Apple Cider Donut Bundt Cake with Cinnamon Sugar Crust

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Apple cider donut cake is a bundt cake that tastes like the cake donuts from an orchard stand: reduced cider, warm nutmeg, and a cinnamon sugar crust. It bakes in the oven, so there’s no hot oil and no batch frying.

The step that matters is the cider. I simmer 360 ml down to 90 ml (6 tbsp) before it goes near the batter, which concentrates the apple flavor and the tang. Stop short of that mark and the extra liquid leaves the crumb gummy.

Sour cream keeps the crumb tender and close, the way a cake donut should be.

The whole cake takes about 100 minutes, most of it simmering, baking, and cooling. It’s vegetarian, serves 12, and holds for three days, so I bake it on Sunday and slice it through the week.

Why You’ll Love This Recipe

• Cider reduced to 6 tbsp gives real apple flavor in every slice
• Bundt pan baking means no frying and no oil splatter
• The cinnamon sugar crust sticks best while the cake is warm
• Stays moist for 3 days, so it’s easy to make ahead

Ingredient Notes

• Apple cider: Use unfiltered, unsweetened cider for the most tang. Apple juice works if you reduce it the same way and cut the granulated sugar in the batter by 2 tbsp.
• Sour cream: Full-fat sour cream gives the softest crumb. Plain whole-milk yogurt swaps in at the same weight, though the cake will taste slightly less rich.
• Nutmeg: Freshly grated nutmeg tastes warmer and rounder than the jarred kind. If you only have pre-ground, use 1/2 tsp and add a pinch of allspice.
• All-purpose flour: Spoon it into the cup and level it, or weigh it. A cup-for-cup gluten-free blend with xanthan gum works, but the crumb turns more delicate.
• Whole milk: Any milk works here. Oat milk is the closest dairy-free match, since it has a similar body and a mild flavor.

Apple Cider Donut Bundt Cake with Cinnamon Sugar Crust

Apple cider donut cake is a sour cream bundt cake made with cider reduced to 6 tbsp, then brushed with butter and coated in cinnamon sugar. It serves 12 and keeps for 3 days.

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 389

Ingredients Method Notes

Ingredients

  

For the cake

• 360 ml unfiltered apple cider (1 1/2 cups); reduced to 90 ml / 6 tbsp
• 300 g all-purpose flour (2 1/2 cups); spooned and leveled
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp fine salt
• 2 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 115 g unsalted butter (1/2 cup); softened
• 150 g light brown sugar (3/4 cup packed)
• 100 g granulated sugar (1/2 cup)
• 2 large eggs room temperature
• 2 tsp vanilla extract
• 180 g full-fat sour cream (3/4 cup); room temperature
• 60 ml whole milk (1/4 cup)

For the pan

• 1 tbsp unsalted butter (15 g); softened
• 2 tbsp all-purpose flour

For the cinnamon sugar coating

• 55 g unsalted butter (4 tbsp); melted
• 100 g granulated sugar (1/2 cup)
• 1 1/2 tsp ground cinnamon

Method

 

Reduce the cider

1. Pour 360 ml / 1 1/2 cups apple cider into a 2-quart / 1.9 L saucepan and simmer over medium-high heat for about 15 minutes, until it reads 90 ml / 6 tbsp in a glass measuring cup and looks like thin maple syrup. Pull it early and the extra liquid loosens the batter and leaves the cake gummy.
2. Set the reduced cider aside to cool for 10 minutes. Meanwhile, heat the oven to 175 C / 350 F with a rack in the middle, brush the inside of a 10-cup / 25 cm bundt pan with the 1 tbsp softened butter, and dust it with the 2 tbsp flour, tapping out the excess.

Make the batter

1. Whisk the 300 g flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a 2-quart / 2 L bowl.
2. In a 4-quart / 4 L bowl, beat the 115 g softened butter with the brown and granulated sugars on medium speed for 3 minutes, until pale and fluffy. Beat in the eggs one at a time, then the vanilla.
3. Stir the sour cream, milk, and cooled cider together. Add the flour mixture to the butter mixture in three parts, alternating with the cider mixture in two parts, and mix on low just until no dry streaks remain. The batter will be thick and spoonable.
4. Scrape the batter into the prepared bundt pan, smooth the top, and tap the pan twice on the counter to settle it.

Bake and coat

1. Bake for about 45 minutes, checking at 40, until the top is deep golden, a toothpick comes out with a few moist crumbs, and an instant-read thermometer reads 205 F / 96 C in the thickest part.
2. Cool the cake in the pan on a wire rack for 15 minutes. Loosen the edges with a thin spatula, invert onto the rack set over a sheet of parchment, and lift off the pan.
3. While the cake is still warm, stir the 100 g sugar and 1 1/2 tsp cinnamon together in a small bowl. Brush the cake all over with the 55 g melted butter, then spoon the cinnamon sugar over the top and sides, pressing it gently into the ridges. Slice with a serrated knife.

