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Apple Cider Donut Cake with Maple Glaze

Apple cider donut cake with maple glaze is baked in a Bundt pan with reduced cider, cinnamon, and nutmeg for a tender, warmly spiced crumb. A thick, pourable maple glaze adds a sweet finish once the cake has cooled completely.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Cooling and setting 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 2 cup apple cider
  • 1 baking spray with flour for the pan
  • 2.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp kosher salt
  • 0.75 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 3 eggs large, at room temperature
  • 2 tsp vanilla extract
  • 0.5 cup sour cream at room temperature
For the maple glaze
  • 1.5 cup powdered sugar
  • 3 tbsp pure maple syrup
  • 2 tbsp whole milk to 3 tablespoons, as needed
  • 0.125 tsp kosher salt

Equipment

  • 1 small saucepan
  • 1 10-cup Bundt pan
  • 1 electric mixer
  • 1 oven
  • 1 rack

Method
 

Make the cake
  1. Bring the apple cider to a simmer in a small saucepan over medium heat and cook for 12 to 18 minutes, stirring occasionally, until reduced to 1 cup and noticeably darker.
  2. Transfer the reduced cider to a heatproof measuring cup and cool completely.
  3. Heat the oven to 350°F.
  4. Coat a 10-cup Bundt pan thoroughly with baking spray with flour; the pan should have an even, thin coating with no bare spots.
  5. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl until evenly combined.
  6. Beat the butter, brown sugar, and granulated sugar in a large bowl with an electric mixer on medium speed for 3 to 4 minutes, until pale and fluffy.
  7. Beat in the eggs one at a time, mixing until each is incorporated.
  8. Beat in the vanilla until the mixture looks smooth.
  9. Stir the cooled cider and sour cream together in a small bowl until smooth.
  10. Add the cider mixture to the butter mixture in two additions, alternating with the dry ingredients in three additions, beginning and ending with the dry ingredients and mixing on low just until no dry flour remains.
  11. Scrape the batter into the prepared pan.
  12. Bake at 350°F for 45 to 55 minutes, until the top is golden, the cake begins to pull from the pan’s edges, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  13. Cool the cake in the pan on a rack for 15 minutes, until it releases easily when gently nudged.
  14. Invert the cake onto the rack and cool completely.
Make the maple glaze
  1. Whisk the powdered sugar, maple syrup, 2 tablespoons milk, and salt in a small bowl until smooth, adding the remaining milk as needed until the glaze is thick but pourable.
  2. Drizzle the glaze over the completely cooled cake.
  3. Let the glaze set for about 15 minutes.

Notes

For clean release, coat the Bundt pan evenly with baking spray and wait until the cake releases easily when gently nudged before inverting. Store covered in the refrigerator for up to 4 days; freezer: yes, wrap slices well. For a dairy-free variation, use dairy-free butter, sour cream, and milk.