There is nothing quite like the smell of fresh apple cider donuts wafting through a crisp autumn air. This Apple Cider Donut Cake captures all those nostalgic flavors in a simple, moist Bundt cake format. It is the ultimate fall dessert that brings the orchard experience right into your kitchen without the hassle of deep-frying individual donuts.

Every bite of this cake is infused with concentrated apple flavor, warm spices like cinnamon and nutmeg, and a buttery crumb that melts in your mouth. Finished with a sweet cinnamon glaze that seeps into the cake, it mimics that signature sugary coating we all love. Whether you are hosting a festive gathering or just want a cozy weekend treat, this recipe is a guaranteed crowd-pleaser.

Recipe Information

Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 12 servings
Difficulty Level: Easy

Nutrition Information

Calories per serving: 385 kcal
Protein: 4g
Carbohydrates: 58g
Fat: 16g
Fiber: 1g
Sugar: 38g
Sodium: 310mg

Why Make This Apple Cider Donut Cake With Cinnamon Glaze Recipe

Making individual donuts can be time-consuming and messy. This cake gives you all the flavor profiles of a classic cider donut but in a much more convenient form. Using a Bundt pan creates beautiful ridges that hold onto the glaze, ensuring every slice is perfectly sweet and spiced. It is the ideal “set it and forget it” dessert for busy hosts.

The secret to the intense flavor is reducing the apple cider. By simmering the cider down, you concentrate the sugars and the tart apple notes, which prevents the batter from being too thin while maximizing the seasonal taste. It is a sophisticated yet rustic dessert that pairs perfectly with a hot cup of coffee or tea.

How to Make Apple Cider Donut Cake With Cinnamon Glaze Recipe

Creating this masterpiece is a straightforward process that involves reducing your cider, mixing a standard butter-based batter, and baking until golden brown. Follow these simple steps to achieve a bakery-quality result at home.

Ingredients

1.5 cups fresh apple cider (reduced to 3/4 cup)
3 cups all-purpose flour
1.5 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup buttermilk
For the Glaze:
1 cup powdered sugar
2 tablespoons apple cider (or milk)
1/2 teaspoon ground cinnamon

Directions

Step 1: Reduce the Apple Cider

In a small saucepan over medium heat, simmer the 1.5 cups of apple cider until it has reduced to exactly 3/4 cup. This should take about 10-15 minutes. Set it aside to cool completely before using it in the batter.

Step 2: Preheat and Prepare

Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt pan, or use a high-quality non-stick baking spray with flour included to ensure the cake releases easily after baking.

Step 3: Whisk Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Ensuring these are well-combined helps the cake rise evenly and distributes the spices throughout the crumb.

Step 4: Cream Butter and Sugars

In a large mixing bowl or a stand mixer, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed. Continue for about 3 minutes until the mixture is light, fluffy, and pale in color.

Step 5: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract and the cooled, reduced apple cider.

Step 6: Combine Wet and Dry

Reduce the mixer speed to low. Gradually add the flour mixture in three parts, alternating with the buttermilk in two parts. Begin and end with the flour. Mix only until just combined to avoid a tough cake.

Step 7: Bake the Cake

Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack.

Step 8: Prepare and Apply Glaze

While the cake is still slightly warm, whisk together the powdered sugar, apple cider, and cinnamon in a small bowl. Drizzle the glaze over the top of the cake, allowing it to drip down the sides.

How to Serve Apple Cider Donut Cake With Cinnamon Glaze Recipe

This cake is best served slightly warm or at room temperature. For a truly indulgent experience, serve each slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. If you are serving it for brunch, it pairs wonderfully with extra apple slices and a warm mug of spiced cider.

How to Store Apple Cider Donut Cake With Cinnamon Glaze Recipe

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for up to 5 days, though the refrigerator may dry out the crumb slightly. You can also freeze the unglazed cake by wrapping it tightly in plastic wrap and foil for up to 3 months. Thaw at room temperature and glaze before serving.

Expert Tips for Perfect Apple Cider Donut Cake With Cinnamon Glaze Recipe

To get the best texture, make sure your butter and eggs are truly at room temperature. This allows the emulsion to form correctly, resulting in a light and airy cake. Also, do not skip the cider reduction step; using regular cider without reducing it will add too much liquid and not enough flavor. Finally, use a high-quality Bundt pan and grease every nook and cranny to prevent sticking.

Delicious Variations

If you want a more traditional “donut” feel, skip the glaze and instead brush the warm cake with melted butter and toss it in a mixture of cinnamon and sugar. You can also add half a cup of finely diced peeled apples to the batter for extra texture. For a boozy twist, replace a tablespoon of the cider in the glaze with apple brandy or bourbon.

Frequently Asked Questions

Q: Can I use apple juice instead of apple cider?

You can, but the flavor will be much milder. Apple cider is unfiltered and contains more spices and depth. If you use juice, make sure it is 100% juice and still reduce it as directed.

Q: My cake stuck to the Bundt pan. What did I do wrong?

Bundt pans can be tricky! Ensure you grease the pan thoroughly right before adding the batter. Also, letting the cake cool for exactly 10 minutes is the “sweet spot”—too short and it’s too fragile, too long and the sugar starts to stick to the pan.

Q: Why do I need to reduce the cider?

Reducing the cider evaporates the water and concentrates the apple flavor. If you used 3/4 cup of regular cider, the cake wouldn’t taste like apples at all and the extra water would ruin the texture.

Q: Can I make this recipe as muffins?

Yes! This batter works well for muffins or a loaf pan. Simply adjust the baking time to about 18-22 minutes for muffins or 45-50 minutes for a loaf pan.

Q: What is the best way to reheat a slice?

The best way is to pop a slice in the microwave for 10-15 seconds. This softens the butter in the cake and makes it taste like it just came out of the oven.

Conclusion

The Apple Cider Donut Cake with Cinnamon Glaze is a quintessential fall treat that brings warmth and comfort to any table. With its tender crumb and spiced aroma, it perfectly mimics the beloved farmer’s market donut in a sophisticated cake form. It is easy to make, beautiful to look at, and even better to eat. Give this recipe a try during your next autumn gathering and watch it disappear!