The Ultimate Apple Cider Donut Bundt Cake: A Perfect Taste of Fall
Estimated reading time: 7 minutes | Prep time: 25 minutes | Total time: 80 minutes
Key Takeaways
- Incredibly Moist & Tender: This cake boasts a perfectly soft crumb thanks to the combination of sour cream, oil, and precise mixing techniques.
- Intense Autumn Flavor: Reducing the apple cider concentrates the flavor, delivering that authentic, tangy apple taste you love from fresh cider donuts.
- Simple & Beginner-Friendly: A straightforward, from-scratch recipe that comes together easily with a stand mixer or hand mixer, making it an ideal family-friendly dessert.
- Make-Ahead & Freezer-Friendly: This cake freezes beautifully without its topping, making it a perfect dessert to prepare in advance for holidays or gatherings.
- Versatile Serving Options: Delicious on its own with a cup of coffee, or elevate it with a scoop of vanilla ice cream for a truly decadent treat.
Table of Contents
Why You’ll Love This Apple Cider Donut Bundt Cake Recipe
Imagine the quintessential flavor of a warm, fresh-from-the-fryer apple cider donut on a crisp autumn day. Now, imagine that same irresistible taste captured in a stunning, incredibly moist, and easy-to-make bundt cake. This homemade Apple Cider Donut Bundt Cake is the simple recipe you’ve been searching for. It transforms the beloved fall treat into an elegant yet rustic dessert that’s perfect for any occasion, from a cozy family gathering to a festive holiday table. The secret lies in a concentrated apple cider reduction, which infuses every bite with a deep, tangy apple essence that is perfectly complemented by warm spices like cinnamon, nutmeg, and allspice.
What makes this recipe truly special is its foolproof method and unbelievably tender texture. We’ve perfected the balance of ingredients to ensure a soft, moist crumb that stays fresh for days. The cake is baked to golden perfection and then, while still warm, brushed with melted butter and generously coated in a crunchy cinnamon-sugar topping. This final touch perfectly mimics the classic donut experience. This is more than just a cake; it’s a celebration of fall flavors, a comforting homemade dessert that will fill your kitchen with the most amazing aroma and become an instant family favorite.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the first step to achieving the perfect Apple Cider Donut Bundt Cake. Here is exactly what you’ll need.
For the Apple Cider Reduction:
- 2 cups (480ml) apple cider (use a good quality, unfiltered cider for the best flavor)
For the Bundt Cake:
- 3 cups (360g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 cup (227g) unsalted butter, at room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 3 large eggs, at room temperature
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup (120g) sour cream or full-fat buttermilk, at room temperature
For the Cinnamon-Sugar Topping:
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 teaspoons ground cinnamon
Step-by-Step Instructions
- Create the Cider Reduction: Pour the 2 cups of apple cider into a small saucepan. Bring it to a simmer over medium heat and let it gently bubble, stirring occasionally, until it has reduced by half, to about 1 cup. This takes 15-20 minutes. Remove from the heat and set aside to cool completely. This concentrated cider is the secret to a powerful apple flavor.
- Prepare Your Pan and Oven: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10 or 12-cup Bundt pan. Use shortening or softened butter to get into all the crevices, then dust generously with flour, tapping out any excess. Proper pan preparation is crucial for a clean release.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and allspice. Whisking ensures the leaveners and spices are evenly distributed, preventing dense spots in the cake. Set this bowl aside.
- Cream Butter and Sugars: In the large bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter, granulated sugar, and light brown sugar on medium-high speed for 3-4 minutes until the mixture is light, pale, and fluffy. This step incorporates air into the batter, creating a tender crumb.
- Add Wet Ingredients: With the mixer on low speed, add the eggs one at a time, waiting until each is fully incorporated before adding the next. Scrape down the sides of the bowl. Slowly stream in the vegetable oil and vanilla extract, mixing until just combined.
- Alternate Dry and Liquid Ingredients: Reduce the mixer speed to its lowest setting. Add the dry ingredient mixture in three additions, alternating with the cooled apple cider reduction and the sour cream. Begin and end with the dry ingredients (Dry, Wet, Dry, Wet, Dry). Mix only until the last streaks of flour have disappeared. Do not overmix.
