Apple Cider Donut Cake (Easy, Irresistible Fall Dessert)

Last fall, I came home from an orchard with a jug of freshapple cider donut cake and wanted to bake something that tasted like the cinnamon-sugar donuts from the farm stand. I made this cake instead: tender, warmly spiced, and covered in a buttery cinnamon-sugar coating. It gives me those familiar apple cider donut flavors in a Bundt cake that’s easy to slice and share.

I simmer the cider first to concentrate its flavor, then mix it into a simple sour cream cake batter. Once the cake is baked and still a little warm, I brush it with melted butter and coat it in cinnamon sugar. The edges catch the sugar, and every slice has a soft crumb with a lightly crisp, sweet outside.

At a glance: 12 slices · about 1 hour 45 minutes · reduced apple cider · cinnamon-sugar coating

Why I Make Apple Cider Donut Cake

I like this cake because it brings the flavor of an apple orchard treat to a dessert I can bake at home. Reducing the cider gives the batter a deeper apple flavor, while cinnamon and nutmeg make the cake smell wonderful as it bakes. Sour cream keeps the crumb tender, and the cinnamon-sugar coating gives each slice that classic donut finish.

A Bundt pan makes the cake look special without requiring frosting or decorating. I turn it out, brush it with butter, and coat it in cinnamon sugar. It’s easy to serve at a fall gathering, after dinner, or with coffee on a quiet afternoon.

I also like that I can make it ahead. The cake stays moist under a cover for a couple of days, and the cinnamon-sugar coating is simple to refresh just before serving.

Ingredients for Apple Cider Donut Cake

For the apple cider donut cake, I use:

• 1 cup apple cider, reduced to ½ cup (120 ml)
• 2½ cups all-purpose flour (313 g)
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup unsalted butter, softened (113 g)
• ¾ cup granulated sugar (150 g)
• ½ cup packed light brown sugar (100 g)
• 2 large eggs, at room temperature
• ½ cup sour cream (120 g)
• ¼ cup whole milk (60 ml)
• 1 teaspoon vanilla extract

For the cinnamon-sugar coating, I use:

• ½ cup unsalted butter, melted (113 g)
• ½ cup granulated sugar (100 g)
• 1 teaspoon ground cinnamon

I use fresh, nonalcoholic apple cider, not hard cider. I reduce it until I have ½ cup left, then let it cool before adding it to the batter. I use room-temperature eggs and sour cream so they mix more easily with the softened butter.

How I Make Apple Cider Donut Cake

1. Reduce the apple cider

I pour the cider into a small saucepan and bring it to a gentle simmer over medium heat. I let it cook for about 10 to 15 minutes, stirring now and then, until it has reduced to ½ cup. I pour it into a measuring cup and let it cool to room temperature.

Reducing the cider concentrates its flavor. I measure the amount after simmering so I know I’m adding ½ cup to the batter.

2. Prepare the pan and dry ingredients

I heat the oven to 350°F. I grease a 10- to 12-cup Bundt pan thoroughly, including the center tube and all the grooves. Then I whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl.

3. Mix the cake batter

In a large bowl, I beat the softened butter, granulated sugar, and brown sugar until the mixture looks creamy, about 2 to 3 minutes. I beat in the eggs one at a time, scraping down the sides of the bowl as needed.

In a separate bowl, I stir together the sour cream, milk, cooled reduced cider, and vanilla. I add the dry ingredients to the butter mixture in a few additions, alternating with the sour cream mixture. I mix on low and stop as soon as the batter looks combined; overmixing can make the cake dense.

4. Bake the cake

I spoon the batter into the prepared Bundt pan and smooth the top. I bake it for 45 to 55 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.

I let the cake rest in the pan for 10 minutes. Then I carefully turn it out onto a wire rack and let it cool until warm, about another 10 minutes.

5. Add the cinnamon-sugar coating

I stir the granulated sugar and cinnamon together in a shallow dish. I brush the warm cake with melted butter, working over the top and sides, then sprinkle or gently press the cinnamon sugar over the surface.

I coat one section at a time so the butter stays tacky enough for the sugar to cling. I let the cake cool before slicing, though I like serving it slightly warm.

My Tips for a Tender apple cider donut cake

• Measure the cider after reducing it. I reduce 1 cup to ½ cup, then cool it before mixing the batter.
• Grease every groove in the Bundt pan. I use a pastry brush or paper towel to reach the details.
• Use room-temperature ingredients. The butter, eggs, and sour cream blend more smoothly.
• Stop mixing when the flour disappears. I avoid beating the batter longer than needed.
• Let the cake rest before turning it out. Ten minutes helps it release while it’s still warm.
• Coat the cake while it’s warm. The melted butter helps the cinnamon sugar stick.

If the cake resists when I turn it out, I let it rest for a few more minutes and gently tap the pan. I avoid pulling at it; a little patience usually helps it release in one piece.

Easy Ways I Change the Recipe

When I want a stronger spice flavor, I add a pinch of ground ginger or cloves to the dry ingredients. I keep the extra spice small so the apple cider and cinnamon stay in front.

For a lighter finish, I dust the cooled cake with cinnamon sugar instead of brushing it with butter. The coating won’t be as thick, but the cake still has a sweet, spiced finish.

I can also bake the batter in a 9-by-13-inch pan, though the baking time will change. I start checking around 30 minutes and look for a clean toothpick in the center.

Make-Ahead and Storage

I bake the cake a day ahead and keep it covered at room temperature. I get the best cinnamon-sugar coating when I add it after baking, once the cake is warm. If I’ve already coated it, I store the cake under a cover and serve it within 2 days for the freshest texture.

I refrigerate leftover cake in a covered container for up to 5 days. I let a slice sit at room temperature briefly before serving, or warm it for a few seconds in the microwave.

To freeze the cake, I let it cool completely and wrap it well before freezing for up to 2 months. I thaw it while still wrapped, then add the butter and cinnamon-sugar coating before serving.

What I Serve with Apple Cider Donut Cake

I serve this cake with coffee, hot tea, or a mug of warm cider. It’s lovely on its own, but a scoop of vanilla ice cream turns it into a more substantial dessert.

For a fall dessert table, I slice the cake and arrange the pieces on a platter with apple wedges. The cinnamon-sugar coating makes each slice look finished without needing frosting.

Apple Cider Donut Cake FAQs

Disclaimer:

This recipe is provided for informational purposes. Results may vary depending on ingredients, measurements, and equipment. Follow safe food-handling practices. Nutrition information is an estimate and is not a substitute for professional medical advice.