Apple Cider Donut Cake
Let Me Tell You About This Apple Cider Donut Cake…
Alright, so you know those days when the air smells like leaves and everyone seems to be hauling cider home from the farmer’s market? That’s when I crave apple cider donuts—but honestly, hauling out hot oil makes me cringe (every single time). So, a few autumns ago, I started making this Apple Cider Donut Cake instead. If I’m honest, I once ate two slices standing right by the stove—no shame. Actually, I blame my old neighbor Sharon, who’d show up with cinnamon sugar everywhere, telling wild stories about apple picking. This cake always brings that same messy, magical energy into the kitchen. And somehow, making it never feels like work. More like a happy little distraction.
Why You’ll Love This
I make this cake a lot—when I need a quick treat for a Sunday brunch, or honestly, when I just want to make the house smell like I’ve been busy (even when it’s all smoke and mirrors). My family goes bonkers for this; they call it “apple cider donut in a lazy mom’s disguise.” I mean, the texture is soft enough that the dog tried to nab a piece once (never again, but points for effort). The cinnamon sugar topping is irresistible. Plus, no oil splatters! Oh, and if you’ve ever tried to bake with kids underfoot, you’ll know why I love that this recipe is pretty much dump, stir, bake. Even when the counters are chaos and I forgot to buy buttermilk (again).
What You’ll Need (With My Rambling Notes)
- 1 1/2 cups apple cider (I sometimes use apple juice if cider’s MIA, but it’s a little less “apple-y”—shrug)
- 2 cups all-purpose flour (my grandmother swore by King Arthur, but let’s be real, store brand is just fine)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon (double it if you’re team “more spice”)
- 1/4 tsp nutmeg (freshly grated if you’re feelin’ fancy, otherwise the jarred stuff is fine)
- 1/2 tsp kosher salt (I once used table salt, tasted the same, maybe don’t tell anyone)
- 1/2 cup unsalted butter, melted (salted works; just skip the extra salt above)
- 3/4 cup brown sugar (light or dark, whatever is lurking in the pantry)
- 2 large eggs (room temp, but I forget at least half the time)
- 1/2 cup plain Greek yogurt (or sour cream, or honestly, a generous dollop of whatever you have—once I used vanilla yogurt in a pinch… still ate it!)
- 1 tsp vanilla extract
How To Make It (I Promise It’s Not Fussy)
- First, reduce your cider. Pour the cider into a small saucepan and set it over medium heat. Let it bubble for about 15–20 minutes, or until it’s down to 3/4 cup. (This part smells amazing—and yes, you might get distracted. Just don’t walk away, it boils over faster than you think.) Let it cool a bit.
- Preheat the oven to 350°F (175°C). Grease a bundt pan really well—like, really get in there. I once missed a spot and spent ages chiseling cake out with a spoon. Not my finest hour.
- Mix dry ingredients. Grab a big bowl and toss in the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Give it a quick stir or whisk.
- Mix wet stuff. In another bowl, combine the melted butter and brown sugar; whisk until it looks like muddy caramel. Add your eggs one at a time (crack them into a bowl first unless you’re a risk-taker), then mix in the Greek yogurt and vanilla. Finally, stir in your reduced, mostly cooled cider.
- Combine and pour. Dump the wet into the dry, scrape every last bit (no batter left behind), and fold everything together until just blended. Lumps are normal! Overmixing is how cakes get grumpy, so resist the urge.
- Into the pan it goes. Batter into the bundt pan. Smooth the top—if you care (I usually don’t). Pop it in the oven and bake for 40–45 minutes, until a tester (or butter knife—hello, student days) comes out mostly clean. But if you like your edges crispier, err on the longer side. Trust me.
- Let it cool. Let the cake sit in the pan for about 20 minutes—it’s tempting to flip it sooner, but then cake confusion happens (donut shards, anyone?). Once it’s mostly cool, invert it onto a plate or wire rack.
