Low Sodium Apple Cider Donut Cake

Total time1 hr 50 min

Prep time25 min

Cook time55 min

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Ingredients

12 servings

For the reduced cider

2 cups fresh apple cider (not from concentrate)
Signature SELECT Juice Apple Cider Bottle - 64 Fl. Oz.Kroger Sweet & Delicious Apple Cider Louisburg Cider Mill Old Fashioned Apple Cider North Coast Juice Organic Apple Cider - 32 Fl. Oz.Essential Everyday 100% Juice, Apple Cider 64 fl oz
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For the cake

2 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 ½ tsp ground ceylon cinnamon
½ tsp ground nutmeg
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
¼ cup packed light brown sugar
3 large eggs
1 tsp pure vanilla extract
½ cup sour cream

For the cinnamon-sugar crust

2 tbsp unsalted butter, melted
3 tbsp granulated sugar
½ tsp ground ceylon cinnamon

For the glaze

½ cup powdered sugar, sifted

Instructions

1
Pour the apple cider into a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the cider has reduced to 3/4 cup, about 20–25 minutes. Remove from the heat and let cool to room temperature. Divide the cooled reduced cider: reserve 2 tablespoons for the glaze and set aside; the remainder goes into the cake batter.
2
Preheat the oven to 350°F (175°C). Generously grease a 12-cup bundt pan with butter or nonstick spray, making sure to coat every ridge and the center tube.

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