Description

A moist, spiced cake that captures the flavor of a classic cider donut without the frying. This easy one-bowl recipe uses reduced apple cider for a rich, caramelized taste, perfect for fall brunches or desserts.

Ingredients

Scale

1 ½ cups apple cider (for reducing)
½ cup unsalted butter, softened
1 cup granulated sugar
½ cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
¼ teaspoon cardamom (optional)
1 cup powdered sugar (for glaze)
2 tablespoons reduced apple cider (for glaze)
1–2 teaspoons milk or cream (for glaze)
2 tablespoons sugar (for coating)
1 teaspoon cinnamon (for coating)

Instructions

Pour 1 ½ cups of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes until reduced by half (about ¾ cup thick syrup). Let cool completely.
Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom.
In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (3-4 minutes).
Beat in eggs one at a time, then add vanilla extract. Pour in the cooled, reduced apple cider and mix until combined.
Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
Pour batter into prepared loaf pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
While cooling, whisk powdered sugar, 2 tablespoons reduced cider, and milk/cream to make a glaze. Drizzle over the cooled cake.
Mix 2 tablespoons sugar and 1 teaspoon cinnamon. Roll the glazed sides of the cake in the mixture for a donut-like coating.

Notes

Ensure apple cider is reduced properly for concentrated flavor. Use room temperature ingredients to prevent curdling. Do not overbake to maintain moisture. The cake tastes better the next day as flavors meld. Can be made gluten-free with a 1:1 flour blend or dairy-free with vegan butter and milk.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 28
Sodium: 250
Fat: 10
Saturated Fat: 6
Carbohydrates: 45
Fiber: 1
Protein: 4

Keywords: apple cider donut cake, fall brunch recipe, easy cake, apple cider dessert, homemade donuts, autumn baking