Apple Cider Donut Cake

Oh, my goodness, Kitchies, you know those crisp, cool autumn days? The ones where the air smells like fallen leaves and woodsmoke, and all you want to do is grab a cozy sweater and, well, eat something that just feels like fall? For me, that feeling is perfectly captured in an apple cider donut. That warm, spiced, cakey goodness, coated in that incredible cinnamon sugar… pure bliss, right? But let’s be honest, making actual donuts, with the frying and the hot oil, it can be a project. Especially when you’re just looking for that cozy, comforting vibe without all the fuss.

And that’s exactly why I, your resident home cook who loves a shortcut without sacrificing flavor, absolutely adores this Apple Cider Donut Cake recipe. It’s like magic, seriously. You get all of that nostalgic, spiced apple cider donut flavor—that moist, tender crumb, that unmistakable cinnamon-sugar coating—but in a simple, easy-to-bake cake form. No deep fryer required! It’s a game-changer for those of us who crave that orchard-fresh taste without the sticky, oily mess.

I stumbled upon a version of this cake years ago when I was desperate for that fall donut taste but had zero energy for frying. I tweaked it, played with the spices, upped the apple cider factor, and landed on this absolute winner. It’s become a total staple in our house once the weather starts to cool down. The aroma alone when it’s baking? Oh, my word. Your whole kitchen will smell like the most amazing autumn wonderland, beckoning everyone in.

This cake is surprisingly easy to pull together. We’re really leaning into the power of good apple cider and classic warm spices to get that authentic flavor. It’s moist, tender, and just begging for a cup of coffee or a tall glass of, well, more apple cider! It’s perfect for a lazy Sunday morning, an afternoon treat with friends, or honestly, just because you want to make your house smell incredible.

So, if you’re ready to bring all the quintessential flavors of a fall apple orchard right into your kitchen, without any of the deep-frying hassle, then you are absolutely in the right place. Get ready to fall head over heels for my Apple Cider Donut Cake. It’s truly happiness in cake form, I promise you that!

Resume: Apple Cider Donut Cake

Imagine biting into a soft, moist donut brimming with the cozy flavors of autumn. Now, picture that experience, but in a cake! This Apple Cider Donut Cake delivers that exact magic. It’s infused with real apple cider and warm spices, creating a truly comforting and aromatic dessert.

What sets this cake apart is how perfectly it captures the essence of a classic apple cider donut, but in a super easy, no-fry format. You get that tender, cake-like texture and that signature cinnamon-sugar coating without all the fuss of traditional donut making. It’s a win-win, really.

This recipe is built on simple, wholesome ingredients like quality apple cider, warm spices, and a moist cake base. It’s designed for ease, yet it tastes incredibly homemade and special. The active prep time is minimal, making it perfect for busy days when you crave something extraordinary.

Forget complicated fall baking. This cake promises a deeply satisfying and wonderfully spiced treat that will fill your home with an irresistible aroma. It’s ideal for family gatherings, cozy afternoons, or anytime you want a taste of autumn. You truly have to try it!

Exciting Story: The Rainy Day Tradition and The Apple Cider Cake

You know, this Apple Cider Donut Cake has become such a beautiful, simple tradition in our home, especially when the rain starts to fall. Living here, we get our fair share of cozy, drizzly afternoons, and for a long time, those days just made me crave those amazing apple cider donuts from the orchard way out of town. But honestly, that drive, especially in the rain, sometimes just wasn’t happening.

One particularly grey Saturday, I was feeling a bit down, craving that specific autumn comfort. David, my husband, was puttering around, and the kids, Leo and Maya, were starting to get that rainy-day restlessness. I remembered seeing a recipe for an “apple cider donut cake,” and I thought, “Hmm, no frying? That’s definitely worth a shot.” I pulled out the apple cider we had on hand and got to work.

As the cake baked, I kid you not, the aroma that started wafting through the house was just… incredible. It was that warm, spicy, sweet apple scent, instantly recognizable. Leo, who was building a fort in the living room, popped his head out, sniffing the air. “Mom? What smells so good?” he asked, his eyes wide. Even Maya, who usually prefers chocolate, came over, leaning against the counter, just taking in the deliciousness.

