Apple Cider Donut Cake Recipe is more than a dessert — it’s a little piece of my story. Hi, I’m Amanda, the cook behind HealthyMealRecipe and the woman who believes food should feel like home. I grew up in my grandmother’s kitchen, learning that love doesn’t come from fancy ingredients but from sharing what you have. Years later, after raising kids and finding my rhythm again, I created this space to share the recipes that bring comfort without complication. Along with Lina, I focus on simple, wholesome meals and the treats that make life sweeter — like this cozy fall cake.
Why This Apple Cider Donut Cake Recipe .
A Shortcut to Fall Flavor
This cake captures the cozy taste of apple cider donuts without the fuss of frying. The reduced apple cider builds deep flavor while keeping the crumb moist.
Everyday Pantry Ingredients
You won’t need a special trip to the store—most ingredients are probably in your kitchen right now.
Perfect Texture
The tender crumb is sturdy enough to slice but still melts in your mouth. The cinnamon-sugar coating gives that classic donut finish.
Works for Any Occasion
Whether it’s a weekend breakfast, a bake sale, or a holiday table centerpiece, this recipe fits beautifully.
Ingredients
- 2 cups apple cider (simmered and reduced to 1 cup)
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon allspice (optional)
- 1 cup sour cream or Greek yogurt
- 3 tablespoons melted butter (for brushing)
- ½ cup sugar + 1 tablespoon cinnamon (for topping)
Tips for Success
- Reduce the cider properly: Don’t rush this step—the concentrated cider gives the cake its rich flavor.
- Use room temperature butter: Soft butter creams more easily and creates a lighter crumb.
- Don’t overmix: Once you add the dry ingredients, stir gently until no flour streaks remain.
- Check early: Start testing for doneness around 40 minutes since ovens can vary.
- Warm, not hot butter for brushing: If it’s too hot, it can make the topping greasy instead of crisp.
Swaps & Variations
- Swap sour cream with buttermilk or plain yogurt for tang.
- Replace part of the all-purpose flour with whole wheat pastry flour for nuttiness.
- Use apple juice instead of cider (add a little extra cinnamon for depth).
- Add a splash of vanilla extract or grated lemon zest for brightness.
Instructions
- Reduce the cider: Simmer 2 cups of apple cider until it measures 1 cup. Let cool slightly.
- Mix the wet ingredients: Cream butter and sugars until fluffy. Beat in eggs one at a time, then stir in the reduced cider and sour cream.
- Whisk the dry ingredients: Combine flour, baking powder, baking soda, salt, and spices in a separate bowl.
- Bring it together: Gently fold dry ingredients into the wet until just combined.
- Bake: Pour into a greased Bundt pan and bake at 350°F for 45–50 minutes, until a toothpick comes out clean.
- Coat with cinnamon sugar: While still warm, brush cake with melted butter and roll or sprinkle generously with cinnamon sugar.
- Cool and serve: Allow to cool at least 15 minutes before slicing to keep the crumb intact.
Step 4: Why This Recipe Works (Culinary Science)
Reduced Cider = Maximum Flavor
Apple cider on its own can taste light and watery in a baked good. By simmering it down, you’re concentrating both the sweetness and the tart apple notes. That reduced cider almost acts like a natural syrup, infusing every crumb of the cake with orchard flavor.
Sour Cream for Moisture
Sour cream or Greek yogurt doesn’t just make the batter creamy—it adds a gentle acidity that softens gluten strands. This means you get a cake that slices neatly but still feels tender and moist on the fork.
The Spice Blend
Spices are what transform this cake from plain apple into a fall favorite. Cinnamon gives a warming comfort, nutmeg adds a subtle nutty sharpness, and allspice ties it all together with its clove-like aroma. Each one plays a role in creating depth without overpowering the apple.
Butter + Sugar Creaming
When you beat butter and sugar until light and fluffy, you’re actually whipping tiny air pockets into the mixture. These pockets expand in the oven, helping the cake rise without making it dry or crumbly.
