Apple Cider Donut Cake brings cozy autumn vibes right into your kitchen with its tender crumb and sticky cinnamon-sugar glaze. This moist spiced bundt cake is infused with warm apple cider and crowned with a flavorful glaze for a truly homemade treat. The combination of simmered cider, warming cinnamon, and a hint of nutmeg makes every bite taste like a fall afternoon—perfect alongside your favorite cup of tea or coffee. Whether you’re new to baking or a seasoned pro, you’ll love how effortlessly this recipe delivers big, cozy flavors.
Key Ingredients
Gather these pantry staples and fall favorites to build rich apple flavor and warm spice:
- 2 cups apple cider: Provides sweet-tart moisture and forms the cake’s signature apple base.
- 2 cups all-purpose flour: Gives structure to the cake, creating a tender yet sturdy crumb.
- 1 1/2 teaspoons baking powder: Leavens the batter for light, airy slices.
- 1/2 teaspoon baking soda: Reacts with sour cream to boost rise and fluffiness.
- 1/2 teaspoon salt: Balances sweetness and enhances the other spices.
- 2 teaspoons ground cinnamon: Infuses every bite with classic warming spice.
- 1/4 teaspoon ground nutmeg: Adds a subtle, nutty depth that complements the cinnamon.
- 1/2 cup unsalted butter, softened: Creamed with sugar to create a rich, fluffy base.
- 3/4 cup granulated sugar: Sweetens the cake and promotes a golden-brown crust.
- 2 large eggs: Bind ingredients together and enrich the texture.
- 1/2 cup sour cream: Introduces tang and keeps the crumb extra moist.
- 2 teaspoons vanilla extract: Enhances the sweet notes and rounds out flavors.
- 1/4 cup milk: Keeps the batter smooth and manageable.
- 1 cup powdered sugar: Forms the sweet base of the cinnamon-sugar glaze.
- 2 tablespoons apple cider: Adds a pop of apple flavor to the glaze.
- 1/4 teaspoon ground cinnamon: Gives the glaze its warming kick.
How To Make Apple Cider Donut Cake
Baking this cake is a breeze once you’ve prepped your cider reduction, mixed your batter, and greased your pan. Follow the steps below closely to ensure a tender inside, golden exterior, and perfectly set glaze.
1. Preheat the oven to 350°F and grease a 10-inch bundt pan thoroughly, using butter or nonstick spray to prevent sticking.
2. In a small saucepan over medium heat, simmer 1 cup of the apple cider until it reduces to about ¼ cup, stirring occasionally for 10–15 minutes, then transfer to a bowl and let it cool completely.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined and aerated.
4. In a separate large bowl, cream the softened butter and granulated sugar with an electric mixer on medium-high speed until the mixture is light and fluffy, about 3 minutes.
5. Beat in the eggs one at a time, pausing to scrape down the sides. Stir in the sour cream, vanilla extract, and the cooled reduced apple cider until the batter is smooth.
6. Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Mix on low speed, stirring just until combined after each addition to avoid overmixing.
7. Pour the batter into the prepared bundt pan, using a spatula to smooth the top and tap the pan gently on the counter to release any air bubbles.
8. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the edges turn lightly golden.
9. Let the cake cool in the pan for 10 minutes, then carefully invert onto a wire rack and allow it to cool completely, ensuring the glaze will adhere properly.
10. In a small bowl, whisk together the powdered sugar, apple cider, and cinnamon until the glaze is smooth and pourable. Drizzle the glaze evenly over the cooled cake and let it set before slicing.
Serving Suggestions
Once glazed, this Apple Cider Donut Cake is ready to shine—here’s how to present it perfectly:
- Serve warm slices with a dollop of vanilla whipped cream to complement the cinnamon-sugar glaze.
- Pair each slice with a steaming mug of hot apple cider or spiced tea to echo the dessert’s autumnal flavors.
- Top individual servings with a scoop of vanilla ice cream for a delightful contrast of warm cake and cold creaminess.
- Garnish the plate with a sprinkle of toasted pecans or an extra dusting of ground cinnamon for added crunch and visual appeal.
Tips For Perfect Apple Cider Donut Cake
Nailing the perfect Apple Cider Donut Cake is all about timing and attention to detail. From simmering the cider just right to making sure your cake is fully cooled before glazing, each little step can make a big difference in texture and flavor. These friendly tips will guide you toward that picture-perfect slice of autumn bliss.
- Use freshly reduced cider for the best apple flavor.
- Cool the cake completely before glazing to prevent the glaze from sliding off.
