Posted on by Lia Fireheart

Apple Cider Donut Cake

Jump to Recipe Print Recipe

Apple Cider Donut Cake

Ingredients

  • 4 cups (1 quart or 945 ml) fresh apple cider (see note)

  • 2 teaspoons ground cinnamon

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon ground allspice

  • 1/4 teaspoon ground ginger

  • 2 cups (260 grams) all-purpose flour

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon kosher salt

  • 1/2 cup (120 ml) neutral-flavored oil

  • 1 cup (215 grams) light brown sugar

  • 1 tablespoon (15 ml) cider vinegar

  • 1 cup (120 grams) powdered sugar

Directions

  • Prepare spiced cider reduction: In a large saucepan, heat apple cider with cinnamon, cloves, allspice, and ginger over medium-high heat, simmering the mixture until it reduces to 2 cups, which takes just under 30 minutes on my stove. Stir occasionally. Bask in the otherworldly aroma.
  • Make the batter: Heat your oven to 350°F. Line the bottom of a 9-inch round or 8-inch square cake pan with parchment paper and coat the sides with nonstick cooking spray.
  • In a large bowl, combine flour, baking soda, and kosher salt. Make a well in the middle and pour in oil, brown sugar, cider vinegar, and 1 3/4 cups of the reduced cider (reserving the remaining 1/4 cup for the glaze). Whisk to combine until no lumps remain. Pour into the prepared pan.
  • Bake the cake: For 30 to 35 minutes, or until the top is springy and a toothpick inserted in the center comes out with just a few sticky crumbs (but not wet or loose batter). Cool the cake in the pan on a wire rack for 10 minutes, then cut around it with a knife to ensure it is loosened and flip it out onto a plate.
  • Finish the cake: Place powdered sugar in a medium bowl and stir in 3 tablespoons of the remaining spiced apple cider reduction, whisking until a thick glaze forms. Add some or all of the remaining 1 tablespoon reduction if needed to get your desired consistency. Pour the glaze over the center of the cake and use a spatula to gently trickle it down the sides.
  • Go ahead, eat the cake while it’s still warm.
  • Do ahead: This cake keeps at room temperature loosely covered for 2 to 3 days and up to a week in the fridge.

Notes