Name: Apple Cider Donut Cake with Cinnamon Sugar and Caramel Glaze
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Ingredients: 1 1/2 cups apple cider (360ml), not apple cider vinegar; 3 cups all-purpose flour (375g); 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon fine sea salt; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 3/4 cup unsalted butter (170g), softened; 1 cup light brown sugar (200g), packed; 3/4 cup granulated sugar (150g); 3 large eggs, room temperature; 2 teaspoons pure vanilla extract; 1 cup sour cream (240g), room temperature; 1/4 cup whole milk (60ml); 1/3 cup reduced apple cider (80ml); 4 tablespoons unsalted butter (57g), melted; 1/2 cup granulated sugar (100g); 1 tablespoon ground cinnamon; 2 tablespoons reduced apple cider, for brushing; 4 tablespoons unsalted butter (57g); 1/2 cup light brown sugar (100g); 3 tablespoons heavy cream; 1 pinch fine sea salt; 1/2 cup powdered sugar (60g)

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Hi, I’m Raya, welcome back to my kitchen! 👋 Today I’m sharing the dessert that tastes like a trip to the apple orchard, my apple cider donut cake. It has a soft, moist, spiced crumb flavored with concentrated apple cider, a crackly cinnamon sugar crust just like a fresh cider donut, and a drizzle of caramel glaze to finish. You get all the cozy fall flavor without any frying, since it all bakes in one bundt pan. The secret ingredient is cider that is simmered down until it is syrupy, which gives the cake an unmistakable apple flavor. Grab your bundt pan and a jug of fresh apple cider, and let us bake some autumn magic together!

Apple cider donut bundt cake with cinnamon sugar crust and caramel glaze on a white cake stand

Why You’ll Love This Recipe 💕

Real Cider Donut Flavor: Reduced apple cider and warm spices make the cake taste just like an orchard donut.
Cinnamon Sugar Crust: Brushing the warm cake with butter and rolling it in cinnamon sugar creates a sweet, sparkly shell.
Moist and Tender: Sour cream keeps the crumb soft for days, so the cake stays delicious.
No Frying: You get the donut taste without a pot of hot oil, which makes it easy for any baker.
Perfect for Fall Gatherings: It looks beautiful, slices neatly, and feeds a crowd.

Key Ingredients for Apple Cider Donut Cake 🛒

For the Reduced Cider

Apple Cider (1 1/2 cups / 360ml): Use fresh cider, not apple cider vinegar. Simmer it down to 1/2 cup for a concentrated flavor.

For the Cake

All-Purpose Flour (3 cups / 375g): The base of the cake.
Baking Powder (2 tsp), Baking Soda (1/2 tsp), Fine Sea Salt (1 tsp): For lift and balance.
Ground Cinnamon (2 tsp) and Ground Nutmeg (1 tsp): The classic donut spices.
Unsalted Butter (3/4 cup / 170g, softened): Makes the crumb rich and tender.
Light Brown Sugar (1 cup / 200g, packed) and Granulated Sugar (3/4 cup / 150g): Sweeten and add a caramel note.
Large Eggs (3, room temperature): Add structure and richness.
Pure Vanilla Extract (2 tsp): Rounds out the flavor.
Sour Cream (1 cup / 240g, room temperature): Keeps the cake moist and slightly tangy.
Whole Milk (1/4 cup / 60ml) and Reduced Cider (1/3 cup / 80ml): Loosen the batter and add apple flavor.

For the Cinnamon Sugar Coating

Unsalted Butter (4 tbsp / 57g, melted): Helps the sugar stick.
Granulated Sugar (1/2 cup / 100g) and Ground Cinnamon (1 tbsp): The sparkling crust.

For the Caramel Glaze

Unsalted Butter (4 tbsp / 57g), Light Brown Sugar (1/2 cup / 100g), Heavy Cream (3 tbsp), Fine Sea Salt (1 pinch): Cooked into a quick caramel.
Powdered Sugar (1/2 cup / 60g): Thickens the glaze.

