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Best Easy Apple Cider Donut Cake with Cinnamon Glaze

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This apple cider donut cake tastes like a warm donut shop memory but comes together in a regular cake pan. It’s dense yet fluffy, with a cinnamon sugar glaze that makes it the most requested fall bake.

Ingredients

Scale
  • 1 cup apple cider
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, room temperature
  • 1 cup powdered sugar, sifted
  • 2–3 tablespoons apple cider
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • ¼ cup granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)
  • 2 tablespoons melted butter (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter or non-stick spray, dust with flour, and tap out excess.
  2. Reduce the apple cider: Pour 1 cup apple cider into a small saucepan, bring to a boil over medium-high heat, then simmer until reduced to about ¼ cup (10-12 minutes). Set aside to cool slightly.
  3. Whisk dry ingredients: In a large bowl, combine 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1½ teaspoons cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves.
  4. Cream butter and sugars: In a separate bowl, beat ½ cup softened butter, ¾ cup granulated sugar, and ¼ cup packed brown sugar on medium speed until light and fluffy (3-4 minutes).
  5. Add eggs and vanilla: Beat in 2 large eggs one at a time, then add 1 teaspoon vanilla extract.
  6. Add reduced cider: Pour in the cooled reduced apple cider and mix on low until just incorporated.
  7. Alternate adding dry ingredients and buttermilk: Add one-third of the flour mixture, then half of the ½ cup buttermilk. Repeat with another third of flour, remaining buttermilk, and finish with the last third of flour. Mix until just combined.
  8. Pour batter into prepared pan and spread evenly. Tap pan gently on the counter to release air bubbles.
  9. Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool in the pan for 10 minutes, then invert onto a cooling rack. If using cinnamon sugar coating, brush with melted butter and sprinkle cinnamon sugar while still warm.
  11. Make the glaze: Whisk together 1 cup sifted powdered sugar, 2-3 tablespoons apple cider, ½ teaspoon cinnamon, and a pinch of salt until thick but pourable. Drizzle over cooled cake.

Notes

Don’t rush the cider reduction; keep at a steady simmer. Room temperature ingredients are key for proper emulsification. Grease the bundt pan thoroughly to prevent sticking. Let cake cool completely before glazing. Use a serrated knife for clean slices.

Nutrition

Keywords: apple cider donut cake, fall cake, bundt cake, cinnamon glaze, easy apple cake

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