Cinnamon Sugar Finish
That classic “donut” taste comes from rolling fried dough in cinnamon sugar. Since this is a cake, we mimic the effect: a light brush of butter helps the sugar stick and creates that sweet, sandy crunch with every bite.
Variations
Mini Bundts or Muffins
Want individual servings? Pour the batter into mini Bundt pans or muffin tins. Baking time drops to about 18–22 minutes, making them perfect for a party tray or school snack.
Gluten-Free Version
This recipe works beautifully with a cup-for-cup gluten-free baking flour blend. Just be sure to use one that includes xanthan gum so the cake keeps its structure.
Apple Cider Glaze
Instead of rolling in cinnamon sugar, whisk powdered sugar with a few tablespoons of reduced cider until smooth. Drizzle over the cooled cake for a glossy, sweet finish that locks in even more apple flavor.
Autumn Brunch Pairing
This cake shines at brunch—slice it alongside spiced chai, mulled cider, or even strong black coffee. It’s a treat that balances well with savory dishes like eggs or quiche.
Holiday Twist
Dress it up for the holidays by topping with sugared cranberries or even a dusting of powdered sugar for a snowy effect. It looks gorgeous on a festive table.
Common Mistakes to Avoid
Not Reducing the Cider Enough
If you skip this or don’t cook it down fully, the batter ends up too wet and the cake bakes up heavy instead of light. Always measure the reduced cider to confirm it’s down to 1 cup.
Overmixing the Batter
It’s tempting to keep stirring until smooth, but extra mixing develops the gluten too much, creating a dense cake. Fold gently until no dry streaks remain, and stop.
Skipping the Butter Brush
The cinnamon sugar coating only sticks if you brush the cake with melted butter first. Without it, the sugar will fall right off and you’ll miss that “donut” crunch.
Baking Too Long
A Bundt cake can go from perfect to dry quickly. Start testing at the 40-minute mark by inserting a toothpick near the center. If it comes out with just a few moist crumbs, it’s ready.
FAQs
Can I make this ahead?
Yes! This cake stays moist and tender for up to three days when stored in an airtight container at room temperature.
Can I freeze it?
Absolutely. Wrap it tightly in plastic wrap and foil, then freeze for up to two months. Thaw on the counter overnight before serving.
Can I use apple juice instead of cider?
Cider has a stronger apple flavor, but juice works if that’s what you have. Just add an extra ½ teaspoon of cinnamon to make up for the lighter taste.
Do I need a Bundt pan?
Not at all. A 9×13-inch pan works perfectly. The slices won’t have the same donut shape, but the flavor is just as irresistible.
Final Encouragement
This cake isn’t about perfection. It’s about the joy of pulling something warm from the oven that fills your kitchen with comfort. Bake it for your family, your neighbors, or just yourself on a quiet afternoon. Sometimes the sweetest moments come from the simplest recipes shared with love.
Apple Cider Donut Cake
Equipment
- Bundt Pan
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Whisk
- Saucepan
Ingredients
Cake Batter
- 2 cups apple cider reduced to 1 cup
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar light or dark
- 3 large eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp allspice optional
- 1 cup sour cream or Greek yogurt
Cinnamon Sugar Coating
- 3 tbsp melted butter
- 1/2 cup sugar
- 1 tbsp cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
- Simmer 2 cups of apple cider in a saucepan until reduced to 1 cup. Let cool slightly.
- In a large bowl, cream softened butter with granulated and brown sugar until fluffy. Beat in eggs one at a time. Stir in reduced cider and sour cream.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and optional allspice.
- Gently fold dry ingredients into wet until just combined. Do not overmix.
- Pour batter into prepared Bundt pan. Bake for 45–50 minutes or until a toothpick comes out clean.
- While still warm, brush cake with melted butter and sprinkle or roll in cinnamon sugar mixture.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.