- Bake the Cake: Carefully pour the batter into your prepared Bundt pan and smooth the top with a spatula. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached, but no wet batter.
- Cool and Top the Cake: Let the cake cool in the Bundt pan on a wire rack for exactly 15 minutes. After 15 minutes, carefully invert the cake onto the wire rack to cool further. While it is still warm, mix the granulated sugar and cinnamon in a shallow bowl. Use a pastry brush to coat the entire surface of the warm cake with the melted butter. Immediately sprinkle or press the cinnamon-sugar mixture all over the cake, ensuring it’s generously coated. Let cool completely before slicing.
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Apple Cider Donut Bundt Cake
- Don’t Skip the Cider Reduction: This is the most important step for flavor! Reducing the apple cider concentrates its tangy, sweet notes exponentially. Using cider straight from the bottle will result in a much milder, less distinct apple taste.
- Room Temperature is Key: For a smooth, emulsified batter, ensure your butter, eggs, and sour cream are all at room temperature. Cold ingredients can cause the batter to curdle and result in a denser, less even texture.
- Master the Bundt Pan Prep: Bundt cakes are notorious for sticking. Use solid vegetable shortening and a pastry brush to grease every single nook and cranny of the pan. Then, dust it with flour and tap out the excess. A non-stick baking spray that contains flour is also a reliable alternative.
- Avoid Overmixing: Once you begin adding the flour, mix on the lowest speed and only until the ingredients are just combined. Overmixing develops gluten, which can make your tender cake tough and dry. A few small lumps are perfectly fine.
Easy Variations You Can Try
- Add a Glaze: For an extra layer of sweetness, you can add a simple apple cider glaze. Whisk 1 cup of powdered sugar with 2-3 tablespoons of the reserved apple cider reduction until smooth. Drizzle over the cooled cake.
- Incorporate Nuts: For added texture, fold 1 cup of chopped toasted walnuts or pecans into the batter before pouring it into the pan.
- Add a Cardamom Twist: For a slightly different spice profile, reduce the cinnamon to 1 1/2 teaspoons and add 1/2 teaspoon of ground cardamom to the dry ingredients.
How to Serve & Store Your Apple Cider Donut Bundt Cake
This cake is at its absolute best served warm or at room temperature on the day it is made, when the cinnamon-sugar crust is perfectly crisp. It pairs beautifully with a hot cup of coffee, a chai latte, or a scoop of vanilla bean ice cream for an indulgent dessert. For storage, keep the cake in an airtight container at room temperature for up to 3 days. Refrigeration is not recommended as it can dry out the crumb. To refresh the texture and aroma, you can gently warm individual slices in the microwave for 10-15 seconds before serving.
If you enjoyed this recipe, you might also love our soft and chewy oatmeal raisin cookies!
Watch: How to Make It
Frequently Asked Questions
Can I make this Apple Cider Donut Bundt Cake ahead of time?
Absolutely. You can bake the cake a day in advance. Store it, uncoated, in an airtight container at room temperature. Just before serving, gently warm the cake, then apply the melted butter and cinnamon-sugar topping for the freshest taste and texture.
Can I freeze this recipe?
Yes, this cake freezes very well. For best results, freeze it without the cinnamon-sugar topping. Wrap the completely cooled, uncoated 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 topping before serving.
Can I reduce the sugar in this recipe?
While you can slightly reduce the sugar, it is not highly recommended. Sugar contributes not only to sweetness but also to the cake’s moisture, tenderness, and browning. Reducing it significantly will result in a drier, less flavorful cake with a denser crumb.
My cake stuck to the pan. What went wrong?
Sticking is almost always due to improper pan preparation. Ensure you have greased every single crevice of the Bundt pan with shortening or butter, then dusted it thoroughly with flour. Another common issue is trying to remove the cake from the pan too early or too late. The sweet spot is letting it cool in the pan for 10-15 minutes before inverting.
