The Ultimate Apple Cider Donut Bundt Cake: A Taste of Fall
Estimated reading time: 8 minutes | Prep time: 45 minutes | Total time: 2 hours 30 minutes
Key Takeaways
- Intense Autumn Flavor: This cake captures the essence of a classic apple cider donut with a deep, rich apple flavor from a homemade cider reduction and warm spices.
- Incredibly Moist Crumb: The combination of applesauce, buttermilk, and butter creates a tender, moist, and fluffy texture that melts in your mouth.
- Signature Crunchy Topping: A generous coating of melted butter and cinnamon-sugar gives this Bundt cake the iconic crunchy exterior of a freshly made donut.
- Perfect for Any Occasion: An easy, family-friendly dessert that’s perfect for fall gatherings, holiday celebrations, or a cozy weekend treat alongside a cup of coffee.
- Make-Ahead & Freezer-Friendly: This cake stores beautifully and can be frozen without the topping, making it a convenient and impressive dessert to prepare in advance.
Table of Contents
Why You’ll Love This Apple Cider Donut Bundt Cake Recipe
Imagine the nostalgic flavor of a warm, cinnamon-dusted apple cider donut from your favorite fall orchard, transformed into a stunning, shareable dessert. That’s exactly what you get with this homemade Apple Cider Donut Bundt Cake. This simple recipe delivers a perfectly moist and tender cake infused with concentrated apple cider and a cozy blend of autumn spices like cinnamon, nutmeg, and allspice. It’s the perfect easy dessert for any fall occasion, from family dinners to festive holiday gatherings.
What makes this cake truly special is its incredible texture and authentic flavor. The secret lies in reducing fresh apple cider to create an intense, syrupy concentrate that infuses every bite with a deep, tangy apple taste. The cake itself has a wonderfully soft crumb, thanks to the addition of applesauce and buttermilk. The final touch—a generous coating of melted butter and crunchy cinnamon-sugar—perfectly mimics the irresistible exterior of a classic cider donut. It’s a show-stopping dessert that tastes just like autumn feels, yet it’s surprisingly simple to make from scratch.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is key to achieving the perfect texture for this Apple Cider Donut Bundt Cake. Here’s what you’ll need:
For the Apple Cider Reduction:
- 2 cups (480ml) fresh apple cider (do not use apple juice)
For the Bundt Cake:
- 3 cups (360g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 teaspoon fine sea salt
- 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 teaspoon pure vanilla extract
- 1/2 cup (125g) unsweetened applesauce
- 1/2 cup (120ml) reduced apple cider (from above), cooled completely
- 1/2 cup (120ml) buttermilk or full-fat sour cream, 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
Preparing the Base
- Step 1: Reduce the Apple Cider. Pour 2 cups of fresh apple cider into a small saucepan. Bring to a simmer over medium heat and let it gently bubble until it has reduced by half, down to 1 cup (240ml). This concentration process takes about 20–25 minutes and is crucial for a deep apple flavor. Set it aside to cool completely. You’ll only need 1/2 cup for the batter.
- Step 2: Preheat Oven and Prep Pan. Preheat your oven to 350°F (175°C). Meticulously grease a 10- or 12-cup Bundt pan with softened butter or baking spray, ensuring every crevice is coated. Lightly dust the inside with flour, then tap the pan upside down to remove any excess. This step is vital to prevent the cake from sticking.
Mixing the Batter
- Step 3: Combine Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, allspice, and fine sea salt. Whisking thoroughly ensures the leavening agents and spices are evenly distributed, which leads to a consistent rise and flavor throughout the cake.
- Step 4: Cream Butter and Sugars. In a large bowl with a stand mixer fitted with a paddle attachment or an electric hand mixer, beat the room-temperature butter with the granulated and light brown sugars on medium-high speed. Continue for 3–4 minutes until the mixture is pale, light, and fluffy. This incorporates air into the batter for a lighter crumb.
- Step 5: Add Eggs and Wet Ingredients. Add the room-temperature eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed. Mix in the pure vanilla extract and unsweetened applesauce until just combined. The batter may look a bit curdled at this stage; this is completely normal.
- Step 6: Alternate Flour and Liquids. Turn the mixer to low speed. Add the dry ingredients in three parts, alternating with the two liquids (cooled apple cider reduction and buttermilk). Begin and end with the dry ingredients to ensure a tender crumb. For example: add 1/3 of the flour, then all the cider, then another 1/3 of the flour, then all the buttermilk, and finally the last 1/3 of the flour. Mix only until the last streaks of flour disappear. Do not overmix.
