Baked Cinnamon Crunch Apple Cider Doughnuts

1. Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with melted butter.
2. 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. Mix in the butter. Let cool.
3. In a large mixing bowl, stir together 1/2 cup boiled cider, the 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 1 tablespoon of cinnamon sugar, then stir the apples into the batter.
4. To make the crunch. Mix the brown sugar, flour, cinnamon, and butter. 
5. Divide the batter evenly among the prepared pan, filling each slot halfway. Cover the batter with cinnamon crunch. Bake 13-14 minutes, until just set. Remove and let cool for 5 minutes, then run a knife around the edges to release and invert the pan.
6. Coat the warm doughnuts in cinnamon sugar, tossing back and forth in the sugar to generously coat them. These are best eaten slightly warm, so enjoy!