The Ultimate Apple Cider Donut Cake: A Taste of Fall in Every Slice
Estimated reading time: 7–9 minutes | Prep time: 35 minutes | Total time: 1 hour 45 minutes
Key Takeaways
- Unforgettable Flavor & Texture: This cake boasts a tender, ultra-moist crumb bursting with concentrated apple flavor, all wrapped in a classic crunchy cinnamon-sugar crust.
- Beginner-Friendly Recipe: With simple, straightforward steps, this homemade cake is surprisingly easy to make from scratch, making it a perfect family-friendly dessert.
- Make-Ahead & Freezer-Friendly: Bake the cake ahead of time! It freezes beautifully, so you can enjoy a delicious fall treat whenever the craving strikes. Just add the topping before serving.
- Perfect for Any Occasion: Serve it warm with your morning coffee, as a delightful afternoon snack, or as a decadent dessert with a scoop of vanilla ice cream.
Table of Contents
Why You’ll Love This Apple Cider Donut Cake Recipe
Capture the essence of a crisp autumn day with this incredible Apple Cider Donut Cake. It has all the nostalgic flavor of a freshly made cider donut from your favorite apple orchard, but in the form of a beautiful, shareable Bundt cake. This simple recipe transforms humble ingredients into an unforgettable fall dessert that’s perfect for family gatherings, holiday celebrations, or a cozy weekend treat.
What makes this cake truly special is the concentrated apple cider reduction, which infuses every bite with a deep, tangy apple flavor that you just can’t get from apple juice. Paired with warm spices like cinnamon and nutmeg, the cake’s crumb is exceptionally moist and tender. The finishing touch—a generous coating of melted butter and cinnamon sugar—creates a delightfully crunchy crust that mimics the classic donut experience. This homemade cake is not just a dessert; it’s a celebration of fall flavors, and it’s destined to become your go-to recipe every season.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the secret to achieving the perfect texture in this Apple Cider Donut Cake. Here’s what you’ll need:
For the Apple Cider Reduction:
- 2 cups (480ml) pure, unfiltered apple cider
For the Cake Batter:
- 3 cups (360g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup (227g) unsalted butter, melted and slightly cooled
- 1 cup (200g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 2 large eggs, at room temperature
- 1/2 cup (120ml) of the reduced apple cider (from above), cooled
- 1/2 cup (120ml) buttermilk, at room temperature
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Topping:
- 1/2 cup (113g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 2 teaspoons ground cinnamon
Step-by-Step Instructions
- Create the Apple Cider Reduction: First, pour the 2 cups of apple cider into a small saucepan. Bring it to a boil over medium-high heat. Then, reduce the heat to a steady simmer. Let it simmer for 15-20 minutes, or until the liquid has reduced by about three-quarters, leaving you with approximately 1/2 cup of concentrated cider. Set it aside to cool completely. This step is crucial for a deep apple flavor.
- Prepare the Oven and Pan: Next, preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10 or 12-cup Bundt pan. Ensure every nook and cranny is coated to prevent the cake from sticking. Alternatively, you can use a non-stick baking spray that contains flour.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt. Whisking helps to evenly distribute the leavening agents and spices, which ensures a consistent rise and flavor throughout the cake.
- Combine Wet Ingredients: In a separate large mixing bowl, whisk together the melted butter, granulated sugar, and light brown sugar until well combined. Add the room temperature eggs one at a time, whisking well after each addition. Finally, stir in the cooled apple cider reduction, buttermilk, and vanilla extract until just incorporated.
- Mix the Batter: Gently pour the dry ingredients into the wet ingredients in two or three additions. Mix with a spatula only until the flour streaks have just disappeared. It is very important not to overmix the batter; a few small lumps are perfectly fine. Overmixing can result in a tough, dense cake.
- Bake the Cake: Carefully pour the finished batter into your prepared Bundt pan and spread it evenly with the spatula. Bake for 45-55 minutes. You can check for doneness when a wooden skewer or toothpick inserted into the center of the cake comes out with a few moist crumbs attached. If it comes out wet, the cake needs more time.