- Make the topping. Mix 4 Tbsp melted butter with 1/2 cup sugar and 1–2 tsp cinnamon in a bowl. Brush the cake with butter, shower with the cinnamon sugar, and try not to lick your fingers mid-process (but actually, I do…who am I kidding).
Stuff I’ve Learned Along the Way (And Sometimes the Hard Way)
- I once forgot to cool the cider and ended up with a strangely gooey patch in the cake—so, yeah, let it cool at least a bit.
- You can use a loaf pan if you don’t have a bundt, just watch the cooking time. Actually, a muffin tin works in a pinch too! (But then you have to grease more nooks…ugh.)
- If the topping looks patchy, just sprinkle on extra sugar. No one’s ever complained—promise.
How I’ve Messed With This Recipe (Some Wins, Some Flops)
- Swapped half the flour for whole wheat—pretty tasty, though a tad denser.
- Tried adding diced apples inside for extra texture, but the first time I forgot to coat them in flour and they all sank (now I know…better luck next time!).
- Once attempted caramel drizzle on top; tasted good, looked like a crime scene. Probably won’t do that again, but experiment if you’re brave!
If You Don’t Have All the Equipment…
I love my old, slightly dented bundt pan, but honestly? A regular 9” round cake pan or even a basic loaf pan does the trick. The cake is fluffier and shorter but no one’s ever turned a slice down. And if you’re desperate, line a deep casserole dish (bakers gotta improvise!).
How I Store It (Or, What’s Left of It)
This keeps covered at room temp for 2–3 days—though honestly, in my house it never lasts more than a day! If, by some miracle, there’s extra, you can freeze individual slices wrapped tightly for a couple months. But good luck getting that far.
Serving It Up—My Way (Feel Free to Do You)
In our place, we slice thick wedges and serve warm, sometimes with a scoop of vanilla ice cream. If it’s breakfast, a schmear of apple butter or a swipe of soft butter totally hits the spot. My cousin dunks slices in her morning coffee—slightly odd, but to each their own.
Hard-Won Tips (Learned by Oops… and Ouch)
- I once tried rushing the cooling part and the cake split in half—patience is a virtue, apparently.
- Forgetting to grease every crevice of the bundt? Nightmare fuel. Use more butter than you think you need. Your future self will thank you.
- Don’t skip reducing the cider, even if it seems like a pain. Makes all the flavor difference, honest.
Questions From Real People (And, Um, Some of My Own)
- Can I make this gluten-free?
- Yep, swap the flour for a 1-1 GF mix. Might be a touch more crumbly, but still good (my neighbor swears by it).
- Do you really need Greek yogurt?
- Nope—sour cream or plain yogurt work in a pinch. Once I used regular yogurt and it was fine, just a bit softer.
- Why does my cake always stick to the pan?
- Ah, classic. Make sure to grease every nook and cranny, then dust with flour (or even sugar, for a little crunch). Honestly, even then, it’s a wild card some days.
- Can I use bottled apple cider?
- Sure thing, just not the hard stuff unless you want a ‘grown-up’ cake! Non-alcoholic tastes fresher.
- How do I know when it’s done?
- Stick a skewer or butter knife in. Little crumbs are okay; wet batter isn’t. But you probably already knew that.
Random sidenote: Once, my cat tried to nap on the warm cake tin. So, I guess it’s animal-approved too? Anyway, trust your instincts, have some fun with it, and don’t stress if it’s a little wonky. After all, that’s half the charm.
Ingredients
- 2 cups apple cider
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 tablespoons melted butter (for topping)
- 1/4 cup granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
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1Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
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2In a saucepan over medium heat, reduce apple cider to about 1/2 cup. Let cool.
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3In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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4In a separate large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in sour cream, vanilla, and reduced apple cider.
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5Gradually add dry ingredients to wet ingredients, mixing until just combined. Pour batter into prepared bundt pan.
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6Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes, then remove from pan. Brush cake with melted butter and sprinkle with cinnamon sugar topping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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