When it finally came out of the oven, golden brown and glistening with that cinnamon-sugar topping, the kids were practically bouncing. David, seeing their excitement, grinned. We sliced into it while it was still warm – oh, that steam! – and each bite was pure, unadulterated comfort. It was so moist, so perfectly spiced, and that crunchy cinnamon sugar on top? Divine. David just kept saying, “This is genius! All the donut flavor, none of the mess.” From that day on, a rainy autumn afternoon always calls for this Apple Cider Donut Cake. It’s become our little ritual, a guaranteed way to bring warmth and smiles, even when the weather outside is dreary. It’s truly a hug in cake form.

Why This Apple Cider Donut Cake Is Your New Fall Obsession!

So, what makes this Apple Cider Donut Cake so utterly, ridiculously irresistible? Well, for starters, it’s the sheer essence of fall, bottled up and baked into a cake. We’re talking about capturing that iconic flavor of a freshly made apple cider donut – that warm, sweet, tangy, and subtly spiced taste – but in a form that’s just so much easier to make at home. No special equipment, no bubbling oil, just pure cakey goodness. It truly brings the orchard experience right into your kitchen.

The magic happens with a few key players. First, the apple cider. We’re not using apple juice here, folks, because cider has a deeper, more complex apple flavor that truly shines through the baking process. Then, we pair that with a thoughtful blend of warm spices, like cinnamon and nutmeg, which are absolutely essential for that authentic donut taste. The cake itself is incredibly moist and tender, almost melting in your mouth, and then, of course, there’s that perfect, crunchy cinnamon-sugar coating that takes it straight over the top. It’s that combination of comforting textures and vibrant fall flavors that makes this cake just unbelievably good. It’s familiar, it’s nostalgic, and it’s undeniably delicious.

What You Need For Apple Cider Donut Cake [Simplified]

Alright, my baking buddies, here’s what you’ll want to gather to whip up this amazing Apple Cider Donut Cake:

For the Cake:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon (and maybe a little extra for good measure, just because!)
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground allspice (optional, but adds a lovely depth)
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened to room temperature
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup apple cider (NOT apple juice, try to find a good quality, unfiltered one!)
• ½ cup unsweetened applesauce, at room temperature (optional, but adds great moisture!)

For the Donut Topping:

• ¼ cup unsalted butter, melted
• ½ cup granulated sugar
• 2 teaspoons ground cinnamon

You’ll also need:

• A Bundt pan (a 10 or 12-cup one is perfect)
• Baking spray with flour, or butter and flour for greasing the pan really well

How to Make Apple Cider Donut Cake

Alright, let’s get ready to make some magic with this Apple Cider Donut Cake! This process is surprisingly straightforward, and the delicious smells that are about to fill your kitchen? Oh, my word, they’re going to be worth every single step.

First things first, preheat your oven to 350°F (175°C). This cake works beautifully in a Bundt pan, so grab yours and make sure it’s super well-greased and floured. I mean, get into all those nooks and crannies! A baking spray with flour works wonders here, or you can just use softened butter and then dust it really thoroughly with flour, tapping out the excess. A well-prepped pan is key to a beautiful cake!

Now, let’s get our dry ingredients ready. In a medium bowl, whisk together your all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, allspice (if you’re using it!), and salt. Just whisk until everything is nicely combined and no lumps of spice are hiding out. Set that aside for a moment.

In a much larger mixing bowl, it’s time for the wet ingredients. Cream together your softened unsalted butter with both the granulated sugar and the light brown sugar until the mixture is light and fluffy. This usually takes a good 2-3 minutes with an electric mixer. Then, crack in your eggs, one at a time, beating well after each addition to make sure they’re fully incorporated. Stir in that lovely vanilla extract.

Now for the star of the show: the apple cider! With your mixer on low speed, gradually add about half of your dry ingredient mixture to the wet ingredients, mixing just until it’s barely combined. Then, pour in half of your apple cider (and applesauce if you’re using it!) and mix gently. Repeat with the remaining dry ingredients and the remaining apple cider/applesauce, mixing just until no streaks of flour remain. Be careful not to overmix the batter; overmixing can make your cake tough, and we want it tender and moist like a donut!

