Apple Cider Donut Bundt Cake
Indulge in the cozy flavors of fall with this moist Apple Cider Cake. Made with tangy apple cider and warm spices, it's a seasonal delight.
Equipment
- 10 cup bundt cake pan
- Stand Mixer
Ingredients
- ½ cup unsalted butter softened
- ½ cup neutral oil
- 1 cup granulated sugar
- ½ cup light brown sugar
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups apple cider
- ¼ cup yoghurt at room temperature
- 2 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ¼ cup cinnamon sugar
Instructions
Prepare the apple cider reduction
- In a small saucepan, simmer 1 ½ cups of apple cider over medium heat for about 10-15 minutes until it reduces by half. You should have about ¾ cup of concentrated cider. Set aside to cool.Reserve ¼ cup for the glaze.
Prepare the cake
- Preheat your oven to 350°F (175°C) and grease a 10 cup bundt pan with butter or nonstick spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
- In a large mixing bowl, cream the softened butter, oil, granulated sugar, and brown sugar together until light and fluffy (about 3 minutes).
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture to the creamed butter, alternating with the yoghurt and ½ cup of reduced apple cider, beginning and ending with the flour mixture. Be careful not to overmix the batter.
- Pour the batter into the prepared bundt cake pan and smooth the top. Bake for 50-55 minutes , or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Using a pastry brush, brush the entire cake with the ¼ cup of the reduced cider and sprinkle generously with cinnamon sugar
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