Moist Apple Cider Donut Cake – Sugary, Spiced & Baked

Let Me Tell You About This Apple Cider Donut Cake…

You ever get a whiff of apple cider donuts and instantly remember the fairgrounds, or maybe I’m just overly sentimental about fried dough and hayrides. Last fall, after yet another rainy orchard trip with my kids (why is it always muddy?), I tried making this moist apple cider donut cake because – let’s be real – deep frying at home is a faff. What came out of my oven was a sugary, spiced beauty, and honestly, it’s been requested at almost every family gathering since. I even caught my neighbor sneaking out with a second slice. No judgment, Jeanine!

Why I Keep Coming Back to This Cake

I make this when I want the taste of apple cider donuts but absolutely cannot deal with the mess of frying (or the lingering oil smell in my kitchen – ugh). My family goes a bit feral for this cake, especially if I serve it warm; there’s something magic about the crunchy sugar topping and that cinnamon-y, dense crumb. Oh, and for whatever reason, it seems to disappear overnight. Maybe that’s just my house?

One more thing – it hides imperfections really well. If it cracks, just load up the sugary topping. Nobody cares. Perfectionism is overrated.

What You’ll Need (but Feel Free to Improvise!)

• 2 cups apple cider (I’ve used unfiltered and the clear stuff – both work; Granny swears by local, but I grab whatever’s on sale)
• 2 1/2 cups all-purpose flour (can swap 1/2 cup for whole wheat if you like it earthy)
• 1/2 cup brown sugar (light or dark; I just use what’s in the jar)
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp cinnamon (or a heavy shake if you’re me)
• 1/2 tsp nutmeg (fresh grated if I’m feeling extra, but pre-ground is fine)
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup unsalted butter, melted (not hot though; ask me how I know…)
• 1/4 cup oil (neutral like canola, but I’ve used light olive oil in a pinch)
• 1/2 cup buttermilk (or use milk with a splash of vinegar if you forget to buy it, like I often do)
• 1 tsp vanilla (sometimes I skip it and nobody notices)

For the topping:

• 2 tbsp melted butter
• 1/2 cup granulated sugar
• 1 tsp cinnamon (or more, you do you)

How I Throw This Cake Together (With a Few Quirks)

1. Reduce the cider: Pour those 2 cups into a saucepan and simmer until you’ve got about 1 cup left. Takes maybe 15 minutes, sometimes more if you’re distracted scrolling. This is where the flavor magic happens, so don’t skip. (But if you do, it won’t ruin it, just less apple-y!)
2. Prep your pan: Butter up a 10-cup bundt pan real good. Or use a 9×5 loaf pan in a pinch. I’ve even done it in a square pan, but then it looks less donutty. Grease those nooks like your cake depends on it – because it does.
3. Mix dry stuff: In a big bowl, toss together flour, baking powder, baking soda, salt, cinnamon, nutmeg, both sugars. I just use a fork. Sift if you want, but… why?
4. Mix wet stuff: In another bowl, whisk eggs, melted butter (let it cool a smidge), oil, buttermilk, vanilla, and that reduced cider. Smells wild at this point. I usually sneak a taste – don’t judge.
5. Combine: Pour wet into dry, stir till just combined. It might look lumpy and weird, but trust me, it’ll bake out. Overmixing is my enemy here; it gets tough.
6. Bake: Scrape that thick batter into your greased pan. Bake at 350F (175C) for about 45–50 minutes, or until a skewer poked in the thickest part comes out mostly clean (a few moist crumbs are good; wet batter is not.)
7. Sugar finish: Let it cool 10 min, then turn out onto a rack. Brush with melted butter while still warm and shower with cinnamon sugar. I go overboard, but nobody’s ever complained.

Notes from My (Messy) Kitchen

• The cake gets even moister the next day, if you can wait (I never can).
• Once, I forgot to reduce the cider. The cake was fine, but the flavor wasn’t as punchy.
• If it sticks in the pan, let it cool a bit more and try running a knife around the edge. Or just scrape out the broken bits and call it ‘deconstructed’ – totally on purpose, right?

