Apple Cider Donut Cake

This apple cider donut cake has the warm cinnamon flavor of a fresh orchard doughnut, but in an easy Bundt cake you can slice and serve at home. The cider is reduced first so the apple flavor doesn't disappear into the batter, and the finished cake gets brushed with butter and coated in cinnamon sugar while it's still slightly warm.

The result is a soft, moist crumb with crisp cinnamon-sugar edges - basically everything people love about apple cider doughnuts without frying a thing. 🍎

It's especially good during that stretch from late summer into fall when apple cider starts showing up everywhere, but you're not quite ready to go full Thanksgiving dessert mode.

The step that makes the biggest difference

Don't pour two cups of apple cider straight into the batter.

Instead, simmer it down until you have about 1 cup of concentrated cider. Reducing it removes excess water and gives the cake noticeably more apple flavor without making the crumb soggy.

It takes a little extra time, but most of that time is hands-off.

Ingredients

For the cake

• 2 cups apple cider
• 2¾ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon fine salt
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 10 tablespoons unsalted butter, melted and slightly cooled
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 3 large eggs, room temperature
• ½ cup sour cream
• 1 teaspoon vanilla extract

Cinnamon-sugar coating

• 4 tablespoons unsalted butter, melted
• ½ cup granulated sugar
• 2 teaspoons ground cinnamon

Before you mix the batter 🍏

Pour the apple cider into a small saucepan and bring it to a gentle simmer over medium heat.

Let it cook until it reduces from 2 cups to about 1 cup, roughly 20 to 25 minutes depending on your pan and heat.

Set it aside for a few minutes to cool.

This is also a good time to grease your Bundt pan very thoroughly. Get into every groove and corner - Bundt cakes have an impressive ability to find the one spot you forgot.

Heat the oven to 350°F.

Make The Cake

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a larger bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth.

Add the eggs one at a time, whisking after each addition. Mix in the sour cream, vanilla, and reduced apple cider.

Add the dry ingredients and fold just until you no longer see streaks of flour.

Don't keep mixing once the batter comes together. Overworking it can take the cake from soft and tender to heavier than it needs to be.

Pour the batter evenly into the prepared Bundt pan and smooth the top.

Bake for 45 to 55 minutes, or until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.

Let the cake cool in the pan for about 15 minutes, then carefully turn it onto a cooling rack.

Give it the cider-donut finish

This is what takes it from apple spice cake to apple cider donut cake.

While the cake is still slightly warm, brush the outside with melted butter.

Mix the granulated sugar and cinnamon in a small bowl, then sprinkle and gently press the mixture over the entire cake.

Don't wait until the cake is completely cold. A slightly warm surface helps the cinnamon sugar stick instead of immediately falling onto the counter.

And yes, some will still end up on the counter. That's part of the experience. 😂

A few things worth knowing

Use real apple cider if you can. Apple juice will technically work, but cider usually has a deeper apple flavor and more of the fall-spice character this cake is supposed to have.

Measure the reduced cider. Don't rely only on simmering time. Different pans evaporate liquid at different rates.

Grease the Bundt pan aggressively. Butter and flour or a baking spray made for cakes both work. Pay attention to the center tube and decorative grooves.

Let it rest before turning it out. Fifteen minutes gives the cake enough time to firm up without letting it cool completely and glue itself into the pan.

Easy swaps

• Sour cream: Full-fat plain Greek yogurt works well.
• Nutmeg: Leave it out if you prefer a simpler cinnamon-forward flavor.
• Light brown sugar: Dark brown sugar works and gives the cake a slightly deeper molasses flavor.
• Bundt pan: A tube pan can work if you don't have a Bundt pan, though the finished look will be different.

I would not replace the reduced cider with a large amount of applesauce. Applesauce changes the moisture and structure of the cake and gives you a different result.

How to serve it

This cake really doesn't need frosting.

The cinnamon-sugar crust is the whole point.

Serve it slightly warm or at room temperature with coffee, hot cider, or a scoop of vanilla ice cream if you want to turn it into dessert-dessert. 🍂

For fall gatherings, I'd put it on the table whole and slice it as people want it. The cinnamon coating and Bundt shape do most of the decorating for you.

Storage

Keep the cake covered at room temperature for about 2 days.

For longer storage, refrigerate it tightly covered for up to 5 days. Let individual slices come back toward room temperature before serving, or warm them briefly in the microwave.

The cinnamon-sugar coating is best on the first couple of days, when it still has a little texture.

You can also freeze individual slices for up to about 2 months. Wrap them well, then thaw overnight in the refrigerator or for a couple of hours at room temperature.

Can I use apple juice instead of apple cider?
You can, but the flavor will be milder. Apple cider has a deeper, more concentrated apple flavor, which works better in this cake.

Why do I need to reduce the apple cider first?
Reducing the cider removes some of the extra water and concentrates the apple flavor. That gives the cake more cider flavor without making the batter too wet.

Can I make this without a Bundt pan?
Yes. A tube pan is the closest substitute. Just keep an eye on the bake time, since a different pan shape can change how quickly the cake cooks.

How do I keep the cake from sticking to the Bundt pan?
Grease every groove and the center tube thoroughly. A baking spray made for cakes works well, or you can use butter and flour.

This is the kind of fall cake that looks special without being complicated. The reduced cider gives it real apple flavor, and that cinnamon-sugar coating gives it the cider-donut feel without frying anything. Serve it a little warm with coffee or cider and call it done.

You May Also Like

Old-Fashioned Apple Dumplings

Pecan Pie Cheesecake Recipe