Ingredients (~16 Servings)
For the Cake:
- 2 1/2 cups apple cider
- 12 tbsp (1 1/2 sticks) unsalted butter
- 3/4 cup sour cream
- 1 1/2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp kosher salt
- 3/4 tsp cinnamon
- 1/2 tsp nutmeg
- 3 large eggs
- 1 1/4 cups granulated sugar
For the Topping:
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Reduce the Apple Cider and Brown the Butter
In a medium saucepan, bring the 2 1/2 cups of apple cider to a boil over medium-high heat.
Reduce the heat to maintain a steady simmer and cook for 15-20 minutes, or until the cider has reduced by about half, to roughly 1 1/4 cups.
Pour 1/3 cup of the reduced cider into a small bowl and set it aside for later. Pour the remaining reduced cider into a separate bowl to cool for a few minutes. Once it’s no longer hot, whisk in the sour cream and vanilla extract.
Using the same saucepan, melt the butter over medium heat. Continue cooking, stirring constantly, as the butter foams, sputters, and then turns a deep amber color with browned milk solids at the bottom. It should smell nutty.
This process can happen quickly, so watch it carefully to prevent burning.
Immediately pour the brown butter into a heatproof bowl to stop the cooking process, leaving any burned bits behind. Set aside to cool slightly.
Mix and Bake the Cake
Preheat your oven to 325°F. Grease and flour a 13×9 inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, vigorously whisk the eggs and 1 1/4 cups of sugar together for about 2 minutes.
The mixture should be pale yellow, thick, and frothy.
Measure out 2 tablespoons of the cooled brown butter and set it aside with the reserved 1/3 cup of reduced cider. Slowly stream the rest of the brown butter into the egg mixture, whisking constantly until it’s fully incorporated.
Add the dry ingredients to the egg mixture in three additions, alternating with the cider-sour cream mixture. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared pan and spread it evenly.
Bake for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Finish the Cake
While the cake is still hot, use a toothpick to poke holes all over the top.
Evenly spoon 4 tablespoons (1/4 cup) of the reserved reduced cider over the cake. Let it cool in the pan for about 10 minutes.
Whisk together the remaining reserved cider and the reserved 2 tablespoons of brown butter. If the butter has solidified, microwave the mixture for a few seconds to melt it. Brush this mixture evenly over the warm cake.
In a small bowl, combine the 1/2 cup of sugar, 1 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg for the topping. Sprinkle it generously and evenly over the cake.
Let the cake cool completely in the pan before slicing and serving. This allows the crumb to set properly.
Apple Cider Donut Cake
Ingredients
For the Cake:
- 2 1/2 cups apple cider
- 12 tbsp unsalted butter 1 1/2 sticks
- 3/4 cup sour cream
- 1 1/2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp kosher salt
- 3/4 tsp cinnamon
- 1/2 tsp nutmeg
- 3 large eggs
- 1 1/4 cups granulated sugar
For the Topping:
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Instructions
- Boil apple cider over medium-high heat, reduce to simmer for 15-20 minutes until halved (about 1 1/4 cups).
- Reserve 1/3 cup reduced cider. Mix remaining cider with sour cream and vanilla once cooled.
- Brown butter in saucepan until amber colored and nutty. Reserve 2 tablespoons, set rest aside to cool.
- Preheat oven to 325°F. Grease and flour 13×9 inch pan.
- Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Beat eggs and 1 1/4 cups sugar until pale and frothy, about 2 minutes.
- Stream cooled brown butter into egg mixture while whisking.
- Alternate adding dry ingredients and cider-sour cream mixture, starting and ending with dry.
- Pour batter into pan and bake 40-45 minutes until golden and toothpick comes clean.
- Poke holes in hot cake, spoon 1/4 cup reserved cider over top.
- Mix remaining reserved cider with reserved brown butter, brush over warm cake.
- Mix 1/2 cup sugar with cinnamon and nutmeg, sprinkle over cake.
- Let cool completely before serving.
