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Apple Cider Doughnut Cake

A moist, spiced treat that captures the essence of autumn with sweet apple flavor and warm spices.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups apple cider High-quality store-bought apple cider can be used.
  • 1/2 cup unsalted butter, melted Can substitute with coconut oil for a dairy-free option.
  • 1 cup granulated sugar
  • 2 large eggs
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder Ensure freshness for optimal rise.
  • 1 teaspoon baking soda Ensure freshness for optimal rise.
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
Garnish
  • 1/2 cup powdered sugar For dusting before serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium saucepan, bring the apple cider to a boil over medium heat. Reduce and simmer until reduced to about 1 cup (15-20 minutes). Let cool.
  3. In a mixing bowl, combine melted butter and granulated sugar until well blended. Add eggs and reduced apple cider, stirring until combined.
  4. In another bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
Baking
  1. Pour the batter into a greased 9x5-inch loaf pan, smoothing the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Finishing Touch
  1. Let the cake cool in the pan for about 10 minutes before transferring to a wire rack. Once cooled, sprinkle with powdered sugar before serving.

Notes

Store in an airtight container at room temperature for up to 3 days. Refrigerate for a week or freeze for up to three months. Thaw in the refrigerator overnight.