Preheat the oven to 350° and butter a doughnut pan, muffins tin, or mini bundt cake pan making sure to coat well so they don’t stick.

Bring the apple cider to a boil over high heat. Reduce the heat and simmer 10-15 minutes or until reduced to about 1/2 cup. Remove from the heat and let it cool. Mix together the boiled cider, melted butter, eggs, apple butter, vanilla, and brown sugar until combined. Add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt, mix until just combined.

Toss the apples with the cinnamon sugar, then gently fold the apples into the batter.

Divide the batter evenly among the prepared pan, filling 1/2-2/3 the way full. Baking time will vary depending on your choice of pan. We baked for about 14 minutes using a mini bundt pan. We tested with a cake tester and when it came out clean, we removed it and let sit in the pan for a few minutes before turning it out onto a cooling rack.

To Make the Maple Espresso, Cinnamon Glaze:

• 2 tablespoons butter
• 3/ 4 cup confectioner’s sugar
• 1/3 cup maple syrup
• 1 teaspoon instant espresso powder
• 1/2 teaspoon cinnamon

1. Melt the butter in a small pan saucepan over medium heat. The butter will turn a light golden color, watch closely to make sure not to burn the butter.
2. Remove from the heat and whisk in the maple syrup, confectioner’s sugar, instant espresso, and cinnamon. Stir until smooth and then dunk the cakes into the pan, swirling in the pan to get a good coat, and then return to the cooling rack until you are done dunking the cakes…and then serve right away while warm.
3.