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Apple Cider Donut Cake with Brown Butter Glaze

Lisa Flinn
Ultra MOIST Apple Cider Donut Cake, coated in cinnamon sugar and topped with a brown butter apple cider glaze! It's perfect for breakfast, as a dessert and everything in between!
5 from 7 votes
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Dessert
Cuisine American
Yields 10 to 12 Servings

INGREDIENTS

Apple Cider Donut Cake

  • 1 ½ Cups Apple Cider not apple juice, reduced to ½ Cup
  • 2 Cups + 2 Tablespoons (255g) All-Purpose Flour
  • 2 Teaspoons Baking powder
  • ¼ Teaspoon Baking soda
  • 2 Teaspoons Cinnamon
  • ½ Teaspoon Ginger
  • ¼ Teaspoon Allspice
  • ¼ Teaspoon Nutmeg
  • ⅛ Teaspoon Clove
  • ½ Teaspoon Sea Salt
  • 1 Cup (200g) Neutral Oil see note below
  • ¾ Cup (150g) Light or Dark Brown Sugar packed
  • ¾ Cup (150g) White Sugar
  • 3 Large Eggs room temp
  • 2 Teaspoons Vanilla Paste or Extract
  • ½ Cup (113g) Full-Fat Sour cream room temp
  • ¼ Cup (64g) Unsweetened Applesauce room temp

Cinnamon Sugar Coating

  • 3 to 4 Tablespoons (42g to 56g) Unsalted Butter browned and divided
  • ¼ Cup (50g) White Sugar
  • ¾ Teaspoon Cinnamon

Apple Cider Brown Butter Glaze

  • 1 Cup (113g) Powdered Sugar
  • 2 to 3 Tablespoons Fresh Apple Cider does not need to be reduced
  • 1 Tablespoon Brown Butter

Instructions
 

  • Reduce Apple Cider - Add 1 ½ cups of apple cider into a small saucepan and on medium/high heat, reduce down to ½ cup. Will take about 10 to 15 minutes. Transfer to a glass bowl and allow to cool down in the fridge for 15 minutes.
    See note below.
    1 ½ Cups Apple Cider
  • Prep Oven and Bundt Pan - Place a rack in the center of the oven and preheat to 350ºF (176ºC). Prep your 10 to 15 cup bundt pan by generously buttering or spraying with a baking spray, such as Baker's Joy; set aside.
  • Combine Dry Ingredients - In a medium bowl, combine all-purpose flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, clove and salt; set aside.
    2 Cups + 2 Tablespoons (255g) All-Purpose Flour
    2 Teaspoons Baking powder
    ¼ Teaspoon Baking soda
    2 Teaspoons Cinnamon
    ½ Teaspoon Ginger
    ¼ Teaspoon Allspice
    ¼ Teaspoon Nutmeg
    ⅛ Teaspoon Clove
    ½ Teaspoon Sea Salt
  • Combine Wet Ingredients - In a large bowl, whisk together oil, brown sugar, white sugar, eggs and vanilla until well combined. About 2 minutes. You can use an electric mixer or whisk by hand. Then whisk in reduced apple cider (ok if it's a bit warm), sour cream and applesauce until combined. About a minute.
    1 Cup (200g) Neutral Oil
    ¾ Cup (150g) Light or Dark Brown Sugar
    ¾ Cup (150g) White Sugar
    3 Large Eggs
    2 Teaspoons Vanilla Paste or Extract
    ½ Cup (113g) Full-Fat Sour cream
    ¼ Cup (64g) Unsweetened Applesauce
  • Combine Wet & Dry Ingredients - In two additions, sift in your dry ingredients and gently mix until there are no flour streaks left.
  • Bake - Transfer the batter to your prepared bundt pan, then lift the pan a few inches off the counter and drop it a few time to knock out any air bubbles. Bake for about 40 minutes or until and inserted toothpick in the center comes out clean. 
  • Cool - Allow to cool in the pan for about 10 minutes and then carefully invert onto a wire rack to cool completely.
  • Brown the Butter - Once the cake is cooled, we can make the coating and glaze. Add 3 to 4 tablespoons of unsalted butter into a light colored saucepan and melt over medium heat. Swirl the pan and keep the butter moving around. As the butter melts, it will foam and sizzle and will gradually caramelize into a golden brown color. Immediately transfer to a small bowl and set aside.
    The Brown butter will be divided. 1 Tablespoon will be added to the glaze and the remainder will be used to coat the cake.
    3 to 4 Tablespoons (42g to 56g) Unsalted Butter
  • Make Apple Cider Brown Butter Glaze - In a small bowl, combine 1 cup of powdered sugar, 2 tablespoons of fresh apple cider and 1 tablespoon of brown butter. If you'd like a thinner glaze, you can add another tablespoon of apple cider. Set aside.
    1 Cup (113g) Powdered Sugar
    2 to 3 Tablespoons Fresh Apple Cider
    1 Tablespoon Brown Butter
  • Make Cinnamon Sugar Coating - In a small bowl, combine white sugar and cinnamon; set aside.
    ¼ Cup (50g) White Sugar
    ¾ Teaspoon Cinnamon
  • Brush with Brown Butter - With the remaining brown butter, brush it onto the entire cake, making sure to get in all the nooks.
    You can brush as little or as much brown butter as you like.
  • Coat with Cinnamon Sugar - Then, generously press the cinnamon sugar into every inch of the cake. It will be messy. I recommend doing it over the sink!
  • Glaze & Serve - Drizzle glaze over the top of the cake, serve and enjoy!

Notes

Reducing Apple Cider - After reducing, pour into a glass measuring cup to ensure you have exactly ½ a cup. If you are over, just pour it back into the saucepan and reduce some more. If you are a bit short, top it off with more fresh apple cider. 
Oil - Neutral Oils include, avocado, grapeseed, canola and vegetable. I used light olive oil.
Brown Butter - The Brown butter will be divided. 1 Tablespoon will be added to the glaze and the remainder will be used to coat the cake.
Storage - Store in an airtight container at room temperature for up to 3 days. Store in an airtight container in the fridge for up to 6 days. To freeze, cool completely and wrap individual slices (with or without cinnamon sugar and glaze) in plastic wrap and store in a freezer bag for up to 2 months. Bring to room temperature before enjoying.
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