Description
A tender, spiced cake that tastes like a fresh apple cider donut, topped with a rich salted caramel sauce and a cinnamon-sugar coating. Perfect for fall gatherings and cozy weekends.
Ingredients
Scale
- 4 cups (960ml) fresh apple cider
- 2 ½ cups (313g) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup (1 ½ sticks / 170g) unsalted butter, softened
- 1 cup (200g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) reduced apple cider, cooled
- ¼ cup (50g) granulated sugar (for coating)
- 1 ½ teaspoons ground cinnamon (for coating)
- ¼ cup (½ stick / 57g) unsalted butter, melted (for coating)
- 1 cup (200g) granulated sugar (for caramel)
- 6 tablespoons (90ml) water
- ½ cup (120ml) heavy cream, at room temperature
- 3 tablespoons (42g) unsalted butter, cut into pieces
- 1 teaspoon flaky sea salt, plus more for garnish
- 1 teaspoon vanilla extract
Instructions
- Reduce the apple cider: Pour 4 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook for 20-25 minutes until reduced to about 1 cup. Remove from heat and cool completely.
- Preheat oven to 350°F (175°C). Generously grease a 10-cup Bundt pan or 9×5-inch loaf pan with butter or non-stick spray. Dust with flour and tap out excess.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 3-4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each. Beat in vanilla extract.
- With mixer on low, add dry ingredients in three additions, alternating with cooled reduced apple cider, starting and ending with dry ingredients. Mix just until combined. Fold gently with a spatula.
- Pour batter into prepared pan and spread evenly. Tap pan on counter to release air bubbles.
- Bake for 45-55 minutes (Bundt) or 55-65 minutes (loaf) until a skewer inserted comes out clean. Cool in pan on wire rack for 15 minutes, then invert onto rack to cool completely.
- Make caramel: In a clean saucepan, combine 1 cup sugar and 6 tablespoons water. Do not stir; swirl to combine. Bring to a boil over medium heat and cook without stirring until deep amber (8-12 minutes). Remove from heat, carefully pour in warm cream (mixture will bubble), whisk until smooth. Add butter pieces and whisk until melted. Whisk in flaky sea salt and vanilla. Cool for 10-15 minutes.
- Assemble: Once cake is cool, mix ¼ cup sugar and 1½ teaspoons cinnamon for coating. Brush entire cake with melted butter, then sprinkle cinnamon-sugar mixture generously over the cake. Drizzle salted caramel sauce over the top and sprinkle with additional flaky sea salt.
Notes
Do not use warm cider in the batter—it will melt the butter. For best results, use room temperature ingredients. The caramel can be made ahead and stored in the fridge. The cake can be frozen uncoated for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45
- Sodium: 350
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 62
- Fiber: 1
- Protein: 5
Keywords: apple cider donut cake, salted caramel, fall dessert, bundt cake, apple cake, cinnamon sugar, easy fall recipe