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Apple Cider Donut Snack Cake

Apple cider donut snack cake is baked into a tender cinnamon-spiced crumb, then coated with a buttery cinnamon sugar shower. Reduced apple cider boosts the aroma, while a golden top stays moist after baking.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 2 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp allspice
  • 0.25 tsp salt
Wet ingredients
  • 0.25 cup apple cider reduced from 1/2 cup to 1/4 cup
  • 0.333 cup unsalted butter melted
  • 0.75 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.5 cup sour cream
Cinnamon sugar coating
  • 4 tbsp melted butter from additional butter; melted
  • 0.25 cup sugar
  • 2 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Reduce the apple cider
  1. Simmer apple cider over medium heat until reduced to 1/4 cup, then cool.
Prep the pan and preheat the oven
  1. Preheat the oven to 350F and grease an 8x8 square baking pan.
Mix the dry ingredients
  1. Whisk together all-purpose flour, baking powder, cinnamon, nutmeg, allspice, and salt.
Mix the wet ingredients
  1. Whisk melted butter, granulated sugar, eggs, vanilla extract, reduced apple cider, and sour cream until smooth.
Combine and bake
  1. Fold the flour mixture into the wet ingredients just until combined, then pour the batter into the prepared pan.
  2. Bake for 25-30 minutes, until a toothpick comes out clean.
Coat, cool slightly, and serve
  1. While warm, brush the top generously with melted butter.
  2. Mix cinnamon and sugar together, then shower the cake with the cinnamon-sugar coating.
  3. Cut into squares and serve.

Notes

Pro tip: reduce the cider until it thickens slightly and measure again once it’s at 1/4 cup—extra liquid can make the crumb dense. Store covered in the fridge up to 4 days; freeze baked squares up to 2 months. For a dairy-light option, use lactose-free sour cream and lactose-free butter.