Ingredients
Method
Baking & Donut Coating Walkthrough
- Simmer the Cider: In a small saucepan over medium-high heat, bring the 2 cups of apple cider to a boil. Reduce heat to medium-low and simmer gently for 15 to 20 minutes until reduced to exactly 1/2 cup of concentrated dark amber syrup. Cool completely to room temperature.
- Preheat & Prep Pan: Preheat your oven to 350°F (175°C). Generously grease a 10-cup or 12-cup metal fluted bundt pan with baking spray with flour, ensuring every ridge and the center tube are thoroughly coated.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, freshly grated nutmeg, and allspice. Set aside.
- Cream Butter & Sugars: In a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed for 3 to 4 minutes until light, pale, and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Alternate Additions: Whisk the cooled reduced apple cider and sour cream together. With the mixer on low speed, add the flour mixture in three additions alternating with the cider-sour cream mixture, mixing just until combined. Do not overmix.
- Bake to Golden Perfection: Spoon the thick batter evenly into the prepared bundt pan and smooth the top. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the thickest part comes out clean. Cool in the pan on a wire rack for exactly 10 minutes, then invert onto the wire rack.
- Brush with Butter & Cinnamon Sugar: While the cake is still warm, generously brush all sides and the top with the melted butter. Generously spoon or dust the cinnamon-sugar mixture all over the cake so it adheres to the butter, forming an authentic crunchy donut crust.
- Drizzle Glaze: In a small bowl, whisk the powdered sugar with 2 tablespoons of apple cider until a thick, pourable glaze forms. Drizzle generously over the cinnamon-sugar bundt cake before slicing.