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Easy Salted Caramel Apple Cider Donut Cake – Best Fall Dessert

Salted Caramel Apple Cider Donut Cake - featured image
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This Easy Salted Caramel Apple Cider Donut Cake delivers the soul of an apple cider donut in a fraction of the effort. No frying, no donut pan, just one bowl, one pan, and a dessert that will make your kitchen smell like heaven.

Ingredients

Scale
  • 2 cups apple cider
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk, room temperature
  • 1/2 cup granulated sugar (for salted caramel)
  • 3 tablespoons unsalted butter, cubed and at room temperature (for salted caramel)
  • 1/4 cup heavy cream, at room temperature (for salted caramel)
  • 1/2 teaspoon flaky sea salt (for salted caramel)
  • 1/2 teaspoon vanilla extract (for salted caramel)
  • 1/4 cup unsalted butter, melted (for cinnamon-sugar coating)
  • 1/2 cup granulated sugar (for cinnamon-sugar coating)
  • 1 tablespoon ground cinnamon (for cinnamon-sugar coating)

Instructions

  1. Reduce the apple cider: Pour 2 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium and simmer, stirring occasionally, until reduced to about 1/2 cup (15-20 minutes). Set aside to cool completely.
  2. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
  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, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes with an electric mixer.
  5. Beat in eggs one at a time, then add vanilla extract and cooled apple cider reduction. Mix until just combined.
  6. With mixer on low speed, add flour mixture in three additions, alternating with buttermilk, starting and ending with flour. Mix until just combined.
  7. Make the salted caramel: In a small saucepan, spread 1/2 cup sugar in an even layer. Cook over medium heat without stirring until sugar melts around edges. Swirl pan gently until sugar is melted and deep amber. Remove from heat. Whisk in cubed butter, then slowly pour in heavy cream while whisking. Add flaky sea salt and vanilla, whisk until smooth. Let cool 10 minutes.
  8. Pour half the cake batter into prepared pan. Drizzle about 1/3 cup salted caramel over batter and gently swirl with a knife. Pour remaining batter on top and spread gently.
  9. Bake for 35-40 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Let cool in pan 10 minutes, then turn out onto a cooling rack and remove parchment.
  10. While cake is still warm, brush top and sides with melted butter. Mix 1/2 cup sugar and 1 tablespoon cinnamon, then sprinkle generously over buttered cake. Let cool completely.
  11. Once cool, drizzle remaining salted caramel over top. Sprinkle with extra flaky salt if desired. Slice and serve.

Notes

Don’t skip the cider reduction—it concentrates the apple flavor. Room temperature ingredients are crucial for proper texture. Watch caramel carefully as it can burn quickly. Let cake cool completely before glazing to prevent caramel from sliding off.

Nutrition

Keywords: apple cider donut cake, salted caramel cake, fall dessert, apple cake, cinnamon sugar cake, easy cake recipe

Find it online: https://spoonmira.com/easy-salted-caramel-apple-cider-donut-cake-best-fall-dessert/