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Apple Cider Donut Bundt Cake

A cozy fall cake that combines the flavors of apple cider donuts into a tender Bundt cake with a cinnamon sugar topping.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups apple cider, for reducing to 1 cup Reduce the cider until it measures 1 cup for deep flavor.
  • 2.5 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground clove or allspice Optional
  • 0.75 cups unsalted butter, softened
  • 1 cup granulated sugar
  • 0.5 cups light brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 0.5 cups sour cream or plain Greek yogurt, room temperature
  • 2 tablespoons neutral oil, such as canola
For the cinnamon sugar topping
  • 0.25 cups melted butter
  • 0.5 cups granulated sugar
  • 2 teaspoons cinnamon
  • a small pinch of salt

Method
 

Preparation
  1. Simmer 2 cups apple cider over medium heat until it measures 1 cup, about 12 to 18 minutes. Cool to lukewarm.
  2. Grease a 10 to 12 cup Bundt pan thoroughly with baking spray that contains flour or with butter and a light dusting of flour. Preheat the oven to 350 F.
  3. In a bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and clove.
  4. In a large bowl, beat butter with granulated sugar and brown sugar until light and fluffy, about 2 to 3 minutes.
  5. Beat in the eggs one at a time, then add vanilla and scrape the bowl.
  6. Beat in the sour cream and oil. On low speed, add half the dry mix, all the reduced cider, then the rest of the dry mix. Mix just to combine.
Baking
  1. Spoon the batter into the prepared pan and smooth the top.
  2. Bake for 45 to 55 minutes, until a toothpick comes out clean or with a few moist crumbs.
Finishing Touch
  1. Rest the cake in the pan for 12 to 15 minutes, then flip onto a rack.
  2. Brush the warm cake with melted butter and immediately coat with the cinnamon sugar, pressing gently so it sticks.

Notes

For the best apple flavor, reduce the cider until it tastes tart and sweet. Do not skip the sour cream, as it adds moisture and keeps the crumb tender. Brush the cake while warm with the cinnamon sugar for a crackly top.