Description
This Apple Cider Donut Cake is a moist and flavorful treat that combines the warm spices of traditional apple cider donuts with the simplicity of a cake. Perfect for autumn gatherings or cozy dessert cravings, this recipe features tender crumb infused with cinnamon, nutmeg, and fresh apple cider, baked to golden perfection in a bundt or cake pan.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Wet Ingredients
- 1 cup apple cider (preferably unfiltered)
- 1 cup granulated sugar (or brown sugar for richer flavor)
- 2 large eggs
- 1/2 cup unsalted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a bundt or standard cake pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt until the mixture is well combined and evenly distributed.
- Combine Wet Ingredients: In a separate large bowl, beat the granulated sugar and eggs together until the mixture becomes light and fluffy. Then, gradually add the apple cider followed by the melted unsalted butter, mixing gently to blend everything smoothly.
- Incorporate Dry Ingredients: Slowly add the dry ingredient mixture into the wet ingredients. Gently fold and mix until just combined, being careful not to overmix to maintain a tender cake texture.
- Pour Batter: Pour the batter into the greased cake pan, spreading it evenly and smoothing the top with a spatula to promote even baking.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
- Cool: Allow the cake to cool in the pan for about 10 minutes to set before carefully removing it and transferring to a wire rack to cool completely before glazing or serving.
Notes
- Using unfiltered apple cider provides a richer apple flavor, but filtered cider works fine if unavailable.
- For a richer taste, substitute granulated sugar with brown sugar.
- Do not overmix the batter to avoid a tough texture.
- This cake can be glazed with a simple cinnamon sugar glaze or dusted with powdered sugar for extra sweetness.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cake)
- Calories: 270
- Sugar: 22g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