What Else I’ve Tried (And What Flopped)

• Swapped half the apple cider for pear nectar once. Not bad, but kind of weird – wouldn’t do it again.
• Added chopped apples to the batter. Turns out a bit too dense for my liking, but the kids loved it.
• Subbed some of the flour for almond flour. Actually, I find it works better if you only swap 1/4 cup, or it gets crumbly.

Gear You’ll Probably Need (But Don’t Stress!)

• Bowl(s) – more is better so you don’t end up washing mid-bake
• Whisk or just a fork – that’s what I grab
• Bundt pan – but I’ve used a loaf tin or even a muffin pan (they bake quicker, keep an eye out!)
• Small saucepan for cider reducing
• Pastry brush for butter, though honestly, a bit of folded-up paper towel works in a pinch.

How to Store (If There’s Any Left)

Supposedly, you can keep this covered at room temperature for 2–3 days. But in my house it never lasts more than a day, so… your mileage may vary. If you want to freeze it, wrap slices up tight and defrost at room temp. Not as good as fresh but still pretty dang tasty.

How I Love To Serve It

Warm, with coffee, preferably sitting on the porch when the leaves are turning. My kids dunk it in hot apple cider, which makes a glorious mess. Sometimes, if it’s a special occasion, I whip up a quick maple glaze. Or serve with vanilla ice cream – not traditional, but who cares?

Pro Tips (Learned the Hard Way…)

• Don’t rush the cider reduction. I tried cranking the heat once and had to scrape burnt crud off the pot for half an hour. Just be patient.
• Let the cake cool a bit before you try to turn it out. I’ve lost half a cake to impatience and regret. It’s still edible, but less pretty.
• Overmixing = sad, tough cake. Stir until just combined.

Some Real Questions Folks Have Asked

• Can I use store-bought apple cider?
  Yep! I usually do. As long as it’s not the vinegar-y hard stuff (that’d be a wild party cake, though!).
• Can I skip the cider reduction?
  You can, but it’s way more flavorful if you don’t. Actually, I find it works better if you just commit to the reduction step.
• Can I make this gluten-free?
  Yeah, I’ve tried with a 1:1 GF blend. Came out a bit more crumbly but still delicious. Might want to add an extra egg.
• Where can I find good apple cider?
  If you’re in the US, check out your local farmer’s market in the fall, or I’ve ordered it form Honeycrisp.com. UK folks: Waitrose usually has some decent options when the season hits.
• How do I know it’s done?
  The skewer trick never fails me. Or just gently press the top – if it springs back, you’re golden.

By the way, if you’re on the hunt for fun autumn baking ideas, I’ve found loads of inspiration at Sally’s Baking Addiction (her pumpkin scones are unreal!), and King Arthur Baking always has solid substitutions if you want to experiment.

So there you have it – my not-so-secret apple cider donut cake. If you make it, let me know how it turns out (bonus points for sharing if you eat the last slice for breakfast).

★★★★★ 5.00 from 127 ratings

Moist Apple Cider Donut Cake – Sugary, Spiced & Baked

yield: 10 servings

prep: 20 mins

cook: 45 mins

total: 50 mins

This moist apple cider donut cake is baked, not fried, and packed with warm spices, apple cider flavor, and a sugary coating. Perfect for fall gatherings or as a cozy dessert, it delivers all the nostalgia of classic apple cider donuts in a simple, sliceable cake.

🖨️ Print Pin Recipe

Ingredients

• 1 1/2 cups apple cider
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar
• For coating: 1/4 cup melted butter and 1/2 cup cinnamon sugar

Instructions

1. 1
   Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
2. 2
   In a saucepan, simmer apple cider over medium heat until reduced to about 3/4 cup. Let cool.
3. 3
   In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. 4
   In another bowl, mix melted butter, granulated sugar, brown sugar, eggs, sour cream, vanilla, and reduced apple cider until smooth.
5. 5
   Gradually add dry ingredients to wet ingredients, mixing until just combined. Pour batter into prepared bundt pan.
6. 6
   Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes, then invert onto a wire rack. Brush with melted butter and sprinkle generously with cinnamon sugar before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320 caloriescal

Protein: 4gg

Fat: 12gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 48gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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