The aroma of warm spices, rich cider, and buttery crumb fills your kitchen the moment you prepare this apple cider donut cake. This recipe brings all the cozy charm of a classic fall fair treat but transforms it into an easy-to-slice cake perfect for sharing. From the golden crust to the cinnamon-sugar coating, every bite captures the essence of the season.
Table of Contents
To begin with, for anyone who loves the cozy mix of apples and spice, this cake will quickly become a yearly tradition. Moreover, it’s simple enough for weeknight baking, yet special enough to shine on any holiday table. Because of that, the balance between its soft crumb and crisp sugar topping makes it completely irresistible. In the end, it’s a dessert that feels homemade, heartfelt, and full of warmth.
Imagine this: you’re sipping hot tea or coffee with a slice that smells like apple and cinnamon. Meanwhile, the sweet aroma fills the kitchen, reminding you of fresh donuts without the frying mess. As a result, it’s a small victory for anyone who craves comfort with minimal effort. Furthermore, every bite brings a wave of nostalgia, turning a simple cake into a moment worth savoring.
When I first discovered this cake, I was visiting an apple orchard upstate. After a long morning of picking apples, I stumbled upon a small bakery filled with the scent of cider and cinnamon. From that moment, one bite of their warm apple cider donut cake started a tradition that lives on in my home. Since then, every autumn, baking this cake feels like capturing golden memories and sharing them with family. Ultimately, it’s more than dessert—it’s the taste of fall itself.
Why this apple cider donut cake shines
- Balanced sweetness and spice create a depth of flavor reminiscent of classic fall donuts.
- Apple cider reduction adds authentic orchard essence and keeps the crumb moist.
- Perfect for autumn gatherings, brunch spreads, or as a sweet ending to cozy dinners.
Ingredients
- All-purpose flour (250 g / 8.8 oz): Provides the cake’s tender structure.
- Baking powder (10 g / 0.35 oz): Lifts and lightens the batter.
- Baking soda (5 g / 0.18 oz): Enhances rise and balances acidity from the cider.
- Salt (2 g / 0.07 oz): Brightens and balances sweet flavors.
- Ground cinnamon (5 g / 0.18 oz): Adds signature warm spice.
- Ground nutmeg (2 g / 0.07 oz): Complements cinnamon with aromatic depth.
- Unsalted butter (150 g / 5.3 oz): Creates moisture and rich flavor.
- Granulated sugar (150 g / 5.3 oz): Sweetens and helps form a golden crust.
- Brown sugar (100 g / 3.5 oz): Adds caramel notes and tenderness.
- Eggs (100 g / 3.5 oz): Bind ingredients and lend moist texture.
- Vanilla extract (5 g / 0.18 oz): Provides aromatic balance.
- Reduced apple cider (240 g / 8.5 oz before reduction): Infuses the cake with pure apple flavor.
- Buttermilk (120 g / 4.2 oz): Contributes tanginess that brightens the crumb.
- Cinnamon-sugar topping (50 g / 1.8 oz combined): Classic donut finish creating sweet crunch.
How to make apple cider donut cake
- Preheat oven to 350°F (175°C) and generously grease a bundt or tube pan.
- Reduce fresh apple cider in a saucepan over medium heat until thickened and syrupy; let cool slightly.
- Cream butter with granulated and brown sugars until light and fluffy, then beat in eggs one at a time followed by vanilla.
- In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg together.
- Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Stir in the cooled cider reduction.
- Pour batter into prepared pan, smoothing the top evenly.
- Bake for about 45–50 minutes or until a tester inserted in center comes out clean.
- Let cool for 10 minutes, then invert onto a rack. Brush with melted butter and sprinkle evenly with cinnamon-sugar topping.
- Cool completely before slicing to allow texture and flavor to settle beautifully.
Chef’s Notes & Tips
- Substitute part of the flour with whole wheat for a nuttier depth or use apple juice concentrate if cider isn’t available.
- For an extra flavor boost, reduce cider the day before. Moreover, doubling the recipe yields two cakes—one to serve and one to freeze.
- Store the apple cider donut cake tightly wrapped at room temperature for up to three days, or refrigerate for longer freshness. Additionally, warm slices briefly before serving for that fresh-baked aroma.
Conclusion
Few desserts capture the comfort of autumn as deeply as this cake. Each slice delivers the familiar flavor of apple cider donuts in an easy-to-share form. Therefore, whether it’s for a weekend brunch or festive holiday table, this recipe transforms simple ingredients into pure seasonal delight. Try baking it, then tell your story or share photos on Long Bake the Queen—your fellow bakers would love to see how it turns out. For more about apple varieties perfect for baking, visit Serious Eats for expert guidance.
FAQ
Can I use store-bought apple cider instead of homemade?
Yes, store-bought cider works well, but ensure it’s 100% pure apple cider for authentic flavor.
How do I reduce the cider properly?
Simmer it slowly until it’s concentrated by about two-thirds and has a syrupy consistency; this intensifies the apple flavor.
Can I bake this as cupcakes instead of a bundt cake?
Absolutely; fill muffin tins two-thirds full and bake for around 20–22 minutes, checking for doneness carefully.
What’s the best way to keep the sugar topping crisp?
Brush melted butter lightly and sprinkle sugar while warm; store uncovered for a few hours to retain texture before wrapping.
Is this cake suitable for freezing?
Yes, wrap slices tightly and freeze for up to one month. Thaw at room temperature, then rewarm briefly before serving.
Apple cider donut cake
Ingredients
- All-purpose flour 250 g / 8.8 oz: Provides the cake’s tender structure.
- Baking powder 10 g / 0.35 oz: Lifts and lightens the batter.
- Baking soda 5 g / 0.18 oz: Enhances rise and balances acidity from the cider.
- Salt 2 g / 0.07 oz: Brightens and balances sweet flavors.
- Ground cinnamon 5 g / 0.18 oz: Adds signature warm spice.
- Ground nutmeg 2 g / 0.07 oz: Complements cinnamon with aromatic depth.
- Unsalted butter 150 g / 5.3 oz: Creates moisture and rich flavor.
- Granulated sugar 150 g / 5.3 oz: Sweetens and helps form a golden crust.
- Brown sugar 100 g / 3.5 oz: Adds caramel notes and tenderness.
- Eggs 100 g / 3.5 oz: Bind ingredients and lend moist texture.
- Vanilla extract 5 g / 0.18 oz: Provides aromatic balance.
- Reduced apple cider 240 g / 8.5 oz before reduction: Infuses the cake with pure apple flavor.
- Buttermilk 120 g / 4.2 oz: Contributes tanginess that brightens the crumb.
- Cinnamon-sugar topping 50 g / 1.8 oz combined: Classic donut finish creating sweet crunch.
- Neatly arranged apple cider donut cake ingredients ready for mixing.
Instructions
- Preheat oven to 350°F (175°C) and generously grease a bundt or tube pan.
- Reduce fresh apple cider in a saucepan over medium heat until thickened and syrupy; let cool slightly.
- Cream butter with granulated and brown sugars until light and fluffy, then beat in eggs one at a time followed by vanilla.
- In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg together.
- Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Stir in the cooled cider reduction.
- Pour batter into prepared pan, smoothing the top evenly.
- Bake for about 45–50 minutes or until a tester inserted in center comes out clean.
- Let cool for 10 minutes, then invert onto a rack. Brush with melted butter and sprinkle evenly with cinnamon-sugar topping.
- Cool completely before slicing to allow texture and flavor to settle beautifully.
Notes
