Apple Cider Donut Cake

This Apple Cider Donut Cake is everything you love about fall packed into one moist, tender, and warmly spiced bundt cake. With a buttery cinnamon-sugar coating reminiscent of classic apple cider donuts, this cake is a show-stopping dessert that’s as cozy as it is crowd-pleasing. Whether you’re hosting a holiday gathering or just want to enjoy the flavors of the season, this cake is a must-bake.

Why You’ll Love This Recipe

This cake is all about bold fall flavor and soft, donut-like texture. The apple cider is simmered and reduced for a concentrated apple essence that permeates every bite. The cinnamon and nutmeg add warmth, while sour cream and butter create a perfectly rich and fluffy crumb. Best of all, the cake is finished with a cinnamon-sugar coating that delivers that iconic donut feel. It’s simple to prepare, easily made ahead, and ideal for serving a group.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:
1 ¼ cups apple cider (reduced to ¾ cup)
Butter and flour (for greasing the bundt 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

For the Cinnamon Sugar Coating:
½ cup granulated sugar
1 teaspoon ground cinnamon
¼ cup unsalted butter, melted

Directions

1. Reduce the Cider: In a saucepan over medium heat, simmer the apple cider until it reduces to ¾ cup. Set aside to cool.

2. Preheat the Oven: Preheat your oven to 350°F. Generously grease a 10–12 cup bundt pan with butter, making sure to reach all the crevices, then lightly dust with flour. Tap out the excess and set aside.

3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

4. Cream Butter and Sugars: In a large mixing bowl or stand mixer, beat the softened butter with granulated sugar and brown sugar for 3–5 minutes, until light and fluffy.

5. Add Wet Ingredients: Mix in the vanilla extract. Add eggs one at a time, mixing well after each. Stir in the sour cream, then add the cooled apple cider reduction and mix to combine.

6. Combine: Gradually add the dry ingredients to the wet mixture, about ½ cup at a time, mixing until smooth.

7. Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool the Cake: Let the cake cool in the pan for 10–15 minutes, then carefully invert onto a wire rack to cool slightly.

9. Add Cinnamon Sugar Coating: While the cake is still warm, brush it all over with melted butter. In a small bowl, mix the cinnamon and sugar together, then sprinkle generously over the cake, gently pressing it into the surface so it adheres.

Servings and timing

Servings: 12
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Variations

• Apple Cider Glaze: Drizzle with a glaze made from powdered sugar and reduced cider for an extra touch of sweetness.

• Filled Version: Add a layer of spiced apples or apple butter in the center of the batter before baking.

• Mini Bundts or Muffins: Divide the batter into mini bundt pans or muffin tins and reduce baking time accordingly.

• Extra Spice: Add cloves or allspice for a bolder spice flavor.

• Brown Butter: Brown the butter before adding to the cake for a richer, nutty flavor.

Storage/Reheating

Store the cake at room temperature in an airtight container for up to 3 days.

For longer storage, refrigerate the cake in an airtight container for up to 5 days. Bring to room temperature before serving.

To freeze, wrap the cake (without cinnamon sugar coating) tightly in plastic wrap and then in foil. Place in a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the refrigerator and add the cinnamon sugar topping before serving.

FAQs

Can I use apple juice instead of apple cider?

Apple cider is recommended for its deep, spiced flavor. Apple juice can work, but the flavor will be milder.

How do I reduce apple cider?

Simmer the cider in a saucepan over medium heat until it reduces to the desired volume—this concentrates the flavor.

Can I make this cake ahead of time?

Yes, the flavor improves as it rests. You can make it a day in advance and store it covered at room temperature.

Why is sour cream used in this recipe?

Sour cream adds moisture and richness, resulting in a tender crumb.

What’s the best way to prevent sticking in a bundt pan?

Grease every crevice with butter and lightly dust with flour. Use a good-quality nonstick bundt pan.

Can I use store-bought oat flour or almond flour?

No, this recipe works best with all-purpose flour. Alternative flours may affect texture and structure.

Do I have to use both granulated and brown sugar?

Yes, the combination adds depth and moisture. Brown sugar contributes a slight molasses flavor.

Can I skip the cinnamon sugar coating?

Yes, but it’s highly recommended—it gives the cake its signature “donut” finish.

How do I know when the cake is done?

Insert a toothpick in the center; it should come out clean or with a few moist crumbs.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works well for creaming the butter and sugar. Just be sure to mix thoroughly.

Conclusion

Apple Cider Donut Cake is the ultimate celebration of fall. With its rich apple flavor, tender crumb, and cozy cinnamon-sugar finish, it’s a seasonal treat you’ll want to make on repeat. Perfect for gatherings, holiday tables, or just a quiet slice with coffee, this bundt cake brings all the warmth and charm of a cider mill into your kitchen.