🍎🍩 Apple Cider Doughnut Cake — Moist, Spiced and Coated in Cinnamon Sugar!

🍎🍩 Apple Cider Doughnut Cake — Moist, Spiced and Coated in Cinnamon Sugar!

This Apple Cider Doughnut Cake tastes like a warm apple cider doughnut transformed into a soft, tender Bundt cake.

It is packed with concentrated apple cider flavor, warm cinnamon, nutmeg, brown sugar, and just enough butter to create a rich bakery-style crumb. Once baked, the cake is brushed with melted butter and covered in cinnamon sugar, giving every slice that classic doughnut-shop finish.

This cozy cake is perfect for fall weekends, Thanksgiving brunch, Halloween parties, bake sales, family gatherings, or serving with hot coffee on a chilly morning.

No frying is required, and the cake tastes even better after the spices and apple flavor have had time to settle.

⏱️ Prep Time: 25 minutes
🔥 Bake Time: 45–55 minutes
❄️ Cooling Time: 30 minutes
🕒 Total Time: About 1 hour 50 minutes
🍽️ Servings: 12–14 slices
🍰 Pan Size: 10- to 12-cup Bundt pan

Ingredients

For the Reduced Apple Cider

• 2 cups apple cider

For the Cake

• 2¾ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves, optional
• ¼ teaspoon ground allspice, optional
• ¾ cup unsalted butter, softened
• ¾ cup packed light brown sugar
• ½ cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup unsweetened applesauce
• ½ cup sour cream or plain Greek yogurt
• 1 cup reduced apple cider, cooled

For the Cinnamon-Sugar Coating

• 4 tablespoons unsalted butter, melted
• ½ cup granulated sugar
• 2 teaspoons ground cinnamon
• A small pinch of salt

Optional Apple Cider Glaze

• 1 cup powdered sugar
• 2–3 tablespoons reduced apple cider
• ½ teaspoon vanilla extract
• A pinch of cinnamon

Why Reducing the Apple Cider Matters

Regular apple cider contains a lot of water.

Reducing it concentrates the apple flavor without adding too much liquid to the cake batter.

This step is what gives the cake a stronger, more authentic cider-doughnut taste.

Do not replace apple cider with apple cider vinegar.

Apple cider is a sweet, unfiltered apple beverage, while apple cider vinegar is acidic and completely different.

Instructions

1. Reduce the Apple Cider

Pour 2 cups apple cider into a medium saucepan.

Bring it to a gentle boil over medium-high heat.

Reduce the heat and simmer uncovered for approximately 20–30 minutes, or until the cider has reduced to about 1 cup.

Stir occasionally near the end so it does not scorch.

Transfer the reduced cider to a measuring cup and let it cool completely.

Reducing time varies depending on the width of the saucepan.

2. Prepare the Oven and Pan

Preheat your oven to 350°F.

Generously grease a 10- to 12-cup Bundt pan with softened butter or baking spray containing flour.

Make sure every curve and groove is coated.

Dust lightly with flour when using butter, then tap out the excess.

A well-greased pan is essential because Bundt cakes can stick in detailed areas.

3. Combine the Dry Ingredients

In a medium bowl, whisk together:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Nutmeg
• Cloves
• Allspice

Whisk for approximately 20–30 seconds so the spices and leavening are evenly distributed.

Set aside.

4. Cream the Butter and Sugars

Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl.

Beat with an electric mixer on medium speed for approximately 3–4 minutes, or until light and fluffy.

Scrape the sides and bottom of the bowl as needed.

Proper creaming helps the cake rise and creates a softer crumb.

5. Add the Eggs

Add the eggs one at a time.

Beat well after each addition.

Scrape the bowl between additions.

The mixture should look smooth and slightly fluffy.

6. Add Vanilla, Applesauce and Sour Cream

Mix in the vanilla extract.

Add the applesauce and sour cream or Greek yogurt.

Beat on low speed until combined.

The batter may look slightly curdled at this stage. This is normal.

7. Add the Flour and Cider

Add approximately one-third of the dry ingredients to the butter mixture.

Mix on low speed only until mostly combined.

Pour in half of the cooled reduced cider.

Repeat with another third of the flour, the remaining cider, and finally the remaining flour.

Mix only until no dry streaks remain.

Do not overmix, or the cake may become tough or dense.

8. Finish Mixing by Hand

Use a rubber spatula to scrape the sides and bottom of the bowl.

Fold gently to make sure no dry flour pockets remain.

The batter should be thick, smooth, and easy to spread.

