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Cozy Apple Cider Donut Cake with Cinnamon Sugar

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This apple cider donut cake captures the warm, spiced flavor of a fresh apple cider donut in an easy-to-make bundt cake form. With a tender crumb and a crunchy cinnamon sugar coating, it’s the perfect fall dessert for any gathering.

Ingredients

Scale
  • 2 cups apple cider (unfiltered preferred)
  • 2 ½ cups all-purpose flour (spooned and leveled)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon (Saigon cinnamon recommended)
  • ½ teaspoon ground nutmeg (freshly grated preferred)
  • ½ teaspoon fine sea salt
  • ½ cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk (or ½ cup milk + 1 tablespoon lemon juice)
  • ½ cup granulated sugar (for coating)
  • 1 ½ tablespoons ground cinnamon (for coating)
  • ¼ cup unsalted butter, melted (for coating)

Instructions

  1. Reduce the apple cider: Pour 2 cups apple cider into a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until reduced to about ½ cup (15-20 minutes). Set aside to cool completely.
  2. Preheat and prep: Preheat oven to 350°F (175°C). Generously grease a 10-inch bundt pan with butter or non-stick spray, dust with flour, and tap out excess.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  4. Cream butter and sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy (3-4 minutes). Scrape down sides as needed.
  5. Add eggs and vanilla: Beat in eggs one at a time, fully incorporating each. Add vanilla extract and beat for 30 seconds.
  6. Alternate dry and wet ingredients: With mixer on low, add one-third of flour mixture, mixing until just combined. Add half of buttermilk and mix. Repeat with another third of flour, remaining buttermilk, and final third of flour. Stop mixing when streaks disappear.
  7. Fold in reduced cider: Gently fold cooled reduced apple cider into batter with a rubber spatula until evenly distributed.
  8. Bake: Pour batter into prepared bundt pan and spread evenly. Bake for 40-45 minutes, or until a toothpick inserted in center comes out clean or with a few moist crumbs.
  9. Cool in pan: Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack and cool completely (about 1 hour).
  10. Apply cinnamon sugar coating: While cake is slightly warm, mix ½ cup sugar and 1 ½ tablespoons cinnamon in a small bowl. Brush entire cake surface with melted butter, then generously sprinkle or roll in cinnamon sugar mixture.

Notes

Don’t skip cooling the reduced cider—adding hot cider will melt the butter and ruin the texture. For best cinnamon sugar coating, apply while cake is slightly warm (not hot). Cake can be made a day ahead; store without coating and add before serving. Freezes well for up to 3 months.

Nutrition

Keywords: apple cider donut cake, fall dessert, bundt cake, cinnamon sugar, apple cake, easy fall recipe

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