Apple Cider Donut Cake

$- 1 cup apple cider - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup buttermilk - 1/2 cup brown sugar (for topping) - 2 tablespoons granulated sugar (for topping) - 1 teaspoon ground cinnamon (for topping) Apple cider brings a warm, sweet flavor. It also adds moisture to the cake. Reducing the cider intensifies its taste, making it richer. All-purpose flour gives structure to the cake. It keeps the donut texture light. Ground cinnamon and nutmeg provide that cozy fall aroma. Butter adds richness and keeps the cake tender. Eggs act as a binder, helping the cake hold together. Buttermilk adds a slight tanginess and makes the cake fluffy. Brown sugar in the topping gives a caramel-like crunch. If you can't find apple cider, use apple juice. It will still taste sweet but less rich. For all-purpose flour, you can try a gluten-free blend. This will keep the cake’s texture close to the original. Coconut oil can replace butter for a dairy-free option. Instead of buttermilk, mix milk with a bit of vinegar. This will mimic the tang and moisture needed. First, we need to get the oven ready. Preheat your oven to 350°F (175°C). This step is key for even baking. Next, grab a 9-inch bundt pan. Grease it well with butter or non-stick spray. This will help the cake slide out easily later. Now it's time to mix! Start by boiling 1 cup of apple cider in a small saucepan. Let it boil over medium heat. Once it boils, turn the heat down and simmer until it reduces to about 1/2 cup. This usually takes about 15 to 20 minutes. After that, let it cool a bit. While the cider cools, take a medium bowl. In this bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. Set this mix aside. In a large bowl, use an electric mixer to cream 1/2 cup of softened unsalted butter and 1 cup of granulated sugar. Mix until it looks light and fluffy, about 3 to 4 minutes. Then, add in 2 large eggs one at a time. Make sure to mix well after each egg. Finally, stir in 1 teaspoon of vanilla extract. Now, we will bring it all together. Alternate adding the dry ingredient mix and 1/2 cup of buttermilk into the butter mix. Start and end with the dry ingredients. Mix until just combined. Gently fold in the reduced apple cider until well mixed. Pour the batter into the greased bundt pan. Spread it evenly so it bakes nicely. In a small bowl, mix 1/2 cup of brown sugar, 2 tablespoons of granulated sugar, and 1 teaspoon of ground cinnamon. Sprinkle this mix over the batter. Now, it’s time to bake. Place the pan in the oven and bake for 45 to 55 minutes. Check if it's done by inserting a toothpick into the center. It should come out clean. Once done, let the cake cool in the pan for about 10 to 15 minutes. Then, carefully transfer it to a wire rack to cool completely. Enjoy the smell of fall as it cools! To get that soft texture, use room temperature butter. It helps blend well with sugar. Cream them together until light and fluffy. This step adds air to the batter. It makes your cake rise nicely. Make sure not to overmix the batter. Mix until you see no dry flour. This keeps the cake tender. For more flavor, add a pinch of allspice or ginger. These spices boost the apple taste. You can also mix in chopped apples for extra bites of fruit. If you love nuts, walnuts or pecans fit well in this cake. They add crunch and depth to the flavor. Drizzling with caramel sauce can make it even sweeter. Baking time can vary based on your oven. Start checking for doneness at 45 minutes. Insert a toothpick; it should come out clean. If it’s not done, add 5 more minutes. Keep an eye on it to avoid overbaking. Allow the cake to cool in the pan for 10 minutes. This helps it firm up and makes it easier to remove. {{image_2}} You can make this cake gluten-free. Start by using 2 cups of gluten-free flour. Look for a blend that works for baking. This will help maintain the cake's light texture. You may also want to add a little xanthan gum. This helps hold the cake together. Follow the rest of the recipe as usual. Enjoy the same great taste, just without gluten! To make a vegan version, swap the eggs for flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. For the butter, use coconut oil or a vegan butter substitute. Replace buttermilk with almond milk or soy milk mixed with a splash of vinegar. These changes keep the cake moist and tasty while being plant-based. You can easily change the flavors of this cake. Consider adding nuts like walnuts or pecans to the batter. They add a nice crunch. You can also mix in fruits like diced apples or pears for extra sweetness. Another idea is to add a dash of ginger or cloves for a warm spice kick. These small tweaks can make the cake your own! To keep your apple cider donut cake fresh, store it in an airtight container. This will help maintain its moisture and flavor. You can also wrap it in plastic wrap to add another layer of protection. Place it in a cool, dry place. Avoid direct sunlight or heat, as this can dry out the cake. If you want to enjoy your cake warm, you can reheat it in the oven. Preheat your oven to 350°F (175°C). Place a slice on a baking sheet and heat for about 10 minutes. You can also use the microwave. Heat a slice for about 15-20 seconds. Check to make sure it’s warm enough for your taste. Apple cider donut cake can last up to 3 days at room temperature. If you want to keep it longer, you can freeze it. Wrap the cake tightly in plastic wrap, then in aluminum foil. This helps prevent freezer burn. It can last in the freezer for up to 3 months. To thaw, place it in the fridge overnight before enjoying it again. You can use apple juice as a substitute for apple cider. Apple juice will give you a sweet flavor, but it won’t have the same depth as cider. You can also use a mix of water and a splash of vinegar. This mix helps mimic the tangy taste of cider. Use equal parts water and vinegar for the best result. Yes, you can turn this cake into cupcakes! Simply pour the batter into cupcake liners instead of a bundt pan. Fill the liners about two-thirds full. Bake for about 20-25 minutes. Check for doneness with a toothpick. Once they cool, you can add frosting or enjoy them plain. To check if your cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready. If the toothpick has wet batter, bake for a few more minutes. It usually takes 45-55 minutes in the oven. Keep an eye on it during the last few minutes to avoid overbaking. This blog post covered how to make a delicious apple cider donut cake. We explored key ingredients, tips for the perfect bake, and storage methods. You now have substitutes, variations, and answers to common questions. Baking can bring joy and tasty results. With clear steps, you'll feel confident in your cooking. Let your creativity shine and enjoy each bite of your cake!$

Indulge in the deliciousness of homemade Apple Cider Donut Cake, a perfect fall treat that blends the flavors of sweet apples and warm spices. This easy recipe guides you from reducing apple cider to baking a moist cake topped with a sugary cinnamon crunch. Ideal for cozy gatherings or a sweet afternoon snack, this cake is sure to impress. Click through to explore the full recipe and bring this delightful dessert to your kitchen!

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Ingredients

1 cup apple cider

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

1/2 cup brown sugar (for topping)

2 tablespoons granulated sugar (for topping)

1 teaspoon ground cinnamon (for topping)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch bundt pan with butter or non-stick spray.

In a small saucepan, bring the apple cider to a boil over medium heat. Reduce the heat to low and simmer until reduced to about 1/2 cup, approximately 15-20 minutes. Allow to cool slightly.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Alternate adding the dry ingredients and the buttermilk into the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

Gently fold in the reduced apple cider until fully incorporated.

Pour the batter into the prepared bundt pan, spreading it evenly.

In a small bowl, combine the brown sugar, granulated sugar, and cinnamon. Sprinkle this topping mixture evenly over the batter in the pan.

Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.

Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 10-12

- Presentation Tips: Once cooled, dust the cake with powdered sugar and serve it with fresh apple slices or a scoop of vanilla ice cream for an extra touch!