A cozy, fall-spirited bundt that tastes like my favorite cider mill donut—soft crumb, warm spices, and a cinnamon-sugar jacket that crackles with every bite. I bake this when I want all the apple-cider-donut magic without frying a thing.

Apple Cider Donut Cake

Why You’ll Love This Recipe

I get true apple-cider-donut flavor by reducing the cider for a punchy apple note.
I skip the fryer and still land a tender, moist cake with a crunchy cinnamon-sugar finish.
I mix it in simple bowls—no mixer required—and it bakes in one bundt pan.
I keep the ingredients basic: pantry spices, butter, oil, and sour cream for softness.
I serve it for brunch, snacks, or dessert, and it travels beautifully.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Apple cider, reduced (I simmer 2 cups down to 1 cup; I use ¾ cup in the batter and save ¼ cup for brushing)
All-purpose flour
Baking powder and baking soda
Fine kosher salt
Ground cinnamon, nutmeg, and a pinch of allspice
Granulated sugar and light brown sugar
Large eggs
Unsalted butter, melted and cooled
Neutral oil (such as canola or grapeseed)
Sour cream (or full-fat Greek yogurt)
Pure vanilla extract

For the cinnamon-sugar coating and finish:

Granulated sugar
Ground cinnamon (and a pinch of nutmeg, optional)
Unsalted butter, melted (for brushing)

directions

I reduce the cider: in a small saucepan, I simmer 2 cups apple cider over medium heat until it measures 1 cup, 15–20 minutes. I cool it to just warm.
I heat the oven to 350°F (175°C). I generously grease and flour a 10–12 cup bundt pan (or I use baking spray with flour).
In a large bowl, I whisk the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
In another bowl, I whisk the wet ingredients: sugars, eggs, melted butter, oil, vanilla, sour cream, and ¾ cup of the reduced cider.
I add the dry mixture to the wet and whisk or fold just until combined—no overmixing.
I pour the batter into the pan, smooth the top, and bake 45–55 minutes, until a tester comes out clean or with a few moist crumbs.
I cool the cake in the pan for 10–15 minutes, then invert onto a rack. While warm, I brush the surface with the remaining ¼ cup warm reduced cider.
I stir the cinnamon and sugar together. I brush the warm cake lightly with melted butter, then shower it with the cinnamon sugar on all sides (I press it on to help it stick). I slice once it’s just barely warm.

Servings and timing

Servings: 12–16 slices
Prep Time: 25 minutes (including cider reduction)
Bake Time: 45–55 minutes
Cooling/Finishing: 15–20 minutes
Total Time: about 1 hour 25 minutes

Variations

Brown-Butter Boost: I brown the butter for the batter, cool it, and proceed—deeper, nutty flavor.
Maple Glaze: I whisk powdered sugar with maple syrup and a splash of cider, then drizzle over the cooled cake instead of (or along with) cinnamon sugar.
Whole-Wheat Twist: I swap 1 cup of the all-purpose flour for white whole wheat; I add an extra tablespoon of cider if the batter feels thick.
9×13 Pan or Loaf: I bake in a greased 9×13 pan (30–38 minutes) or split into two 8×4 loaves (40–50 minutes), then finish with butter and cinnamon sugar.
Muffins: I portion into lined muffin tins and bake 18–22 minutes; I dip warm tops in melted butter and cinnamon sugar.

storage/reheating

Room Temp: I keep the cake airtight at room temperature for up to 2 days.
Fridge: I refrigerate up to 5 days; I bring slices to room temp or give them a quick warm-up before serving.
Freezer: I wrap slices individually and freeze up to 3 months; I thaw at room temp, then refresh briefly in a low oven.
Reheating: I warm slices in a 300°F (150°C) oven for 6–8 minutes or in the microwave for 10–15 seconds to revive that just-baked softness.

FAQs

Do I really need to reduce the apple cider?

I do it every time because it concentrates flavor without adding extra liquid. If I skip the reduction, the apple note runs faint; I’d use apple cider concentrate in a pinch.

Can I make this without a bundt pan?

I do a 9×13 cake or two loaf pans instead, adjusting bake time as needed. I still brush with cider and finish with cinnamon sugar for that donut vibe.

How do I keep the cake from sticking to the pan?

I grease every nook with softened butter and flour (or I use baking spray with flour) and let the cake cool 10–15 minutes before inverting. I also avoid letting it cool completely in the pan.

Can I use apple juice instead of cider?

I can, but I prefer unfiltered apple cider for fuller flavor. If I only have juice, I reduce it the same way and add an extra pinch of cinnamon and nutmeg.

How can I make the cinnamon-sugar coating really cling?

I brush the warm cake with a little melted butter and that reserved warm cider, then press the cinnamon sugar onto the surface while the cake is still warm.

Conclusion

I bake this apple cider donut cake when I want bakery-level coziness with weeknight effort. By reducing the cider, balancing butter and oil, and finishing with a generous cinnamon-sugar coat, I get a tender crumb and bold apple-spice flavor that tastes like a crisp fall morning—any time