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Apple Cider Donut Snack Cake

Apple cider donut snack cake with a tender cinnamon-spiced crumb, baked in an 8x8 pan and finished with a cinnamon sugar topping. Reduced apple cider deepens flavor, then the warm cake is brushed with melted butter and coated for a classic donut-style finish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 2 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp allspice
  • 0.25 tsp salt
Wet ingredients
  • 0.25 cup apple cider Use reduced to 1/4 cup
  • 0.33 cup unsalted butter Melted
  • 0.75 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.5 cup sour cream
Cinnamon sugar coating
  • 4 tbsp unsalted butter Melted
  • 0.25 cup granulated sugar
  • 2 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Reduce the apple cider
  1. Reduce apple cider to 1/4 cup over medium heat, stirring until it thickens slightly and the volume drops. Cool completely before using.
Prepare the pan and dry mix
  1. Preheat the oven to 350F and grease an 8x8 square baking pan so the cake releases cleanly.
  2. Whisk all-purpose flour, baking powder, cinnamon, nutmeg, allspice, and salt until evenly combined.
Make the batter
  1. Whisk melted unsalted butter, granulated sugar, eggs, vanilla extract, reduced apple cider, and sour cream together until smooth.
  2. Fold the flour mixture into the wet ingredients just until combined, leaving no dry streaks. Pour the batter into the prepared pan.
Bake and coat
  1. Bake for 25-30 minutes at 350F until a toothpick comes out clean in the center.
  2. While warm, brush the top generously with melted unsalted butter so the surface looks glossy.
  3. Mix cinnamon and granulated sugar together, then shower it over the buttered cake for an even coating.
  4. Let the cake cool slightly, then cut into squares and serve.

Notes

Pro tip: reduce the apple cider until you truly reach 1/4 cup—too much liquid can make the crumb dense. Store covered in the refrigerator up to 4 days; rewarm briefly in the microwave for a softer texture. Freeze uncoated portions up to 2 months, then thaw and coat with butter + cinnamon sugar before serving. For a lighter swap, use low-fat sour cream in the same amount to keep the crumb tender.