Apple Cider Donut Bundt Cake
This Apple Cider Donut Cake brings all the fall fair flavor in easy, cozy bundt cake form. Full of warm spices, apple cider reduction, and finished with a buttery cinnamon sugar coating—it’s a rustic fall dessert dream.
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.
Notes
Optional glaze: Mix 1 cup powdered sugar with 1–2 tbsp apple cider and a squeeze of lemon until drizzle consistency. Pour over cooled cake or serve for dipping.