 1 1/2 cups fresh apple cider
- 2 1/2 cups all-purpose flour *See notes for measuring*
- 1 tablespoon ground cinnamon
- 3/4 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1-2 red apples
- 1 cup vegetable oil
- 1 cup dark brown sugar packed
- 2 large eggs room temperature
Cinnamon Sugar Topping
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter melted
Instructions
- Cook the apple cider in a pot over medium heat until reduced to half—3/4 cup (175 g). Set aside.
- Preheat the oven to 350°F/180°C. Lightly grease and line a 9x5 loaf pan with parchment paper. Set aside.
- In a bowl, whisk together the flour, cinnamon, salt, baking powder, baking soda, and nutmeg. Set aside.
- Use the large holes of a cheese grater to grate 1-2 large red apples (depending on their size) into a bowl. Squeeze out the juice, then measure 1 cup of grated apples (100 g). You can discard the juice or drink it :)
- In a large mixing bowl, whisk together the oil, brown sugar, eggs, measured grated apples, and reduced apple cider. Then, whisk in the dry ingredients until just combined.
- Pour the batter into the prepared loaf pan. Sprinkle two tablespoons of the cinnamon-sugar mixture over the top, then bake for 50-60 minutes, or until a toothpick inserted at an angle in the center of the loaf comes out covered in a few moist crumbs.
- Let the pan cool on a wire rack for 15 minutes, then lift the parchment up to remove it from the pan. Let it finish cooling on the wire rack. When completely cooled, brush the melted butter over the sides of the cake and cover with the rest of the cinnamon sugar. Cut into 8-10 slices and enjoy!
Video
Notes
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage/Feezing: Leftovers can be kept in an airtight container for up to 5 days in the fridge or 3-4 at room temperature. After a few days, the sugar coating will melt, and you may want to sprinkle it with more before serving.
To freeze, cut the loaf into slices and wrap each one tightly in plastic wrap. Store them in a freezer bag or airtight container for up to one month. You can also wrap and store the cake as a whole!
