Ingredients
Method
Step-by-Step Baking Walkthrough
- Reduce the fresh cider: In a small saucepan over medium heat, simmer 2 cups of pure unfiltered apple cider with the cinnamon sticks for 18 to 22 minutes until reduced to exactly 1/2 cup (plus 2 tablespoons for the glaze). Remove cinnamon sticks and let cool to room temperature.
- Prep the bundt pan: Preheat your oven to 350°F (175°C). Generously grease a 10-cup or 12-cup fluted bundt pan with softened butter, ensuring every crevice is coated, then dust lightly with flour or cinnamon sugar, tapping out the excess.
- Whisk the dry ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, allspice, and sea salt until completely combined.
- Cream butter and sugars: In a large bowl or stand mixer fitted with the paddle attachment, beat softened butter, granulated sugar, and brown sugar on medium speed for 3 to 4 minutes until light, fluffy, and pale in color.
- Add wet ingredients: Beat in the eggs one at a time, incorporating fully after each addition. Mix in the vanilla extract.
- Alternate dry and liquid additions: With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk and cooled reduced apple cider. Mix just until combined without overworking the batter.
- Bake to golden perfection: Spoon the batter evenly into the prepared bundt pan and smooth the top with a spatula. Bake at 350°F (175°C) for 48 to 55 minutes, or until a wooden skewer inserted into the thickest part comes out clean or with a few moist crumbs.
- Cool and invert: Allow the cake to cool in the pan for exactly 10 minutes on a wire rack. Invert the warm bundt cake onto the rack.
- Butter and cinnamon sugar coat: While the cake is still warm, generously brush melted butter over the entire fluted surface. Immediately shower with the cinnamon sugar mixture, pressing gently so the sugar clings to every ridge.
- Glaze and slice: Whisk powdered sugar with the remaining 2 tablespoons of reduced cider until smooth. Drizzle luxuriously over the cinnamon-sugared crown before slicing and serving!
Nutrition
Notes
Baker Secret: The key to that authentic cider mill donut flavor is simmering the fresh apple cider down to a concentrated syrup. It concentrates the natural malic acid and apple orchard sweetness so the cake bursts with authentic cider flavor!