Print

Easy Apple Cider Donut Cake with Perfect Cinnamon Crust

apple cider donut cake - featured image
Print Recipe

A tender, moist bundt cake that tastes exactly like the best apple cider donut, with a crunchy cinnamon sugar crust. No deep frying or donut pan needed—just simple ingredients and about an hour to warm, spiced perfection.

Ingredients

Scale
  • 1 cup fresh apple cider
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, room temperature
  • ½ cup unsalted butter, melted (for crust)
  • ¾ cup granulated sugar (for crust)
  • 2 tablespoons ground cinnamon (for crust)

Instructions

  1. Reduce the apple cider: Pour 1 cup apple cider into a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until reduced to about ¼ cup (12-15 minutes). Set aside to cool.
  2. Preheat oven to 350°F (175°C). Grease a 10-12 cup bundt pan thoroughly with butter or non-stick baking spray.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. In a large bowl, beat softened butter and 1 cup sugar with an electric mixer on medium speed until light and fluffy (3-4 minutes).
  5. Add eggs one at a time, beating well after each. Beat in vanilla and cooled reduced apple cider (mixture may look curdled).
  6. With mixer on low, add dry ingredients in three additions, alternating with buttermilk, beginning and ending with dry ingredients. Mix just until combined; do not overmix.
  7. Pour batter into prepared bundt pan and spread evenly. Bake 40-45 minutes, until a toothpick inserted near center comes out clean or with a few moist crumbs.
  8. Cool cake in pan on a wire rack for exactly 10 minutes. Meanwhile, melt ½ cup butter for crust and mix ¾ cup sugar with 2 tablespoons cinnamon in a shallow dish.
  9. Invert cake onto wire rack. While still warm, brush entire cake with melted butter, then coat with cinnamon sugar mixture, pressing gently to adhere.
  10. Cool completely on wire rack before serving.

Notes

Don’t skip reducing the apple cider—it concentrates flavor and prevents a soggy cake. Room temperature ingredients are key for proper creaming. Apply the cinnamon sugar crust while the cake is still warm (after 10 minutes of cooling) for best adhesion. For a dairy-free version, use plant-based butter and buttermilk substitute. The cake freezes well without the crust for up to 3 months.

Nutrition

Keywords: apple cider donut cake, cinnamon sugar cake, fall dessert, bundt cake, apple cider recipe, easy cake

Find it online: https://forkmila.com/easy-apple-cider-donut-cake-with-perfect-cinnamon-crust/