Perfect for breakfast, dessert or a cosy snack with a cup of coffee or tea, this cake is sure to become a seasonal favourite. Whether you’re hosting an autumn get-together or simply craving a taste of autumn, this Apple Cider Donut Pound Cake is a deliciously satisfying experience.
Ingredients:
For the cake:
- Cooking spray
- 1 1/2 cups apple cider
- 2 1/4 cups (270g) all purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup (105g) packaged light brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/3 cup whole milk
For the glaze:
- 1/4 cup (50g) granulated sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
Method:
Preheat the oven to 175°C (350°F). Grease a standard loaf tin with cooking spray and line with greaseproof paper, leaving some overhang for easy removal.
Bring the cider to the boil in a small saucepan over medium heat. Reduce the heat and simmer until the cider has reduced to about 1/2 cup, about 15-20 minutes. Let cool.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg and kosher salt.
In a large bowl, whisk together the melted butter, light brown sugar, granulated sugar, egg and vanilla extract. Stir in the reduced cider and whole milk.
Gradually add the dry ingredients to the wet, beating until just combined. Take care not to overmix.
Pour the mixture into the prepared loaf tin and smooth down the top. Bake for 50-60 minutes or until a toothpick inserted in the centre of the cake comes out clean. Cool the cake in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
In a small bowl, mix together the granulated sugar and cinnamon for the glaze. Brush the top and sides of the cooled cake with the melted butter, then sprinkle with the granulated sugar and cinnamon.
Slice and enjoy your Apple Cider Donut Pound Cake!
