Easy Baked Apple Cider Donut Cake

If you love the taste of warm apple cider donuts from a fall orchard but don’t want to deal with deep-frying dough at home, this easy baked apple cider donut cake is exactly what you need. By baking the spiced batter in a bundt pan and finishing it with a heavy dusting of cinnamon sugar, you get all the cozy autumnal flavors in a stunning centerpiece dessert that is perfect for a crowd.

Why You’ll Love This Apple Cider Bundt Cake Recipe

• No Frying Required: Get the exact taste and texture of an old-fashioned donut without the mess of hot oil.
• Intense Apple Flavor: We use a special trick—reducing the apple cider on the stove—to concentrate the apple flavor without adding too much liquid to the batter.
• Perfect for Entertaining: A bundt cake is one of the easiest fall desserts for a crowd. It slices beautifully and looks incredibly rustic and elegant on a holiday table.

Key Ingredients

This recipe relies on basic baking staples plus a few seasonal ingredients:

• Apple Cider: Make sure you are using real, unfiltered apple cider, not apple juice. The cloudy, spiced cider packs much more flavor.
• Warming Spices: A generous dose of ground cinnamon and nutmeg in the batter mimics that signature donut shop taste.
• Butter & Sugar: The magic of a donut cake is the topping! You’ll need melted butter to brush over the warm cake so the heavy coating of cinnamon sugar sticks perfectly.

How to Make Apple Cider Donut Cake

Making a bundt cake is wonderfully straightforward, but there is one crucial prep step:

1. Reduce the Cider: Do not skip this! Simmering the cider on the stove reduces the water content and concentrates the apple flavor. You want to reduce 1 ½ cups down to exactly ¾ cup. Let it cool before using.
2. Mix the Batter: Cream your butter and sugars until fluffy, add the eggs, and then alternate adding your dry ingredients with the cooled, reduced cider.
3. Bake: Pour the thick, spiced batter into a very well-greased bundt pan. Bake at 350°F for about 45 minutes.
4. The Cinnamon Sugar Coating: This is the best part! While the cake is still slightly warm, brush the entire outside with melted butter. Immediately shower the cake with a thick layer of cinnamon sugar. The butter helps it adhere and creates that classic “donut” crust.

Tips for Success

Grease the Pan Well: Bundt cakes are notorious for sticking. Use a baking spray that contains flour, or thoroughly grease the pan with shortening and dust it with flour right before adding the batter.

Don’t Let the Cake Cool Completely: You want to invert the cake out of the pan after 10 minutes. If it cools completely in the pan, the sugars will solidify and it will stick.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes! This cake is actually incredibly moist and stays fresh for up to 3 days at room temperature when stored in an airtight container or under a cake dome. You can also freeze the un-sugared baked cake for up to 2 months.

What is the difference between apple cider and apple juice?

Apple cider is raw, unfiltered, and usually unpasteurized, retaining a robust, tart apple flavor and cloudy appearance. Apple juice is filtered and pasteurized, resulting in a sweeter, clearer, and milder liquid. For the best flavor in this cake, you must use cider!

Easy Baked Apple Cider Donut Cake

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Servings: 12

Ingredients Method

Ingredients

  

Cake Batter

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 1/2 cup brown sugar packed
• 3 large eggs room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups apple cider reduced to 3/4 cup (see instructions)

Method

 

Instructions

1. First, reduce the apple cider: Pour 1 1/2 cups of apple cider into a small saucepan over medium-high heat. Simmer for about 15-20 minutes until reduced by half (you should have exactly 3/4 cup left). Set aside to cool.
2. Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup bundt pan.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed until light and fluffy (about 3 minutes).
5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
6. Turn the mixer to low speed. Add the flour mixture in three parts, alternating with the cooled reduced apple cider, beginning and ending with the flour mixture. Mix just until combined.
7. Pour the batter evenly into the prepared bundt pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack.
9. While the cake is still warm, brush the entire surface generously with the melted butter.
10. Mix the granulated sugar and cinnamon in a small bowl, and sprinkle the mixture heavily all over the buttered cake. Slice and serve!