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Best Easy Apple Cider Donut Cake with Brown Butter Glaze

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This apple cider donut cake with brown butter glaze is a simple yet impressive fall dessert that tastes like a dozen apple cider donuts in one slice. The reduced apple cider and brown butter glaze create an intensely flavorful, tender crumb that’s perfect for any autumn gathering.

Ingredients

Scale
  • 1 cup apple cider (unfiltered is best)
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (or 1/2 tablespoon lemon juice plus milk to make 1/2 cup)
  • 1/4 cup unsalted butter (for glaze)
  • 1 1/2 cups powdered sugar, sifted
  • 3–4 tablespoons apple cider (or milk, for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Reduce the apple cider: Pour 1 cup of apple cider into a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until reduced to about 1/4 cup (12-15 minutes). Set aside to cool.
  2. Preheat and prep: Preheat oven to 350°F (175°C). Grease a 10-cup bundt pan thoroughly with softened butter or baking spray.
  3. Whisk dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  4. Cream butter and sugars: In a medium bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy (about 3 minutes). Add eggs one at a time, beating well after each. Stir in vanilla and cooled reduced cider.
  5. Alternate adding dry and wet: Add one-third of the flour mixture to the butter mixture and stir until just combined. Add half the buttermilk and stir. Repeat with another third of flour, remaining buttermilk, and final third of flour. Stir until just combined; do not overmix.
  6. Bake the cake: Pour batter into prepared bundt pan and spread evenly. Tap pan on counter to release air bubbles. Bake for 40-50 minutes, until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
  7. Cool the cake: Let cake cool in pan on a wire rack for exactly 15 minutes. Invert onto rack and let cool completely.
  8. Make the brown butter glaze: In a small light-colored saucepan, melt 1/4 cup butter over medium heat. Swirl pan occasionally until butter foams, turns golden, then deepens to nutty brown with brown specks (5-7 minutes). Remove from heat and pour into a heatproof bowl. Let cool for 5 minutes.
  9. Finish the glaze: Whisk sifted powdered sugar, 3 tablespoons apple cider, vanilla, and a pinch of salt into the brown butter until smooth. Adjust consistency with additional cider or powdered sugar as needed.
  10. Glaze the cake: Place cooled cake on a serving plate. Slowly pour glaze over the top, letting it cascade down the sides. Let set for at least 15 minutes before slicing.

Notes

Don’t skip reducing the cider—it concentrates the apple flavor. Watch the brown butter carefully as it can burn quickly. Room temperature ingredients help create a tender crumb. The cake can be made ahead and tastes even better on day two. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and oat milk.

Nutrition

Keywords: apple cider donut cake, brown butter glaze, fall dessert, bundt cake, apple cake, easy cake recipe

Find it online: https://lenatable.com/best-easy-apple-cider-donut-cake-with-brown-butter-glaze/