Apple Cider Donut "Snack" Cake
from https://www.onceuponachef.com/

Also see Apple Cider Donut Cake baked in a bundt pan.

When orchard-fresh cider meets a soft, spiced cake, you get the ultimate cozy treat: apple cider donut cake! Warmly spiced with nutmeg and full of apple flavor, it has that classic cinnamon-sugar coating—without the fuss of frying. Think of it as your favorite fall donut turned into a simple, sliceable cake.

The secret to its irresistible flavor is reducing the apple cider and incorporating it into both the batter and the glaze. This intensifies the flavor and infuses the cake with a subtle tart sweetness that, paired with the nutmeg, perfectly captures that iconic cider donut taste. It’s a great way to use up any apple cider from autumn outings or weekend market hauls, and it’s always a hit with both kids and adults.

For the Cake
1 1/2 cups apple cider
2/3 cup sugar
2 large eggs
2/3 cup sour cream
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
1 1/4 teaspoons ground nutmeg [add nutmeg?]
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda

For the Cider Glaze
Reduced cider, reserved from making the cake
2 tablespoons unsalted butter
2 tablespoons sugar
Big pinch salt

For Cinnamon Sugar Topping
1/4 teaspoon cinnamon
2 tablespoons sugar

Preheat the oven to 350ºF (175°C) and set an oven rack in the middle position. Butter or coat an 8-inch (20-cm) square metal baking pan (see note) with nonstick spray. Line the pan with an 8x16-inch (20x38-cm) piece of parchment paper, leaving a 2-inch (5-cm) overhang on two sides. You'll have to create seams in the corners and along the edges of the pan to get it to stay put.

Note: For this particular cake, using a metal baking pan is essential for achieving an even rise; glass tends to heat unevenly, leading to cakes that rise irregularly and peak too high on the sides.

In a small skillet, bring the apple cider to a boil over medium heat. Gently boil until the cider is reduced to 1/2 cup (120 ml), 10 to 15 minutes. (If you accidentally over-reduce it, make up the difference with more cider.) Let cool for about 10 minutes. Measure out 1/3 cup (80 ml) and leave the remaining reduced cider in the skillet.

In a large bowl, whisk the sugar and eggs until pale and foamy, about 1 minute. Whisk in the sour cream, followed by the butter, and then the nutmeg, vanilla, salt, and the 1/3 cup (80 ml) of reduced cider. Whisk until evenly combined. Add the flour, baking powder, and baking soda, and whisk until smooth.

Pour the batter into the prepared pan and bake until the cake is puffed and golden and a skewer inserted into the center comes out clean, 30 to 35 minutes. Set the pan on a rack to cool for about 15 minutes then use the parchment paper to lift the cake out of the pan and set it on the rack to cool.

Make the Glaze: To the skillet with the remaining reduced cider, add the butter, sugar, and salt. Bring to a boil over medium heat and gently boil until very thick, 30 to 60 seconds. Drizzle the warm cake evenly with the glaze. Let the glaze set for a few minutes while you make the cinnamon-sugar topping.

In a small bowl, mix the cinnamon and sugar until evenly combined. Sprinkle a generous layer of the mixture evenly over the glazed cake, reserving a bit to add a fresh dusting before serving, if desired. Cut the cake into squares and serve.

Servings: 16 squares