Carefully pour your beautiful, fragrant batter evenly into your prepared Bundt pan. Give the pan a gentle tap or two on the counter to release any big air bubbles. Pop it into your preheated oven and let it bake for about 45-55 minutes. Every oven is a little different, so start checking around 45 minutes. You’ll know it’s done when a wooden skewer or a toothpick inserted into the thickest part of the cake comes out clean or with just a few moist crumbs clinging to it.

Once it’s baked, carefully remove the cake from the oven. Let it cool in the Bundt pan on a wire rack for about 15 minutes. This is a crucial cooling period, allowing the cake to firm up a bit before you try to invert it. After 15 minutes, gently invert the cake onto the wire rack to cool completely.

While the cake is cooling, let’s get that iconic donut topping ready! In a small bowl, melt your butter. In another small bowl, combine your granulated sugar and ground cinnamon, stirring them together really well. Once the cake is completely cool (or at least just slightly warm), gently brush the melted butter all over the top and sides of the cake using a pastry brush. Then, generously sprinkle that glorious cinnamon-sugar mixture all over the buttered cake, making sure to get every surface. You can even pat it on gently with your hands to make sure it sticks.

And there you have it! Slice into that beauty and prepare for a taste of autumn bliss. Enjoy every single delicious bite!

Tips For Apple Cider Donut Cake:

For the absolute best Apple Cider Donut Cake, the quality of your apple cider truly matters. Opt for a good, high-quality, unfiltered apple cider, if you can find it. Avoid anything labeled “apple juice” or sparkling cider, as they won’t give you that deep, complex apple flavor that makes this cake so special. And for ultimate flavor, some bakers even reduce their apple cider on the stovetop first to concentrate its flavor, letting it cool before adding it to the batter – it’s an extra step but totally worth it if you want to amp up the apple notes!

When you’re mixing the batter, remember the golden rule of cake baking: do not overmix! Once you add the flour, mix only until just combined and no streaks of flour remain. Overmixing can develop the gluten too much, leading to a tough, dense cake. We want a tender, moist crumb, like a true donut! Also, make sure your butter and eggs are at room temperature; this helps them emulsify better with the other ingredients, leading to a smoother batter and a more even bake. And finally, be generous with that cinnamon-sugar coating! It’s what really seals the “donut” deal.

Substitutions and Variations:

Want to play around with your Apple Cider Donut Cake? You totally can! For an even more intense apple flavor, consider adding a reduced apple cider glaze instead of, or in addition to, the cinnamon sugar. Just boil down about a cup of apple cider to ¼ cup, let it cool slightly, and then whisk it with about 1 cup of powdered sugar until you have a smooth glaze. Drizzle it over the cake before adding the cinnamon sugar for double the apple goodness!

Feeling like a different spice profile? You could totally swap out the individual spices for apple pie spice or even a pumpkin pie spice blend – just use about 1 ½ to 2 teaspoons total for the cake. If you don’t have a Bundt pan, no worries! You can bake this cake in a 9×13 inch baking pan (bake for about 30-35 minutes) or even in muffin tins for individual apple cider donut muffins (bake for about 20-25 minutes). Just adjust baking times accordingly and check for doneness with a toothpick. You can also add finely chopped fresh apple pieces (like a Granny Smith or Honeycrisp) to the batter for bursts of real apple, about ½ cup would be lovely.

Make a Healthier Version:

To make your Apple Cider Donut Cake a bit healthier, you’ve got some good options! For the cake, you can try using a portion of whole wheat pastry flour (like half all-purpose, half whole wheat pastry flour) for added fiber without drastically changing the texture. You could also reduce the amount of granulated sugar slightly in the cake batter, by about ¼ cup, as the apple cider and applesauce (if using) already add natural sweetness.

