Apple Cider Doughnut Cake is the recipe that Teresa makes every most enthusiastically anticipated fall apple orchard visit and every individual October morning celebration when she wants to create the most completely extraordinary and the most genuinely authentic individual apple cider doughnut cake that most brilliantly and the most completely recreates every most beloved individual element of the most iconic individual apple orchard cider doughnut — the most crisp and the most properly caramelized individual cinnamon sugar individual exterior coating.
The most tender and the most beautifully moist individual apple-forward individual crumb, the most warm and the most properly concentrated individual apple cider individual flavor — in the most brilliantly convenient individual bundt cake individual format that serves the most entire family or the most entire gathering from one single most individual pan with absolutely no most individual frying required.
Apple Cider Doughnut Cake is the most easy and deeply extraordinary 1-hour moist bundt apple cider doughnut individual fall cake made by reducing apple cider creaming butter and sugars adding eggs vanilla sour cream and reduction mixing flour cinnamon nutmeg baking powder soda and salt baking at 350°F for 45 to 50 minutes coating warm with brown butter and cinnamon sugar. Come follow us on Pinterest where we share beautiful cake recipes and easy fall favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Apple Cider Doughnut Cake Recipe
This Apple Cider Doughnut Cake recipe is the most completely extraordinary and the most genuinely authentic individual no-fry cider doughnut bundt cake that recreates every most beloved element of the most iconic individual apple cider doughnut through the most brilliantly effective individual bundt format — the most cinnamon sugar individual exterior coating applied immediately after the most individual warm bundt inversion, and the most concentrated individual apple cider individual flavor from the most individual reduction.
The most individual cinnamon sugar coating applied immediately to the most warm individual bundt cake — by the most brushing the most entire individual exterior with the most melted brown butter and the most rolling or the most patting the most generous individual cinnamon sugar over the most individual buttered surface — is the single most brilliantly authentic individual cider doughnut individual element that most completely and the most properly recreates the most iconic individual cider doughnut experience in the most individual bundt format. Our Apple Cider Cake makes a beautifully equally reduced apple cider and equally fall celebration companion for a complete and wonderful apple cider cake collection.
Ingredients Needed for This Apple Cider Doughnut Cake Recipe
For the Apple Cider Reduction:
- 2 cups Fresh Apple Cider, reduced to ½ cup
For the Apple Cider Doughnut Bundt Cake:
- 2½ cups All-Purpose Flour
- 2 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- ½ tsp Allspice
- 1½ tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Salt
- ½ cup Unsalted Butter, softened
- 1 cup Packed Brown Sugar
- ½ cup Granulated Sugar
- 3 large Eggs, room temperature
- 2 tsp Pure Vanilla Extract
- ½ cup Sour Cream, room temperature
- ½ cup Apple Cider Reduction
For the Cider Doughnut Cinnamon Sugar Coating:
- 4 tbsp Unsalted Butter, browned (for brushing)
- ½ cup Granulated Sugar
- 1½ tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
How to Make This Apple Cider Doughnut Cake Recipe
Make the individual apple cider reduction: pour two cups fresh apple cider into a saucepan over medium-high heat, bring to boil, reduce to vigorous simmer, cook 15 to 20 minutes until reduced to approximately half a cup. Cool completely, cara mia.
Preheat the oven to 350°F (175°C). Generously grease and flour a 10 to 12-cup bundt pan.
Whisk together the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside.
Beat the softened butter, brown sugar, and granulated sugar for 2 to 3 minutes until the most light and the most creamy. Add the eggs one at a time, then vanilla. Add the sour cream and apple cider reduction. Mix incorporated.
Add the flour mixture and fold just until combined. Pour into the prepared bundt pan.
Bake at 350°F for 45 to 50 minutes until a toothpick comes out clean. Cool in the pan for exactly 10 minutes.
While the individual cake rests, brown the most individual coating butter: melt in a light-colored saucepan, stirring constantly, until the most golden and the most nutty — 3 to 4 minutes. Mix the cinnamon sugar coating in a large shallow bowl or rimmed individual baking sheet.
Invert the most warm individual bundt onto a wire rack set over a rimmed baking sheet. Immediately brush the most entire individual warm exterior with the most brown butter using a pastry brush — working the most quickly so the individual cake remains the most warm. Roll or the most pat the most generous individual cinnamon sugar coating over every individual surface of the most warm individual brown-butter-brushed bundt.
