Apple cider donut cake tastes like a crisp fall morning, but it’s easy enough to bake any time of year. Imagine the flavor of a farm stand donut—warm spices, apple notes, and a crunchy cinnamon-sugar coating—baked into a tender, shareable cake. This version is simple, reliable, and made with pantry staples.
No frying, no fuss, just that nostalgic cider donut vibe in one beautiful bundt. Serve it warm and watch it disappear slice by slice.
Ingredients
Method
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Reduce the cider: Add 2 cups apple cider to a small saucepan. Simmer over medium heat, stirring occasionally, until reduced to 1 cup, 12–18 minutes.
Cool to room temperature.
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Prep the oven and pan: Heat oven to 350°F (175°C). Generously grease a 10- to 12-cup bundt pan with butter and dust with flour, or use baking spray with flour. Tap out excess.
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Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, 2 teaspoons cinnamon, nutmeg, and cardamom.
Set aside.
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Cream butter and sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, 2–3 minutes.
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Add eggs and vanilla: Beat in eggs one at a time, scraping the bowl as needed. Mix in vanilla.
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Combine wet ingredients: In a small bowl or measuring cup, whisk cooled reduced cider, sour cream, milk, and oil until smooth.
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Bring the batter together: Add one-third of the dry ingredients to the butter mixture and mix on low. Add half the cider mixture.
Continue alternating dry and wet, ending with dry, mixing just until combined. Don’t overmix.
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Fill the pan: Spoon batter into the prepared bundt pan and smooth the top. Tap the pan gently on the counter to release air bubbles.
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Bake: Bake 40–50 minutes, until a toothpick inserted comes out clean or with a few moist crumbs.
The cake should spring back lightly when touched.
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Cool and release: Let the cake cool in the pan 10–12 minutes. Turn out onto a wire rack set over a sheet of parchment.
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Make the topping: Mix 1/2 cup sugar, 1–2 teaspoons cinnamon (to taste), and a pinch of salt. Brush the warm cake with melted butter, then sprinkle and press the cinnamon sugar all over, including the sides and inner ring.
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Rest before slicing: Let the cake cool at least 30 minutes so it sets and slices cleanly.
Serve warm or at room temperature.
What Makes This Recipe So Good
- Big apple flavor without fuss: Reduced apple cider packs a strong, authentic apple taste without needing fresh apples.
- Perfect texture: It’s moist and tender with a tight crumb, just like a classic cake donut.
- Warm, cozy spices: Cinnamon, nutmeg, and a touch of cardamom give it that bakery-style aroma.
- Cinnamon-sugar finish: A buttery coating helps the sugar stick, adding that signature donut crunch.
- Great for gatherings: Easy to slice, travels well, and tastes even better the next day.
What You’ll Need
- Apple cider: 2 cups, reduced to 1 cup for concentrated flavor
- All-purpose flour: 2 1/2 cups, spooned and leveled
- Baking powder: 2 teaspoons
- Baking soda: 1/2 teaspoon
- Kosher salt: 3/4 teaspoon
- Ground cinnamon: 2 teaspoons (plus more for topping)
- Ground nutmeg: 1/2 teaspoon
- Ground cardamom (optional): 1/4 teaspoon
- Unsalted butter: 1/2 cup (1 stick), softened
- Neutral oil: 1/4 cup (canola or vegetable)
- Granulated sugar: 1 cup (plus 1/2 cup for topping)
- Brown sugar: 1/2 cup, packed
- Large eggs: 3, room temperature
- Vanilla extract: 2 teaspoons
- Sour cream or plain Greek yogurt: 1/2 cup
- Whole milk: 1/4 cup
- For the topping: 4 tablespoons melted butter + 1/2 cup granulated sugar + 1–2 teaspoons cinnamon + pinch of salt
- Pan prep: Softened butter and flour or nonstick baking spray with flour
Step-by-Step Instructions
- Reduce the cider: Add 2 cups apple cider to a small saucepan. Simmer over medium heat, stirring occasionally, until reduced to 1 cup, 12–18 minutes.
Cool to room temperature.
- Prep the oven and pan: Heat oven to 350°F (175°C). Generously grease a 10- to 12-cup bundt pan with butter and dust with flour, or use baking spray with flour. Tap out excess.
- Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, 2 teaspoons cinnamon, nutmeg, and cardamom.
Set aside.
- Cream butter and sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, 2–3 minutes.
- Add eggs and vanilla: Beat in eggs one at a time, scraping the bowl as needed. Mix in vanilla.
- Combine wet ingredients: In a small bowl or measuring cup, whisk cooled reduced cider, sour cream, milk, and oil until smooth.
- Bring the batter together: Add one-third of the dry ingredients to the butter mixture and mix on low. Add half the cider mixture.
Continue alternating dry and wet, ending with dry, mixing just until combined. Don’t overmix.
