Apple Cider Donut Cake Recipe

Introduction

This Apple Cider Donut Cake captures the cozy flavors of fall in a moist, spiced bundt cake. Infused with warm cinnamon and nutmeg and topped with a sticky cider glaze and cinnamon sugar, it’s perfect for a seasonal treat or special occasion.

Ingredients

• 3 ½ cups all purpose flour
• 2 ½ teaspoons baking powder
• 1 ¼ teaspoons salt
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 2 ½ sticks unsalted butter, at room temperature (20 Tablespoons, 1 ¼ cups)
• 1 ½ cups brown sugar
• ½ cup granulated sugar
• 4 eggs (at room temperature)
• 2 teaspoons vanilla extract
• 1 cup apple cider
• 2 cups apple cider
• 2 Tablespoons salted butter
• ⅓ cup granulated sugar
• 2 Tablespoons demerara or turbinado sugar
• 1 ½ teaspoons cinnamon

Instructions

1. Step 1: Heat oven to 350 degrees. Grease a 12-cup bundt pan with non-stick spray and flour it to prevent sticking.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. Step 3: In a stand mixer bowl, beat the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3-5 minutes, scraping down the sides occasionally.
4. Step 4: Add the eggs one at a time, beating well and scraping the bowl after each addition. Then beat in the vanilla extract.
5. Step 5: Mix the flour mixture in three additions on low speed until incorporated. With mixer running on lowest speed, slowly add 1 cup of apple cider, mixing until combined. Scrape the bowl to ensure even mixing.
6. Step 6: Pour the batter into the prepared bundt pan and bake for 40-50 minutes, until edges are golden and a toothpick inserted in the center comes out clean. Let cool for 10 minutes, then invert onto a plate.
7. Step 7: While the cake bakes, pour 2 cups of apple cider into a small saucepan and bring to a boil over high heat. Reduce to a low boil and cook for about 30 minutes, stirring occasionally, until reduced to about ⅓ cup and thickened. Stir in 2 tablespoons salted butter until melted.
8. Step 8: In a small bowl, whisk together ⅓ cup granulated sugar, 2 tablespoons demerara or turbinado sugar, and 1 ½ teaspoons cinnamon. While the cake is still warm, brush the cider glaze all over the cake. Sprinkle the cinnamon sugar on top and gently press it onto the sides with your hand. Serve warm or at room temperature.

Tips & Variations

• Use fresh apple cider for the best flavor; if unavailable, substitute with good quality apple juice.
• For extra moistness, avoid overbaking by checking the cake starting at 40 minutes.
• If you don’t have a bundt pan, a tube pan or bundt-style loaf pan can work as a substitute.
• Add chopped nuts like pecans or walnuts to the batter for added texture.
• For a boozy twist, stir 1-2 tablespoons of bourbon into the cider glaze before brushing on the cake.

Storage

Store the cake covered at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving. Reheat gently in a low oven or microwave if preferred warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the cake can be baked a day ahead and stored covered at room temperature. Add the cider glaze and cinnamon sugar just before serving to keep it fresh and sticky.

Can I substitute the butter with oil?

Butter provides richness and flavor crucial to this cake, so it’s best not to substitute it with oil. If needed, use a high-quality butter substitute designed for baking.

Apple Cider Donut Cake Recipe

---

★★★★★

4.4 from 56 reviews

• Author: Lila
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x

Pin Recipe

Print Recipe

Description

This Apple Cider Donut Cake combines the cozy flavors of cinnamon, nutmeg, and apple cider in a moist, fluffy bundt cake. Topped with a spiced cider glaze and a crunchy sugar coating, it offers the perfect fall-inspired dessert that’s easy to make and delightful to eat.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 ½ cups all purpose flour
• 2 ½ teaspoons baking powder
• 1 ¼ teaspoons salt
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg

Wet Ingredients

• 2 ½ sticks unsalted butter, at room temperature (20 Tablespoons, 1 ¼ cups)
• 1 ½ cups brown sugar
• ½ cup granulated sugar
• 4 eggs (at room temperature)
• 2 teaspoons vanilla extract
• 1 cup apple cider

Cider Glaze

• 2 cups apple cider
• 2 tablespoons salted butter
• ⅓ cup granulated sugar
• 2 tablespoons demerara or turbinado sugar
• 1 ½ teaspoons cinnamon

---

Instructions

1. Preheat and Prepare Pan: Heat oven to 350°F (175°C). Grease a 12-cup bundt pan with Baker’s Joy or another non-stick spray with flour to ensure easy release of the cake.
2. Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set this mixture aside for later use.
3. Cream Butter and Sugars: Using a stand mixer, beat the room temperature butter, brown sugar, and granulated sugar on medium speed until the mixture is lighter in color and fluffy, about 3-5 minutes. Scrape the bowl occasionally to mix thoroughly.
4. Add Eggs and Vanilla: Add eggs one at a time, beating well and scraping the bowl after each addition. Then mix in the vanilla extract until incorporated.
5. Incorporate Dry Ingredients and Cider: Add the flour mixture in three parts to the wet ingredients, mixing on low speed until just combined. With the mixer on the lowest speed, slowly pour the 1 cup of apple cider and mix until fully incorporated. Scrape the bowl to ensure an even batter.
6. Bake the Cake: Pour the batter evenly into the prepared bundt pan. Bake for 40-50 minutes, until the edges are golden brown and a toothpick inserted in the center comes out clean. Allow cake to cool in the pan for 10 minutes before carefully inverting onto a plate.
7. Prepare the Cider Glaze: While the cake bakes, pour the 2 cups of apple cider into a small saucepan. Bring to a boil over high heat, then reduce to a low boil, simmering and stirring every 10 minutes for about 30 minutes, until reduced to approximately ⅓ cup and thickened. Remove from heat and stir in 2 tablespoons salted butter until melted.
8. Glaze and Sugar Coat the Cake: In a small bowl, whisk together the ⅓ cup granulated sugar, 2 tablespoons demerara or turbinado sugar, and 1 ½ teaspoons cinnamon. While the cake is still warm, brush the apple cider glaze all over the outside. Sprinkle the spiced sugar mixture on top, then press additional sugar gently onto the sides with your palm to create a sweet crust. Serve warm or at room temperature.

Notes

• Using room temperature eggs and butter helps achieve a smooth, airy batter.
• Be patient when cooking down the apple cider glaze – low and slow heat prevents burning and ensures a thick syrupy consistency.
• If you don’t have demerara or turbinado sugar, light brown sugar can be a substitute but the texture will be less crunchy.
• For best flavor, serve the cake within a day or two; store covered at room temperature.
• This cake pairs wonderfully with a hot cup of coffee or spiced tea for a cozy treat.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: apple cider donut cake, fall dessert, bundt cake, cinnamon cake, spiced cake, apple cider glaze