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Cozy Baked Apple Cider Donut Cake with Cinnamon Glaze

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A moist, tender cake that captures the essence of fall with reduced apple cider and warm spices. It features crisp caramelized edges and a soft center, topped with a sweet cinnamon glaze for a donut-like experience without the frying.

Ingredients

Scale
  • 2 cups apple cider (fresh or high-quality bottled)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup brown sugar (light or dark)
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup buttermilk, room temperature
  • For the Glaze: 1 cup powdered sugar, sifted
  • For the Glaze: 1-2 tablespoons reduced apple cider
  • For the Glaze: Pinch of cinnamon

Instructions

  1. Pour 2 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer for 20-25 minutes until reduced to approximately 1/2 cup. It should be thick and syrupy. Remove from heat and let cool completely.
  2. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray, dust with flour, and line the bottom with parchment paper for easy removal.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  4. In a large bowl, beat the softened butter with granulated and brown sugars using an electric mixer on medium speed for 3-4 minutes until light, fluffy, and pale.
  5. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Scrape down the sides of the bowl.
  6. Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Start and end with dry ingredients. Mix on low speed just until combined. Do not overmix.
  7. Gently fold in the cooled, reduced apple cider until incorporated. The batter will be thick and fragrant.
  8. Pour batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Edges should be golden brown.
  9. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  10. While the cake cools, whisk powdered sugar, 1-2 tablespoons of reduced cider, and a pinch of cinnamon to make the glaze. Adjust consistency with more cider if needed.
  11. Once the cake is completely cool, drizzle the glaze over the top. Let it set for a few minutes before slicing.

Notes

Ensure ingredients like butter, eggs, and buttermilk are at room temperature for best emulsion. Do not overmix the batter once flour is added to avoid a dense texture. The cake must be completely cool before glazing to prevent the glaze from melting. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute butter with margarine/coconut oil and buttermilk with almond milk + vinegar.

Nutrition

Keywords: apple cider cake, baked donut cake, fall dessert, cinnamon glaze, autumn baking, easy cake recipe

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