Description
Rich french-inspired apple cider donut cake celebrates autumn’s warmth with moist crumb and caramel notes. Homemade dessert promises comforting flavors that welcome seasonal gatherings with delightful sweetness.
Ingredients
Scale
- 1 cup (180 g) grated apples (about 2 medium apples)
- 0.33 cup (79 g) apple cider, room temperature
- 4 large eggs, room temperature
- 1.25 cups (284 g) salted butter, room temperature (2.5 sticks)
- 0.25 cup (57 g) salted butter, melted (0.5 stick)
- 1.25 cups (250 g) granulated sugar
- 0.67 cup (133 g) granulated sugar
- 1 cup (220 g) dark brown sugar
- 0.67 cup (153 g) sour cream, room temperature
- 2.5 cups (290 g) cake flour
- 2 tsps (10 ml) baking powder
- 1.5 tsps (7 ml) ground cinnamon
- 1 tsp (5 ml) ground cinnamon
- 0.5 tsp (2 ml) nutmeg
- 0.5 tsp (2 ml) ginger
- 1 tbsp (15 ml) pure vanilla extract
- Dash of freshly grated nutmeg (optional)
- Baking spray
Instructions
- Preparation: Preheat oven to 350°F, positioning the rack centrally for uniform heat circulation and gather all necessary ingredients and equipment.
- Dry Ingredients: Sift cake flour, baking powder, and warm spices into a mixing bowl, creating a harmonious dry ingredient foundation.
- Butter Transformation: Cream butter using an electric mixer until light and fluffy, gradually introducing granulated and dark brown sugars to achieve a voluminous, pale mixture.
- Egg Integration: Add eggs one at a time, blending thoroughly with vanilla extract to develop a rich, smooth base.
- Liquid Combination: Whisk apple cider and sour cream together, then gently fold into the butter mixture, alternating with dry ingredients to maintain batter integrity.
- Apple Incorporation: Fold in freshly grated apples, ensuring even distribution without deflating the delicate batter structure.
- Pan Preparation: Generously coat a Bundt pan with baking spray, covering all intricate ridges and curves, then pour batter evenly.
- Baking Process: Bake for 55-65 minutes, watching for a golden exterior and confirming doneness with a toothpick test.
- Cooling and Finishing: Rest cake in pan for ten minutes, then invert onto a wire rack. Create a cinnamon-sugar coating by blending sugar and spices.
- Final Touch: Brush cooled cake with melted butter and liberally coat with the spice mixture, ensuring complete coverage of the Bundt cake’s distinctive contours.
Notes
- Precision Matters: Sifting dry ingredients prevents lumps and ensures a smooth, uniform cake texture.
- Temperature Control: Room temperature butter and eggs blend more evenly, creating a lighter, fluffier cake structure.
- Gentle Folding Technique: Mix batter minimally to maintain air pockets, preventing a dense, tough cake result.
- Moisture Magic: Apple cider and sour cream contribute rich moisture and complex flavor depth to the final dessert.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Category: Breakfast, Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 280
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg