The most extraordinary moist Apple Cider Donut Cake made by reducing 1 1/2 cups fresh apple cider to 1/2 cup over medium-high heat 12 to 15 minutes cooling completely preheating oven to 350°F greasing and lining 9×13 pan whisking 2 cups flour 2 tsp cinnamon 1 tsp nutmeg 1 1/2 tsp baking powder 1/2 tsp baking soda and 1/2 tsp salt beating 1/2 cup softened butter and 1 cup packed brown sugar 2 minutes adding 2 room temperature eggs one at a time then vanilla adding sour cream and apple cider reduction incorporating adding flour mixture folding just combined spreading evenly in pan baking 350°F 28 to 33 minutes until toothpick clean cooling completely then beating 8 oz room temperature cream cheese and 1/4 cup room temperature butter silky adding 2 1/2 cups sifted powdered sugar 1 tsp cinnamon 1 tsp vanilla 1 tbsp apple cider reduction and salt beating fluffy frosting generously over cooled cake. A completely perfect moist reduced apple cider butter brown sugar sour cream cinnamon nutmeg cinnamon cream cheese frosting fall 9×13 snack donut cake recipe.