- Apple Cider Donut Bundt Cake
- Optional Apple Cider Glaze Dip
- Tips for the Best Apple Cider Donut Cake!
- How to Make into Mini-Muffins
- How to Make in the Instant Pot
- Serving Suggestions
- Common Questions
- Ready to Bake Up Some Cozy?
Apple Cider Donut Cake is what I’m craving every time the air gets that fall chill, but honestly, it hits the spot any time of year. I know you probably see those apple cider donuts at every pumpkin patch and think, Hmm, could I just make a cake outta that? And you totally can. Maybe you’ve had trouble in the past—bundt cakes sticking or just not tasting like the apple cider donut you want? Me too. Let’s fix that. I promise, this recipe brings that perfect not-too-sweet, gently spiced magic right into your kitchen. No hayride or scratchy scarf required.
Apple Cider Donut Bundt Cake
Okay. Let’s talk basics. This apple cider donut cake? Legit tastes like the real deal, but easier for lazy Saturdays (guilty). You’ll need a bundt pan. Butter it like you mean it—no one likes cake stuck to metal, trust me. Grab apple cider. Not juice. I know cartons get confusing at the store, but cider brings that tangy punch. Reduce it down (just let it simmer until it’s half, don’t walk away and “accidentally” binge a sitcom or you’ll have sweet apple syrup).
The batter wants warm spices. Like cinnamon, nutmeg, maybe a pinch of allspice. Mix in a little sour cream if you’ve got it hiding in your fridge. It makes the crumb tender and, I dunno, nostalgic? Third bite in, you’ll see what I mean. Bake until golden and a toothpick comes out, well, kinda clean. You want a little moist crumb stuck for that fresh donut vibe.
When it’s done, just let the apple cider donut cake cool a bit, then, and this is my favorite part, brush it with melted butter and toss on a cinnamon sugar coat. I could honestly eat the sugar off first and leave the cake naked. No regrets.
“This apple cider donut cake was a home run at my book club. Everyone thought I’d bought it from a fancy bakery—definitely writing this one on a recipe card for keeps!”
| Tip Details | |
| Cider Reduction | Reduce your apple cider by half. It enhances flavor and provides that rich, tangy sweetness. |
| Fresh Spices | Use freshly grated nutmeg and cinnamon for the best flavor. Freshness makes all the difference. |
| Super Moisture | Add sour cream to your batter. It keeps the cake moist and adds a delightful richness. |
| Cool Time | Let the cake cool completely before frosting or glazing to avoid sogginess. |
| Bundt Pan Tips | Thoroughly grease the bundt pan before pouring in the batter to prevent sticking. |
Optional Apple Cider Glaze Dip
You want to take things up a notch? Maybe you’re someone who dunks their donut in glaze and isn’t ashamed. Here’s how to make a little dip for your apple cider donut cake. Just mix powdered sugar, a splash more cider (not much!), and maybe squeeze in a tiny bit of lemon if you wanna get all fancy.
Stir until it looks pourable, not runny like milk. You basically want a just-thick-enough drizzle. Lay the cake on some parchment and go drizzle crazy, or serve the glaze in a little bowl for dunking slices. Makes the cake taste like a five-star restaurant, but you’re still just in your cool sweatpants at home.
Tips for the Best Apple Cider Donut Cake!
So, I fussed a lot to find the best tricks for keeping this cake tasting like, well, an apple cider donut cake and not just “spice loaf.” Here’s the lowdown. First, reduce your cider enough—it should smell strong and syrupy. Don’t be shy with cinnamon or nutmeg. Use fresh stuff, not the tin of powder from five years ago. And please, please, LET THE CAKE COOL before you sugar it up or your crunchy coating turns soggy.
Another thing: don’t overmix the batter. I used to throw my arm out trying to make it “smooth.” Nope. Just fold it together until no dry flour. If you want more apple flavor? Toss in finely diced apples. Granny Smiths add a tang most folks don’t expect (in a good way).
One last thing I always forget—bake the cake on the middle oven rack, not shoved to the top or bottom. Trust me, it matters.
How to Make into Mini-Muffins
Sometimes you want to share, or maybe you want to feel less guilty eating three “little” cakes instead of a slab (we’ve all been there). You can totally turn this apple cider donut cake into mini-muffins. Listen, it’s shockingly easy. Use the same batter, but scoop it into greased mini-muffin tins. Fill them about two-thirds or the batter might erupt like volcanoes.