For the fat, consider using light butter or even a neutral oil (like canola or vegetable oil) instead of all butter for some of the fat content, which can reduce saturated fat. While the cinnamon-sugar topping is iconic, you can reduce the amount of butter used to brush the cake and simply dust with less cinnamon sugar, or even skip the butter entirely and just dust with the spice mix for a lower-fat option. This cake already uses flavorful apple cider and applesauce, which are great for adding moisture without relying solely on fats, making it a relatively good choice for a fall treat!

Closing For Apple Cider Donut Cake:

And there you have it, my friends! Your very own, incredibly cozy, utterly delicious Apple Cider Donut Cake, ready to whisk you away to an apple orchard with every single bite. This cake truly embodies the warmth and comfort of autumn, proving that you don’t need a deep fryer to capture that irresistible donut magic. It’s easy, it’s fragrant, and it’s just pure happiness. Don’t forget to let us know how your cake turns out in the comments below – I’d absolutely love to hear it! – and definitely check out some of our other Recipes:

Are you curious about anything else? Take a look at the most frequently asked questions we get about this recipe:

Frequently Asked Questions For Apple Cider Donut Cake:

Q1: Can I use apple juice instead of apple cider? A1: While you can in a pinch, it’s truly not recommended for the best flavor. Apple cider has a much deeper, more complex, and tangy apple flavor that is crucial for that “donut” taste. Apple juice is often sweeter and less concentrated.

Q2: My Bundt cake stuck to the pan! What went wrong? A2: Oh, that’s the worst! This usually happens if the pan wasn’t generously greased and floured. Make sure you get into every single crevice. Using a baking spray with flour (like Baker’s Joy) is a real lifesaver for Bundt pans! Also, ensure you let it cool in the pan for the recommended 15 minutes before inverting.

Q3: Can I make this cake in a different pan, like a 9×13 inch pan? A3: Yes, absolutely! If using a 9×13 inch baking pan, you’ll likely need to reduce the baking time to about 30-35 minutes. Always check for doneness with a toothpick inserted into the center.

Q4: How do I store leftover Apple Cider Donut Cake? A4: Store leftover cake tightly covered at room temperature for up to 3-4 days. If you need to keep it longer, it freezes beautifully (see Q5!).

Q5: Can I freeze this Apple Cider Donut Cake? A5: Yes! This cake freezes very well. Once completely cooled, wrap it tightly in plastic wrap, then in foil, and store in the freezer for up to 2-3 months. Thaw at room temperature, then you can re-brush with melted butter and dust with fresh cinnamon sugar before serving if desired.

Q6: What kind of apple cider should I buy? A6: Look for fresh, unfiltered apple cider in the refrigerated section of your grocery store, especially in the fall. Avoid anything sparkling or labeled “apple cider vinegar.”

Q7: Can I reduce the apple cider for a stronger flavor? A7: Yes, that’s a fantastic pro tip! To concentrate the apple flavor, you can gently simmer 1 ½ cups of apple cider on the stovetop until it reduces to 1 cup, then let it cool before adding to the batter. This really amps up the apple punch!

Q8: What are some good substitutions for the spices? A8: If you don’t have individual spices, you can use apple pie spice or pumpkin pie spice blend. Use about 1.5 to 2 teaspoons of the blend in place of the cinnamon, nutmeg, and allspice.

Q9: Why are my cake’s edges dry but the middle isn’t cooked? A9: This often points to your oven running too hot. It’s a good idea to use an oven thermometer to ensure your oven’s temperature is accurate. Also, ensure your Bundt pan is well-greased, as sticking can cause uneven baking.

Q10: Can I add fresh apple pieces to the cake? A10: Yes, you can! For extra apple chunks, fold in about ½ cup of finely diced tart apples (like Granny Smith or Honeycrisp) into the batter just before pouring it into the pan.

Q11: Can I make this cake gluten-free? A11: While I haven’t personally tested a gluten-free version of this exact recipe, many readers have reported success using a good quality 1:1 gluten-free all-purpose flour blend designed for baking. Make sure the blend contains xanthan gum for best results.

Q12: Is this cake very sweet? A12: It has a moderate sweetness, reminiscent of a classic apple cider donut. The cinnamon-sugar topping adds an extra layer of sweetness. If you prefer it less sweet, you can slightly reduce the granulated sugar in the cake batter.