If you love apple cider and you love doughnuts, then this apple cider doughnut cake is right up your alley! An easy recipe that can be whipped up and ready in about an hour, and will leave your house smelling of cinnamon and spice and everything nice!
Ingredients:
For the cake
1 cup sugar
2 eggs
1/4 cup North Coast Apple Sauce
1 cup sour cream
3/4 cup melted butter (1 ½ sticks)
1 teaspoon nutmeg
1 Tablespoon cinnamon
2 teaspoons vanilla extract
1/2 teaspoon salt
3/4 cup reduced North Coast Apple Cider (*see note below)
2 1/4 cups flour
2 ½ teaspoon baking powder
1 teaspoon baking soda
For the Glaze
1/4 cup reduced cider (reserved from cake)
2 Tablespoons melted butter
2 Tablespoons sugar
For Cinnamon Sugar Topping
1/4 teaspoon cinnamon
2 Tablespoons sugar
Directions:
Preheat the oven to 350ï¹¾.
In a large mixing bowl, whisk together the sugar and eggs until smooth. Whisk in the sour cream and melted butter, and follow with the nutmeg, cinnamon, vanilla, and salt. Add 3/4 cup of the reduced cider and mix until well blended. Sift in the flour, baking powder, and baking soda and fold thoroughly combined.
Pour batter into a well-greased Bundt pan and bake in the center of the oven for about 40 minutes or until a knife inserted comes out clean. Remove from oven and let cool while you make the glaze.
To Make the Glaze: Add the remaining cider, butter, and sugar to a small saucepan and bring to a boil over medium heat. Stir until the sugar is dissolved and then remove from the heat.
When the cake is done, remove it from the oven and let cool for about 15 minutes before turning it over onto a plate. In a zig-zag motion, use a spoon to drizzle the glaze over the warm cake.
In a small bowl, mix the cinnamon and sugar until evenly combined, and then sprinkle on top of the cake and as much on the sides as possible.
*To reduce the cider, place 2 cups of apple cider in a small saucepan and bring to a boil. Turn heat down to low and simmer, stirring often, until the cider has reduced in half (about 1 cup). Remove from heat and let cool. You’ll use 3/4 cup for the cake batter and about 1/4 cup for the glaze.
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