Bake ’em for 13-15 minutes, but keep an eye on ’em since little muffins cook fast (and overbaked = sadness). Brush the tops with butter as soon as they come out, then roll each one in cinnamon sugar until coated all over. Kinda like making edible snowballs, if you ask me. Let them cool—if you can wait. If not, hey, burnt fingers are almost tradition.
These are big crowd-pleasers for holidays or office potlucks. The best part? Nobody knows you made just one batter. Feels like you’re getting away with something, honestly.
How to Make in the Instant Pot
You ever get that wild urge to bake, but the oven is full of something else? Been there. You can actually pull off apple cider donut cake in the Instant Pot. You’ll need a small bundt pan or silicone baking insert that fits inside yours.
Pour in a cup of water to the Instant Pot, set in the batter-filled bundt, and cover it loosely with foil. Go high pressure, about 32 minutes, with a full natural release. The cake is a little moister than the classic oven version, so let it cool down in the pan before flipping or things get messy.
I admit it’s not quite as golden as the oven batch, but the flavor’s still bang-on. Plus, you’re a total baking ninja if you can whip up cake in an appliance meant for stew. The people will be impressed.
Serving Suggestions
Grab your forks, y’all—here’s how I love to enjoy this apple cider donut cake:
- Warm from the oven, extra cinnamon sugar on top, with strong coffee (instant happiness)
- Sliced thick, toasted lightly, then slathered with apple butter, if you’re feeling fancy
- Mini-muffins packed in a lunchbox or for road trips, zero utensils required
Common Questions
Can I use apple juice instead of cider for apple cider donut cake?
You could, in a real pinch, but it just isn’t as apple-y. Cider’s got the real depth.
How do I store leftovers?
Wrap tightly and keep at room temp, honestly good for 2-3 days. Beyond that, pop in the fridge.
Can I freeze the cake?
Yup. Slices freeze okay in a zip bag, although the sugar crust can get a touch soft.
What if I don’t have a bundt pan?
Use a regular loaf pan. A little less “wow” looking, but no one minds once they taste it.
Is it okay to cut back on sugar?
Sure, a little—but you’ll lose some of that “donut” taste. I’d keep the sugar crust, though, it’s the best part.
Ready to Bake Up Some Cozy?
Alright, friend. There it is—all the secrets and oops-moments I’ve learned making the best apple cider donut cake. You’ve got easy swaps, baking methods for any mood, and even a glaze for extra oomph. If you’re after more cozy bakes or want a deeper dive into fall treats, check out some favorite baking sites (like Serious Eats or Sally’s Baking Addiction) for more inspiration. Just promise you’ll try this at least once—it’s way easier than you’d think. If you burn the first one, well, join the club. Happy baking!
Apple Cider Donut Bundt Cake
Equipment
- Bundt Pan
- Mixing Bowls
- Whisk
- Measuring Cups
- Saucepan
- Instant Pot (optional)
- Mini Muffin Pan (optional)
Ingredients
Cake Batter
- 1 1/2 cups apple cider reduce by half before using
- 2 1/2 cups all-purpose flour
- 2 tsp ground cinnamon fresh preferred
- 1/2 tsp ground nutmeg fresh grated if possible
- 1/4 tsp allspice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter melted and cooled slightly
- 3/4 cup granulated sugar
- 1/2 cup brown sugar light or dark
- 2 large eggs room temperature
- 1/2 cup sour cream or plain Greek yogurt
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- 1/4 cup melted butter
- 1/2 cup sugar
- 1 tbsp cinnamon
Instructions
- Preheat oven to 350°F (175°C). Thoroughly grease a bundt pan with butter or nonstick spray.
- In a saucepan, reduce apple cider by half over medium heat. Let cool slightly.
- In a large bowl, whisk flour, baking powder, baking soda, spices, and salt.
- In another bowl, mix melted butter, both sugars, eggs, sour cream, vanilla, and reduced cider until smooth.
- Fold wet into dry until just combined. Don’t overmix. Pour into prepared bundt pan and bake 40–45 minutes or until a toothpick comes out with a few moist crumbs.
- Let cake cool for 15 minutes, then invert onto a rack. Brush with melted butter and sprinkle all over with cinnamon sugar.