Apple Cider Donut Cake
This Apple Cider Donut Cake captures all the cozy, nostalgic flavors of a fresh apple cider donut—without the fryer! It's moist, warmly spiced, and coated in a sweet cinnamon-sugar crust. Perfect for fall gatherings, brunches, or a sweet treat with coffee.
Ingredients
Cake Batter:
- 1½ cups apple cider reduced to ¾ cup
- ½ cup unsweetened applesauce
- 1 cup granulated sugar
- ½ cup light brown sugar
- 3 large eggs
- ¾ cup vegetable oil
- 1½ tsp vanilla extract
- 2¾ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
Cinnamon Sugar Coating:
- ¼ cup melted butter
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a Bundt pan.
- In a saucepan, simmer apple cider until reduced to ¾ cup. Let cool slightly.
- In a large bowl, whisk reduced cider, applesauce, sugars, eggs, oil, and vanilla.
- In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Stir dry ingredients into the wet mixture until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 45–50 minutes or until a toothpick comes out clean.
- Cool 10 minutes in the pan, then invert onto a wire rack.
- While warm, brush the cake with melted butter and sprinkle or press the cinnamon sugar all over.
Notes
Don’t skip reducing the cider—it adds concentrated flavor.
For a sweeter finish, drizzle with vanilla glaze.
Use real apple cider (not juice) for best results.