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Pioneer Woman Apple Cider Donut Cake - recipe card

Pioneer Woman Apple Cider Donut Cake

  • Author: Anabelle Mclean
  • Prep Time: 25
  • Cook Time: 45
  • Total Time: 70
  • Yield: 4 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A tender, rustic bundt cake that captures the warm, spiced flavor of fresh apple cider donuts in a single glorious cake. The crumb is moist and dense yet remarkably light, with a crisp cinnamon-sugar crust that crackles slightly as you cut into it. Each slice delivers a burst of concentrated apple flavor, warm autumn spices, and a buttery finish that makes it impossible to stop at one piece.

Ingredients

Scale
  • For the Cake:
  • 2 cups all-purpose flour, spooned and leveled
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cardamom
  • 3/4 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup unsweetened apple cider, reduced to 1/2 cup and cooled to room temperature
  • 1/2 cup full-fat sour cream, at room temperature
  • 1 cup peeled and finely grated Granny Smith apple (about 1 large apple), squeezed to remove excess liquid
  • For the Coating:
  • 6 tablespoons unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat oven to 350°F / 177°C. Generously grease a 10-cup bundt pan with softened butter or nonstick baking spray, taking care to coat every crevice including the center tube. Dust the pan lightly with flour and tap out the excess; this ensures the cake releases cleanly after baking.
  2. Pour 1 cup of unsweetened apple cider into a small saucepan and place over medium heat. Bring to a gentle boil, then reduce heat to medium-low and simmer until the liquid has reduced by half to 1/2 cup, about 8 to 10 minutes. The cider will deepen in color and become slightly syrupy; set aside to cool completely while you prepare the batter.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and cardamom until evenly combined. Whisking thoroughly at this stage ensures even distribution of the leavening agents and spices, which prevents pockets of bitterness or uneven rising.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed until light, fluffy, and noticeably paler in color, about 3 to 4 minutes. Scrape down the sides and bottom of the bowl halfway through to ensure every bit of butter is incorporated.
  5. Add the eggs one at a time, beating on medium speed for 30 seconds after each addition until the yolk is fully incorporated and the mixture looks smooth. Beat in the vanilla extract and the cooled reduced apple cider; the batter may look slightly curdled at this stage, which is normal and will come together when the dry ingredients are added.
  6. Reduce mixer speed to low and add the dry ingredients in three additions, alternating with the sour cream in two additions, beginning and ending with the flour mixture. Mix each addition only until just incorporated and no streaks of flour remain; overmixing at this stage develops gluten and produces a tough, rubbery cake.
  7. Remove the bowl from the mixer and gently fold in the grated apple with a flexible rubber spatula. Use broad, sweeping strokes that scrape from the bottom of the bowl up and over the top, rotating the bowl 90 degrees with each fold to distribute the apple evenly without deflating the batter.
  8. Scrape the batter into the prepared bundt pan and smooth the top with an offset spatula. Tap the filled pan firmly on the counter 3 to 4 times to release any large air bubbles trapped beneath the batter.
  9. Bake on the center rack for 40 to 45 minutes, rotating the pan 180 degrees halfway through for even browning. The cake is done when a wooden skewer inserted into the deepest part comes out clean or with only a few moist crumbs attached, and the top springs back when gently pressed with a fingertip.
  10. Cool the cake in the pan on a wire rack for exactly 15 minutes. This resting period allows the crumb structure to set and the cake to release from the pan without crumbling; any longer and the sugar may begin to stick to the pan.
  11. Invert the cooled cake onto the wire rack by placing the rack over the top of the pan and flipping both together in one confident motion. Let the cake cool completely on the rack, about 45 minutes, before coating.
  12. While the cake cools, mix 3/4 cup granulated sugar with 1 tablespoon cinnamon in a wide, shallow dish such as a pie plate. Use a fork to break up any clumps and ensure the two are evenly blended.
  13. Melt 6 tablespoons of butter in a small saucepan over low heat or in a microwave-safe bowl in 15-second bursts. Once the cake is completely cool, use a pastry brush to paint the entire surface of the cake with melted butter, working in sections; brush and immediately coat each section in the cinnamon-sugar mixture before the butter sets.
  14. Use your hands or a spoon to press the cinnamon-sugar generously onto all buttered areas, covering every ridge and hollow of the bundt shape. Let the coated cake sit at room temperature for 15 to 20 minutes before slicing, which allows the sugar mixture to adhere and form a delicate crisp crust.
  15. Slice with a serrated knife using a gentle sawing motion to avoid compressing the crumb or knocking off the coating. Serve at room temperature or barely warm.

Notes

Storage: Keep the finished cake at room temperature for up to 3 days, loosely covered with foil or under a cake dome. The cinnamon-sugar crust will soften slightly over time but still tastes wonderful. Refrigeration is not recommended as it dries out the crumb; if you must refrigerate, wrap tightly in plastic and let come to room temperature before serving. Freezing: Wrap the cooled, uncoated cake tightly in plastic wrap then a layer of aluminum foil and freeze for up to 2 months. Thaw overnight at room temperature, then brush with butter and coat with cinnamon-sugar just before serving. Reheating individual slices: Microwave for 15 to 20 seconds on a plate, or warm in a 300°F / 150°C oven for 5 to 7 minutes until just heated through.

Nutrition

  • Calories: 623
  • Sugar: 56g
  • Sodium: 305mg
  • Unsaturated Fat: 20g
  • Carbohydrates: 80g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 118mg

Keywords: pioneer woman apple cider donut cake, apple cider donut cake, apple cider bundt cake, fall dessert, cinnamon sugar cake, apple cake recipe, autumn baking, spiced apple cake, donut cake, holiday bundt cake

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Find it online: https://bellesbestbites.com/pioneer-woman-apple-cider-donut-cake/