Name: Apple Cider Donut Cake
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 40 min
Yield: 12
Cuisine: American
Ingredients: 1½ cups fresh apple cider (reduced to about ¾ cup); 3 cups all-purpose flour; 2½ tsp baking powder; ½ tsp baking soda; 2 tsp ground cinnamon; ½ tsp ground nutmeg; ¼ tsp ground ginger (optional); ¾ tsp salt; 1 cup unsweetened applesauce; ¾ cup neutral oil (vegetable or canola); 1 cup granulated sugar; ½ cup packed light brown sugar; 3 large eggs, room temperature; 2 tsp vanilla extract; For topping: ¼ cup granulated sugar + 1½ tsp cinnamon, 3-4 tbsp melted butter

This irresistible Apple Cider Donut Cake transforms beloved fall cider donuts into a tender, moist Bundt bursting with reduced apple cider flavor, warm spices, and applesauce for extra softness. Finished with a buttery cinnamon-sugar coating, it’s the ultimate no-fry treat for autumn gatherings or cozy mornings.

Why You’ll Love This recipe

You’ll be hooked on this cake because it delivers all the nostalgic joy of fresh apple cider donuts – that perfect blend of apple-forward sweetness, warming cinnamon-nutmeg spices, and melt-in-your-mouth tenderness – without any deep-frying hassle or mess.

The cake stays incredibly moist for days thanks to applesauce and oil (or butter), while a generous cinnamon-sugar dusting mimics the classic donut roll perfectly.

It’s forgiving for bakers of any level (no mixer needed for most versions), makes your kitchen smell like an orchard in fall, and is versatile enough for breakfast with coffee, dessert with vanilla ice cream, or gifting to friends. Plus, it uses pantry staples with a seasonal twist, feels indulgent yet wholesome, and tastes even better the next day as flavors deepen – pure comfort in every slice.

Yield: 12 slices

Apple Cider Donut Cake

Moist apple cider Bundt cake spiced like fall donuts, coated in cinnamon sugar for cozy perfection.

Prep Time 25 minutes

Cook Time 55 minutes

Additional Time 20 minutes

Total Time 1 hour 40 minutes

Ingredients

1½ cups fresh apple cider (reduced to about ¾ cup)
3 cups all-purpose flour
2½ tsp baking powder
½ tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger (optional)
¾ tsp salt
1 cup unsweetened applesauce
¾ cup neutral oil (vegetable or canola)
1 cup granulated sugar
½ cup packed light brown sugar
3 large eggs, room temperature
2 tsp vanilla extract
For topping: ¼ cup granulated sugar + 1½ tsp cinnamon, 3-4 tbsp melted butter

Instructions

Start by reducing the apple cider: Pour 1½ cups into a small saucepan over medium heat. Simmer gently until reduced to about ¾ cup (20-25 minutes) – it should be syrupy and concentrated. Set aside to cool slightly while you prep.
Preheat your oven to 350°F (175°C). Generously grease a 10-12 cup Bundt pan with butter or baking spray, then dust with flour – tap out excess to prevent sticking in those pretty ridges.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger (if using), and salt – this ensures even spice distribution and a nice rise.
In a large mixing bowl, combine the granulated sugar, brown sugar, and oil. Whisk vigorously for 1-2 minutes until smooth and slightly fluffy.
Add the eggs one at a time, whisking well after each until fully incorporated – the mixture will look glossy and rich.
Stir in the vanilla, cooled reduced cider, and applesauce – give it a good mix; it'll smell amazingly like fall already!
Gradually add the dry ingredients to the wet in two additions, folding gently with a spatula just until no streaks remain – be tender here for a soft crumb.
Pour the thick, fragrant batter into your prepared Bundt pan and smooth the top. Tap the pan gently on the counter to release any air bubbles.
Bake for 45-55 minutes, until golden on top, edges pull away slightly, and a toothpick inserted comes out clean or with moist crumbs. Let cool in the pan for 15 minutes.
While warm, invert onto a wire rack. Brush all over with melted butter, then sprinkle generously with the cinnamon-sugar mix (pat it on for full coverage). Slice and savor the cozy magic!

Notes

Use fresh, good-quality apple cider for the best flavor – avoid spiced versions unless you want extra kick. This cake improves overnight as spices meld. If your Bundt has intricate details, extra greasing pays off big time

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 534Total Fat 18gSaturated Fat 2gUnsaturated Fat 16gCholesterol 47mgSodium 351mgCarbohydrates 86gFiber 3gSugar 36gProtein 8g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Reduce the apple cider first for concentrated flavor – don’t skip this step; it makes the apple taste pop without watering down the batter.
Use room-temperature eggs and applesauce for smoother emulsification and even rise.
Generously grease and flour your Bundt pan (or use baking spray with flour) to ensure easy release – those nooks love to cling!
Don’t overmix once flour is added; gentle folding prevents a tough texture.
Brush with melted butter and coat in cinnamon-sugar while the cake is still warm for best adhesion and that signature crunch.
For extra apple intensity, add grated fresh apple or a spoonful of apple butter to the batter.
Let the cake cool in the pan 10-15 minutes before inverting to avoid crumbling.

Ingredients Notes

Fresh apple cider (not juice – about 1½-2 cups reduced to ½-¾ cup) is the star, providing authentic tangy-sweet apple depth that sets this apart from plain spice cakes. Unsweetened applesauce (¾-1 cup) adds moisture and natural apple flavor without extra sugar.

A neutral oil (like vegetable or canola, ¾-1 cup) or butter keeps the crumb tender and long-lasting. All-purpose flour (2½-3 cups) forms the structure, boosted by baking powder/soda for lift. Warm spices – cinnamon (2-3 tsp), nutmeg (¼-½ tsp), and optional ginger/cloves – evoke classic donut taste.

Sugars (mix of granulated and brown, 1½-2 cups total) bring caramel notes and moisture. Eggs (3 large) provide richness and binding. Vanilla extract enhances everything, and a pinch of salt balances sweetness. For the topping, melted butter (2-4 tbsp) and a cinnamon-sugar blend (¼-½ cup sugar + 1-2 tsp cinnamon) create that addictive donut crust.

Variations and Substitutions

For a gluten-free version, use a 1:1 gluten-free flour blend (add xanthan gum if needed). Make it dairy-free with plant-based butter/milk and oil instead of butter in the topping. Amp up the apple with grated fresh Granny Smith apples folded in, or swirl in apple butter for deeper flavor.

Swap oil for melted butter if you prefer a richer taste (though oil keeps it moister longer). For a lighter cake, reduce sugar slightly or use half brown/half white. Add chopped toasted pecans or walnuts for crunch.

For a glazed version, drizzle with a simple apple cider icing (powdered sugar + reduced cider). Mini Bundts or loaf pans work great (adjust bake time down). For extra spice, include allspice or cardamom. Vegan adaptation: use egg replacer, plant-based applesauce, and oil throughout.

Storage Options

Store at room temperature in an airtight container or wrapped tightly for up to 4 days – it stays moist beautifully. Refrigerate for up to 1 week; bring to room temp before serving for best texture.

Freeze whole or in slices (wrapped well) for up to 3 months; thaw overnight and refresh with a quick oven warm-up to revive the cinnamon-sugar crunch.