- Fill the pan: Spoon batter into the prepared bundt pan and smooth the top. Tap the pan gently on the counter to release air bubbles.
- Bake: Bake 40–50 minutes, until a toothpick inserted comes out clean or with a few moist crumbs.
The cake should spring back lightly when touched.
- Cool and release: Let the cake cool in the pan 10–12 minutes. Turn out onto a wire rack set over a sheet of parchment.
- Make the topping: Mix 1/2 cup sugar, 1–2 teaspoons cinnamon (to taste), and a pinch of salt. Brush the warm cake with melted butter, then sprinkle and press the cinnamon sugar all over, including the sides and inner ring.
- Rest before slicing: Let the cake cool at least 30 minutes so it sets and slices cleanly.
Serve warm or at room temperature.
Storage Instructions
- Room temperature: Store covered at cool room temp for 2–3 days. The cinnamon-sugar coating stays best the first two days.
- Refrigerator: Keep in an airtight container up to 5 days. Bring slices to room temperature before serving.
- Freezer: Wrap individual slices tightly in plastic, then foil, and freeze up to 2 months.
Thaw at room temperature and refresh with a light brush of melted butter and a sprinkle of cinnamon sugar if desired.
Benefits of This Recipe
- No frying required: All the donut flavors in a simple, baked format.
- Make-ahead friendly: The flavor deepens by day two, making it great for brunch prep.
- Pantry-based: Uses common ingredients and flexible dairy options.
- Shareable and portable: A bundt cake travels well and looks impressive on the table.
Pitfalls to Watch Out For
- Under-reduced cider: If you don’t cook it down to about 1 cup, the batter can be thin and flavor muted. Measure the reduction.
- Overmixing: This can make the cake tough. Mix just until combined after adding the dry ingredients.
- Bundt pan sticking: Grease and flour thoroughly, especially the crevices.
Let the cake rest 10–12 minutes before turning out.
- Overbaking: Check early. Pull it when a tester has a few moist crumbs to keep the crumb tender.
- Sugar slide-off: Apply the butter and cinnamon sugar while the cake is warm so it adheres well.
Alternatives
- No bundt pan? Bake in a 9×13-inch pan for 30–38 minutes. Brush the top with butter and add the cinnamon sugar while warm.
- Glaze instead of sugar: Whisk 1 cup powdered sugar with 2–3 tablespoons reduced cider and a pinch of cinnamon.
Drizzle over cooled cake.
- Dairy swaps: Use buttermilk in place of milk for extra tang, or full-fat yogurt instead of sour cream.
- Spice tweaks: Add 1/4 teaspoon allspice or ginger, or use apple pie spice in place of the individual spices.
- Whole wheat twist: Swap 1 cup of flour with white whole wheat flour for a heartier crumb. Add 1–2 tablespoons more milk if the batter seems thick.
- Apple boost: Fold in 1 cup finely diced peeled apple tossed with 1 tablespoon flour. Bake time may increase by a few minutes.
FAQ
Can I use apple juice instead of apple cider?
Yes, but the flavor will be lighter.
If using juice, choose an unfiltered, no-added-sugar variety and reduce it to concentrate the taste. You may want to add a touch more cinnamon to compensate.
Do I have to reduce the cider?
It’s strongly recommended. Reduction removes water and intensifies apple flavor without making the batter too wet.
Skipping this step can lead to a bland cake.
What if I don’t have sour cream?
Use full-fat Greek yogurt in the same amount. Plain yogurt works too, but strain off excess liquid if it’s very thin.
How do I keep the cake from sticking to the bundt pan?
Use a nonstick bundt pan in good condition, grease every nook with softened butter, dust with flour, and tap out excess. Let the baked cake rest 10–12 minutes before unmolding, then invert onto a rack.
Can I make cupcakes or mini loaves?
Yes.
For cupcakes, fill liners 2/3 full and bake 16–20 minutes. For mini loaves, bake 25–35 minutes, depending on size. Brush with butter and coat with cinnamon sugar while warm.
How do I rewarm slices?
Microwave for 10–15 seconds or warm in a 300°F oven for 5–8 minutes.
If the coating softens, brush lightly with melted butter and add a fresh sprinkle of cinnamon sugar.
Is this cake very sweet?
It’s moderately sweet, balanced by warm spices and tangy dairy. If you prefer less sweetness, reduce the topping sugar to 1/3 cup and increase cinnamon slightly.
Wrapping Up
Apple cider donut cake delivers everything you love about a classic fall donut in an easy, crowd-pleasing bake. The reduced cider, cozy spices, and crunchy cinnamon-sugar finish make it special without extra work.
Keep this one on rotation for brunches, potlucks, or any night you want a warm, nostalgic dessert. One slice and you’ll see why it becomes a house favorite.
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