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Apple Cider Donut Cake Recipe

Apple Cider Donut Cake

A tender Bundt cake made with reduced apple cider, warm spices, and sour cream, finished with melted butter and cinnamon sugar. It tastes like a batch of apple cider donuts in an easy, sliceable cake.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Apple Cider Reduction
  • 2 cups Apple cider
Cake
  • 3 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Fine salt
  • 1 1/2 teaspoons Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground cloves, optional
  • 1 cup Unsalted butter, melted and slightly cooled
  • 1 cup Granulated sugar
  • 1/2 cup Packed light brown sugar
  • 3 eggs Large eggs, room temperature
  • 1 teaspoon Vanilla extract
  • 1/2 cup Sour cream or plain full-fat yogurt
  • 1 cup Reduced apple cider
Cinnamon-Sugar Coating
  • 4 tablespoons Unsalted butter, melted
  • 1/2 cup Granulated sugar
  • 1 1/2 teaspoons Ground cinnamon
  • 1 pinch Fine salt, optional

Method
 

Step-by-Step
  1. Pour 2 cups apple cider into a saucepan and simmer over medium heat for 15 to 20 minutes, until reduced to about 1 cup. Cool the reduction until lukewarm before adding it to the batter.
  2. Heat the oven to 350°F (175°C). Thoroughly grease a 10- to 12-cup Bundt pan, dust it lightly with flour, or use baking spray containing flour.
  3. Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and optional cloves in a medium bowl.
  4. Whisk melted butter, granulated sugar, and brown sugar in a large bowl. Add eggs one at a time, then whisk in vanilla, sour cream, and the cooled cider reduction.
  5. Add the dry mixture to the wet mixture in two or three additions, stirring only until no dry flour remains. Avoid overmixing so the cake stays tender.
  6. Transfer the batter to the prepared Bundt pan and smooth the top. Bake for 40 to 50 minutes, until golden brown and a skewer inserted into the thickest part comes out clean or with a few moist crumbs.
  7. Cool the cake in the pan for 10 to 15 minutes, then invert it onto a rack. Let it cool until just warm or completely cool before coating.
  8. Brush the cake generously with 4 tablespoons melted butter. Mix the coating sugar, cinnamon, and optional salt, then sprinkle or gently press it over the entire cake.

Notes

Use fresh, unfiltered apple cider rather than apple juice. Apply the melted butter and cinnamon sugar while the cake is still slightly warm so the coating adheres well. Store covered at room temperature for up to 2 days or refrigerate for longer storage.