Apple Cider Donut Cake
By Megan Berger of The Berger Feed, @thebergerfeed
Apple Cider Donut Cake
By Megan Berger of The Berger Feed, @thebergerfeed
Yield/Serves:
12-16
Apple Cider Reduction
- 4 cups apple cider
- ½ cup (100 g) brown sugar
- 2 cinnamon sticks
Apple Spice Cake
- 3 cups all-purpose flour (400 g)
- 1 tbsp baking powder
- 1¼ tsp baking soda
- 1 tsp kosher salt
- 1 tbsp ground cinnamon
- ½ tsp ground nutmeg
- ⅛ tsp ground cloves
- 1⅓ cups, packed light brown sugar — sift or break up any clumps (268 g)
- ¾ cup granulated sugar (150 g)
- 1¼ cups (300 ml) neutral oil (canola or grapeseed)
- 4 large eggs, room temp
- 1 cup unsweetened applesauce, room temp (240 g)
- 2 tsp vanilla extract
- ½ cup (120 ml) reduced apple cider (from cider reduction above)
Cinnamon Sugar Coating
- 1 cup granulated sugar (200 g)
- 1 tbsp ground cinnamon
Brown Sugar Cream Cheese Icing
- 16 oz cream cheese blocks, softened (450 g)
- ½ cup (1 stick) unsalted butter, softened
- ⅔ cup dark brown sugar, packed (140 g)
- 2 ¼ cups powdered sugar, sifted (270 g)
Make the Reduced Apple Cider
- Combine cider, brown sugar, and cinnamon sticks in a medium saucepan.
- Bring to a gentle boil, then simmer until reduced to about 1¼ cups (300 ml) (25–30 min).
- Remove cinnamon sticks and cool completely.
Bake the Apple Cakes
- Preheat the oven to 350 °F (175 °C). Line three 8-inch pans with parchment and grease well.
- In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, whisk brown sugar, granulated sugar, and oil until smooth.
- Whisk in eggs one at a time, then applesauce, vanilla, and ½ cup (120 ml) cooled cider reduction.
- Fold in dry ingredients in two additions until just combined—do not overmix.
- Divide evenly among pans and smooth tops.
- Bake for 30–40 minutes, until a toothpick inserted in the center comes out clean.
- Cool 10–15 minutes in pans, then turn out onto wire racks.
Coat with Cinnamon Sugar
- Stir together 1 cup sugar and 1 tbsp cinnamon in a shallow dish wide enough for an 8-inch cake layer.
- When the cakes are cooled enough to handle, brush on all sides with the remaining cider reduction. Dip or gently press each layer into the cinnamon-sugar until evenly coated (or sprinkle and press if layers feel delicate).
- Cool completely before frosting.
Make the Icing & Assemble
- In a stand mixer with the paddle attachment, beat butter and brown sugar on medium speed until light and smooth, 2–3 minutes.
- Add softened cream cheese and beat 1–2 minutes until fluffy.
- Add powdered sugar, vanilla, and salt. Mix on low until incorporated, then beat on high until airy, 4&