There is nothing quite like the smell of warm apple cider donuts wafting through the crisp autumn air. This Apple Cider Donut Cake captures all that seasonal magic in a simple, elegant Bundt cake form. It features a moist, tender crumb infused with concentrated apple flavor and coated in a sweet, spiced glaze that mimics the sugary crunch of a fresh donut.

Whether you are hosting a fall brunch or looking for the perfect dessert to pair with your evening tea, this cake delivers on every level. It is rich, buttery, and packed with the warm spices of cinnamon and nutmeg. Best of all, it brings the cozy feeling of a trip to the apple orchard right into your own kitchen without the mess of deep-frying.

Recipe Information

Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 75 minutes
Servings: 12
Difficulty Level: Medium

Nutrition Information

Calories per serving: 415 kcal
Protein: 4g
Carbohydrates: 62g
Fat: 18g
Fiber: 1g
Sugar: 38g
Sodium: 290mg

Why Make This Apple Cider Donut Cake With Cinnamon Glaze

This cake is the ultimate comfort food for dessert lovers. Unlike traditional donuts that can go stale within hours, this Bundt cake stays moist for days thanks to the addition of apple cider and sour cream. It provides the perfect balance of a dense, pound-cake-like texture and a light, aromatic spice profile that isn’t overly sweet.

The cinnamon glaze is the literal icing on the cake. It seeps slightly into the crust, creating a wonderful texture that reminds you of the sugary coating on a classic cake donut. It is also an incredibly impressive-looking dessert that requires very little decorating skill, making it perfect for holiday gatherings or bake sales.

How to Make Apple Cider Donut Cake With Cinnamon Glaze

Creating this masterpiece involves a special technique of reducing apple cider to concentrate the flavor, followed by a standard creaming method to ensure a velvety texture. Follow these steps carefully to achieve the perfect orchard-inspired treat.

Ingredients

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

Directions

Step 1: Reduce the Apple Cider

In a small saucepan, bring 2 cups of apple cider to a boil over medium-high heat. Let it simmer and reduce until you have exactly 1/2 cup of concentrated liquid. This should take about 15-20 minutes. Set it aside to cool completely before using.

Step 2: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt pan, ensuring you get into all the crevices. Alternatively, use a high-quality non-stick baking spray with flour included.

Step 3: Whisk Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, 1 tablespoon of cinnamon, nutmeg, and salt. Set this mixture aside.

Step 4: Cream Butter and Sugars

In a large mixing bowl or a stand mixer, cream together the softened butter, granulated sugar, and brown sugar on medium-high speed until the mixture is light and fluffy, about 3 to 5 minutes.

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.

Step 6: Combine Wet and Dry Ingredients

Reduce the mixer speed to low. Gradually add the flour mixture in three parts, alternating with the reduced apple cider and the sour cream. Begin and end with the flour mixture. 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 or with just a few moist crumbs.

Step 8: Cool and Release

Let the cake cool in the pan for about 15 minutes. Invert the pan onto a wire rack and gently tap to release the cake. Allow it to cool completely before glazing.

Step 9: Prepare the Cinnamon Glaze

In a small bowl, whisk together the powdered sugar, cinnamon, 2 tablespoons of cider (or milk), and melted butter until smooth. If the glaze is too thick, add a few more drops of liquid.

Step 10: Glaze and Serve

Drizzle the glaze evenly over the cooled cake, allowing it to drip down the sides. Let the glaze set for about 10 minutes before slicing and serving.

How to Serve Apple Cider Donut Cake With Cinnamon Glaze

This cake is best served at room temperature or slightly warm. For a truly indulgent experience, serve each slice with a dollop of homemade whipped cream or a scoop of vanilla bean ice cream. If you are serving it for breakfast, a hot cup of coffee or a glass of cold apple cider makes the perfect accompaniment.

How to Store Apple Cider Donut Cake With Cinnamon Glaze

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. This cake also freezes beautifully; wrap unglazed slices tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before enjoying.

Expert Tips for Perfect Apple Cider Donut Cake With Cinnamon Glaze

To get the most intense flavor, do not skip the cider reduction step. Regular apple cider is mostly water; reducing it concentrates the natural sugars and tartness. Additionally, ensure your butter and eggs are at room temperature to create a smooth, emulsified batter. When greasing your Bundt pan, be meticulous, as the high sugar content in this cake can cause it to stick to the decorative edges of the pan.

Delicious Variations

If you want to add some texture, fold in one cup of finely diced, peeled Granny Smith apples into the batter before baking. For a “sugar-coated” donut look, you can skip the glaze and instead brush the warm cake with melted butter and roll it in a mixture of cinnamon and granulated sugar. You can also swap the sour cream for full-fat Greek yogurt for a slightly tangier flavor profile.

Frequently Asked Questions

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

While you can use apple juice, the flavor will be much milder and sweeter. Apple cider is unfiltered and contains more spice and tartness, which is essential for that authentic donut taste.

Q: Why did my cake stick to the Bundt pan?

This usually happens if the pan wasn’t greased thoroughly or if the cake sat in the pan too long. Aim to flip the cake out after exactly 15 minutes of cooling.

Q: Do I have to reduce the cider?

Yes, reducing the cider is vital. If you add 2 cups of liquid directly to the batter, it will be too thin and the cake will not rise or bake correctly.

Q: Can I make this in a regular cake pan?

Yes, you can bake this in two 9-inch round cake pans or a 9×13-inch baking dish. Note that the baking time will likely decrease to 30-35 minutes.

Q: How do I know when the cider is reduced enough?

The best way is to pour the liquid into a heat-safe measuring cup every 5-10 minutes. Once it reaches the 1/2 cup mark, it is ready.

Conclusion

The Apple Cider Donut Cake with Cinnamon Glaze is more than just a dessert; it is a celebration of autumn flavors. With its tender texture and spiced aroma, it is guaranteed to become a family favorite during the cooler months. Simple to prepare but sophisticated in flavor, it truly is the ultimate treat for any apple lover.