Apple Cider Donut Cake Recipe

Introduction

Apple Cider Donut Cake is a delightful autumn treat that combines the flavors of spiced cider and cinnamon sugar in a moist, tender cake. Its bundt shape and warm glaze make it perfect for cozy gatherings or a special breakfast.

Ingredients

• 3 ½ cups all purpose flour
• 2 ½ teaspoons baking powder
• 1 ¼ teaspoons salt
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 2 ½ sticks unsalted butter, at room temperature (20 Tablespoons, 1 ¼ cups)
• 1 ½ cups brown sugar
• ½ cup granulated sugar
• 4 eggs (at room temperature)
• 2 teaspoons vanilla extract
• 1 cup apple cider
• 2 cups apple cider
• 2 Tablespoons salted butter
• ⅓ cup granulated sugar
• 2 Tablespoons demerara or turbinado sugar
• 1 ½ teaspoons cinnamon

Instructions

1. Step 1: Heat the oven to 350 degrees Fahrenheit. Grease a 12-cup bundt pan thoroughly with Baker’s Joy or another non-stick spray that contains flour.
2. Step 2: In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. Step 3: In the bowl of a stand mixer, beat the butter, brown sugar, and granulated sugar on medium speed until the mixture is lighter in color and fluffy, about 3 to 5 minutes, scraping the bowl occasionally.
4. Step 4: Add the eggs one at a time, beating well after each addition and scraping down the bowl. Then beat in the vanilla extract.
5. Step 5: Add the flour mixture in three parts, mixing on low speed until just combined. With the mixer on the lowest speed, slowly add 1 cup of apple cider in a steady stream. Mix until fully incorporated, scraping the bowl as needed.
6. Step 6: Pour the batter into the prepared bundt pan and bake for 40 to 50 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a plate.
7. Step 7: While the cake bakes, pour 2 cups of apple cider into a small saucepan and bring to a boil over high heat. Reduce to a low boil and cook, stirring every 10 minutes, until reduced to about ⅓ cup and thickened, approximately 30 minutes. Stir in 2 tablespoons of salted butter until melted.
8. Step 8: In a bowl, whisk together ⅓ cup granulated sugar, demerara or turbinado sugar, and 1 ½ teaspoons cinnamon. While the cake is still warm, brush the cider glaze evenly over it. Sprinkle the cinnamon sugar mixture on top and gently press some sugar onto the sides using the palm of your hand. Serve the cake warm or at room temperature.

Tips & Variations

• Use fresh apple cider or unfiltered cider for the best flavor in both the cake and glaze.
• For extra spice, add a pinch of cloves or allspice to the dry ingredients.
• Try adding chopped nuts like pecans or walnuts into the batter for texture.
• If you don’t have a bundt pan, a tube pan or loaf pans can work as substitutes.

Storage

Store the cake covered at room temperature for up to 3 days. To keep it longer, wrap well and refrigerate for up to 5 days. Reheat slices gently in the microwave for about 15 seconds or until warm before serving to refresh the glaze’s softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a stand mixer?

Yes, you can use a hand mixer or whisk by hand. It will take a bit more time to achieve the fluffy texture, especially when creaming the butter and sugars, but it is doable.

Is there a substitute for the apple cider?

You can use pear juice or a mix of apple juice with a little lemon juice to mimic the tartness if apple cider is not available. However, the flavor will be less rich and spiced.

Apple Cider Donut Cake Recipe

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4.8 from 119 reviews

A moist and flavorful Apple Cider Donut Cake that combines warm spices with the sweet tang of apple cider. This bundt cake is finished with a rich apple cider glaze and a crunchy cinnamon sugar coating, perfect for cozy fall gatherings or anytime you crave a comforting dessert with a twist of classic donut flavors.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 ½ cups all purpose flour
• 2 ½ teaspoons baking powder
• 1 ¼ teaspoons salt
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg

Wet Ingredients

• 2 ½ sticks unsalted butter, at room temperature (20 Tablespoons, 1 ¼ cups)
• 1 ½ cups brown sugar
• ½ cup granulated sugar
• 4 eggs (at room temperature)
• 2 teaspoons vanilla extract
• 1 cup apple cider

Apple Cider Glaze

• 2 cups apple cider
• 2 Tablespoons salted butter
• ⅓ cup granulated sugar
• 2 Tablespoons demerara or turbinado sugar
• 1 ½ teaspoons cinnamon

Instructions

1. Prepare the oven and pan: Heat the oven to 350 degrees Fahrenheit. Grease a 12-cup bundt pan with Baker’s Joy or another non-stick spray that contains flour to ensure easy cake removal.
2. Mix dry ingredients: In a medium mixing bowl, whisk together the all purpose flour, baking powder, salt, cinnamon, and nutmeg. Set this mixture aside for later use.
3. Cream butter and sugars: In the bowl of a stand mixer, beat the unsalted butter, brown sugar, and granulated sugar on medium speed until the mixture is lighter in color and fluffy. This process takes about 3 to 5 minutes and requires scraping down the bowl occasionally.
4. Add eggs and vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, beating well and scraping the bowl after each egg addition. Then add the vanilla extract and continue mixing until fully combined.
5. Combine flour and cider: Add the flour mixture to the batter in three separate additions, mixing on low speed just until combined each time. With the mixer running on the lowest speed, slowly pour in the 1 cup of apple cider and mix until fully incorporated. Scrape the bowl well to ensure there are no streaks of dry flour.
6. Bake the cake: Pour the batter evenly into the prepared bundt pan. Bake for 40 to 50 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a plate to cool further.
7. Prepare the apple cider glaze: While the cake bakes, pour the 2 cups of apple cider into a small saucepan and bring it to a boil over high heat. Reduce the heat to maintain a low boil and cook, stirring every 10 minutes, for approximately 30 minutes until the cider is thickened and reduced to about ⅓ cup. Remove from heat and stir in the 2 tablespoons of salted butter until melted.
8. Glaze and sugar coating: In a small bowl, whisk together the ⅓ cup granulated sugar, 2 tablespoons demerara or turbinado sugar, and 1 ½ teaspoons cinnamon. While the cake is still warm, brush the entire outside with the thickened cider glaze. Sprinkle the cinnamon sugar mixture evenly over the top, and use the palm of your hand to press additional sugar mixture onto the sides of the cake for a crunchy coating.
9. Serve: Serve the Apple Cider Donut Cake warm or at room temperature for the best flavor and texture experience.

Notes

• Using room temperature eggs and butter helps create a smoother batter and better cake texture.
• The cider glaze should be thick but pourable; if it’s too thin, continue simmering to reduce it further.
• Demerara or turbinado sugar adds a nice crunch and caramel flavor, but regular granulated sugar can be used if unavailable.
• This cake is best enjoyed the same day but can be stored in an airtight container for up to 2 days without the sugar topping, which can be added just before serving.
• Ensure the bundt pan is thoroughly greased and floured to prevent sticking.

Keywords: apple cider donut cake, bundt cake, fall dessert, spiced cake, apple cider glaze, cinnamon sugar cake