Apple Cider Donut Bundt Cake
This Apple Cider Donut Bundt Cake captures the cozy, orchard-fresh taste of classic apple cider doughnuts without the hassle of frying. Warm spices, reduced apple cider, and a cinnamon-sugar finish make this the perfect fall treat.
Equipment
- Bundt Pan
- Saucepan
- Mixing Bowls
- Hand or Stand Mixer
Ingredients
Cake Batter
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup apple cider reduced to 1/2 cup
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 eggs room temperature
- 1/2 cup milk room temperature
Glaze & Coating
- 1 cup powdered sugar for glaze
- 2-3 tbsp reduced apple cider for glaze consistency
- 1/2 cup cinnamon sugar for coating warm cake
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
- Simmer 1 cup apple cider in a small saucepan until reduced to 1/2 cup. Let cool slightly.
- In a bowl, whisk flour, baking powder, baking soda, cinnamon, and nutmeg.
- In another bowl, beat sugar, eggs, melted butter, milk, and reduced cider until combined.
- Stir dry ingredients into wet until just combined (a few lumps are fine).
- Pour into prepared bundt pan and bake for 45–55 minutes, or until a toothpick comes out mostly clean.
- Let cake cool 10 minutes in pan, then carefully invert onto a plate.
- Mix powdered sugar with 2–3 tbsp reduced cider until smooth. Drizzle over warm cake, then sprinkle with cinnamon sugar.
Notes
Tips: Always reduce cider for stronger flavor. Coat cake with cinnamon sugar while warm for best sticking. Use room temperature ingredients for a fluffier texture.
Substitutions: Applesauce with lemon juice can replace cider in a pinch. Brown butter instead of regular butter adds depth. Try diced pears, cranberries, or even whole wheat flour for variation.
Mini-Muffins: Bake at 350°F for 10–14 minutes, roll in butter, and coat in cinnamon sugar.