Apple Cider Donut Cake is one of my favorite cozy desserts to bake in the fall. I love how it takes all the flavors of a classic apple cider donut—warm spices, sweet apple, and a crunchy cinnamon-sugar coating—and turns them into a soft, moist cake. It’s simple to make but feels special, and it always fills my kitchen with the most comforting autumn aroma.

Why You’ll Love This Recipe

I enjoy this recipe because it’s easy, fuss-free, and captures the nostalgic flavor of apple cider donuts without needing to fry anything. The apple cider adds a rich, tangy sweetness, and the cinnamon-sugar topping makes every bite irresistible. I like serving it for brunch, dessert, or even as a snack with a hot cup of tea or coffee.

Ingredients

For the Cake:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup apple cider (reduced from 1 1/2 cups for stronger flavor)
1/2 cup sour cream or Greek yogurt

For the Cinnamon Sugar Topping:
1/4 cup unsalted butter, melted
1/2 cup granulated sugar
1 teaspoon cinnamon

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cake:
I preheat my oven to 350°F (175°C) and grease a Bundt pan well.
In a medium bowl, I whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, I cream the butter and sugar until fluffy, then beat in the eggs one at a time.
I stir in the vanilla and reduced apple cider.
I mix in the sour cream, then fold in the dry ingredients until smooth.
I pour the batter into the Bundt pan and bake for 40–45 minutes, until a toothpick comes out clean.

Coat the Cake:
Once baked, I let the cake cool in the pan for 10 minutes before inverting onto a wire rack.
While still slightly warm, I brush the outside with melted butter.
I mix sugar and cinnamon together, then sprinkle or roll the cake in the mixture until coated.

Servings and Timing

This recipe makes about 12 servings. Prep time is 15 minutes, bake time is 45 minutes, and cooling/coating takes another 15 minutes.

Variations

I like to:

• Add chopped apples to the batter for extra texture.

• Use apple pie spice instead of just cinnamon and nutmeg for a more spiced flavor.

• Drizzle with a maple glaze for extra sweetness.

Storage/reheating

I store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat, I warm individual slices in the microwave for about 10 seconds to bring back the fresh-baked taste.

FAQs

Can I make this cake ahead of time?

Yes, I often bake it the night before and coat it with cinnamon sugar just before serving.

Can I freeze Apple Cider Donut Cake?

Yes, I freeze it (without the cinnamon-sugar coating) for up to 2 months, then thaw and coat before serving.

Can I use apple juice instead of cider?

Yes, but I prefer cider because it gives a deeper apple flavor.

Can I bake this in a loaf pan instead of a Bundt pan?

Yes, I divide the batter into two loaf pans and adjust the bake time to about 35–40 minutes.

Do I need to reduce the apple cider?

Yes, reducing concentrates the flavor, making the apple taste stronger in the cake.

Conclusion

Apple Cider Donut Cake is a warm, spiced, and comforting dessert that I love baking in the fall. The moist cake, rich apple cider flavor, and crunchy cinnamon sugar make it taste just like a fresh cider donut in cake form. Perfect for brunch, gatherings, or just a cozy treat at home, this cake always disappears quickly.

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