Description
This Apple Cider Donut Cake is a deliciously moist and spiced treat that captures the essence of classic apple cider donuts in an easy-to-make cake form. Perfect for fall gatherings or any time you crave a comforting dessert, the cake combines warm spices like cinnamon and nutmeg with tangy apple cider for an irresistible flavor.
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 Oven: Preheat your oven to 350°F (175°C) and grease a bundt or standard cake pan thoroughly to prevent sticking.
- 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 evenly combined and aromatic.
- Combine Wet Ingredients: In a separate large bowl, beat the granulated sugar and eggs until the mixture becomes light and fluffy. Gradually add in the apple cider and melted butter while continuing to beat to incorporate all ingredients smoothly.
- Mix Dry Into Wet: Gently fold the dry ingredient mixture into the wet ingredients, stirring just until combined. Avoid overmixing to keep the cake tender.
- Pour Batter into Pan: Pour the batter evenly into the prepared cake pan and use a spatula to smooth the top for even baking.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before applying any glaze or serving.
Notes
- Using unfiltered apple cider adds a more robust apple flavor to the cake.
- Substituting brown sugar for granulated sugar creates a richer, caramel-like sweetness.
- Make sure not to overmix the batter once the dry ingredients are added to keep the cake light and fluffy.
- Allowing the cake to cool completely before glazing ensures the glaze sets properly.
- For an extra touch, dust the cooled cake with cinnamon sugar or drizzle with cream cheese glaze.
Nutrition
- Serving Size: 1 slice (about 1/10th of the cake)
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 70 mg
