Apple Cider Donut Cake

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This Apple Cider Donut Cake recipe is everything I love about fall baking in one pan. It’s made in a classic Bundt pan, which gives it that pretty shape and perfect edges for catching all the buttery cinnamon sugar.

Jump to Recipe

Reducing the apple cider adds a rich, concentrated flavor that makes the cake feel cozy and nostalgic — kind of like those fresh cider donuts from the orchard, but easier to share.

The batter comes together in one bowl, no mixer needed, and the sour cream keeps it super moist. It smells incredible while it bakes and tastes even better the next day, making it a perfect fall dish to pass or a make-ahead dessert for Friendsgiving.

If you’re looking for fall cakes, homemade sweets, or just want to know how to make an apple cider donut cake that actually tastes like the real thing, this one’s a keeper.

Apple Cider Donut Cake
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Apple Cider Donut Cake

Recipe by Tammy Poppie
0.0 from 0 votes
Servings

10

servings
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 cup apple cider

  • 1/2 cup unsalted butter, melted

  • 3/4 cup sugar

  • 2 eggs

  • 1/2 cup sour cream

  • 1 teaspoon vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • Pinch salt

  • Topping

  • 2 tablespoons melted butter

  • 1/4 cup sugar

  • 1/2 teaspoon cinnamon

Directions

  • Preheat oven to 350°F (175°C). Grease a 10- to 12-cup bundt pan.
  • Pour the apple cider into a small saucepan and simmer over medium heat for 10–15 minutes, or until reduced to 1/2 cup. Let cool slightly.
  • In a large bowl, whisk together the sugar and eggs until smooth. Stir in the melted butter, sour cream, vanilla, and reduced cider.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • Add dry ingredients to the wet ingredients and stir until just combined — don’t overmix.
  • Pour the batter into the prepared bundt pan and smooth the top.
  • Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 10 minutes, then invert onto a wire rack.
  • While the cake is still warm, brush with melted butter and sprinkle generously with cinnamon sugar.
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Apple Cider Donut Cake

This Apple Cider Donut Cake recipe is everything I love about fall baking in one pan. It’s made in a classic Bundt pan, which gives it that pretty shape and perfect edges for catching all the buttery cinnamon sugar.

Jump to Recipe

Reducing the apple cider adds a rich, concentrated flavor that makes the cake feel cozy and nostalgic — kind of like those fresh cider donuts from the orchard, but easier to share.

The batter comes together in one bowl, no mixer needed, and the sour cream keeps it super moist. It smells incredible while it bakes and tastes even better the next day, making it a perfect fall dish to pass or a make-ahead dessert for Friendsgiving.

If you’re looking for fall cakes, homemade sweets, or just want to know how to make an apple cider donut cake that actually tastes like the real thing, this one’s a keeper.

Apple Cider Donut Cake
Pin
Print

Apple Cider Donut Cake

Recipe by Tammy Poppie
0.0 from 0 votes
Servings

10

servings
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 cup apple cider

  • 1/2 cup unsalted butter, melted

  • 3/4 cup sugar

  • 2 eggs

  • 1/2 cup sour cream

  • 1 teaspoon vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • Pinch salt

  • Topping

  • 2 tablespoons melted butter

  • 1/4 cup sugar

  • 1/2 teaspoon cinnamon

Directions

  • Preheat oven to 350°F (175°C). Grease a 10- to 12-cup bundt pan.
  • Pour the apple cider into a small saucepan and simmer over medium heat for 10–15 minutes, or until reduced to 1/2 cup. Let cool slightly.
  • In a large bowl, whisk together the sugar and eggs until smooth. Stir in the melted butter, sour cream, vanilla, and reduced cider.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • Add dry ingredients to the wet ingredients and stir until just combined — don’t overmix.
  • Pour the batter into the prepared bundt pan and smooth the top.
  • Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 10 minutes, then invert onto a wire rack.
  • While the cake is still warm, brush with melted butter and sprinkle generously with cinnamon sugar.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest