The Apple Cider Donut Bundt Cake is a cozy, spiced dessert that captures the nostalgic flavor of classic apple cider donuts in a beautiful, shareable form. Made with reduced apple cider, warm spices like cinnamon and nutmeg, and a tender, moist crumb, this cake is perfect for autumn gatherings or comforting year-round treats.
The buttery cinnamon-sugar coating gives it that signature donut finish, making each bite reminiscent of a crisp fall morning at the orchard. Whether served with coffee or as a festive dessert, this Bundt cake is a flavorful twist on a beloved seasonal favorite.
There’s something nostalgic about biting into a sugar-dusted apple cider donut in the crisp air of autumn. This Apple Cider Donut Bundt Cake brings that exact joy to your kitchen—soft, spiced, and infused with reduced apple cider, then finished with a buttery cinnamon-sugar coating. It’s perfect for fall gatherings, holiday brunches, or just cozy afternoons with tea or coffee.
Apple Cider Donut Bundt Cake Recipe
Description
Apple Cider Donut Bundt Cake is a cozy, spiced dessert inspired by classic fall apple cider donuts.
This moist, tender cake is infused with reduced apple cider and warm spices like cinnamon and nutmeg, giving it a rich autumn flavor.
Baked in a Bundt pan for a beautiful presentation, it’s typically finished with a buttery cinnamon-sugar coating for that donut-like texture.
Perfect for fall gatherings, holiday brunches, or a sweet afternoon treat, this cake brings nostalgic orchard flavors to your table without frying.
Ingredients
Instructions
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Start by pouring 2 cups of fresh apple cider into a small saucepan. Bring it to a boil over medium-high heat, then reduce the heat and simmer gently. Let it reduce to about ¾ cup. This intensifies the apple flavor, giving the cake that signature apple cider donut taste. It takes around 15–20 minutes. Set it aside to cool slightly.
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Generously butter and flour a standard 10- to 12-cup bundt pan. Make sure every crease is coated to prevent sticking. You can also use a baking spray with flour in it. Preheat your oven to 350°F (175°C).
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In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. This mixture provides the cake with structure and all those warm donut-inspired spices.
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In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream the softened butter, granulated sugar, and brown sugar together on medium-high speed for 3–4 minutes. The mixture should be light and fluffy.
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Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
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With the mixer on low, add the flour mixture in three parts, alternating with the sour cream and reduced apple cider. Begin and end with the dry ingredients. Mix just until combined—do not overmix.
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The batter will be thick and slightly fluffy, with a wonderful aroma of apples and spice.
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Pour the batter evenly into the prepared bundt pan. Tap the pan gently on the counter to remove any air bubbles. Bake for 40–50 minutes or until a toothpick inserted into the center comes out clean. The top should spring back lightly when pressed.
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Let the cake cool in the pan for 10–15 minutes before carefully inverting it onto a wire rack.
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While the cake is still warm (but not hot), brush the entire exterior with melted butter. Be generous—it helps the sugar stick and adds that rich donut flavor.
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In a small bowl, mix the granulated sugar and cinnamon together. Sprinkle or gently pat the mixture all over the cake. You can use your hands, a small spoon, or even roll the cake slightly to coat the entire surface evenly. The butter allows the cinnamon-sugar to stick like it does on traditional donuts.
Nutrition Facts
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 189g291%
- Saturated Fat 8g40%
- Cholesterol 80mg27%
- Sodium 300mg13%
- Total Carbohydrate 55g19%
- Dietary Fiber 1g4%
- Sugars 35g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Apple Cider Donut Bundt Cake: Tips, Tricks & Serving Suggestions
Apple cider donut bundt cake is a cozy, spiced dessert that combines the nostalgic flavor of fall fairground donuts with the beauty of a bundt cake. Whether you’re baking it for a holiday table, brunch spread, or just because, here are essential tips and tricks to ensure it’s moist, flavorful, and crowd-pleasing—plus some creative ways to serve it.
Start With Reduced Apple Cider
One of the secrets to a flavorful cake is reducing your apple cider. Start with 2–3 cups of fresh apple cider and simmer it down to 1 cup. This concentrates the apple flavor and infuses your cake with a richer taste. Don’t skip this step—it’s what sets this cake apart from a generic spiced bundt.
Use the Right Fat and Don’t Overmix
For a tender crumb, many recipes use a mix of butter and oil. Butter provides flavor, while oil gives it moisture. Cream the butter and sugar well before adding the eggs to trap air for a lighter texture. Once you add the dry ingredients, mix just until combined—overmixing can make the cake dense and tough.
