Apple Cider Donut Cake with Cinnamon Sugar Topping

There’s something magical about that first crisp fall morning. The kind that makes you reach for a cozy sweater, breathe in the cool air, and instantly crave something warm and sweet from the oven. This Apple Cider Donut Cake is all of that wrapped up in one simple recipe. If you love the cinnamon sugar apple cider donuts from your favorite fall market, this cake will be your new fall tradition.

You will want to make this every year after the first jug of fresh cider hits your kitchen. The smell of apples and cinnamon fills the whole house and feels like a hug in dessert form. It’s the perfect companion to a quiet morning coffee, an afternoon treat after raking leaves, or a sweet ending to a cozy fall dinner.

If you love cozy apple desserts, you might also like my caramel apple pie or chai spiced apple crisp.

What Makes It Taste Like a Cider Donut?

The secret is all in the details:

• Reduced apple cider – simmering it down concentrates that fresh, tangy apple flavor
• Warm fall spices – cinnamon and nutmeg give it that classic donut-shop aroma
• Cinnamon sugar coating – a light buttery glaze holds the sugar in place and gives every bite a sweet crunch
• Moist tender crumb – thanks to sour cream or Greek yogurt, this cake stays soft for days

For even more fall flavor, keep a jar of homemade apple pie spice ready for cakes, muffins, crisps, and pies.

Ingredients for Apple Cider Donut Cake

For the cake:

• 1 1/2 cups apple cider
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup sour cream or plain Greek yogurt

For the topping:

• 3 tbsp melted butter
• 1/4 cup granulated sugar
• 1 tsp cinnamon

Instructions for Apple Cider Donut Cake

Reduce the cider: In a small saucepan, simmer apple cider over medium heat until it reduces to about 3/4 cup. This will take about 15 to 20 minutes and makes the flavor much stronger. Let it cool.

Preheat oven to 350°F. Grease a bundt pan (or loaf pan) well.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla and cooled cider reduction.

In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Add dry ingredients to wet ingredients in batches, alternating with sour cream. Mix just until combined. Overmixing can make the cake dense.

Pour batter into the prepared pan and bake for 35 to 45 minutes (bundt) or until a toothpick comes out clean. Adjust time if using a loaf pan.

Cool for 15 minutes, then carefully turn out onto a cooling rack.

Cinnamon sugar topping: While the cake is still warm, brush it with melted butter, then sprinkle generously with cinnamon sugar.

Helpful Tools for Making Apple Cider Donut Cake

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You do not need anything fancy to make apple cider donut cake, but a few simple tools make the process easier. A small saucepan is helpful for reducing the apple cider, and a Bundt pan gives the cake its pretty shape. Mixing bowls, a whisk, measuring cups and spoons, and a pastry brush are also useful for mixing the batter and brushing on the buttery cinnamon sugar topping.

Tips & Variations

• Add finely chopped apple to the batter for extra bursts of apple flavor.
• Swap sour cream for Greek yogurt if you prefer.
• Serve slices warm with a drizzle of caramel sauce for a bakery-style treat.
• This cake freezes well. Just wait to add the cinnamon sugar until you are ready to serve.

This cake is perfect with homemade whipped cream or a mug of creamy caramel apple cider.

FAQ Apple Cider Donut Cake Edition

Can I use apple juice instead of cider? Technically yes, but cider has a richer, tangier flavor that gives this cake its signature taste.

Does this need to be refrigerated? Nope! It keeps well covered at room temperature for 2 to 3 days. If you want it to last longer, you can freeze it before adding the cinnamon sugar topping.

Do I need a bundt pan? Nope! A loaf pan or a 9×9 square pan works too. Just adjust the bake time and keep an eye on it.

Can I make apple cider donut cake ahead of time?
Yes. This cake can be made a day ahead and stored covered at room temperature. For the best texture, add the melted butter and cinnamon sugar topping after the cake has cooled slightly but while it is still warm. If freezing the cake, freeze it plain and add the topping after thawing.

Why did my Bundt cake stick to the pan?
Bundt cakes can stick if the pan is not greased well enough or if the cake sits too long before being turned out. Grease every groove of the pan, especially if it has a detailed design. Let the cake cool for about 15 minutes, then turn it out while it is still slightly warm.

More Fall Recipes

If you love cozy apple desserts, try my caramel apple pie, chai spiced apple crisp, or apple snickerdoodle bars next. For an extra fall treat, serve this cake with homemade whipped cream and a mug of creamy caramel apple cider.

Apple Cider Donut Cake

This Apple Cider Donut Cake is packed with fall flavor. Made with reduced apple cider, cozy spices, and a cinnamon sugar coating. Just like the donuts from the farm stand, but easier.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1½ cups apple cider
• ½ cup unsalted butter softened
• ¾ cup granulated sugar
• ½ cup brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• ½ cup sour cream or plain Greek yogurt

For the topping

• 3 tbsp melted butter
• ¼ cup granulated sugar
• 1 tsp cinnamon

Method

 

1. In a small saucepan, simmer the apple cider over medium heat until it reduces to about 3/4 cup, about 15 to 20 minutes. Let it cool before adding it to the batter.
2. Preheat the oven to 350°F. Grease a Bundt pan very well.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and cooled apple cider reduction.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
6. Add the dry ingredients to the wet ingredients in batches, alternating with the sour cream or Greek yogurt. Mix just until combined.
7. Pour the batter into the prepared pan and smooth the top. Bake for 35 to 45 minutes, or until a toothpick inserted near the center comes out clean.
8. Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a cooling rack.
9. While the cake is still warm, brush it with melted butter. Stir together the granulated sugar and cinnamon, then sprinkle it over the buttered cake.

Notes

• For the best flavor, simmer the apple cider until it reduces to about 3/4 cup, then let it cool before adding it to the batter.
• Do not overmix the batter after adding the flour. Mix just until combined so the cake stays soft and tender.
• Grease the Bundt pan very well so the cake releases cleanly after baking.
• If using a loaf pan or 9×9-inch pan, the bake time may be different. Start checking with a toothpick near the lower end of the baking time and continue baking until the center is done.
• For the best cinnamon sugar coating, brush the cake with melted butter while it is still warm, then sprinkle with cinnamon sugar.
• Store covered at room temperature for 2 to 3 days. Freeze before adding the cinnamon sugar topping for best results.