- Cool the Cake: Let the cake cool in the Bundt pan on a wire rack for exactly 10 minutes. This allows the cake to set slightly, making it easier to release. After 10 minutes, carefully invert the pan onto the wire rack to release the cake. Let it continue to cool on the rack.
- Apply the Topping: While the cake is still warm, prepare the topping. In a small bowl, mix the 3/4 cup of granulated sugar and 2 teaspoons of cinnamon. Using a pastry brush, generously brush the entire surface of the warm cake—top and sides—with the 1/2 cup of melted butter. Immediately afterward, sprinkle the cinnamon-sugar mixture evenly over the buttered cake, pressing gently to help it adhere. Allow the cake to cool completely before slicing and serving.
Baking Tips, Variations & Substitutions
Pro Tips for a Perfect Apple Cider Donut Cake
- Don’t Skip the Cider Reduction: This is the most important step for flavor! Reducing the apple cider concentrates its essence, giving the cake a powerful, authentic apple taste that you won’t get from regular cider.
- Room Temperature is Key: For a smooth, emulsified batter, ensure your eggs and buttermilk are at room temperature. Cold ingredients can cause the melted butter to seize and create a lumpy batter, which affects the final texture.
- Grease the Pan Meticulously: Bundt pans have many crevices where cake can stick. Use softened butter or shortening and a pastry brush to get into every single groove, then dust thoroughly with flour. Tap out any excess flour. This is your best defense against a broken cake.
- Proper Topping Application: Apply the butter and cinnamon-sugar topping while the cake is still warm, but not piping hot. The warmth helps the butter soak in slightly and allows the sugar to stick perfectly, creating that classic crunchy donut crust.
Easy Variations You Can Try
- Add a Nutty Crunch: Fold in 1 cup of toasted, chopped pecans or walnuts into the batter for added texture and a nutty flavor that pairs beautifully with apple and cinnamon.
- Maple Glaze: Instead of cinnamon sugar, you can top the cake with a simple maple glaze. Whisk together 1 cup of powdered sugar with 2-3 tablespoons of pure maple syrup and a splash of milk until you reach a drizzling consistency.
- Different Pan Sizes: If you don’t have a Bundt pan, you can bake this in a 9×13-inch pan. The baking time will be shorter, so start checking for doneness around 30-35 minutes.
How to Serve & Store Your Apple Cider Donut Cake
This Cinnamon Sugar Apple Cider Donut Cake is delicious served warm or at room temperature. It pairs wonderfully with a cup of coffee or a glass of cold milk. For an extra decadent dessert, serve a slice with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. To store, keep the cake in an airtight container at room temperature for up to 3 days. We do not recommend refrigerating it, as this can dry out the crumb. For longer storage, you can freeze the cake as instructed in the FAQ below. If you loved this recipe, try our reader-favorite moist banana bread next!
Watch: How to Make It
Frequently Asked Questions
What is the best type of apple cider to use?
For the most authentic and robust flavor, use a fresh, unfiltered apple cider, often found in the refrigerated section of the grocery store during the fall season. Avoid using sparkling cider or clear apple juice, as they lack the depth of flavor needed for this recipe.
Can I freeze this Apple Cider Donut Cake?
Yes, this cake freezes very well! For best results, allow the cake to cool completely but do NOT add the topping. Wrap the untopped cake tightly in two layers of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. To serve, thaw it overnight at room temperature, then apply the melted butter and cinnamon-sugar topping before slicing.
Can I reduce the amount of sugar?
We don’t recommend a significant reduction. Sugar provides more than just sweetness; it contributes to the cake’s moistness, tender texture, and browning. Reducing it too much will result in a drier, less flavorful cake. The topping is essential for the “donut” experience, so we advise keeping it as written.
Can I make a buttermilk substitute?
Absolutely. If you don’t have buttermilk, you can easily make a substitute. For the 1/2 cup needed in this recipe, simply add 1/2 tablespoon of lemon juice or white vinegar to a measuring cup, then fill the rest with milk. Let it sit for 5-10 minutes to curdle slightly before using.
