Apple cider reduces until concentrated and fragrant, then blends into a cinnamon-spiced batter. The rounds bake with a tight, moist crumb and finish in warm butter and cinnamon sugar. Each one has a gentle crunch on the outside and a plush, tender center. Enjoy them warm as they are, or add a light cider drizzle for a glossy finish — simple, cozy, and steady.

Cinnamon Sugar, Deep Cider Flavor, Tender Crumb

The kitchen fills with the scent of simmered cider and warm spice as these bake — a fragrance that feels half orchard, half bakery. Their golden edges carry a soft crunch, giving way to a tender middle that almost melts as you bite. Still warm, each one is brushed with butter and rolled in cinnamon sugar, the coating clinging in a sweet dusting that leaves your fingertips sticky and spiced. There’s a quiet joy in breaking into the soft center while the sugar still crackles on top, a contrast of textures that makes them as comforting as they are simple. Every bite carries that balance of cozy spice and gentle apple sweetness, lingering long after the plate is set down, inviting you to reach for just one more.

Ingredients:

• 300 g all-purpose flour
• 8 g baking powder
• 2 g baking soda
• 4 g fine salt
• 6 g ground cinnamon
• 1 g ground nutmeg
• 0.5 g ground allspice
• 180 g granulated sugar
• 80 g light brown sugar
• 120 g neutral oil
• 60 g unsalted butter, melted and cooled
• 150 g plain yogurt or sour cream, room temperature
• 3 large eggs, room temperature (≈150 g without shells)
• 6 g vanilla extract
• 250 g reduced apple cider (from 500 g cider, cooled)

Cinnamon sugar coating

• 40 g unsalted butter, melted (for brushing or dipping)
• 120 g granulated sugar
• 6 g ground cinnamon

Optional thin cider glaze

• 120 g powdered sugar
• 15–25 g apple cider (unreduced), to thin

Instructions:

1. Reduce the cider and cool it:
   Simmer 500 g apple cider over medium heat until syrupy and weighing 250 g. Let it cool completely.
2. Heat the oven and prep the pan:
   Set oven to 175°C (350°F). Grease a mini fluted tube pan or donut pan thoroughly, coating all the crevices.
3. Whisk the dry ingredients:
   In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, granulated sugar, and brown sugar.
4. Whisk the wet ingredients:
   In another bowl, whisk oil, melted butter, yogurt or sour cream, eggs, vanilla, and the cooled reduced cider until smooth.
5. Combine and fill the pan:
   Stir the wet mixture into the dry just until no dry spots remain. Scrape into the prepared pan and tap 2–3 times to release air bubbles.
6. Bake until set:
   • Full-size ring pan: 40–50 minutes
   • Mini fluted tube pan: 18–24 minutes
   • Donut pan: 10–14 minutes
   Begin checking a few minutes early. The edges should look set and a skewer inserted should have a few moist crumbs.
7. Unmold and coat:
   Cool in the pan for 10–15 minutes, then invert onto a rack. While warm, brush or dip in melted butter and roll in cinnamon sugar. For a glossy finish, let cool completely and drizzle with cider glaze.

Why Metric?

For clarity and consistency, I use metric measurements in my recipes. It's more accurate (especially for baking), easier to scale up or down, and ensures better results — no guessing whether your "cup" is packed or level. But don’t worry, US equivalents are included below so you can bake with whatever you have on hand.

Cinnamon sugar coating

Optional thin cider glaze

A Note on Powdered Sugar Flavor

If you’ve ever made icing and thought it tasted a little soapy or lotion-like, the culprit is often the cornstarch added to most commercial powdered sugars. Manufacturers blend in a small amount (usually 2–5%) of starch to prevent clumping, but cornstarch can leave that faintly chalky aftertaste when the sugar isn’t cooked.

A simple fix is to look for powdered sugar made with tapioca starch instead of cornstarch. Tapioca starch dissolves more smoothly and has a cleaner flavor, making it perfect for glazes, buttercreams, and icings where the sugar isn’t heated.

Another option is to make your own powdered sugar by blending granulated sugar in a high-speed blender until fine, then adding a pinch of tapioca starch to keep it from clumping. For certain recipes, you can even use superfine (caster) sugar, which dissolves quickly and doesn’t need starch at all.

If you’d like to try it yourself, I recommend keeping an eye out for brands that use tapioca starch powdered sugar — here’s one I suggest [powdered sugar].

Storage:

• Store at room temperature in an airtight container for up to 2 days.
• For longer keeping, refrigerate up to 4 days; warm gently before serving.
• Freeze (uncoated) for up to 2 months; thaw and coat with cinnamon sugar or glaze after reheating.

Note:

• Reducing the cider is what builds the rich apple flavor — don’t skip this step.
• Any neutral oil works (canola, vegetable, sunflower). The oil keeps the crumb tender.
• Yogurt and sour cream both add moisture; use whichever you have on hand.
• If using a donut pan, dip each piece in melted butter then roll in the cinnamon sugar for even coating.

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Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs