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Cozy Apple Cider Glazed Donut Cake: Easy Homemade Recipe

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This cozy apple cider glazed donut cake is a happy accident turned into a fall favorite. It has a tender, cake-doughnut crumb, deep apple cider flavor from reduced cider, and a crackly powdered sugar glaze that makes it taste like an orchard treat without the fuss of frying.

Ingredients

Scale
  • 2 cups apple cider (fresh, refrigerated kind)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (freshly grated if possible)
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (or 1/2 tablespoon lemon juice plus milk to make 1/2 cup, let sit 5 minutes)
  • 1 1/2 cups powdered sugar, sifted
  • 3 tablespoons apple cider (reduced cider works great)
  • 1/2 teaspoon vanilla extract
  • Pinch of cinnamon (optional)

Instructions

  1. Reduce the apple cider: Pour 2 cups apple cider into a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer until reduced to about 1/2 cup, about 20-25 minutes. Stir occasionally, especially toward the end. Pour into a small bowl and let cool.
  2. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  4. In a large bowl, beat softened butter and granulated sugar together until light and fluffy, about 3 minutes with a hand mixer.
  5. Beat in eggs one at a time, then mix in vanilla extract.
  6. Alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with flour. Mix until just combined; do not overmix.
  7. Fold in the cooled apple cider reduction gently with a rubber spatula.
  8. Scrape batter into prepared loaf pan and smooth the top. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with foil.
  9. Let cake cool in pan for 15 minutes, then lift out using parchment handles and transfer to a wire rack. Cool completely before glazing, about 1 hour.
  10. Make the glaze: In a small bowl, whisk together sifted powdered sugar, 3 tablespoons apple cider, 1/2 teaspoon vanilla, and a pinch of cinnamon until smooth. It should be thick but pourable; adjust with more cider or powdered sugar as needed.
  11. Pour glaze over cooled cake, letting it drip down the sides. Let set for about 10 minutes before slicing.

Notes

Don’t rush the cider reduction; keep at a gentle simmer to avoid burning. Room temperature ingredients matter for best texture. The toothpick test isn’t always reliable; also press the top gently—if it springs back, it’s done. Let glaze set properly before slicing for a crackly top. For gluten-free, use a 1-to-1 gluten-free flour blend and add an extra tablespoon of buttermilk. For dairy-free, use plant-based butter and dairy-free milk with lemon juice for buttermilk.

Nutrition

Keywords: apple cider donut cake, fall cake, apple cider cake, easy cake recipe, one bowl cake, glazed donut cake, autumn dessert

Find it online: https://spoonmira.com/cozy-apple-cider-glazed-donut-cake-easy-homemade-recipe/