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Love apple cider donuts but hate deep frying? This apple cider donut cake brings that cozy fall flavor to a tender Bundt cake with a thick, buttery cinnamon-sugar crust. Reduced apple cider, applesauce and buttermilk go into the batter, and the warm cake gets brushed with melted butter before its generous cinnamon-sugar coating. Slice it for weekend brunch, a fall gathering or your Thanksgiving dessert table.
why make this recipe
This bakery-style cake turns the familiar flavor of an apple cider donut into one big cake you can slice and share. There is no frying and no individual donut pan to fill.
- Reduced apple cider gives the batter a concentrated cider flavor.
- Applesauce and buttermilk help create a tender crumb.
- Cinnamon and nutmeg bring warm spice throughout the cake.
- A melted-butter coating helps a thick layer of cinnamon sugar cling to the outside.
- One Bundt cake makes 10 to 12 slices for a brunch or dessert spread.
how to make Bakery-Style Apple Cider Donut Cake
Ingredients
For the cake batter
- 1½ cups high-quality apple cider, not clear apple juice
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup unsweetened applesauce
- ½ cup buttermilk, room temperature
For the cinnamon sugar crust
- ½ cup (1 stick) unsalted butter, melted
- ¾ cup granulated sugar
- 2 tablespoons ground cinnamon
Directions
- Reduce the cider: Pour the 1½ cups apple cider into a small saucepan over medium-high heat. Simmer for about 15 to 20 minutes, until reduced by half to exactly ¾ cup. Let it cool completely before using. This concentrates the cider flavor rather than leaving the cake tasting only of spice.
- Prepare the pan: Preheat the oven to 350°F (175°C). Generously grease a 10-cup Bundt pan with butter and lightly dust with flour, or use a baking spray that contains flour.
- Combine the dry ingredients: In a medium bowl, sift or thoroughly whisk the flour, cinnamon, nutmeg, baking powder, baking soda and kosher salt.
- Cream the butter and sugars: Using a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar and granulated sugar on medium-high speed for about 4 minutes, until very light, fluffy and pale. Scrape the sides and bottom of the bowl with a rubber spatula.
- Add the eggs and applesauce: Mix in the eggs one at a time, stopping just after each yolk disappears. Mix in the vanilla extract and applesauce.
- Finish the batter: With the mixer on its lowest speed, add one-third of the dry ingredients. Once barely combined, add the buttermilk. Add another third of the dry ingredients, followed by the cooled reduced cider, then finish with the remaining dry ingredients. Stop mixing as soon as no dry flour remains to avoid developing a tough crumb.
- Bake and release: Spoon the batter into the prepared Bundt pan and smooth the top. Bake for 45 to 50 minutes, until a wooden skewer inserted into the thickest part comes out completely clean. Cool in the pan for exactly 10 minutes, then turn the cake out onto a wire rack.
- Coat the warm cake: While the cake is still warm, whisk the ¾ cup granulated sugar and 2 tablespoons cinnamon in a wide, shallow bowl. Generously brush the entire cake with the melted butter. Immediately shower it with cinnamon sugar, gently tossing the mixture against the sides so it adheres in a thick, sparkling crust.
how to serve Bakery-Style Apple Cider Donut Cake
Slice the cake and serve it on its own so the buttery cinnamon-sugar crust stays the focus. It pairs well with coffee, tea or a glass of milk.
For dessert, add a small scoop of vanilla ice cream or a spoonful of whipped cream. For brunch, serve it alongside fresh fruit and a savory egg dish.
how to store Bakery-Style Apple Cider Donut Cake
Let the cake cool completely before covering it. Store in an airtight cake container at room temperature for up to 3 days. The cinnamon-sugar crust is at its crispest on the first day and may soften during storage.
For longer storage, wrap individual slices tightly and freeze for up to 2 months. Thaw while wrapped at room temperature before serving.
tips to make Bakery-Style Apple Cider Donut Cake
- Use high-quality apple cider, not clear apple juice.
- Measure the reduced cider to confirm that exactly ¾ cup remains, then let it cool completely.
- Grease and flour the Bundt pan thoroughly, including every groove and the center tube.
- Use softened butter, room-temperature eggs and room-temperature buttermilk as listed.
- Give the butter and sugars about 4 minutes of beating so the mixture becomes light, fluffy and pale.
- Follow the alternating dry-ingredient, buttermilk and cider sequence, and stop mixing once the flour disappears.
- Rest the cake in the pan for exactly 10 minutes before turning it out.
- Brush and coat the cake while it is warm so the cinnamon sugar adheres.
variation
Keep the cake batter and cinnamon-sugar crust as written, then change how you serve each slice.
- Caramel finish: add a light drizzle of caramel sauce to individual servings.
- Ice cream dessert: serve a slice with vanilla ice cream.
- Whipped cream topping: add a spoonful of lightly sweetened whipped cream.
- Brunch platter: arrange plain slices with fresh apple slices and other seasonal fruit.
FAQs
Why do you reduce the apple cider for apple cider donut cake?
Reducing the cider concentrates its flavor before it goes into the batter. For this recipe, simmer 1½ cups cider until exactly ¾ cup remains, then cool it completely.
Can I use apple juice instead of apple cider?
This recipe calls for high-quality apple cider and specifically excludes clear apple juice. Use the cider as written to preserve the intended flavor.
Why does this apple cider cake contain applesauce?
The unsweetened applesauce contributes moisture and apple flavor. Use the listed ½ cup along with the reduced cider and buttermilk.
What size Bundt pan do I need?
Use the 10-cup Bundt pan specified in this recipe. Grease it generously and lightly flour it, or use baking spray that contains flour.
How do you make cinnamon sugar stick to a Bundt cake?
Brush the entire warm cake generously with melted butter, then immediately coat it with cinnamon sugar. Gently toss the mixture against the sides to cover the grooves.
When should I take the cake out of the Bundt pan?
Let it cool in the pan for exactly 10 minutes, then invert it onto a wire rack. Add the butter and cinnamon sugar while the cake is still warm.
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Bakery-Style Apple Cider Donut Cake
Ingredients
Equipment
Method
- Pour the 1½ cups apple cider into a small saucepan over medium-high heat. Simmer for about 15 to 20 minutes, until reduced by half to exactly ¾ cup. Let cool completely. Reducing the cider concentrates its flavor.
- Preheat the oven to 350°F (175°C). Generously grease a 10-cup Bundt pan with butter and lightly dust with flour, or use baking spray that contains flour.
- Sift or thoroughly whisk the flour, cinnamon, nutmeg, baking powder, baking soda and kosher salt in a medium bowl.
- Using a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar and granulated sugar on medium-high speed for about 4 minutes, until very light, fluffy and pale. Scrape the sides and bottom of the bowl.
- Add the eggs one at a time, mixing just until each yolk disappears. Mix in the vanilla extract and applesauce.
- With the mixer on its lowest speed, add one-third of the dry ingredients. Once barely combined, add the buttermilk. Add another third of the dry ingredients, followed by the cooled reduced cider, then finish with the remaining dry ingredients. Stop as soon as no dry flour remains.
- Spoon the batter into the prepared pan and smooth the top. Bake for 45 to 50 minutes, until a wooden skewer inserted into the thickest part comes out completely clean. Cool in the pan for exactly 10 minutes, then turn out onto a wire rack.
- While the cake is still warm, whisk the crust sugar and cinnamon in a wide, shallow bowl. Generously brush the entire cake with the melted butter. Immediately shower with cinnamon sugar, gently tossing it against the sides so it adheres in a thick coating.
