Get in fall mode with this deliciously moist apple cider donut cake.

Makes: 10 slices

Serving Size: 1 slice (73g)

Prep Time: 30 minutes

Total Time: 60 minutes

Nutrition Facts:  142 calories / 23g carbs / 5g protein / 3g fat

Ingredients:

• 1 cup apple cider (240g)
• 3/4 cup nonfat plain Greek yogurt (190g)
• 2 teaspoon vanilla extract
• 1 1/4 cup all-purpose flour (156g)
• 2 tablespoon cornstarch (16g)
• 1 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt 
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoon butter (melted) (28g)
• 2 large eggs (100g)
• ¼ cup maple syrup (59g)

Instructions:

1. Preheat the oven to 325 degrees F. Spray a 9-inch x 5-inch loaf pan and line with parchment paper.
2. Add the apple cider to a small saucepan and bring to a boil. Boil for about 8 minutes, or until the cider has reduced to 1/2 cup. You can skip this step if you want and just use 1/2 cup of apple cider, but the apple taste won’t be as strong.
3. Pour the apple cider into a large glass measuring cup or small mixing bowl with a spout and set aside to slightly cool. Stir in the Greek yogurt and vanilla extract once the apple cider is not steaming hot.
4. In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
5. In a stand mixer, beat the melted butter, eggs, and maple syrup. Then add the apple cider and Greek yogurt mixture.
6. Combine wet and dry ingredients. Mix just until combined. Don’t over mix!
7. Pour the batter into your prepared pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the pan cool for 20 minutes, then remove the loaf from the pan.
9. For an optional donut coating, sprinkle with cinnamon sugar! Macros not included.