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Cozy Apple Cider Donut Cake Recipe with Cinnamon Sugar

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This Cozy Apple Cider Donut Cake is a one-pan wonder that tastes like a hug in cake form. With a tender, moist crumb and a crackly cinnamon sugar crust, it’s the perfect make-ahead dessert for fall gatherings.

Ingredients

Scale
  • 2 cups apple cider (fresh, unfiltered if possible)
  • 2 ½ cups all-purpose flour (spooned and leveled)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated is best)
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup buttermilk, room temperature (or ⅓ cup milk mixed with 1 teaspoon lemon juice)
  • ½ cup granulated sugar (for coating)
  • 1 ½ teaspoons ground cinnamon (for coating)
  • ¼ cup unsalted butter, melted (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Generously grease your Bundt pan with butter, making sure to get into all the grooves. Dust with a light coating of flour, tap out the excess, and set aside.
  2. Pour the 2 cups of apple cider into a medium saucepan. Bring it to a boil over medium-high heat, then reduce to a simmer. Let it cook for about 15-20 minutes, stirring occasionally, until it reduces to about ½ cup. It should be syrupy and smell intensely of apples. Remove from heat and let it cool completely.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  4. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy—about 3-4 minutes. Scrape down the sides of the bowl as needed.
  5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The mixture should look smooth and slightly glossy.
  6. With the mixer on low speed, add about one-third of the flour mixture, then half of the buttermilk, then another third of the flour, the remaining buttermilk, and finally the remaining flour. Mix just until combined—overmixing will make the cake tough.
  7. Gently fold the cooled, reduced apple cider into the batter with a rubber spatula until just incorporated. The batter will be thick and smell incredible.
  8. Pour the batter into the prepared Bundt pan and spread it evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and the edges should pull away slightly from the pan.
  9. Place the pan on a wire rack and let the cake cool for 15 minutes. After 15 minutes, invert the pan onto the rack and gently lift it off. Let the cake cool completely.
  10. Once the cake is completely cool, melt the ¼ cup of butter. In a shallow bowl, whisk together the ½ cup sugar and 1½ teaspoons cinnamon. Using a pastry brush, brush the entire surface of the cake with melted butter. Then, using your hands or a spoon, generously sprinkle the cinnamon sugar mixture all over the cake, pressing gently to help it stick.

Notes

Don’t rush the cider reduction—low and slow is key to avoid burning. Room temperature ingredients matter for proper creaming. Grease every crevice of the Bundt pan thoroughly to prevent sticking. Cool the cake completely before adding the cinnamon sugar coating for the best crackly crust. This cake tastes even better the next day as the apple flavor deepens.

Nutrition

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

Find it online: https://cookluma.com/cozy-apple-cider-donut-cake-recipe-with-cinnamon-sugar/