Spice It Like a Donut
Apple cider donuts are famous for their warm, comforting spices. Cinnamon is a must, but don’t stop there. Add nutmeg, allspice, and a pinch of cloves or cardamom for depth. Freshly grated nutmeg brings an especially authentic donut-shop flavor.
Flour Your Bundt Pan Properly
Bundt pans are beautiful but notorious for sticking. Grease the pan generously with butter or baking spray, making sure to get into every crevice. Then dust with flour or cinnamon sugar. Tap out the excess. A well-prepped pan ensures a clean release and keeps your cake intact.
Bake Low and Slow
Bundt cakes bake best at 325°F to 350°F. This ensures the center cooks through without overbaking the edges. Always check doneness with a long skewer or cake tester—it should come out clean or with a few moist crumbs. Let the cake cool in the pan for 15–20 minutes before turning it out to cool completely.
Sugar Coating Trick
To mimic the sugar coating on an actual apple cider donut, brush the warm cake with melted butter and then roll or sprinkle it with cinnamon sugar. Do this while it’s still slightly warm for best adhesion. For extra indulgence, coat the cake twice—once right after it comes out, and again after cooling.
Make It Ahead and Freeze
This cake actually tastes better the next day as the flavors settle and meld. You can bake it a day in advance and store it tightly wrapped at room temperature. It also freezes well—wrap in plastic wrap and foil, then thaw overnight. Add the sugar coating after thawing to keep it crisp.
Serving Suggestions
This cake is versatile enough for many occasions. Serve slices with:
- A scoop of vanilla ice cream or cinnamon ice cream
- Warm salted caramel sauce
- A drizzle of maple glaze
- A dusting of powdered sugar for a simpler presentation
It pairs beautifully with coffee, chai, or spiced cider—making it a perfect afternoon treat or cozy dessert.
Servings
A standard 10–12 cup bundt pan will yield about 12–16 slices, depending on how generously you cut them. For a party or potluck, you can even slice thinly and serve on a platter with mini forks for easy nibbling.
Tips for Success
- Don’t skip reducing the apple cider—this step is crucial for concentrating flavor without watering down the batter.
- If using an intricate bundt pan, use a pastry brush to coat every corner with butter and flour or baking spray.
- Let the cake cool slightly before applying the cinnamon sugar, but not too much—warmth helps the sugar stick best.
- Want extra apple flavor? Add ½ teaspoon of apple pie spice or finely chopped dried apple pieces to the batter.
Serving and Storage
Serve this cake slightly warm or at room temperature with a cup of tea, hot apple cider, or coffee. It’s great for breakfast, dessert, or a cozy afternoon snack.
Store leftovers tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 5 days. You can also freeze individual slices, tightly wrapped in plastic and foil, for up to 2 months.
Final Thoughts
This Apple Cider Donut Bundt Cake is the perfect blend of nostalgia and comfort. It captures everything people love about apple cider donuts but in a beautiful cake form that’s easy to serve and share. Whether you're making it for a fall celebration or just to enjoy the season's flavors, it's guaranteed to bring warmth to your kitchen and smiles to your table.
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Frequently Asked Questions
What makes this cake taste like an apple cider donut?
The signature flavor comes from reduced apple cider, warm spices (like cinnamon, nutmeg, and allspice), and sometimes a touch of applesauce for moisture.
Reducing the cider intensifies its natural sweetness and tang, which mimics the taste of a fresh apple cider donut. A cinnamon-sugar coating or glaze adds that classic donut-like finish.
Can I make this cake without a Bundt pan?
Yes! While a Bundt pan gives the cake its signature shape and donut-like crust, you can use a loaf pan or two 9-inch round cake pans instead. Just be sure to adjust the baking time (check for doneness at 40–45 minutes). You can also divide the batter into muffin tins for individual cider donut cupcakes.
How do I reduce apple cider, and why is it important?
To reduce cider, simmer it on the stovetop over medium heat until it thickens and decreases in volume by at least half (usually down to ¾ or ½ cup from 1½–2 cups). This process intensifies the apple flavor and helps avoid an overly wet batter. Cool the reduction before adding it to the batter.
How should I store the cake, and can I freeze it?
Store the cake covered at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days. To freeze, wrap it tightly in plastic wrap and foil, then store it for up to 2 months. Thaw at room temperature. For best texture, wait to apply cinnamon-sugar coating or glaze until just before serving.
