Cider mill Coven | Apple Cider Donut Cake
The cover looked cute (I know, I know), it sounded like a fun witchy mystery and with a story around a cider mill there was sure to be some great recipe inspiration. It did deliver on the recipe inspo… but the only mystery for me was, “Why am I still reading this book?” I did enjoy the concept of the story, it starts with three cousins who discover they are witches. As an elder millennial I love anything with witchy Harry Potter vibes and I really wanted to like this book! Unfortunately plot felt non-existent for most of the book. I realize I am being a little harsh, my hopes were clearly too high, sigh. Alright, onto sweeter things, the apple cider cake inspired by this book is soooo good.
With the story set at a cider mill, I obviously had to bake a delicious treat with apple cider. I couldn’t decide between making apple cider infused donuts or cake, and so I decided to make a donut cake!
This apple cider donut cake is coated in an apple cider butter and cinnamon sugar then topped with an apple cider glaze. Oh and did I mention the cake is packed full of applesauce, apple cider and warm spices for a moist, fluffy, flavor bomb? Let me know if you try it!
Apple Cider Donut Cake
Cake Ingredients
3 cups all purpose flour
½ cup granulated sugar
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
1 ½ tsp baking powder
½ tsp baking soda
¾ tsp salt
¾ cup brown sugar, packed
1 cup apple cider *see note
1 cup unsweetened applesauce
½ cup vegetable oil
3 Tbsp plain yogurt
2 flax eggs (2 Tbsp ground flaxseed mixed with 5 tbsp of warm water)
2 tsp vanilla extract
Coating Ingredients
3 Tbsp unsalted butter, melted
2 Tbsp apple cider
1/3 cup granulated sugar
1 tsp ground cinnamon
Glaze Ingredients
1 cup (100g) powdered sugar
1 Tbsp apple cider
1 tiny pinch of salt to taste
Instructions
Preheat the oven to 350ºF and grease the inside of a 10 cup bundt pan with dairy-free margarine and dust with a light layer of flour.
In a large bowl, whisk the flour with the white sugar, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt.
In a medium bowl whisk together all of the wet ingredients (brown sugar, 1 cup of apple cider, applesauce, oil, eggs, and vanilla). Pour the wet into the dry and use a whisk to gently combine.
Pour the batter into the greased bundt pan and bake for 38-40 minutes or until a toothpick in the centre comes out clean.
Cool the cake for 15 minutes then turn it out onto a cooling rack.
Once it has cooled, make the coating. Mix together the melted butter and apple cider in a small bowl. In a separate small bowl mix the cinnamon and sugar. Brush the butter and apple cider mixture over the cake with a pastry brush. Gently press the cinnamon sugar onto the top and sides of the cake. If you do this over a piece of parchment, you can scoop up what falls off and stick it on.
In a small bowl mix the glaze ingredients together, adding the apple cider slowly until the glaze is pourable but not too thin. If you add too much apple cider, simply add a bit more icing sugar. Drizzle over the cake.
Best served day of. If you want to make the cake a day or two ahead, I would hold off on the coating and glaze until the day you plan to serve it.
Notes *Apple Cider (Optional) - Over medium-low heat, reduce 2½ cups of Apple Cider down to 1¼ cups for more intense cider flavour in the cake and glaze.
Recipe inspired by Butternut Bakery Blog.
Hi, I’m Beth! I’ve been inhaling books and baking from the time I learned to read…