9. Fill the Bundt Pan

Spoon the batter evenly into the prepared pan.

Smooth the top with a spatula.

Tap the pan lightly on the counter once or twice to release large air pockets.

Do not tap aggressively.

10. Bake the Cake

Bake for approximately 45–55 minutes.

Begin checking around 42 minutes.

The cake is ready when:

• The top is deeply golden
• The edges begin pulling slightly from the pan
• The center springs back lightly when touched
• A toothpick inserted into the thickest area comes out clean or with a few moist crumbs

If the top darkens too quickly, cover it loosely with aluminum foil.

11. Cool in the Pan

Remove the cake from the oven.

Let it cool in the pan for approximately 15 minutes.

Do not leave it in the pan too long, as steam can make the crust sticky and increase the risk of sticking.

12. Release the Cake

Run a thin knife carefully around the outer edge and center tube when necessary.

Place a wire rack or serving plate upside down over the pan.

Hold both securely and invert.

Lift the pan slowly.

If the cake does not release, turn it upright and let it rest for another 5 minutes before trying again.

How to Add the Cinnamon-Sugar Coating

1. Combine the Cinnamon Sugar

Mix the granulated sugar, cinnamon, and salt in a small bowl.

2. Brush with Butter

While the cake is still slightly warm, brush the entire surface with melted butter.

Work in sections so the butter does not run off before the sugar is added.

3. Coat the Cake

Sprinkle the cinnamon sugar generously over the buttered surface.

Press it lightly with clean fingertips when needed.

For fuller coverage, carefully tilt the cake and coat the sides in sections.

Let the coating set for approximately 10 minutes before slicing.

Optional Apple Cider Glaze

Whisk together:

• Powdered sugar
• Reduced apple cider
• Vanilla extract
• Cinnamon

Start with 2 tablespoons of cider.

Add additional cider ½ teaspoon at a time until the glaze is thick but pourable.

Drizzle over the completely cooled cake.

You can use the glaze instead of the cinnamon-sugar coating or add a very light drizzle over the coated cake.

Tips for the Best Apple Cider Doughnut Cake

✅ Reduce the cider: This creates concentrated apple flavor.

✅ Cool the cider before mixing: Hot cider can melt the butter and affect the batter.

✅ Use room-temperature ingredients: They blend more smoothly.

✅ Grease every part of the Bundt pan: Missing one groove can cause sticking.

✅ Do not overmix: Stop when the flour disappears.

✅ Do not overbake: Overbaking can make the cake dry.

✅ Coat while slightly warm: Butter and cinnamon sugar stick better.

✅ Let the cake rest: The flavor becomes even better after several hours.

What Kind of Apple Cider Should You Use?

Use fresh, unfiltered apple cider when possible.

Good cider is:

• Cloudy rather than perfectly clear
• Strongly apple-scented
• Sweet but slightly tangy
• Free from added vinegar

Shelf-stable cider can also work.

Avoid sparkling cider and apple-flavored drinks with very low juice content.

Can You Use Apple Juice?

Yes, but the flavor will be milder.

Reduce the apple juice in the same way.

Choose 100% apple juice without added artificial flavor when possible.

Why Is My Cake Dry?

Possible causes include:

• Too much flour
• Overbaking
• Oven temperature too high
• Too little applesauce or sour cream
• Cider reduced below the required amount
• Batter overmixed

Measure flour by spooning it into the cup and leveling it.

Begin checking the cake early.

Why Did My Cake Stick?

Common reasons include:

• The pan was not greased thoroughly
• The pan had a scratched or worn coating
• The cake cooled too long in the pan
• Sugar collected in a groove
• The cake was underbaked and fragile

Use baking spray containing flour for detailed Bundt pans.

Why Did My Cake Sink?

Possible reasons include:

• The cake was underbaked
• Too much leavening was used
• The oven door was opened early
• The batter contained too much liquid
• The cider was not reduced enough

Make sure the center is fully set before removing the cake.

Why Is the Cinnamon Sugar Falling Off?

The cake may have cooled too much before coating.

Brush with melted butter and sprinkle the sugar immediately.

Apply the coating in sections for better adhesion.

Fresh Apple Variation

Fold 1 cup finely diced peeled apple into the batter.

Use a firm apple such as Granny Smith, Honeycrisp, or Pink Lady.

Toss the diced apple with 1 tablespoon flour before folding it in.

Do not add more than 1 cup, or the cake may become too wet.

Caramel Apple Cider Cake

Drizzle the finished cake with caramel sauce.

Add chopped toasted pecans for crunch.

