Apple Cider Donut Cake Recipe

There’s something about apple cider season that makes you want to bake something warm, buttery, and covered in cinnamon sugar.

This Apple Cider Donut Cake takes that classic orchard treat and turns it into an easy Bundt cake, with reduced cider and fresh apple folded right into the batter.

The cake bakes up soft and tender with a warm apple flavor running through every slice. Once it’s brushed with melted butter and coated in cinnamon sugar, you get that familiar cider donut finish without having to fry a single donut.

Why You’ll Reach for This Recipe Again

This cake is especially useful when you want a fall dessert that looks more impressive than the amount of work it actually requires. The Bundt pan gives it a beautiful shape, while the cinnamon-sugar coating adds the finishing touch without requiring a frosting or glaze.

It’s also a great recipe for using seasonal apple cider while it’s readily available. You can make it for a weekend baking project, bring it to a fall gathering, or simply keep a few slices around for an afternoon treat with coffee.

Ingredient Notes & Easy Substitutions

this Recipe

1. Apple Cider: Use fresh, unfiltered apple cider when available for the strongest apple flavor. Simmering it with the chopped apple concentrates the flavor before it goes into the batter.
2. Granny Smith Apple: Its firm texture and tart flavor balance the sweetness of the cake. Peel and chop it finely so the pieces distribute evenly.
3. Unsalted Butter: Softened butter is important for properly creaming it with the sugars. Let it soften naturally rather than melting it.
4. Whole Milk: Adds moisture and richness to the batter. Avoid using very cold milk, which can affect the consistency of the creamed butter mixture.
5. Nutmeg and Mace: These warm spices add depth to the cider donut flavor. Mace is optional, so the cake will still work well without it.
6. Cinnamon Sugar: The final coating is what gives the cake its signature cider donut character. Brush the cake thoroughly with melted butter so the sugar mixture adheres evenly.

Apple Cider Donut Cake Recipe

This Apple Cider Donut Cake is soft, buttery, and packed with warm apple cider flavor, then finished with a crisp cinnamon-sugar coating. It's an easy fall dessert that brings all the flavors of an orchard cider donut to the table.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories 320 kcal

Equipment

• 10- to 12-cup Bundt pan
• Large mixing bowl
• Medium saucepan
• Electric hand mixer or stand mixer
• Whisk
• Spatula
• Pastry brush
• Wire cooling rack

Ingredients

  

For the Cake

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground mace optional
• 1/2 cup unsalted butter softened
• 3/4 cup granulated sugar
• 1/3 cup packed light brown sugar
• 2 large eggs room temperature
• 1 cup apple cider
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1 small Granny Smith apple peeled, cored, and finely chopped

For the Cinnamon Sugar Coating

• 1/4 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 3 tablespoons unsalted butter melted

Instructions

 

• Preheat the oven to 350°F (175°C). Generously grease and flour a 10- to 12-cup Bundt pan, making sure to coat all the grooves well.
• Combine the apple cider and chopped Granny Smith apple in a saucepan over medium heat. Simmer until the apple is tender and the cider has reduced slightly, then remove from the heat and let it cool.
  
• Whisk together the flour, baking powder, baking soda, salt, nutmeg, and mace in a medium bowl.
  
• Beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
  
• Gradually add the dry ingredients, alternating with the milk and cooled apple cider mixture. Mix just until the batter comes together, then gently fold in the cooked apple.
  
• Pour the batter into the prepared Bundt pan and smooth the top. Bake until the cake is golden and a toothpick inserted into the center comes out clean.
  
• Let the cake cool in the pan for about 15 to 20 minutes, then carefully turn it out onto a wire rack and allow it to cool completely.
  
• Mix the granulated sugar and cinnamon in a small bowl. Brush the cooled cake all over with melted butter, then coat generously with the cinnamon sugar, gently pressing it onto the surface.
  
• Slice and serve once the coating has set.
  

Nutrition Information

Common Mistakes to Avoid

• Not Greasing the Bundt Pan Thoroughly: Missed grooves can cause the cake to stick when turned out.
• Adding Hot Cider: Hot cider can soften the creamed butter and interfere with the batter.
• Overmixing the Batter: Mix just until the ingredients are incorporated to keep the cake tender.
• Using Cold Eggs: Room-temperature eggs blend more smoothly into the butter mixture.
• Turning Out the Cake Too Soon: Give the cake 15 to 20 minutes in the pan so it can firm up before unmolding.
• Coating a Warm Cake: Let the cake cool completely before brushing it with butter so the cinnamon sugar stays evenly on the surface.

More Must-Try Recipes

1. Pineapple Crisp
2. Cherry Apple Pie
3. Blackberry Cobbler
4. Pecan Pie Apple Crisp
5. Pumpkin Chocolate Chip Scones

Best Ways to Store Leftovers

Delicious Variations You Should Try

• Apple Cinnamon Version: Add a little extra cinnamon to the cake batter for a stronger spice profile.
• Pecan Apple Cake: Fold chopped toasted pecans into the batter with the cooked apple.
• Maple Cider Cake: Replace a portion of the granulated sugar with maple sugar for a deeper fall flavor.
• Caramel Apple: Drizzle cooled slices with caramel sauce before serving.
• Ginger Spice: Add a small amount of ground ginger alongside the nutmeg.
• Walnut Version: Use finely chopped walnuts instead of pecans for a different nutty variation.
• Glazed Cider Cake: Finish the cooled cake with a simple apple cider glaze instead of the cinnamon-sugar coating.

Frequently Asked Questions

1. Can I use apple juice instead of apple cider?
   Yes, but apple cider generally has a fuller, more concentrated apple flavor that works especially well in this cake.
2. Why does the recipe cook the apple with the cider first?
   Cooking the apple softens it while reducing some of the cider’s liquid, concentrating the apple flavor before it goes into the batter.
3. Can I use a different type of apple?
   Yes. Honeycrisp, Pink Lady, or another firm apple can work, although Granny Smith provides a useful tart contrast.
4. How do I know when the cake is done?
   Insert a toothpick into the center of the cake. It should come out clean or with a few moist crumbs attached.
5. Why did my cake stick to the Bundt pan?
   Bundt pans have many grooves where batter can cling. Grease and flour the entire interior carefully, including the center tube.
6. Can I make this cake without mace?
   Yes. Mace is optional and can simply be left out without changing the basic structure of the cake.
7. Why does my cinnamon sugar coating fall off?
   Make sure the cake is completely cooled and brush the surface thoroughly with melted butter before applying the cinnamon sugar.
8. Can I use a regular cake pan instead of a Bundt pan?
   The recipe is designed for a 10- to 12-cup Bundt pan. A different pan may change the baking time and the final shape of the cake.

Noah Baker

hi there,
The Freshman Cook started as a place to keep track of recipes I wanted to make again. Somewhere along the way, it grew into a collection of meals that friends requested, desserts that disappeared too quickly, and weeknight dinners that made life a little easier.
know more

Try more of our recipes:

Easy Cookie Cake Recipe: Decadent Chocolate Chip Delight! Homemade Butter Pecan Ice Cream: Sweet and Nutty Heaven! Entremet Recipe: Impress Your Guests with Decadent Layers!