Pregnancy 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)
For the cake
- 2 ½ cups all-purpose flour
- 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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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