Baker’s Note: Reducing the cider takes about 10 to 15 minutes and is worth every minute. Plain cider is too mild, but the reduced version gives that unmistakable cider donut taste. If you love fall bakes, check out my Pumpkin Roll and my Caramel Apple Crisp!

Step-by-Step Instructions 👩‍🍳

Step 1: Reduce the Cider

Pour the apple cider into a wide skillet and simmer over medium heat for 10 to 15 minutes, until it reduces to about 1/2 cup (120ml) and looks slightly syrupy. Let it cool completely.

Step 2: Prepare the Pan and Oven

Preheat your oven to 350°F (175°C). Grease a 10 to 12-cup bundt pan very well with butter or baking spray and dust it lightly with flour.

Step 3: Mix the Dry Ingredients

Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl.

Step 4: Make the Batter

Beat the butter and both sugars for 3 minutes until pale and fluffy. Add the eggs one at a time, then the vanilla. Add the dry ingredients in 3 parts, alternating with the sour cream mixed with the milk and 1/3 cup of the cooled reduced cider, and mix just until combined.

Step 5: Bake

Spoon the batter into the pan and smooth the top. Bake for 45 to 55 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack set over a baking sheet.

Step 6: Add the Cinnamon Sugar Coating

Brush the warm cake with the remaining 2 tablespoons of reduced cider, then with the melted butter. Mix the sugar and cinnamon and pat the mixture all over the cake while it is still warm so it sticks.

Step 7: Make the Glaze and Finish

Combine the butter, brown sugar, cream, and salt in a small saucepan and cook for 1 minute until bubbling. Remove from the heat and whisk in the powdered sugar until smooth. Drizzle the warm glaze over the cooled cake and let it set for 10 minutes.

Slice of apple cider donut cake showing the cinnamon sugar crust and moist spiced crumb

Baker’s Tips for Success 💡

Reduce the Cider: Concentrated cider is the key to a bold apple flavor, so do not skip this step.
Grease the Pan Well: Bundt pans have lots of ridges, so use butter or baking spray with flour and cover every crevice.
Coat the Cake While Warm: The sugar sticks best when the cake is still warm and brushed with butter.
Do Not Overmix: Stop mixing as soon as the flour disappears for a tender crumb.
Cool Before Glazing: A hot cake will melt the glaze away, so wait until it is just warm.

Want to compare with a classic? 🍎 Once Upon a Chef shares her own apple cider donut cake, which also uses reduced cider and a cinnamon sugar finish.

How to Serve Apple Cider Donut Cake 🍽️

Serve slices at room temperature with a cup of hot apple cider, coffee, or tea. A scoop of vanilla ice cream or a spoonful of whipped cream makes it extra special.

How to Store Apple Cider Donut Cake 🧊

At Room Temperature: Keep the cake covered for up to 3 days.
In the Refrigerator: Store it in an airtight container for up to 1 week. Bring slices to room temperature before serving.
In the Freezer: Wrap the unglazed cake tightly and freeze for up to 3 months. Thaw overnight on the counter and glaze before serving.

Pinterest pin of an easy apple cider donut cake recipe with cinnamon sugar and caramel glaze

Frequently Asked Questions ❓

Can I use apple juice instead of apple cider?

Yes, but fresh apple cider has more flavor. If you use apple juice, reduce it the same way. Never use apple cider vinegar.

Can I bake this in a different pan?

Yes. You can bake the batter in a 9×13-inch pan or in two loaf pans. Reduce the baking time to 35 to 40 minutes and check with a toothpick.

Why did my cake stick to the pan?

The pan was probably not greased and floured well enough, or the cake cooled too long before inverting. Grease every ridge and invert after 10 minutes.

Can I make apple cider donut cake ahead of time?

Yes. Bake and coat the cake a day ahead and keep it covered. Add the glaze on the day you serve it.