Capture the warm, spiced flavors of apple cider donuts in an easy-to-share cake, perfect for fall gatherings.
Author:Leo
Prep Time:20 min
Cook Time:55 min
Total Time:75 min
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups apple cider
1/2 cup sour cream
For the Topping:
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
2 teaspoons ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
In a small bowl, whisk together the apple cider and sour cream.
Gradually add the dry ingredients to the wet ingredients, alternating with the apple cider mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Pour the batter into the prepared bundt pan and spread evenly.
Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
While the cake cools, prepare the topping. In a small bowl, combine the melted butter, 1 cup granulated sugar, and 2 teaspoons cinnamon. Mix well.
Once the cake is completely cool, brush the topping generously over the entire cake.
Notes
For an extra burst of apple flavor, you can add 1/2 cup of finely diced apples to the batter.
Ensure your apple cider is at room temperature for better incorporation into the batter.
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.