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Easy Apple Cider Donut Cake with Cinnamon Sugar

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A quick and easy cake that tastes like apple cider donuts, with a tender crumb and a crunchy cinnamon sugar coating. Perfect for fall gatherings or a cozy weekend treat.

Ingredients

Scale
  • 2 cups (480 ml) apple cider
  • 2 cups (250 grams) all-purpose flour
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (1 stick, 113 grams) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 1/2 cup (120 ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • For the Cinnamon Sugar Coating:
  • 1/2 cup (100 grams) granulated sugar
  • 1 1/2 tablespoons ground cinnamon
  • 1/4 cup (1/2 stick, 57 grams) unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Generously grease a 10-cup Bundt pan with butter or non-stick baking spray, dust with flour, and tap out excess. Set aside.
  2. Reduce the apple cider: Pour 2 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook, stirring occasionally, until reduced to about 1/2 cup (120 ml), about 15-20 minutes. Remove from heat and let cool.
  3. Mix the dry ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg for about 30 seconds.
  4. Mix the wet ingredients: In a medium mixing bowl, whisk together melted butter (not hot), eggs, buttermilk, vanilla extract, and cooled reduced apple cider until smooth.
  5. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (about 15-20 strokes). Do not overmix.
  6. Pour the batter into the prepared pan. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 35 to 40 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 30 minutes.
  8. Cool the cake in the pan on a cooling rack for 15 minutes. Then run a thin knife around the edges, invert onto the rack, and let cool for another 10 minutes.
  9. While the cake is still warm, brush the entire surface with melted butter. In a small bowl, mix 1/2 cup sugar and 1 1/2 tablespoons cinnamon. Sprinkle generously over the buttered cake, pressing gently to adhere.
  10. Let the cake cool completely on the rack before slicing. The coating will set as it cools.

Notes

For best results, use fresh unfiltered apple cider. Reduce the cider slowly to avoid burning. The cake tastes even better the next day. For a dairy-free version, use melted coconut oil and dairy-free milk with lemon juice. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum.

Nutrition

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

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