Fall-Inspired Caramel Apple Cider Donut Cake

This Caramel Apple Cider Donut Cake is a delightful tribute to autumn, combining the rich flavors of caramel and spiced apple cider into a moist, tender cake. Perfect for coffee breaks, dessert tables, or as a sweet treat for gatherings, this cake captures the essence of fall in every bite.

With its comforting spices and a decadent caramel glaze drizzled on top, the cake resembles a classic donut but with the added bonus of a lush, cake texture. The aroma of cinnamon and nutmeg wafts through the kitchen, making it an irresistible choice for any fall celebration.

Fall-Inspired Caramel Apple Cider Donut Cake

Serves: 8-10 Prep Time: 20 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 320 calories 15g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 2 cups apple cider
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup caramel sauce, for drizzling

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch bundt pan.
2. In a saucepan, simmer the apple cider over medium heat until it reduces to about 1 cup; let it cool.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition, then stir in the cooled apple cider and vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Once cooled, drizzle with caramel sauce before serving.

Notes

This cake is best enjoyed fresh but can be stored in an airtight container at room temperature for up to three days.

For an extra kick of flavor, consider adding a teaspoon of vanilla extract to the batter. If you prefer a lighter cake, swap half the all-purpose flour for whole wheat flour. This cake also freezes well; wrap slices in plastic wrap and store them in an airtight container for up to three months.

To make the glaze even richer, add a splash of heavy cream to the caramel sauce while it’s still warm. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat!