Description
This Apple Cider Donut Cake is a moist and tender bundt cake infused with warm spices like cinnamon and nutmeg, enhanced with the rich flavor of apple cider. Topped with a spiced cider glaze and a cinnamon-sugar coating reminiscent of classic apple cider donuts, this cake is perfect for a cozy autumn treat or any time you crave fall flavors.
Ingredients
Scale
Dry Ingredients
- 3 ½ cups all purpose flour
- 2 ½ teaspoons baking powder
- 1 ¼ teaspoons salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
Wet Ingredients
- 2 ½ sticks unsalted butter, at room temperature (20 Tablespoons, 1 ¼ cups)
- 1 ½ cups brown sugar
- ½ cup granulated sugar
- 4 eggs (at room temperature)
- 2 teaspoons vanilla extract
- 1 cup apple cider
Cider Glaze
- 2 cups apple cider
- 2 Tablespoons salted butter
- ⅓ cup granulated sugar
- 2 Tablespoons demerara or turbinado sugar
- 1 ½ teaspoons cinnamon
Instructions
- Preheat and Prepare Pan: Heat oven to 350 degrees F. Grease a 12-cup bundt pan thoroughly with Baker’s Joy or another non-stick spray combined with flour to ensure easy cake release.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg until well combined. Set aside.
- Cream Butter and Sugars: Using a stand mixer, beat the unsalted butter, brown sugar, and granulated sugar on medium speed for 3-5 minutes until the mixture is lighter in color and fluffy. Scrape down the sides occasionally for even mixing.
- Add Eggs and Vanilla: Add eggs one at a time, beating well and scraping the bowl after each addition to ensure full incorporation. Then mix in the vanilla extract.
- Incorporate Flour and Apple Cider: Add the flour mixture in three parts to the wet mixture, mixing on low speed until just combined. With the mixer running on the lowest speed, slowly pour in the apple cider, mixing gently until fully incorporated. Scrape the bowl thoroughly to incorporate all ingredients.
- Bake the Cake: Pour the batter into the prepared bundt pan, smoothing the top. Bake for 40-50 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting onto a plate.
- Prepare Cider Glaze: While the cake bakes, pour 2 cups of apple cider into a small saucepan and bring to a boil over high heat. Reduce to a low boil and cook for about 30 minutes, stirring every 10 minutes until the cider is reduced and thickened to roughly ⅓ cup. Remove from heat and stir in the salted butter until melted.
- Finish Cake with Glaze and Sugar: In a bowl, whisk together granulated sugar, demerara (or turbinado) sugar, and cinnamon. While the cake is still warm, brush the cider glaze evenly over the outside of the cake. Sprinkle the cinnamon sugar mixture on top, then gently press additional sugar onto the sides using the palm of your hand to create a sweet, crunchy coating. Serve warm or at room temperature.
Notes
- Using room temperature eggs and butter helps achieve a lighter, fluffier cake texture.
- Reduce the apple cider carefully to avoid burning; stir frequently.
- Demerara or turbinado sugar adds a nice crunch and subtle molasses flavor in the topping.
- Make sure the bundt pan is well greased and floured to prevent the cake from sticking.
- Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator up to a week.
- The cake is delicious served with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of the cake)
- Calories: 370 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 95 mg
Keywords: Apple Cider Donut Cake, Autumn Cake, Spiced Bundt Cake, Fall Dessert, Apple Dessert, Cinnamon Cake
