A deliciously indulgent apple cider donut snacking cake baked with brown butter and sprinkled with a sweet spiced topping. The perfect fall treat!
- 1 1/2 cups apple cider*
- 9 tablespoons unsalted butter
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon plus 1 pinch of salt, divided
- 1 teaspoon cinnamon, divided
- 1/2 teaspoon nutmeg, divided
- 2 large eggs
- 1 cup granulated sugar, divided
- Preheat your oven to 325°F. Generously spray an 8×8-inch baking pan with cooking spray (optional: line the pan with parchment paper to easily remove the cooled cake from the pan later to cut it; spray the parchment with cooking spray, as well).
- In a medium saucepan over medium-high heat, bring apple cider to a boil. Reduce heat; simmer, stirring occasionally, for 10 to 15 minutes or until cider is reduced by half (about 3/4 cup). Pour 1/4 cup cider in a bowl or glass measuring cup; set aside. Pour remaining 1/2 cup cider into a small bowl; cool 5 minutes, then whisk in sour cream and vanilla extract. Set aside.
- In that same saucepan, melt butter over medium heat. Once melted, continue to cook, stirring constantly, for 2 to 3 minutes or until butter begins to smell nutty, foam up, then turn a deep amber color with brown flecks throughout. Remove from heat; set aside to cool slightly.
- In a medium bowl, whisk together flour, baking powder, baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg until well-combined. Set aside.
- In a large bowl, vigorously whisk eggs and 3/4 cup sugar for about 2 minutes or until mixture is a pale yellow, frothy and thickened. Pour 1 tablespoon brown butter into a small bowl (reserve for later), then pour remaining 8 tablespoons butter into egg mixture, whisking constantly, until smooth.
- Whisk flour mixture into egg mixture in three additions, alternating with cider-sour cream mixture, beginning and ending with flour mixture. Whisk just until batter is combined.
- Pour and spread batter into prepared pan. Bake for 38 to 43 minutes or until cake is deeply golden brown and a toothpick inserted in the center comes out clean. Transfer cake in pan to a cooling rack; poke top of cake all over with a toothpick or cake tester, then spoon 3 tablespoons reserved cider over top of hot cake. Cool 10 minutes.
- In a small bowl, stir together remaining pinch salt, 1/4 cup sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. Whisk together remaining 1 tablespoon cider with remaining 1 tablespoon butter until combined (if needed, heat mixture in microwave for a few seconds to re-melt butter). Brush mixture evenly over cake, then sprinkle generously with sugar mixture. Cool completely before slicing.
- Store leftover cake tightly covered at room temperature for up to 4 days.
- *NOT apple cider vinegar or apple juice, please and thank you.
- Recipe adapted from Bon Appetit.
Keywords: brown butter, reduced apple cider, spice cake, cinnamon sugar, doughnut cake, apple cider doughnut cake