Notes

• Start the cider reduction first, since it needs 10 minutes to cool before it goes into the batter.
• Use room-temperature eggs and sour cream so the creamed butter mixture doesn't curdle.
• Grease every ridge of the bundt pan, including the center tube.
• Coat the cake while it's warm, because a cold cake won't hold the cinnamon sugar.
• Check the cake at 40 minutes, since dark-coated bundt pans bake faster.

Tips for Success

• Measure the reduced cider in a glass liquid measuring cup, and keep simmering until it reads 90 ml / 6 tbsp before you cool it.
• Coat the bundt pan with softened butter and a dusting of flour, reaching every ridge and the center tube so the cake releases cleanly.
• Cool the cake in the pan for 15 minutes, then unmold, so it’s firm enough to hold its shape but not yet stuck.
• Brush the melted butter on while the cake is still warm so the cinnamon sugar clings to the sides instead of sliding off.
• Fold the dry ingredients in on low speed just until no flour streaks remain, since extra mixing at this stage makes the crumb tough.

Variations

• Fold 150 g finely diced peeled apple into the batter for soft fruit pockets, and bake about 5 minutes longer.
• Bake in a 23 x 33 cm / 9 x 13-inch pan for 30 to 35 minutes and coat only the top for an easy sheet cake.
• Replace 50 g of the flour with whole wheat pastry flour for a nuttier crumb and a slightly denser slice.

Storage and Reheating

Store the coated cake under a cake dome or in an airtight container at room temperature for up to 3 days. In a kitchen warmer than 24 C / 75 F, refrigerate it for up to 5 days. The sugar crust softens after the first day, which is normal.

To refresh a slice, wrap it in foil and warm it for 8 to 10 minutes at 160 C / 325 F. This brings back the tender crumb and softens the butter in the crust.

For the freezer, skip the coating. Wrap the fully cooled cake tightly in plastic and foil and freeze for up to 2 months. Thaw overnight in the fridge, warm for 10 minutes at 160 C / 325 F, then brush with butter and coat in cinnamon sugar.

Serving Suggestions

Apple cider donut cake is best sliced with a serrated knife, using a gentle sawing motion so the crust doesn’t crack off. Serve it with hot coffee or a mug of warm cider.

For dessert, add a spoonful of lightly sweetened whipped cream or a scoop of vanilla ice cream. The cake is sweet and spiced, so unsweetened whipped cream or plain Greek yogurt keeps the plate balanced.

It also suits a brunch table next to fresh fruit and a pot of tea, and it travels well to a potluck in the pan or on a flat platter.

FAQ

Why is my apple cider donut cake gummy in the middle?

A gummy center usually means the cider wasn’t reduced all the way down to 90 ml / 6 tbsp, or the cake came out too soon. Extra liquid loosens the batter and slows setting. Bake until a toothpick comes out with a few moist crumbs and an instant-read thermometer reads 205 F / 96 C in the thickest part.

Can I use apple juice instead of apple cider in donut cake?

Yes, but expect a milder, sweeter cake. Apple juice is filtered and lacks the tang of unfiltered cider, so reduce it the same way, from 360 ml to 90 ml, and cut the granulated sugar in the batter by 2 tbsp. Stir 1 tsp of lemon juice into the reduction if it tastes flat.

Can I freeze apple cider donut cake with the cinnamon sugar on it?

Freeze it plain, without the coating. Condensation during thawing dissolves the sugar crust into a damp, sticky layer. Wrap the cooled cake tightly in plastic and foil, freeze for up to 2 months, and thaw overnight in the fridge. Warm it 10 minutes at 160 C / 325 F, then brush with butter and coat in cinnamon sugar.

What do you serve with apple cider donut cake?

Serve it with hot coffee or a mug of warm cider, plus a spoonful of whipped cream or vanilla ice cream if it’s dessert. The cake is sweet and spiced, so unsweetened whipped cream or plain Greek yogurt keeps things balanced. Thin slices of sharp cheddar on the side are a classic New England pairing.

What’s the difference between apple cider donut cake and an apple cider donut?

An apple cider donut is a cake donut that’s fried, then rolled in cinnamon sugar. Apple cider donut cake uses a similar spiced batter but bakes it in a bundt pan, so there’s no frying and you slice it instead of picking it up. The crust is lighter, since there’s no frying oil to soak it.

Can I make apple cider donut cake dairy free?

Yes. Use stick-style vegan butter in equal weight for both the batter and the coating, unsweetened plain soy or coconut yogurt for the sour cream, and oat milk for the milk. The crumb comes out a touch less rich but still holds together and slices cleanly. The cake still contains eggs.

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