Apple Cider Donut Cake

Apple cider donut cake brings the nostalgia of autumn fairs right to your own kitchen. Imagine a single golden Bundt cake with a crackly cinnamon sugar crust and a moist crumb that tastes just like fresh cider donuts from the orchard. My family gathers in the kitchen anytime this bakes and somehow it disappears by the next morning.

The first time I made this was for a chilly fall brunch with friends and it became the reason everyone lingered at the table. The warm cider aroma draws people to the kitchen long before it is cool enough to slice.

Ingredients

• Apple cider: It is reduced down to intensify the natural apple flavor Use fresh cider from a local orchard for the best depth
• All-purpose flour: Gives the cake its tender crumb Sift it for a lighter texture
• Baking powder and baking soda: Help the cake rise to a perfect soft structure Choose fresh leavening agents for best results
• Ground cinnamon and nutmeg: These cozy spices create that signature donut flavor Try grating fresh nutmeg if you have it
• Fine sea salt: Balances sweetness and keeps flavors clear
• Unsalted butter: Adds richness and softness Use room temperature butter for easy mixing
• Granulated sugar and light brown sugar: Together they add sweetness and moisture Choose light brown sugar for its subtle caramel notes
• Vanilla extract: Rounds out the flavor Go for pure vanilla if possible
• Large eggs: Bind everything together and create lift They should be at room temperature
• Sour cream: For a moist tender crumb Choose full fat for best texture
• Cinnamon and sugar for topping: Classic donut coating makes the crust irresistible

Instructions

Reduce the Cider:

Simmer apple cider in a medium saucepan over medium heat until it reduces to three quarters cup about fifteen to twenty minutes Cool completely to concentrate apple flavor without biting acidity

Prep the Bundt Pan:

Grease a ten to twelve cup Bundt pan thoroughly with softened butter using a pastry brush to access every crevice Then dust with flour and tap out the excess to prevent sticking and get those beautiful cake details

Mix the Dry Ingredients:

Whisk flour baking powder baking soda cinnamon nutmeg and salt in a medium bowl until evenly combined This prevents clumping and ensures the spices are dispersed

Cream the Butter and Sugars:

Using a stand or hand mixer beat the softened butter granulated sugar and brown sugar on medium high until light pale and fluffy This takes about three to five minutes and creates a delicate cake structure

Add Vanilla and Eggs:

Blend in vanilla extract Then add eggs one at a time mixing after each addition so batter stays smooth and emulsified

Incorporate Sour Cream and Cider:

Mix in sour cream on low Add the cooled cider reduction and blend until just combined to keep the crumb tender

Combine with Dry Mixture:

Add the dry ingredients about half a cup at a time mixing slowly and stopping when everything just comes together to avoid overmixing

Bake the Cake:

Pour the batter into the prepared pan Smooth the top with a spatula Bake at three hundred fifty degrees Fahrenheit for forty five to fifty minutes until a skewer inserted in the center comes out clean

Cool the Cake:

Let the cake cool in the pan for about ten to fifteen minutes before inverting onto a wire rack to finish cooling so it stays moist and releases cleanly

Prepare Cinnamon Sugar Topping:

Mix granulated sugar with cinnamon in a shallow dish Melt butter in a small bowl

Coat the Warm Cake:

While the cake is still warm brush melted butter generously over the surface Sprinkle and press the cinnamon sugar onto every side so it sticks and forms the classic donut shell

I always look forward to using the first local apple cider of the season for this recipe Every time the cider simmers down and fills the kitchen with steam I am reminded of cool days spent picking apples with my kids and how this cake marks the start of fall baking in our house

Storage Tips

Keep apple cider donut cake in an airtight container at room temperature for two to three days Refrigerate for up to five days but let it come to room temperature to bring back the flavor and soft crumb If freezing wait to add the cinnamon sugar topping until just before serving It tastes almost as fresh as the day you baked it

Ingredient Substitutions

No sour cream Use full fat Greek yogurt for similar moisture Butter substitutes Use a plant based baking stick for a dairy free option The texture will be slightly different but still delicious Try substituting part of the all purpose flour with whole wheat flour for a slightly nutty flavor and more fiber

Serving Suggestions

Serve big slices with mugs of hot spiced tea apple cider or strong coffee Dress it up with a scoop of vanilla bean ice cream and a drizzle of caramel sauce for dessert This cake is just as welcome at brunch as it is for after dinner or packing for a picnic

Cultural and Historical Context

Apple cider donuts are a beloved fall treat across Northeastern and Midwestern United States Originating as a way to use up fresh cider during autumn apple harvests their spiced sugar crust and tender crumb are pure seasonal comfort Donut cakes became popular for home bakers seeking easier and more shareable versions of their favorite orchard snacks

Seasonal Adaptations

Swap nutmeg for allspice or ginger for a different spice note Try adding finely chopped apples to the batter for extra autumn flavor Use brown butter for even richer cake with a hint of toasty flavor

This cake brings the coziness of orchard treats right to your table and is guaranteed to become a fall favorite in any home. Enjoy every slice with the warmth of family gatherings and crisp autumn days.

Recipe FAQs

→ How do I reduce apple cider for the cake?

Simmer the apple cider in a saucepan over medium heat until it’s reduced to 3/4 cup, then let it cool completely before adding to the batter.

→ Why is it important to grease and flour the Bundt pan?

Butter and flour prevent the cake from sticking, ensuring clean edges and making it easy to release after baking.

→ Can I make this cake ahead of time?

Yes! The cake tastes even better after resting overnight. Store it tightly wrapped for fresher flavor and texture.

→ How should the cake be stored for freshness?

Keep at room temperature for up to 3 days, refrigerate up to 5 days, or freeze (without sugar coating) for 2 months.

→ What gives the cake its donut-like finish?

After baking, the warm cake is brushed with melted butter then coated in cinnamon sugar to mimic classic donut texture.

→ Can I use store-bought apple cider?

Yes, but be sure to reduce it as directed to concentrate the apple flavor in the cake batter for best results.