Description
Warm spices and sweet apple cider mingle in a tender cake, draped with a silky cinnamon-cider glaze that captures crisp autumn mornings in every bite.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup milk
- 1 cup apple cider
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons apple cider
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F and grease a 9-inch bundt pan with butter or cooking spray.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- In a separate bowl, beat the eggs lightly, then stir in the milk, apple cider, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined, taking care not to overmix.
- Transfer the batter to the prepared bundt pan, smoothing the top with a spatula.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- While the cake cools, whisk together the powdered sugar, apple cider, and cinnamon in a small bowl until you have a smooth, pourable glaze.
- Drizzle the glaze evenly over the cooled cake and let it set for 10 minutes before slicing and serving.
Notes
- Use fresh apple cider for the best flavor and natural sweetness.
- Ensure the cake is fully cooled before glazing to prevent the icing from running off.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- For a more pronounced doughnut feel, dust the cake with extra cinnamon-sugar before serving.