Apple Cider Donut Cake

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This Apple Cider Donut Cake recipe 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!

Course Dessert

Cuisine American

Keyword apple cider bundt cake, Apple Cider Donut Cake, apple cider donut cake recipe

Prep Time 30

Cook Time 45

Servings

Calories 436kcal

Author Trish - Mom On Timeout

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

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!

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.

Nutrition