Harwinton Residents’ Baking Contest

Apple Cider Donut Cake


1½ cups apple cider
3 cups flour, plus more for pan
3½ tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
½ tsp. nutmeg
½ tsp. ground cloves
3 eggs
1 cup packed light brown sugar
1 cup white sugar
1 cup canola oil
½ cup buttermilk
½ cup apple butter
2 tsp. vanilla extract
1 sweet, juicy apple (such as Honeycrisp), peeled and grated
½ cup unsalted butter, melted


1. Bring apple cider to a boil in a saucepan over high heat. Cook until reduced to about ½ cup, 12 to 15 minutes.

Remove from heat.

2. Meanwhile, preheat oven to 350°F. Generously grease and flour a 10-inch fluted tube pan (such as Bundt).

3. Whisk together flour, 2 tsp. cinnamon, the baking powder, baking soda, salt, nutmeg, and cloves in a bowl.

4. Whisk together eggs, brown sugar, ½ cup white sugar, the oil, buttermilk, apple butter, vanilla, and reduced apple cider in a large bowl. Add half of the flour mixture to the egg mixture; stir to combine. Add apple and remaining flour mixture; stir until just incorporated and some lumps remain (use a fork to separate larger apple clusters). Pour batter into prepared pan.

5. Bake until golden brown and a toothpick inserted into center comes out clean, 50 to 55 minutes. Let cool in pan 15 minutes; invert onto a wire rack to cool completely, about 1 hour.

6. Stir together remaining ½ cup white sugar and 1½ tsp. cinnamon in a small bowl. Brush melted butter evenly over cake; sprinkle with cinnamon-sugar. Cut into 18 pieces.