This Apple Cider Donut Bundt Cake Tastes Like a Trip to the Orchard—Without Leaving Your Kitchen

You know that first chilly morning when sweaters come out and your brain says “I need a donut”? This cake is that feeling—big, warm, and unapologetically cozy. It smells like an apple orchard, slices like a dream, and rocks a cinnamon-sugar crust that’s straight-up dangerous.

No deep-fryer, no fuss, just a Bundt pan and some clever technique. Bake it once and your kitchen becomes “the spot” for fall.

Why This Recipe Works

This cake borrows everything you love about an apple cider donut and scales it up for easy slicing. We reduce real apple cider to concentrate flavor without watering down the batter—huge win for taste and texture.

A mix of melted butter and oil delivers a moist crumb that stays tender for days. Finally, a butter-brushed exterior gets showered in cinnamon sugar, creating that signature donut crunch with zero frying. It’s nostalgia, optimized.

Ingredients

• For the cider reduction:
  • 2 cups apple cider (not apple juice, unfiltered if possible)
• Dry ingredients:
  • 2 1/2 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional but recommended)
• Wet ingredients:
  • 3 large eggs, room temperature
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/3 cup neutral oil (canola, grapeseed, or vegetable)
  • 1 cup sour cream (or full-fat Greek yogurt)
  • 2 teaspoons vanilla extract
  • 1 tablespoon apple cider vinegar (boosts lift and tang)
  • 3/4 cup reduced apple cider (from the reduction above)
• For the cinnamon-sugar coating:
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • Pinch of salt
• Optional glaze (for extra orchard vibes):
  • 1 cup powdered sugar
  • 1–2 tablespoons reduced apple cider, to thin
  • Pinch of cinnamon

Step-by-Step Instructions

1. Reduce the cider. Add 2 cups apple cider to a small saucepan.

   Simmer over medium heat until reduced to about 3/4 cup, 15–25 minutes. Cool to room temp. This is your flavor bomb.

2. Prep the pan. Heat oven to 350°F (175°C).

   Generously grease a 10–12 cup Bundt pan with softened butter, then dust with flour, tapping out the excess. Cover every nook—Bundts are divas.

3. Whisk dry ingredients. In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until combined.
4. Combine wets. In another bowl, whisk eggs, melted butter, oil, sour cream, vanilla, vinegar, and 3/4 cup cooled reduced cider until smooth.
5. Make the batter. Pour wet into dry and stir with a spatula until just combined. A few small lumps are fine.

   Overmixing = tough cake, and we’re not doing that.

6. Fill and bake. Scrape batter into the pan and smooth the top. Bake 40–50 minutes until a tester comes out mostly clean with a few moist crumbs.
7. Cool carefully. Let cake rest 10–12 minutes in the pan, then turn out onto a wire rack. If it resists, gently loosen edges with a thin spatula.

   Don’t force it like a CrossFit PR.

8. Coat with cinnamon sugar. Mix sugar, cinnamon, and a pinch of salt. Brush warm cake with melted butter, then shower it with the cinnamon sugar, pressing lightly to adhere. Rotate and repeat until fully coated.
9. Optional glaze. Whisk powdered sugar with a splash or two of reduced cider and a pinch of cinnamon.

   Drizzle over the cooled cake for extra shine and tang.

10. Slice and serve. Best warm or at room temp. Pair with coffee, hot cider, or—be bold—vanilla ice cream.

Storage Instructions

• Room temperature: Store covered at cool room temp for 2–3 days. The cinnamon-sugar coating stays crisp the first 24 hours.
• Refrigerator: Wrap slices to prevent drying; lasts up to 5 days.

  Warm 10–15 seconds in the microwave to revive.

• Freezer: Freeze individual slices, double-wrapped, up to 2 months. Thaw at room temp and re-warm briefly. Add a fresh sprinkle of cinnamon sugar if needed for sparkle.

Health Benefits

Is this a cake?

Yes. Is it salad? Absolutely not.

But there are some wins here. Apple cider delivers polyphenols, which support heart health and fight oxidative stress. Cinnamon and cloves bring antioxidants and potential blood sugar benefits.

Using oil plus butter reduces the need for excessive butter while keeping moisture in check. And because it’s baked, not fried, you skip the heavy oil load of traditional donuts. Moderation still applies—your future self will thank you.

Common Mistakes to Avoid

• Skipping the cider reduction: Diluted cider equals diluted flavor.

  Reduce it or you’ll wonder where the apple went.

• Under-greasing the Bundt pan: Bundt pans are beautiful…and clingy. Butter thoroughly and flour to ensure a clean release.
• Overmixing the batter: Stir until just combined. Overmixing develops gluten and makes the crumb tough.

  We want tender, not bouncy.

• Coating a cold cake: The butter and sugar stick best when the cake is warm. If it cools, rewarm lightly in a low oven before coating.
• Baking too long: Dry cake is a mood killer. Start checking at 40 minutes; your nose will tell you when it’s close.

Recipe Variations

• Apple chunk upgrade: Fold in 1 cup finely diced, peeled apple (Honeycrisp or Pink Lady) for pops of fruit.

  Toss with a teaspoon of flour first to prevent sinking.

• Brown butter swap: Brown the melted butter until nutty and cool before using. Flavor level: elite.
• Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Add 1 extra tablespoon oil to keep the crumb moist.
• Dairy-free: Sub plant-based yogurt or sour cream alternative and use dairy-free butter.

  Flavor stays strong, texture stays plush.

• Maple twist: Replace 1/4 cup granulated sugar with maple sugar and add 1 tablespoon pure maple syrup to the wet ingredients.
• Spiced sugar crust: Mix cinnamon with cardamom and a pinch of ginger for a warmer, chai-like finish.

FAQ

Can I use apple juice instead of apple cider?

You can, but the flavor will be milder. If using juice, choose unfiltered and reduce it fully to concentrate the taste. A splash of lemon juice can add back some tang.

What if I don’t have a Bundt pan?

Use two 8-inch loaf pans or a 9×13-inch pan.

Start checking around 32–38 minutes for the 9×13 and 40–50 minutes for loaves. You’ll still get the donut vibe with the cinnamon-sugar coating.

Do I need both oil and butter?

Yes, ideally. Butter brings flavor; oil brings lasting moisture. The combo keeps the crumb tender even on day three.

How do I keep the cinnamon sugar from falling off?

Brush the cake while it’s warm with melted butter, then press the cinnamon sugar onto the surface.

If the cake is cool, the coating won’t adhere as well—warm it slightly and try again. IMO, the butter step is non-negotiable.

Can I reduce the sugar?

You can trim 2–3 tablespoons without major texture issues. Keep in mind sugar affects moisture and browning, so going too low will make it drier and less caramelized.

How do I know it’s done without overbaking?

Look for edges pulling slightly from the pan, a golden top, and a tester with a few moist crumbs.

The cake should spring back lightly when pressed. FYI, carryover heat finishes the job after you pull it.

The Bottom Line

This Apple Cider Donut Bundt Cake gives you orchard-level flavor, a tender crumb, and a cinnamon-sugar crust that turns breakfast into an event. It’s simple to execute, wildly shareable, and honestly more satisfying than standing in a line for donuts.

Reduce the cider, coat it warm, and slice generously. One bite and you’ll understand why this is the cake of the season.