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Ultimate Salted Caramel Apple Cider Donut Cake

Salted Caramel Apple Cider Donut Cake - featured image
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This Ultimate Salted Caramel Apple Cider Donut Cake captures the cozy flavors of fall with a moist, tender crumb, a cinnamon sugar coating, and a homemade salted caramel drizzle. It’s the perfect dessert for any autumn gathering.

Ingredients

Scale
  • 2 cups apple cider
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, room temperature
  • ½ cup apple cider reduction
  • 1 cup granulated sugar (for caramel)
  • 6 tablespoons unsalted butter, cut into pieces (for caramel)
  • ½ cup heavy cream, room temperature (for caramel)
  • 1 teaspoon flaky sea salt (for caramel)
  • ¼ cup granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)
  • 3 tablespoons melted butter (for coating)

Instructions

  1. Make the apple cider reduction: Pour 2 cups apple cider into a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until reduced to about ½ cup (15-20 minutes). Set aside to cool.
  2. Preheat oven to 350°F (175°C). Grease a 10-inch Bundt pan thoroughly with baking spray or butter and flour.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  4. In a large bowl, beat softened butter, 1 cup granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
  5. Add eggs one at a time, beating well after each. Add vanilla extract and mix until combined.
  6. With mixer on low, add dry ingredients in three additions, alternating with buttermilk, starting and ending with dry ingredients. Mix just until combined.
  7. Gently fold in the apple cider reduction with a rubber spatula until no streaks remain.
  8. Pour batter into prepared Bundt pan and smooth the top. Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let cake cool in pan on a wire rack for 15 minutes, then invert onto rack and cool completely (about 1 hour).
  10. While cake cools, make salted caramel: In a clean heavy-bottomed saucepan, spread 1 cup granulated sugar in an even layer. Cook over medium heat, stirring occasionally, until sugar melts and turns deep amber (6-8 minutes). Remove from heat, add 6 tablespoons butter pieces (it will bubble), whisk until melted. Slowly pour in heavy cream while whisking constantly. Whisk until smooth, then stir in 1 teaspoon flaky sea salt. Let cool about 10 minutes.
  11. While cake is still warm, brush with 3 tablespoons melted butter. Mix ¼ cup granulated sugar and 1 teaspoon cinnamon, then sprinkle generously over buttered cake.
  12. Once cake is completely cool, drizzle salted caramel sauce over the top. Sprinkle with additional flaky sea salt. Slice and serve.

Notes

Don’t skip the apple cider reduction—it’s key for flavor and texture. Room temperature ingredients are important for proper mixing. Watch the caramel closely to avoid burning. Let cake cool completely before adding caramel to prevent it from soaking in.

Nutrition

Keywords: apple cider donut cake, salted caramel, fall dessert, bundt cake, apple cake, cinnamon sugar

Find it online: https://islatable.com/ultimate-salted-caramel-apple-cider-donut-cake/