For a salted caramel version, add a small pinch of flaky salt before serving.

Maple Apple Cider Cake

Replace the granulated sugar in the coating with maple sugar when available.

Add ½ teaspoon maple extract to the cake batter.

Finish with a maple glaze made from powdered sugar, maple syrup, and milk.

Apple Cider Pecan Cake

Fold ¾ cup chopped toasted pecans into the batter.

Sprinkle additional pecans over the glaze or cinnamon-sugar coating.

Apple Cider Walnut Cake

Replace the pecans with chopped walnuts.

Walnuts add a slightly earthy flavor that pairs well with apple and cinnamon.

Apple Cider Doughnut Muffins

Line a standard muffin pan with paper liners or grease thoroughly.

Fill each cup approximately three-quarters full.

Bake at 350°F for 18–22 minutes.

Brush the warm muffins with melted butter and roll or sprinkle with cinnamon sugar.

This recipe makes approximately 18–20 muffins.

Mini Bundt Cakes

Divide the batter among greased mini Bundt pans.

Bake at 350°F for approximately 18–25 minutes, depending on size.

Cool for 8–10 minutes before removing.

Brush with butter and coat with cinnamon sugar.

Loaf Pan Variation

Divide the batter between two greased 8½-by-4½-inch loaf pans.

Bake at 350°F for approximately 40–50 minutes.

Begin checking early.

Do not place the full recipe into one standard loaf pan, as it may overflow.

Easy Cake-Mix Version

Use:

• 1 box yellow or spice cake mix
• 1 cup reduced apple cider
• ½ cup unsweetened applesauce
• ⅓ cup vegetable oil
• 3 large eggs
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg

Prepare and bake in a greased Bundt pan according to the package temperature, checking for doneness around 40 minutes.

Coat with butter and cinnamon sugar.

Gluten-Free Option

Use a cup-for-cup gluten-free baking flour blend containing xanthan gum.

Let the batter rest for approximately 10 minutes before baking.

The final crumb may be slightly more delicate.

Dairy-Free Option

Use:

• Dairy-free butter
• Dairy-free plain yogurt or sour cream

Check all ingredient labels when preparing for someone with a dairy allergy.

Reduced-Sugar Option

Reduce the granulated sugar in the cake to ⅓ cup.

Reduce the cinnamon-sugar coating by half or use a light glaze instead.

The cake will be less sweet but still flavorful.

Make-Ahead Instructions

Bake the cake one day before serving.

Let it cool completely.

Store it tightly covered at room temperature.

For the freshest cinnamon-sugar texture, add the coating on the day of serving, although it can also be applied while the cake is warm after baking.

Storage Instructions

Store the cooled cake in an airtight container at room temperature for up to 3 days.

Refrigerate for up to 1 week when longer storage is needed.

Refrigeration firms the crumb, so allow slices to return to room temperature before serving.

How to Reheat

Microwave one slice for approximately 10–15 seconds.

You can also warm slices in a 300°F oven for 5–7 minutes.

Do not overheat, as the cinnamon sugar can become sticky.

Can You Freeze Apple Cider Doughnut Cake?

Yes.

For the best result, freeze the cake before adding the cinnamon-sugar coating or glaze.

Let it cool completely.

Wrap tightly in plastic wrap and aluminum foil.

Freeze for up to 3 months.

Thaw overnight at room temperature.

Warm slightly, brush with butter, and apply fresh cinnamon sugar before serving.

Individual slices can also be wrapped and frozen separately.

What to Serve with Apple Cider Doughnut Cake

Serve it with:

• Hot apple cider
• Coffee
• Iced coffee
• Chai tea
• Black tea
• Cold milk
• Vanilla ice cream
• Whipped cream
• Caramel sauce
• Sliced apples
• Toasted pecans
• Maple cream

Why You’ll Love This Recipe

🍎 Concentrated apple cider flavor
🍩 Classic cinnamon-sugar coating
🍰 Soft and moist Bundt cake
🍂 Warm fall spices
☕ Perfect with coffee or cider
🎉 Great for brunches and gatherings
🧊 Freezer-friendly
✨ No frying required

This Apple Cider Doughnut Cake has all the cozy flavor of a fresh cider doughnut in an easy, sliceable dessert.

It is soft, warmly spiced, beautifully coated, and guaranteed to make your kitchen smell like fall.

📌 Save this recipe for fall weekends, Thanksgiving brunch, Halloween parties, or your next cozy baking day.

👇 Would you finish yours with cinnamon sugar, apple cider glaze, caramel, maple, or toasted pecans? Tell us in the comments!

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