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Apple Cider Donut Cake with Brown Butter Glaze

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A moist and tender apple cider donut cake with a delicate cinnamon sugar crust, topped with a nutty brown butter glaze. Perfect for cozy fall occasions and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1/4 cup (50 g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240 ml) pure apple cider
  • 1 teaspoon vanilla extract
  • For the Brown Butter Glaze:
  • 4 tablespoons (60 g) unsalted butter
  • 1 cup (120 g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk or cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next.
  5. Stir in apple cider and vanilla extract into the wet mixture.
  6. Gradually fold the dry ingredients into the wet ingredients with a spatula until just combined; avoid overmixing.
  7. Pour batter into prepared pan and smooth the surface evenly.
  8. Bake for 35-40 minutes, checking doneness with a toothpick; it should come out clean or with a few moist crumbs.
  9. Cool cake in pan for 10 minutes, then transfer to a cooling rack to cool completely.
  10. To make the glaze, melt butter in a small saucepan over medium heat, swirling frequently until it turns amber and smells nutty (about 5 minutes).
  11. Remove from heat and whisk in powdered sugar, maple syrup, vanilla extract, and milk or cream to desired consistency.
  12. Drizzle warm glaze over cooled cake and let set before serving.

Notes

Use room temperature ingredients for best texture. Brown the butter slowly to avoid burning. Avoid overmixing the batter to keep the cake tender. Cool cake completely before glazing to prevent glaze from melting off. Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerated up to 5 days.

Nutrition

Keywords: apple cider donut cake, brown butter glaze, fall dessert, easy cake recipe, cinnamon sugar cake, homemade donut cake

Find it online: https://tempotaste.com/apple-cider-donut-cake-recipe-easy-homemade-brown-butter-glaze-guide/