I love bringing the warm, cinnamon-sugar flavor of apple cider doughnuts to the Thanksgiving table in an easy-to-share cake. This bundt cake is tender, warmly spiced, and brushed with butter before its sweet cinnamon coating goes on.
Why You’ll Love This Apple Cider Doughnut Cake
Reducing apple cider concentrates its fruity flavor, so every slice tastes cozy and full of fall. The simple bundt-pan method makes this cake easy to bake ahead, and its cinnamon-sugar coating gives it that familiar doughnut-shop finish. Serve it for dessert, or add a slice to a relaxed holiday brunch.
Apple Cider Doughnut Cake Ingredients & Substitutions
- 2 cups apple cider, reduced to ¾ cup
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 3 large eggs, at room temperature
- ¾ cup milk
- 1 teaspoon alcohol-free vanilla extract
- 4 tablespoons unsalted butter, melted, for the coating
- ½ cup granulated sugar, for the coating
- 1 teaspoon ground cinnamon, for the coating
For the best cider flavor, use fresh, nonalcoholic apple cider. If you only have apple juice, it can work, though the cake will taste a little less tangy. Whole milk makes a tender crumb, but a plain, unsweetened milk alternative can also be used.
Step-by-Step Instructions to Make Apple Cider Doughnut Cake
1. Reduce the cider
Pour the apple cider into a small saucepan and bring it to a gentle simmer over medium heat. Cook until it reduces to ¾ cup, about 15 to 20 minutes. Set it aside to cool while you prepare the pan and batter.
2. Prepare the pan and dry ingredients
Heat the oven to 350°F (175°C). Grease and flour a 10- to 12-cup bundt pan, making sure to reach all the grooves. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Mix the cake batter
In a large bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time. In a separate cup, stir the cooled cider together with the milk and alcohol-free vanilla extract.
Add the flour mixture to the butter mixture in three additions, alternating with the cider mixture. Begin and end with the flour mixture, mixing just until the last streaks of flour disappear.
4. Bake until golden
Spoon the batter into the prepared bundt pan and smooth the top. Bake for 45 to 55 minutes, until a skewer inserted into the thickest part comes out clean or with a few moist crumbs. Let the cake cool in the pan for 15 minutes, then carefully turn it onto a wire rack.
5. Add the cinnamon-sugar coating
Stir the coating sugar and cinnamon together in a small bowl. While the cake is still slightly warm, brush it all over with melted butter, then sprinkle and gently press on the cinnamon-sugar mixture. Let the cake cool before slicing.
Tips for Success
- Cool the reduced cider before adding it to the batter so it does not warm the butter or affect the eggs.
- Measure flour by spooning it into the measuring cup and leveling the top. Scooping directly can pack in too much.
- Grease every crevice of the bundt pan, then dust it with flour to help the cake release cleanly.
- Avoid overmixing once the flour goes in. Mixing just until combined helps keep the crumb tender.
- Brush on the melted butter while the cake is warm so the cinnamon-sugar coating sticks well.
Variations of Apple Cider Doughnut Cake
- Make it extra spiced: Add ¼ teaspoon ground cloves or allspice to the dry ingredients.
- Add a crunchy finish: Mix ¼ cup finely chopped toasted pecans into the cinnamon-sugar coating.
- Bake it as muffins: Divide the batter among lined muffin cups and bake at 350°F, checking for doneness after about 18 minutes.
- Serve with a glaze: Drizzle the cooled cake with a simple glaze made from powdered sugar and a little milk.
Serving Suggestions: What to Pair with Apple Cider Doughnut Cake
Serve slices at room temperature or warm them briefly for an extra-cozy dessert. For Thanksgiving, pair the cake with coffee, hot tea, or warm spiced cider. A spoonful of whipped cream or a scoop of vanilla ice cream makes each slice feel especially festive.
Storage & Reheating Instructions
Keep the completely cooled cake covered at room temperature for up to 3 days. To store it longer, wrap individual slices or the whole cake tightly and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature. Warm a slice in the microwave for about 10 to 15 seconds, if desired.
Memories Made Around the Table
I love the way a cinnamon-sugar cake makes the kitchen smell like fall before dessert even reaches the table. At Thanksgiving, I set it out with coffee after the main meal, and it is just as welcome the next morning when everyone gathers for another slice.
FAQs
Can I make Apple Cider Doughnut Cake ahead of time?
Yes. Bake the cake a day ahead and keep it covered at room temperature. For the freshest coating, you can brush it with butter and add the cinnamon sugar on the day you plan to serve it.
Can I use apple juice instead of apple cider?
Yes, apple juice can replace the cider. Reduce it to ¾ cup as directed, and expect a slightly milder apple flavor.
How do I know when the cake is done?
Insert a skewer into the thickest part of the cake. It is ready when the skewer comes out clean or with a few moist crumbs, and the top springs back lightly when touched.
Can I bake this in a different pan?
Yes. You can divide the batter between two greased 9-by-5-inch loaf pans. Start checking for doneness after about 35 minutes, since baking time may vary by pan and oven.
Final Thoughts
This apple cider cake brings the comforting flavor of a cinnamon-sugar doughnut to an easy holiday dessert. Bake it for Thanksgiving, share it over coffee, and save a slice for the next morning.
Apple Cider Doughnut Cake
Equipment
- 1 Bundt pan 10- to 12-cup
- 1 Small saucepan
- 1 Mixing Bowl medium
- 1 Mixing Bowl large
- 1 Electric Mixer
- 1 Whisk
- 1 Wire rack
Ingredients
Cake
- 2 cups apple cider reduce to ¾ cup
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.75 cup unsalted butter softened
- 1 cup granulated sugar
- 0.5 cup light brown sugar packed
- 3 large eggs at room temperature
- 0.75 cup milk
- 1 teaspoon alcohol-free vanilla extract
Cinnamon-Sugar Coating
- 4 tablespoons unsalted butter melted
- 0.5 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Cake
- Pour the apple cider into a small saucepan and bring it to a gentle simmer over medium heat. Cook until it reduces to ¾ cup, about 15 to 20 minutes. Set it aside to cool while you prepare the pan and batter.
- Heat the oven to 350°F (175°C). Grease and flour a 10- to 12-cup bundt pan, making sure to reach all the grooves. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time. In a separate cup, stir the cooled cider together with the milk and alcohol-free vanilla extract.Add the flour mixture to the butter mixture in three additions, alternating with the cider mixture. Begin and end with the flour mixture, mixing just until the last streaks of flour disappear.
- Spoon the batter into the prepared bundt pan and smooth the top. Bake for 45 to 55 minutes, until a skewer inserted into the thickest part comes out clean or with a few moist crumbs. Let the cake cool in the pan for 15 minutes, then carefully turn it onto a wire rack.
Cinnamon-Sugar Coating
- Stir the coating sugar and cinnamon together in a small bowl. While the cake is still slightly warm, brush it all over with melted butter, then sprinkle and gently press on the cinnamon-sugar mixture. Let the cake cool before slicing.