Apple Cider Donut Cake
This cake has a dense, moist crumb with flavor from brown butter and concentrated apple cider. It's finished with a cinnamon-sugar topping that gives it a texture reminiscent of a cake donut.
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 13x9 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.
Notes
Ensure butter doesn't burn when browning. Watch carefully as it can darken quickly.
Did you make this recipe?Let me know how you liked it below!