Apple Cider Donut Cake With a Scoop of Ice Cream (Print Version)

A tender apple cider Bundt cake brushed with butter, coated in cinnamon sugar, and served with a cold scoop of vanilla ice cream.

# Ingredients:

For the cake

01 - 2 cups (480 ml) apple cider, reduced to 3/4 cup (180 ml) and cooled
02 - 2 3/4 cups (345 g) all-purpose flour, plus more for the pan
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 2 teaspoons ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 3/4 teaspoon fine salt
08 - 3/4 cup (150 g) granulated sugar
09 - 1/2 cup (110 g) packed light brown sugar
10 - 1/2 cup (115 g) unsalted butter, melted and slightly cooled
11 - 1/3 cup (80 ml) neutral oil
12 - 3 large eggs, room temperature
13 - 3/4 cup (180 g) sour cream, room temperature
14 - 2 teaspoons vanilla extract

For the cinnamon sugar coating

15 - 3 tablespoons (43 g) unsalted butter, melted
16 - 1/2 cup (100 g) granulated sugar
17 - 1 1/2 teaspoons ground cinnamon
18 - Pinch of fine salt

For serving

19 - 12 scoops vanilla ice cream

# Instructions:

01 - Pour the apple cider into a saucepan and simmer over medium-high heat until reduced to 3/4 cup, about 15-20 minutes. Let it cool until warm but not hot.
02 - Heat the oven to 350°F. Brush a 12-cup Bundt pan with softened butter or baking spray, dust with flour, and tap out the excess.
03 - In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
04 - In another bowl, whisk the granulated sugar, brown sugar, melted butter, oil, eggs, sour cream, vanilla, and cooled reduced cider. Add the wet mixture to the dry mixture and stir just until no dry flour remains.
05 - Spoon the batter into the prepared pan and smooth the top. Bake for 45-55 minutes, until a tester inserted into the center comes out clean or with a few moist crumbs.
06 - Cool the cake in the pan for 15 minutes, then invert it onto a rack. Brush the warm cake with melted butter. Mix the sugar, cinnamon, and salt, then press it over the top and sides.
07 - Let the cake cool until just warm. Cut into slices and serve each one with a scoop of vanilla ice cream.

# Notes:

01 - Serve slightly warm for the best contrast with cold ice cream.
02 - The cider can be reduced up to 3 days ahead and refrigerated.
03 - Store cake and ice cream separately.

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