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Apple Cider Donut Snack Cake

Apple cider donut snack cake with a tender cinnamon-spiced crumb and cinnamon-sugar coating. Baked in an 8x8 pan, cooled, then brushed with melted butter for a sweet, lightly crisp top.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Apple cider donut snack cake
  • 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
  • 0.25 cup apple cider 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
  • 4 tbsp unsalted butter for cinnamon sugar coating, melted
  • 0.25 cup sugar for cinnamon sugar coating
  • 2 tsp cinnamon for cinnamon sugar coating

Equipment

  • 1 sheet pan

Method
 

Reduce cider and prep the pan
  1. Reduce apple cider to 1/4 cup over medium heat, stirring occasionally, then let it cool.
  2. Preheat oven to 350F and grease an 8x8 square baking pan.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking powder, cinnamon, nutmeg, allspice, and salt in a bowl until evenly combined.
Mix the wet ingredients
  1. Whisk melted butter, granulated sugar, eggs, vanilla extract, reduced cider, and sour cream together until smooth.
Assemble and bake
  1. Fold the dry ingredients into the wet mixture just until combined, then pour the batter into the prepared pan.
  2. Bake for 25-30 minutes at 350F, until a toothpick inserted in the center comes out clean.
Coat, cut, and serve
  1. While the cake is warm, brush the top generously with melted butter so the surface looks glossy and well coated.
  2. Mix cinnamon and sugar together, then shower it over the buttered cake for a cinnamon-flecked top.
  3. Cut the cake into squares and serve.

Notes

Pro tip: let the reduced cider cool before mixing so the eggs don’t scramble, and brush the top with butter right out of the oven for maximum adhesion of the cinnamon sugar. Store covered in the fridge up to 4 days; freeze baked squares up to 2 months for best texture—thaw overnight in the refrigerator. For a lighter option, substitute full-fat sour cream with light sour cream (texture may be slightly less tender).