Every fall, my family makes a trip to a nearby orchard, and every year we come home with a bag of apple cider donuts that never lasts more than a day. This cake started as an attempt to recreate that exact flavor and texture without having to drive back to the orchard every time the craving hit. It took a few tries to get the crumb right, but once I did, this became the cake I bake the most between September and November — dense, moist, and coated in that unmistakable cinnamon-sugar crust that makes it taste just like the real thing.
This Apple Cider Donut Cake takes everything you love about a warm apple cider donut and turns it into a single, easy-to-slice cake. There’s no frying involved, no individual donuts to shape, just one bowl of batter, a bundt pan, and a butter-and-cinnamon-sugar coating that gets brushed on while the cake is still warm. It’s the kind of dessert that makes the whole house smell like an orchard in October.
Why This Recipe Works
Just like with apple cider pancakes, reducing the apple cider on the stovetop before adding it to the batter is what concentrates the apple flavor so it actually comes through in the finished cake, rather than getting diluted. A combination of oil and sour cream in the batter keeps the cake incredibly moist, since oil-based cakes tend to stay softer for longer than butter-based ones, and sour cream adds a subtle tang that balances the sweetness.
Brushing the cake with melted butter and rolling it in cinnamon sugar while it’s still warm is the step that makes this taste like an actual apple cider donut — that coating needs the warmth of the cake to stick properly and form the slightly crackled, sugary crust that’s the signature of the real thing.
Ingredients You’ll Need
For the reduced cider:
- 2 cups apple cider
For the cake batter:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
For the cinnamon-sugar coating:
- 6 tablespoons unsalted butter, melted
- ¾ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
Step-by-Step Instructions
1. Reduce the Cider
Pour the apple cider into a small saucepan and bring to a gentle boil over medium heat. Simmer for about 20–25 minutes, until it reduces down to roughly ½ cup and takes on a slightly syrupy consistency. Set aside to cool.
2. Mix the Dry Ingredients
Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly, making sure to coat all the ridges. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Mix the Wet Ingredients
In a large bowl, whisk together the granulated sugar, brown sugar, oil, eggs, sour cream, vanilla extract, and the cooled reduced cider until smooth.
4. Combine and Bake
Add the dry ingredients to the wet ingredients and stir just until combined, without overmixing. Pour the batter into the prepared bundt pan, spreading it into an even layer. Bake for 40–45 minutes, until a toothpick inserted into the center comes out clean.
5. Coat the Cake
Let the cake cool in the pan for about 10 minutes, then invert it onto a wire rack. While it’s still warm, brush the entire surface with the melted butter. In a shallow bowl, mix the sugar and cinnamon, then roll or press the buttered cake into the mixture until fully coated.
Tips From My Kitchen
- Grease your bundt pan generously, getting into every groove, so the cake releases cleanly.
- Coat the cake with butter and cinnamon sugar while it’s still warm — the coating won’t stick properly once the cake has cooled.
- Let the reduced cider cool before adding it to the batter so it doesn’t affect the texture of the eggs.
- A long serrated knife makes for the cleanest slices once the cake has fully cooled.
Nutrition Information
Estimated values per slice, based on 12 slices:
- Calories: approximately 320–350
- Protein: 4–5g
- Carbohydrates: 46–50g
- Fat: 14–16g
- Sugar: 30–33g
For a lighter version, reduce the sugar in the batter slightly and go a little lighter on the cinnamon-sugar coating — the cake will still carry plenty of apple and cinnamon flavor.
Storage and Reheating
Store the cake covered at room temperature for up to 3 days, or in the fridge for up to a week. No reheating is necessary, though a few seconds in the microwave brings back some of that fresh-baked warmth if you’d like. This cake also freezes well: wrap tightly without the cinnamon-sugar coating and freeze for up to 2 months, then thaw and add the coating fresh before serving.
Frequently Asked Questions
Can I use apple juice instead of apple cider?
Apple cider gives the best, deepest flavor, but apple juice can work in a pinch — the final flavor will just be a bit sweeter and less complex.
Can I make this in a regular cake pan instead of a bundt pan?
Yes, a 9×13-inch pan works, though you’ll lose the classic donut-cake shape. Reduce the bake time slightly and check for doneness with a toothpick starting around the 30-minute mark.
Can I freeze this cake?
Yes, wrap the un-coated cake tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature, then brush with butter and roll in cinnamon sugar just before serving for the freshest texture.
Why do I need to reduce the cider first?
Reducing the cider concentrates its natural sugars and apple flavor, so it actually comes through in the finished cake. Using cider straight from the bottle dilutes the batter and results in a much milder apple taste.
Final Thoughts
This Apple Cider Donut Cake has become my way of bringing that orchard treat home without the drive, and it fills the kitchen with the same warm, cinnamon-spiced smell every single time. It’s moist, comforting, and the kind of cake that disappears slice by slice throughout the day. I hope it becomes a fall tradition in your home too.
