This cake delivers big flavor with simple ingredients and straightforward steps. Reducing the apple cider intensifies its flavor, giving the cake a true apple cider donut taste. It’s baked instead of fried, making it easier and less messy, and the cinnamon-sugar coating adds the nostalgic finish everyone loves.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Apple cider All-purpose flour Baking powder Baking soda Salt Ground cinnamon Ground nutmeg Ground cloves Granulated sugar Brown sugar Eggs Vegetable oil or melted butter Vanilla extract Buttermilk or milk Melted butter for topping Cinnamon sugar for coating
Directions
Pour the apple cider into a saucepan and simmer over medium heat until reduced by about half. Let cool completely.
Preheat the oven to 350°F (175°C) and grease a bundt pan or tube pan thoroughly.
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, mix granulated sugar, brown sugar, eggs, oil or melted butter, vanilla extract, and the cooled reduced cider until smooth.
Stir in the buttermilk, then gradually add the dry ingredients, mixing just until combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 40 to 45 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack.
Brush the warm cake with melted butter and generously coat with cinnamon sugar.
Allow the cake to cool slightly before slicing and serving.
Servings and timing
This cake serves 10 to 12 people. Prep time is about 20 minutes. Bake time is 40 to 45 minutes. Total time is approximately 1 hour and 10 minutes.
Variations
For added texture, mix finely chopped apples into the batter. A glaze made with powdered sugar and apple cider can replace the cinnamon-sugar coating for a sweeter finish. You can also bake the batter in a loaf pan or as cupcakes, adjusting the baking time accordingly.
Storage/Reheating
Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices briefly in the microwave to refresh the texture and enhance the warm spice flavors. This cake can also be frozen, without the topping, for up to 2 months.
FAQs
Can I use store-bought apple cider?
Yes, fresh store-bought apple cider works perfectly for this recipe.
Why should I reduce the apple cider?
Reducing the cider concentrates the apple flavor, making the cake taste more like an apple cider donut.
Can I make this cake ahead of time?
Yes, the cake can be baked a day in advance. Add the cinnamon-sugar coating shortly before serving for best texture.
Do I need a bundt pan?
No, you can use a tube pan, loaf pans, or even a 9×13-inch pan with adjusted baking time.
Can I make this cake dairy-free?
Yes, use plant-based milk and dairy-free butter alternatives.
What spices can I adjust?
You can increase cinnamon or nutmeg or omit cloves if you prefer a milder spice profile.
Can I use applesauce instead of oil?
Yes, applesauce can replace some or all of the oil, though the cake may be slightly denser.
How do I prevent the cake from sticking?
Grease the pan thoroughly and lightly flour it, especially if using a bundt pan.
Does this cake taste like a donut?
Yes, the reduced cider and cinnamon-sugar coating closely mimic the flavor of an apple cider donut.
Can I freeze this cake?
Yes, freeze the unfrosted cake tightly wrapped, then add the topping after thawing.
Conclusion
Apple cider donut cake is a warm, nostalgic dessert that brings together the best flavors of fall in an easy, shareable form. With its moist crumb, fragrant spices, and classic cinnamon-sugar finish, this cake is sure to become a seasonal favorite.
Apple cider donut cake delivers the cozy, nostalgic flavor of classic apple cider donuts in an easy baked cake. Made with reduced apple cider, warm spices, and finished with a cinnamon-sugar coating, it’s moist, fragrant, and perfect for fall.
Ingredients
2 cups apple cider
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
3/4 cup vegetable oil or melted butter
2 tsp vanilla extract
1/2 cup buttermilk or milk
4 tbsp butter, melted (for topping)
1/2 cup cinnamon sugar (for coating)
Instructions
Pour the apple cider into a saucepan and simmer over medium heat until reduced by about half. Allow to cool completely.
Preheat the oven to 350°F (175°C) and grease a bundt or tube pan thoroughly.
In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, mix granulated sugar, brown sugar, eggs, oil or melted butter, vanilla extract, and the cooled reduced cider until smooth.
Stir in the buttermilk, then gradually add the dry ingredients, mixing just until combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 10 minutes, then turn out onto a wire rack.
Brush the warm cake with melted butter and generously coat with cinnamon sugar.
Let cool slightly before slicing and serving.
Notes
Reducing the cider intensifies the apple flavor.Grease and flour the pan well to prevent sticking.The cake can be baked a day ahead; add topping before serving.Chopped apples can be added for extra texture.A powdered sugar glaze can replace the cinnamon-sugar coating.
