Oral Allergy Syndrome Friendly Apple Cider Donut Cake
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Learn more →Ingredients
12 servings
For the reduced cider
- 2 cups fresh apple cider (not from concentrate)
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple cider in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple cider, tap it and change its rating to Red.
For the cake
- 2 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 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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