The Best Baked Apple Cider Donuts

Pour apple cider into a small saucepan and bring to bring to a simmer over low heat, stirring occasionally. Let simmer for 20–30 minutes, until it has reduced to about 1/2 cup.

Preheat oven to 350°F. Prepare donut pans with cooking spray.

In a small bowl, combine flour, baking soda, baking powder, spices and salt. Set aside.

In a larger bowl, whisk butter, egg, sugars, milk, vanilla, and reduced apple cider until well combined. Add the dry ingrdients and gently stir until incorporated. The batter will be pretty thick.

Pour batter into a large resealable bag. Snip the corner of the bag and pipe the batter into the prepared pans until 3/4 full.

Bake for 10–12 minutes, until donuts are lightly browned and spring back when gently poked with your finger. Let them cool for a 2 minutes in the pan before transferring to a wire rack.

For the topping:
In a small bowl, stir sugar, cinnamon, nutmeg, allspice and cardamom. Set aside. Melt butter in a separate bowl.

Once donuts are cool enough to handle, dunk both sides in the melted butter, then coat generously with the cinnamon-sugar topping. Don’t be shy! These are best served same day, but store nicely on the counter in a airtight container for 2–3 days.