How to Serve This Apple Cider Doughnut Cake Recipe
Serve warm — within one hour of the most individual cinnamon sugar individual coating — for the most completely extraordinary individual apple cider doughnut cake experience when the most individual cinnamon sugar coating is at its most proper individual crunch and the most warm individual apple cider individual crumb is at its most properly warm and the most deeply fragrant individual apple-cider-doughnut individual peak.
For the most completely extraordinary individual fall orchard breakfast, serve individual warm slices of the most individual apple cider doughnut cake alongside individual mugs of fresh hot apple cider for the most completely immersive and the most genuinely orchard-authentic individual apple cider doughnut individual morning experience without leaving home. Our Apple Cider Cake Recipe makes a beautifully equally reduced apple cider and equally glazed bundt companion for a complete and wonderful apple cider bundt collection.
How to Store This Apple Cider Doughnut Cake Recipe
Store in an airtight container at room temperature for up to 3 days. The most individual cinnamon sugar coating softens the most slightly from the most surrounding individual cake moisture after the most first day but remains the most beautifully caramelized and the most properly sugared throughout. Re-crisp individual slices in a 325°F oven for 5 minutes.
Tips to Make This Apple Cider Doughnut Cake Recipe
Apply the most individual cinnamon sugar coating to the most warm individual bundt cake the most immediately after inverting — the most warm individual exterior is the most critical individual condition for the most proper individual brown butter adhesion and the most cinnamon sugar individual coating adherence. A the most cool individual bundt surface causes the most individual brown butter to solidify too the most rapidly and the most individual cinnamon sugar to the most fall away rather than the most adhering to the most individual cake exterior.
Brown the most individual coating butter until the most deep golden and the most properly nutty aromatic — the most deeply caramelized individual brown butter produces the most dramatically more flavor-enhancing individual apple cider doughnut individual coating experience than the most simply melted individual butter approach.
Helpful Notes for This Apple Cider Doughnut Cake Recipe
The most individual allspice in this individual apple cider doughnut cake recipe is the most specifically essential individual spice that provides the most authentically individual cider doughnut individual character — the most individual allspice’s the most uniquely warm and the most properly complex individual spice profile is the most defining individual element that distinguishes the most authentic individual apple cider doughnut individual flavor from the most simply apple-and-cinnamon individual alternative.
Variation of This Apple Cider Doughnut Cake Recipe
Maria made a version pressing a most generous individual handful of the most coarsely chopped individual dried apple pieces through the most individual batter before baking for the most completely extraordinary and the most properly textured individual dried apple apple cider doughnut bundt cake. Teresa tried a maple sugar coating — substituting the most individual granulated sugar with the same quantity of the most individual maple sugar in the most individual cinnamon coating mixture — for the most completely extraordinary and the most warmly autumnal individual maple sugar cider doughnut bundt cake.
For a mini version, use a most mini individual bundt pan — or the most individual doughnut pan — filling individual cups three-quarters full and baking at 350°F for approximately 18 to 22 minutes for the most completely extraordinary and the most individually portioned individual mini apple cider doughnut cake. Our Apple Cider Coffee Cake makes a beautifully equally apple cider and equally fall morning companion for a complete and wonderful apple cider fall baking collection.
FAQs About This Apple Cider Doughnut Cake Recipe
What makes this taste like a real apple cider doughnut?
The most authentic individual apple cider doughnut individual flavor character comes from the most combination of the most concentrated individual apple cider reduction for the most properly intense individual apple flavor, the most individual allspice and the most nutmeg for the most authentically individual cider doughnut individual warm spice profile that distinguishes the most real individual cider doughnut from the most simply apple-and-cinnamon individual cake, and the most individual cinnamon sugar individual exterior coating that recreates the most iconic individual cider doughnut individual exterior experience.
Why brush with brown butter instead of regular butter?
The most individual brown butter’s the most deeply caramelized and the most properly nutty individual flavor most beautifully complements and the most dramatically amplifies both the most concentrated individual apple cider individual flavor and the most individual cinnamon sugar individual coating — the most individual brown butter individual coating produces the most genuinely extraordinary and the most properly complex individual cider doughnut individual exterior individual experience that the most simply melted individual butter cannot replicate with the most same most beautifully caramelized individual flavor depth.
Can I use a doughnut pan instead of a bundt pan?
