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Apple Cider Donut Cake with Cinnamon Sugar Coating

Apple cider donut cake is a Bundt cake flavored with reduced apple cider, warm spices, and a crisp cinnamon sugar coating. Brush the cake with melted butter while it is warm so the sweet coating adheres all over.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling and setting time 37 minutes
Total Time 2 hours 7 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 2 cup apple cider
  • 1 tbsp nonstick baking spray with flour
  • 2.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp kosher salt
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground allspice
  • 0.5 cup neutral oil such as vegetable or canola oil
  • 1.25 cup light brown sugar packed
  • 3 eggs large, at room temperature
  • 0.5 cup sour cream at room temperature
  • 2 tsp vanilla extract
For the cinnamon sugar coating
  • 0.5 cup granulated sugar
  • 1 tsp ground cinnamon
  • 4 tbsp unsalted butter melted

Equipment

  • 1 10- to 12-cup Bundt pan

Method
 

Reduce and bake the cake
  1. Simmer the apple cider in a small saucepan over medium heat until reduced to 1 cup, about 15–20 minutes.
  2. Pour the reduced cider into a measuring cup and cool completely.
  3. Heat the oven to 350°F.
  4. Thoroughly coat a 10- to 12-cup Bundt pan with the baking spray, including the center tube and flutes.
  5. Whisk the flour, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl.
  6. Whisk the oil and brown sugar in a large bowl until combined.
  7. Whisk in the eggs one at a time, followed by the sour cream and vanilla.
  8. Add the flour mixture in 3 additions, alternating with the reduced cider in 2 additions and beginning and ending with the flour; mix just until no dry streaks remain.
  9. Scrape the batter into the prepared pan.
  10. Bake for 45–55 minutes, until golden and a tester inserted into the center comes out with a few moist crumbs.
  11. Cool the cake in the pan for 15 minutes.
  12. Invert the cake onto a wire rack and let it cool until warm but not steaming, about 10–15 minutes.
Coat the cake
  1. Stir the granulated sugar and cinnamon together in a shallow dish.
  2. Brush the warm cake all over with the melted butter.
  3. Sprinkle the cinnamon sugar over the cake, pressing gently so it adheres.
  4. Let the coating set for 10 minutes before serving.

Notes

For the coating to adhere well, brush the cake while it is warm but not steaming. Store covered in the refrigerator for up to 4 days; freeze tightly wrapped for up to 2 months. Dairy-free butter and sour cream alternatives can be used for a dairy-free variation.