This Apple Cider Donut Cake brings all the cozy fall vibes in one irresistible bite! Perfectly moist and bursting with warm apple cider flavor, it’s finished with a buttery cinnamon-sugar coating that tastes just like your favorite cider mill donuts. A simple yet show-stopping dessert that’s perfect for any fall or holiday gathering!
Looking for more apple treats? Don’t miss these fall favorites: Apple Crumble, Caramel Apple Cheesecake Bars and Fried Apples!
Apple Cider Donut Cake Recipe
There’s no better way to celebrate fall than with a slice of this Apple Cider Donut Cake! Inspired by everyone’s favorite orchard treat, this cake is buttery, moist, and coated in cinnamon-sugar that makes this cake taste like fresh apple cider donuts. Every bite is full of cozy apple flavor and warm spices and is the perfect companion to a cup of coffee or hot apple cider.
What makes this cake so special is the reduced apple cider. It concentrates the flavor, giving the cake that unmistakable apple cider sweetness and aroma. Best of all, it’s baked in a bundt pan, which means it looks impressive but is surprisingly easy to make. Whether you’re hosting brunch, heading to a fall potluck, or just craving a little cozy comfort, this cake is sure to steal the show!
We live less than an hour away from Apple Hill and we never fail to pick up several gallons of their fresh apple cider. This cake is one of our favorite ways to use the cider!
Why You’ll Love This Recipe
This simple Apple Cider Donut Cake is packed with warm fall spices and sweet apple flavor. A soft, buttery cake finished with a cinnamon-sugar coating everyone will love!
- Fall Flavors: Warm apple cider, cozy spices, and sweet cinnamon sugar make this cake pure autumn comfort.
- Easy to Make: No special equipment needed – just a few simple steps and one pan.
- Perfect Texture: Tender and moist inside with a slightly crisp, sugary coating outside.
- Ideal for Any Occasion: Perfect for breakfast, dessert, or afternoon coffee breaks.
Apple Cider Donut Ingredients
This apple cake recipe uses everyday baking ingredients plus one secret weapon: reduced apple cider! Here’s what you’ll need to make this cake taste just like your favorite fall donuts and as always, you can find the full printable recipe card at the end of the post.
How To Make Apple Cider Donut Cake
Bring the flavors of the apple orchard home with this Apple Cider Donut Cake! Warm spices, cozy apple flavor, and a cinnamon-sugar coating make this the ultimate fall treat!.
Let’s take a quick look at how to make this recipe and as always, you can find the full printable recipe card at the end of this post.
- Reduce apple cider to ¾ cups by simmering on medium heat.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- Cream butter, granulated sugar, and brown sugar together.
- Add in vanilla extract and eggs, one at a time, and mix well.
- Mix in the sour cream.
- Add cooled apple cider reduction and combine.
- Gradually add in the flour mixture about ½ cup at a time.
- Grease a 10-12 cup Bundt pan with butter, ensuring you get into all the crevices. Lightly dust the pan with flour and tap out the excess.
- Transfer batter to prepared pan and bake at 350°F for 45-50 minutes.
- Cool for 10-15 minute then transfer it to a wire rack to continue cooling.
- Combine the sugar and cinnamon together and melt the butter. Brush the cake with the melted butter.
- Sprinkle cinnamon-sugar mixture over the cake generously, pressing lightly to help it adhere to the butter. Enjoy!
Storage Information
- Room Temperature: Store the cake in an airtight container or wrap it tightly in plastic wrap to keep it fresh. It stores well at room temperature for 2-3 days.
- Refrigerator: For longer freshness, refrigerate in an airtight container for up to 5 days. Let the cake come to room temperature before serving.
- Freezer: Freeze slices or the whole cake (without the cinnamon-sugar coating) for up to 2 months. Wrap in plastic wrap, then foil and place in a freezer safe, ziploc bag. Thaw overnight and add the cinnamon-sugar before serving.
- Make Ahead: Bake a day in advance! The cake actually gets more flavorful after resting overnight!
Variations To Try
- Skip the cinnamon sugar and drizzle with a simple maple glaze for a sweeter finish.
- Fold small diced apples into the batter for extra texture and even more apple flavor.
- Divide the batter into smaller pans or a muffin tin for perfect single servings.
- Chopped pecans or walnuts add a lovely crunch and nuttiness. They can be added to the batter or mixed in with the cinnamon sugar and added to the outside of the cake.
Can I use apple juice instead of cider?
