Apple Cider Doughnut Cake Recipe

All-purpose flour: The base of the cake, providing structure and texture.

Baking powder: Helps the cake rise and become fluffy.

Baking soda: Works with the baking powder to leaven the cake.

Ground cinnamon: Adds warmth and spice to the cake.

Ground nutmeg: Enhances the flavor with a slightly sweet and nutty note.

Salt: Balances the sweetness and enhances the overall flavor.

Granulated sugar: Sweetens the cake and helps with the texture.

Light brown sugar: Adds a deeper, molasses-like sweetness.

Unsalted butter: Adds richness and moisture to the cake.

Eggs: Bind the ingredients together and provide structure.

Apple cider: Infuses the cake with a distinct apple flavor.

Vanilla extract: Adds a subtle sweetness and enhances the other flavors.

Cinnamon sugar: A mixture of granulated sugar and ground cinnamon for the coating.

Melted butter: Used to help the cinnamon sugar adhere to the cake.

When preparing the apple cider doughnut cake, ensure that your eggs are at room temperature before incorporating them into the batter. This allows them to blend more smoothly with the sugars and butter, resulting in a more uniform and airy texture. Additionally, when mixing the dry ingredients into the wet ingredients, do so gradually and mix until just combined to avoid overworking the gluten in the flour, which can make the cake dense. For the cinnamon sugar coating, ensure the cake is completely cooled before brushing with melted butter and sprinkling the cinnamon sugar mixture to achieve an even and crisp finish.

• all-purpose flour - Substitute with whole wheat flour: Adds a nuttier flavor and more fiber, but may make the cake denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder.

• baking soda - Substitute with baking powder: Use 4 times the amount of baking powder, but it may slightly alter the taste and texture.

• ground cinnamon - Substitute with ground allspice: Provides a similar warm, spicy flavor.

• ground nutmeg - Substitute with ground mace: Mace is the outer covering of nutmeg seeds and has a similar flavor.

• salt - Substitute with kosher salt: Use slightly more kosher salt to achieve the same level of saltiness.

• granulated sugar - Substitute with coconut sugar: Adds a caramel-like flavor and is less processed.

• light brown sugar - Substitute with dark brown sugar: Adds a deeper molasses flavor.

• unsalted butter - Substitute with coconut oil: Provides a similar fat content and a slight coconut flavor.

• large room temperature eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg, suitable for vegans.

• apple cider - Substitute with apple juice: Apple juice is sweeter and less tangy but works in a pinch.

• vanilla extract - Substitute with almond extract: Adds a different but complementary flavor.

• granulated sugar - Substitute with powdered sugar: Use slightly more powdered sugar to achieve the same sweetness.

• ground cinnamon - Substitute with pumpkin pie spice: Contains cinnamon along with other spices for a more complex flavor.

• unsalted butter - Substitute with ghee: Clarified butter that adds a rich, nutty flavor.

• To keep your apple cider doughnut cake fresh and delicious, store it in an airtight container at room temperature. This will maintain its moist texture and prevent it from drying out. It should stay fresh for up to 3 days.

• If you prefer to refrigerate the cake, wrap it tightly in plastic wrap or aluminum foil before placing it in the fridge. This method can extend its shelf life to about a week. However, be aware that refrigeration might make the cake slightly denser.

• For longer storage, freezing is an excellent option. First, let the cake cool completely. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. You can also place the wrapped cake in a resealable freezer bag for extra protection. The cake can be frozen for up to 3 months.

• When you're ready to enjoy the frozen cake, thaw it in the refrigerator overnight. If you prefer to serve it warm, you can reheat individual slices in the microwave for about 15-20 seconds or warm the entire cake in a preheated oven at 350°F (175°C) for 10-15 minutes.

• If you have already applied the cinnamon sugar coating, it's best to freeze the cake without the coating. Apply the melted butter and cinnamon sugar mixture after thawing to ensure the coating remains fresh and crunchy.

• For those who enjoy a bit of extra flavor, consider adding a drizzle of caramel sauce or a dollop of whipped cream before serving. This can elevate the taste and presentation of your apple cider doughnut cake.

• Always label your stored or frozen cake with the date to keep track of its freshness. This way, you can enjoy your apple cider doughnut cake at its best quality every time.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the apple cider doughnut cake in aluminum foil to prevent it from drying out.
  3. Place the wrapped cake on a baking sheet.
  4. Heat for about 10-15 minutes, or until warmed through.
  5. Remove from the oven and let it sit for a few minutes before unwrapping.

• Microwave Method:

  1. Cut a slice of the apple cider doughnut cake.
  2. Place the slice on a microwave-safe plate.
  3. Cover the slice with a damp paper towel to keep it moist.
  4. Microwave on medium power for 20-30 seconds.
  5. Check if it's warm enough; if not, continue in 10-second intervals.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the apple cider doughnut cake on a small baking tray.
  3. Heat for about 10 minutes, checking halfway through to ensure it doesn't overheat.
  4. Remove and let it cool slightly before serving.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the apple cider doughnut cake on a heatproof plate and put it in the steamer basket.
  3. Cover and steam for about 5-7 minutes.
  4. Carefully remove the plate from the steamer and let it cool slightly before serving.

• Oven: Used to bake the cake at a consistent temperature of 350°F (175°C).

• Bundt pan: The specific type of pan needed to shape the cake into its traditional ring form.

• Whisk: Essential for mixing dry ingredients together and ensuring they are well combined.

• Mixing bowl: Used to hold and mix both the dry and wet ingredients separately.

• Measuring cups: Necessary for accurately measuring out the flour, sugars, butter, and apple cider.

• Measuring spoons: Used to measure smaller quantities of ingredients like baking powder, baking soda, cinnamon, nutmeg, salt, and vanilla extract.

• Spatula: Handy for scraping down the sides of the mixing bowl and ensuring all ingredients are well incorporated.

• Electric mixer: Useful for beating the eggs and combining the wet ingredients more efficiently.

• Toothpick: Used to check if the cake is fully baked by inserting it into the center and seeing if it comes out clean.

• Wire rack: Allows the cake to cool evenly after being removed from the bundt pan.

• Small bowl: Needed for mixing the cinnamon sugar coating.

• Pastry brush: Used to brush melted butter over the cooled cake before applying the cinnamon sugar mixture.

Prepare ingredients ahead: Measure and mix dry ingredients and wet ingredients separately the night before to save time.

Use a stand mixer: A stand mixer can speed up the process of combining sugars, butter, and eggs.

Preheat oven early: Start preheating your oven before you begin mixing ingredients to ensure it's ready when you are.

Simplify coating: Instead of brushing butter and sprinkling cinnamon sugar, place the cake in a large bag with the mixture and shake gently.