Baking and Finishing
- Step 7: Bake the Cake. Pour the batter into your prepared Bundt pan and use a spatula to spread it into an even layer. Bake for 45–55 minutes. The cake is done when a wooden skewer inserted into the thickest part comes out clean or with a few moist crumbs attached.
- Step 8: Cool and Invert. Let the cake cool in the Bundt pan on a wire rack for exactly 15 minutes. This cooling time allows the cake to become firm enough to release cleanly. After 15 minutes, place the wire rack on top of the pan and carefully flip it over to release the cake.
- Step 9: Prepare the Topping. While the cake is still warm, prepare the cinnamon-sugar topping. In a small bowl, whisk together the granulated sugar and 2 teaspoons of ground cinnamon. In a separate small bowl, melt the 1/2 cup of butter in the microwave or on the stovetop.
- Step 10: Coat the Cake. Using a pastry brush, generously coat the entire exterior of the warm cake—top and sides—with the melted butter. Immediately afterwards, sprinkle the cinnamon-sugar mixture all over the buttered cake, gently pressing it onto the surface to help it adhere. Let the cake cool for at least 30 more minutes before slicing and serving.
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 achieving a deep, authentic apple flavor. Regular cider will result in a much milder taste. For an even more intense flavor, you can find “boiled cider” concentrate online.
- Room Temperature is Key: For a smooth, well-emulsified batter, ensure your butter, eggs, and buttermilk are all at room temperature. This helps the ingredients combine seamlessly and traps air, resulting in a lighter cake.
- Prevent Sticking in the Bundt Pan: Bundt pans are notorious for sticking. Use softened butter and a pastry brush to grease every single nook and cranny. Afterwards, dust with flour and tap out the excess. A non-stick baking spray that contains flour also works very well.
- Avoid Overmixing: Once you begin adding the flour mixture, mix on the lowest speed and only until the ingredients are just combined. Overmixing develops the gluten in the flour, which can lead to a tough, dense cake.
Easy Variations You Can Try
- Add a Glaze: For an extra layer of flavor, drizzle the cooled cake with a simple maple or vanilla glaze (powdered sugar, a splash of milk/cider, and a teaspoon of maple or vanilla extract).
- Incorporate Nuts: Add 1 cup of toasted, chopped pecans or walnuts to the batter at the end for a delightful crunch and nutty flavor.
- Cardamom Spice: For a more complex spice profile, substitute 1/2 teaspoon of the cinnamon with ground cardamom.
- Gluten-Free Version: Substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture may be slightly more delicate, but it will be just as delicious.
How to Serve & Store Your Apple Cider Donut Bundt Cake
This Apple Cider Donut Bundt Cake is absolutely divine served warm or at room temperature, especially on the day it is made. It pairs beautifully with a hot cup of coffee, a dollop of whipped cream, or a scoop of vanilla bean ice cream for an extra-decadent treat. To store, allow the cake to cool completely, then cover it tightly in an airtight container or with plastic wrap. It will stay fresh and moist at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to one week, though this may slightly dry out the crumb. We recommend letting slices come to room temperature or warming them for 10-15 seconds in the microwave before enjoying.
If you love this fall-inspired dessert, try our reader-favorite Moist Banana Bread recipe next!
Watch: How to Make It
Frequently Asked Questions
Can I use apple juice instead of apple cider for this cake?
We strongly recommend using fresh apple cider. It’s typically unfiltered and has a much more robust, tangy, and complex apple flavor than processed apple juice. Using apple juice will result in a cake that lacks the characteristic deep apple taste that makes this recipe so special.
Can I freeze this Apple Cider Donut Bundt Cake?
Yes, this cake freezes wonderfully! For the best results, allow the cake to cool completely but do NOT add the cinnamon-sugar 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. Thaw it overnight at room temperature, then brush with melted butter and coat with the cinnamon-sugar mixture before serving.
Can I reduce the sugar in this recipe?
You can slightly reduce the sugar in the cake batter by about 1/4 cup (50g) without a major impact. However, sugar contributes significantly to the cake’s moisture and tender texture. Reducing it further may lead to a drier, less flavorful cake. We do not recommend reducing the sugar in the topping, as it is essential for the classic crunchy “donut” crust.
What can I substitute for buttermilk?
If you don’t have buttermilk, you can easily make a substitute. Add one tablespoon of white vinegar or fresh lemon juice to a measuring cup, then add enough whole milk to reach the 1/2 cup mark. Let it sit for 5-10 minutes until it curdles slightly. Alternatively, full-fat sour cream or plain yogurt works as a great 1:1 substitute.