- Store the cake in an airtight container at room temperature for up to 3 days.
- For extra spice, add a pinch of ground cloves or ginger to the dry ingredients.
How To Store It
Whether you’re planning to finish the entire cake in one sitting or savor it over a few days, proper storage preserves its moist crumb and delicious glaze:
- Store in an airtight container at room temperature for up to 3 days to keep the cake tender and the glaze intact.
- Wrap individual slices in plastic wrap and place them in a resealable bag for easy grab-and-go treats that stay fresh.
- Refrigerate the glazed cake, covered, for up to 5 days; bring to room temperature before serving to soften the crumb.
- Freeze whole cake or individual slices by wrapping in plastic wrap and then foil; freeze for up to 1 month, thawing overnight in the fridge or at room temperature.
Frequently Asked Questions
Here are some quick answers to common questions about making and storing your Apple Cider Donut Cake:
- How long does it take to prepare and bake this recipe?
From start to finish, plan for about 15 minutes to prep the apple cider reduction and mix the batter, 30 to 35 minutes to bake, 10 minutes to cool in the pan, plus cooling time on a wire rack before glazing. In total, it takes roughly 1 hour and 10 minutes, including cooling.
- How do I properly reduce the apple cider for the cake?
Pour 1 cup of apple cider into a small saucepan over medium heat. Bring it to a gentle simmer and cook, stirring occasionally, until it has reduced to about ¼ cup, which usually takes 10 to 15 minutes. Let it cool completely before adding it to the batter to maintain proper texture.
- Can I substitute sour cream if I don’t have any on hand?
Yes. You can substitute an equal amount of plain Greek yogurt or buttermilk for the sour cream. Greek yogurt will yield a slightly tangier cake, while buttermilk thins the batter a bit, so reduce the milk by 1 to 2 tablespoons to maintain the right consistency.
- What type of pan can I use if I don’t have a 10-inch bundt pan?
You can use a 9×5-inch loaf pan or two 8-inch round cake pans. Reduce the baking time to about 25 to 30 minutes and check for doneness with a toothpick—when it comes out clean, the cake is ready.
- How should I store the Apple Cider Donut Cake, and how long will it stay fresh?
Store the cooled, glazed cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, wrap it tightly in plastic wrap and foil and freeze for up to 1 month. Thaw at room temperature before serving.
- My cake turned out dense instead of light and fluffy. How can I fix that?
Ensure you measure the flour correctly by spooning it into the cup and leveling it off to avoid packing. Don’t overmix once you add the dry ingredients—stop as soon as no streaks remain. Also confirm that your baking powder and baking soda are fresh; stale leavening agents will hinder rise.
- How do I get a thick glaze that clings to the cake?
Use cooled cake and a slightly thicker glaze by adding less cider or more powdered sugar until it reaches a pourable but not runny consistency. Let the cake come to room temperature so the glaze sets immediately rather than sliding off.
What Makes This Special
This Apple Cider Donut Cake works because it masterfully balances sweet, tangy, and spiced notes in every tender slice. The cider reduction deepens the apple flavor, while sour cream keeps the crumb moist and soft. Finishing it with a cinnamon-sugar glaze gives that delightful sticky coating we all crave. It’s funny how a simple bundt pan and pantry staples can yield such an impressive fall dessert—go ahead, print this recipe, stash it in your binder, and try it out. Let me know how it turns out or if you have any questions!
Print
Apple Cider Donut Cake
- Prep Time: 25 mins
- Cook Time: 35 mins
- Total Time: 1 hour
- Yield: 12 servings
- Category: Desserts
Description
This bundt cake captures the aroma of simmered apple cider and warming cinnamon, offering tender crumb and sticky glaze that spills over each slice. It’s the taste of autumn in every bite, perfect with a cup of tea or coffee.
Ingredients
- 2 cups apple cider
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1/4 cup milk
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons apple cider
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F and grease a 10-inch bundt pan.
- In a small saucepan over medium heat, simmer 1 cup of the apple cider until reduced to about ¼ cup, then let it cool.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, cream the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the sour cream, vanilla extract, and reduced apple cider.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Whisk together the powdered sugar, apple cider, and cinnamon until smooth, then drizzle over the cooled cake.
Notes
- Use freshly reduced cider for the best apple flavor.
- Cool the cake completely before glazing to prevent the glaze from sliding off.
- Store the cake in an airtight container at room temperature for up to 3 days.
- For extra spice, add a pinch of ground cloves or ginger to the dry ingredients.