This Apple Cider Donut Cake is a cozy autumn dream, blending the warm spices of cinnamon and nutmeg with the sweet tang of fresh apple cider. Its moist, tender crumb is perfectly complemented by a crisp, cinnamon-sugar crust that mimics the beloved donut experience.
In just 1 hour and 25 minutes, you can create a dessert that’s both nostalgic and irresistible, filling your kitchen with the comforting aroma of fall.
Every bite delivers a delightful contrast of textures—soft, fluffy cake meets a slightly crunchy, sugary topping. The rich, spiced flavor is balanced by the natural sweetness of apples, making it a treat that’s as satisfying as it is easy to bake. Perfect for sharing or savoring solo, this cake is a celebration of seasonal flavors in every slice.
Ingredients for Apple Cider Donut Cake
- 2 cups (16 fl oz/480 ml) apple cider (reduce to 1 cup for concentrated flavor)
- 3 large eggs, at room temperature
- ¾ cup (6 oz/170 g) granulated sugar
- ⅔ cup (4 oz/115 g) dark brown sugar (light brown sugar can be substituted)
- ½ cup (4 fl oz/120 ml) whole milk (any milk variety works)
- ¼ cup (2 fl oz/60 ml) vegetable oil (or melted butter for richer flavor)
- 1 teaspoon vanilla extract
- 2 ½ cups (12 ½ oz/355 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg (freshly grated for best flavor)
- ½ teaspoon salt
- Cinnamon sugar for dusting (mix ½ cup sugar + 1 tbsp cinnamon)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Butter and flour a 12-cup capacity (2.84 liters) bundt cake pan. Set aside.
- Reduce the apple cider: Pour the cider into a shallow saucepan and bring to a boil over medium heat. Simmer until reduced to 1 cup (8 fl oz/240 ml). Transfer to a bowl and let cool to room temperature.
- Mix wet ingredients: In a large bowl or mixer, whisk together the eggs, granulated sugar, brown sugar, milk, oil, and vanilla extract until well blended.
- Add reduced cider: Pour the cooled cider into the wet mixture and whisk until combined.
- Combine dry ingredients: In a separate bowl, stir together the flour, baking powder, baking soda, nutmeg, and salt.
- Mix batter: Gradually pour the wet ingredients into the dry ingredients and whisk until just combined. Avoid overmixing.
- Bake: Pour the batter into the prepared pan and bake for 35-45 minutes, or until a wooden skewer inserted into the cake comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then invert onto a wire rack.
- Coat with cinnamon sugar: While the cake is still warm, generously dust it with cinnamon sugar.
- Serve or store: Let the cake cool completely. Store leftovers in an airtight container at room temperature for up to three days.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Apple Cider Donut Cake with a drizzle of caramel sauce or a dollop of spiced whipped cream. For a tangy twist, try a cream cheese glaze made with powdered sugar, cream cheese, and a splash of milk. These additions complement the cake’s warm, spiced flavors beautifully.
How to Serve This Crowd-Pleasing Cake
This cake is perfect for brunch, dessert, or even a cozy afternoon snack. Serve it with a hot cup of spiced chai tea or a mug of freshly brewed coffee for a delightful treat. For a festive touch, dust with extra cinnamon sugar just before serving.
Storing and Reheating for Freshness
Store leftovers in an airtight container at room temperature for up to three days. To revive the cake’s warmth and aroma, microwave a slice for 10-15 seconds or warm it in a 300°F (150°C) oven for 5 minutes. Avoid refrigeration, as it can dry out the cake.
Time-Saving Tips for Busy Bakers
To save time, reduce the apple cider the night before and store it in the fridge. Use a stand mixer to whisk the wet ingredients quickly, and measure out dry ingredients in advance. These small steps can make the process smoother and faster.
Common Questions Answered
Can I use store-bought apple cider? Absolutely! Just ensure it’s pure cider without added flavors. Can I make this gluten-free? Yes, substitute the all-purpose flour with a 1:1 gluten-free blend. For a vegan version, use flax eggs and plant-based milk, but note the texture may vary slightly.
Apple Cider Donut Cake
Ingredients
- 2 cups apple cider
- 3 large eggs at room temperature
- 3/4 cup granulated sugar
- 2/3 cup dark brown sugar
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Cinnamon sugar for dusting
Instructions
- Preheat the oven to 350°F (180°C) and butter and flour a 12-cup capacity (2.84 liters) bundt cake pan. Set aside.
- Pour the apple cider into a shallow saucepan and bring to a boil over medium heat until the cider is reduced to 1 cup (8 fl oz/240 ml). Transfer the reduced cider to a small bowl and set aside until the mixture has cooled to room temperature.
- Using a mixer or in a large bowl, whisk together the eggs, granulated sugar, brown sugar, milk, oil, and vanilla extract until well blended.
- Pour in the cider mixture and whisk until combined.
- In a separate medium bowl, stir together the flour, baking powder, baking soda, nutmeg and salt. Pour the wet into the dry ingredients and whisk until just combined. Pour the batter into your prepared pan and bake for 35-45 minutes, or until a wooden skewer inserted into the cake comes out clean. Let cool in the pan for 10 minutes and then invert onto a wire rack.
- Immediately coat the warm cake in cinnamon sugar and then let cool completely. Store leftovers in an airtight container at room temperature for up to three days.