While apple juice can be used in a pinch, it lacks the rich, complex flavor of apple cider. For the best results, use apple cider for a more intense apple taste. If you have to use apple juice, use the Simply Apple Juice – it has the best flavor.
Do I have to reduce the apple cider?
Yes. Reducing the cider concentrates the flavor and ensures the cake tastes like true apple cider donuts. If you don’t reduce the apple cider, you’ll have way to much liquid in the batter. A necessary step for sure.
What kind of pan works best?
A 10 to 12 cup bundt pan is ideal, but a tube pan or even a 9×13-inch cake pan will work. Simply adjust baking time as needed.
Can I make this cake gluten-free?
Yes! Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.
Can I add nuts or other mix-ins?
Yes, you can add chopped nuts, like walnuts or pecans, or chopped apples. Gently fold them into the batter before pouring it into the pan.
Can I add a glaze or frosting to the cake?
Sure! A simple glaze made from powdered sugar and apple cider can enhance the cake’s flavor and appearance.
Trish’s Tips
- While you can use non-stick spray, I always find that with bundt pans you really need to coat the pan well with butter and a dusting of flour. Be sure to use a pastry brush to get into all the nooks and crannies of the pan. Dusting it with flour will help you see if you might have missed a spot. Just make sure to shake out any excess flour before you pour the batter into the pan.
- You can use different pan shapes, but you may need to adjust the baking time. For example, a rectangular or square pan might require less baking time than a bundt pan.
- For the best flavor, use fresh apple cider. If possible, choose unfiltered apple cider. Unfiltered apple cider contains more of the apple’s natural pulp and sediment, contributing to a richer taste in the cake.
- The cinnamon sugar sticks best when the cake is still slightly warm so don’t let the cake cool completely before adding the coating.
More Fall Desserts To Try
- Apple Coffee Cake
- Mini Pumpkin Bundt Cakes
- Apple Cookies
- Pumpkin Loaf with Cream Cheese Frosting
- No Bake Apple Cheesecake
Apple Cider Donut Cake
Ingredients
Bundt Cake
- 1 ¼ cups apple cider reduced to 3/4 cup (see instructions below)
- butter and flour for greasing the pan
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon fine sea salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 3 large eggs
- ¼ cup sour cream
Cinnamon Sugar Coating
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter melted
Instructions
- Add the apple cider to a saucepan and simmer over medium heat, until it has reduced to ¾ cups. Set it aside to cool.1 ¼ cups apple cider
- While your apple cider cools, preheat your oven to 350°F. Generously grease a 10-12 cup Bundt pan with butter, ensuring you get into all the crevices. Lightly dust the pan with flour and tap out the excess. Set aside.butter and flour for greasing the pan
- Combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in one bowl.2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon fine sea salt
- In a large mixing bowl or the bowl of a stand mixer, add the softened butter, granulated sugar and brown sugar. Beat until light and fluffy, 3 to 5 minutes.1 cup unsalted butter, 1 cup granulated sugar, ½ cup light brown sugar
- Add in the vanilla extract. Gradually add in the eggs one at a time, mixing well in between each addition.1 teaspoon vanilla extract, 3 large eggs
- Mix in the sour cream. Pour in the cooled apple cider reduction and mix on low speed to combine.¼ cup sour cream, 1 ¼ cups apple cider
- Gradually add in the flour mixture about ½ cup at a time. Mix until you have a smooth consistency.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes, then carefully transfer it to a wire rack to continue cooling.
- Combine the sugar and cinnamon together and melt the butter.½ cup granulated sugar, 1 teaspoon ground cinnamon, ¼ cup unsalted butter
- Once the cake has cooled slightly, but is still warm, brush the cake with the melted butter. Sprinkle the sugar mixture over the cake generously, pressing lightly to help it adhere to the butter.
Notes
- Room Temperature: Store the cake in an airtight container or wrap it tightly in plastic wrap to keep it fresh. It stores well at room temperature for 2-3 days.
- Refrigerator: For longer freshness, refrigerate in an airtight container for up to 5 days. Let the cake come to room temperature before serving.
- Freezer: Freeze slices or the whole cake (without the cinnamon-sugar coating) for up to 2 months. Wrap in plastic wrap, then foil and place in a freezer safe, ziploc bag. Thaw overnight and add the cinnamon-sugar before serving.
- Make Ahead: Bake a day in advance! The cake actually gets more flavorful after resting overnight!
Tools and Equipment (affiliate links): Glass Mixing Bowls | Whisk | Electric Mixer (Hand Mixer or Stand Mixer) | Bundt Pan
Please see post above for more information, recipe tips and frequently asked questions.
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