Yes — spoon individual batter into a greased individual doughnut pan filling each individual ring three-quarters full and bake at 350°F for approximately 15 to 18 minutes for the most completely extraordinary and the most individually portioned individual apple cider doughnut cake individual doughnuts that most faithfully recreate the most actual individual apple cider doughnut individual ring shape.
Conclusion
This Apple Cider Doughnut Cake is the most completely extraordinary and the most genuinely authentic no-fry moist bundt individual fall cake that makes every orchard morning and every October gathering feel genuinely and completely special through the most concentrated apple cider reduction and the most warm spiced crumb and the most iconic brown butter cinnamon sugar coating in every single individually extraordinary and completely irresistible apple cider doughnut cake slice.
We hope it brings the same deeply joyful apple orchard cider doughnut cake magic and the same completely delighted autumn morning to your kitchen that it has always brought to ours. Make it, share it, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa
Print
Apple Cider Doughnut Cake The Most Easy Moist Bundt Reduced Apple Cider Brown Butter Cinnamon Sugar Coating Individual Fall Doughnut
- Total Time: 1 hour 55 minutes including reduction and coating
- Yield: 12 to 14 servings 1x
- Diet: Vegetarian
Description
The most extraordinary Apple Cider Doughnut Cake made by reducing 2 cups fresh apple cider to 1/2 cup syrupy reduction cooling completely greasing and flouring 10 to 12-cup bundt pan whisking 2 1/2 cups flour 2 tsp cinnamon 1 tsp nutmeg 1/2 tsp allspice 1 1/2 tsp baking powder 1/2 tsp baking soda and 1 tsp salt beating 1/2 cup softened butter 1 cup packed brown sugar and 1/2 cup granulated sugar 2 to 3 minutes adding 3 room temperature eggs one at a time then vanilla adding sour cream and apple cider reduction incorporating adding flour mixture folding just combined pouring into bundt baking 350°F 45 to 50 minutes until toothpick clean cooling exactly 10 minutes browning 4 tbsp butter in saucepan 3 to 4 minutes until golden and nutty mixing 1/2 cup granulated sugar 1 1/2 tsp cinnamon and 1/4 tsp nutmeg inverting warm bundt onto rack immediately brushing entire warm exterior with brown butter rolling and patting generous cinnamon sugar coating over every surface. A completely perfect moist reduced apple cider butter brown sugar sour cream allspice nutmeg brown butter cinnamon sugar coating fall doughnut bundt cake recipe.
Ingredients
2 cups Fresh Apple Cider not apple juice for reduction
2 1/2 cups All-Purpose Flour
2 tsp Ground Cinnamon
1 tsp Ground Nutmeg
1/2 tsp Allspice
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
1/2 cup Unsalted Butter softened
1 cup Packed Brown Sugar
1/2 cup Granulated Sugar
3 large Eggs room temperature
2 tsp Pure Vanilla Extract
1/2 cup Sour Cream room temperature
1/2 cup Apple Cider Reduction
4 tbsp Unsalted Butter browned for coating
1/2 cup Granulated Sugar for coating
1 1/2 tsp Ground Cinnamon for coating
1/4 tsp Ground Nutmeg for coating
Instructions
1. Reduce 2 cups apple cider to 1/2 cup syrupy reduction 15 to 20 minutes. Cool completely.
2. Preheat oven to 350°F 175°C. Grease and flour bundt pan.
3. Whisk flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
4. Beat softened butter, brown sugar, and granulated sugar 2 to 3 minutes. Add eggs one at a time then vanilla. Add sour cream and reduction. Mix incorporated. Add flour mixture. Fold just combined.
5. Pour into prepared bundt. Bake 45 to 50 minutes until toothpick clean.
6. Cool in pan exactly 10 minutes.
7. Brown 4 tbsp butter in saucepan 3 to 4 minutes until golden and nutty. Mix coating sugar, cinnamon, and nutmeg.
8. Invert warm bundt onto rack. Immediately brush entire warm exterior with brown butter. Roll and pat generous cinnamon sugar coating over every surface.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert, Cake, Apple, Fall, Doughnut
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 435
- Sugar: 38g
- Sodium: 285mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: apple cider doughnut cake, easy moist bundt apple cider doughnut cake recipe brown butter cinnamon sugar coating no fry, best fall apple cider doughnut cake, moist reduced apple cider butter brown sugar allspice nutmeg brown butter cinnamon sugar bundt doughnut cake
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