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Apple Cider Donut Snack Cake

Apple cider donut snack cake is baked into a tender cinnamon-spiced crumb, then brushed with melted butter and finished with a cinnamon sugar shower. The reduced apple cider adds a classic fall flavor while the square pan makes easy, shareable slices.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Breakfast
Cuisine: American
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
  • 0.5 cup apple cider Reduce to 1/4 cup total before using.
  • 0.33 cup unsalted butter Melted for the cake.
  • 0.75 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.5 cup sour cream
Cinnamon sugar coating
  • 4 tbsp unsalted butter For brushing on top.
  • 0.25 cup sugar For coating (use granulated sugar).
  • 2 tsp cinnamon For coating.

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 to room temperature.
  2. Preheat the oven to 350F and grease an 8x8 square baking pan.
Mix the batter
  1. Whisk all-purpose flour, baking powder, cinnamon, nutmeg, allspice, and salt until evenly combined.
  2. Whisk melted butter, granulated sugar, eggs, vanilla extract, reduced apple cider, and sour cream together until smooth.
  3. Fold the flour mixture into the wet ingredients until just combined, then pour the batter into the prepared pan.
Bake and finish
  1. Bake for 25-30 minutes at 350F, until a toothpick inserted in the center comes out clean.
  2. Brush the top generously with melted butter while the cake is warm.
  3. Mix cinnamon and sugar together, then shower over the buttered cake.
  4. Cut into squares and serve.

Notes

Pro tip: reduce the cider fully and cool it before mixing so the eggs don’t scramble and the crumb stays tender. Store covered in the refrigerator up to 3 days; rewarm briefly in the oven if desired. Freezing is yes—wrap individual squares and freeze up to 2 months. For a dairy-light swap, use low-fat sour cream and reduce butter coating slightly so the flavor stays balanced.