Honey Apple Cider Doughnut Cake
A warm and inviting apple cider doughnut cake
Ingredients
- 2 ¾ cup apple cider
- 4 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon cloves
- ½ teaspoon cardamom
- ½ teaspoon salt
- 2 large eggs room temperature
- ¼ cup 4 tablespoons unsalted butter, melted
- 1 cup light brown sugar
- 1 cup granulated
- 1 cup buttermilk room temperature
- 2 teaspoons vanilla extract
Topping
- 3 tablespoons sugar
- 1 ½ teaspoons cinnamon
- 2 tablespoons melted butter
Instructions
- Boil the apple cider until it is reduced to one cup. Place in another container and allow to cool to room temperature.
- Preheat the oven to 350F. Coat the inside of a bundt cake pan with shortening and flour.
- Mix together the flour, baking powder, baking soda, cinnamon, cloves, cardamom, and salt together and set aside.
- In a separate bowl, beat the eggs well and add the melted butter, sugar buttermilk, and vanilla. Beat until well-combined.
- Pour the wet ingredients into the dry and mix until just combined - do not overmix. Pour the batter into the bundt pan.
- Bake for about 40 - 45 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool for about 30 minutes, then sharply tap the cake against the counter to loosen. Carefully flip the cake onto a wire rack and tap to release the cake. Allow to cool completely.
- Mix together the sugar, and cinnamon together. Brush the cake with butter, then sprinkle with the cinnamon sugar mixture.