Apple Cider Donut Cake 🍎🍩
A cozy, spiced cake that tastes just like your favorite fall apple cider donuts—moist, cinnamon-sugary, and perfect with coffee!
Ingredients (Serves 8–10)
For the Cake:
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1 ½ cups (360ml) apple cider (reduced to ½ cup—simmer 15 mins)
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2 cups (250g) all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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1 tsp cinnamon
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½ tsp nutmeg
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¼ tsp cloves
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½ tsp salt
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½ cup (115g) unsalted butter, softened
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½ cup (100g) granulated sugar
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½ cup (100g) brown sugar
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2 large eggs, room temperature
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1 tsp vanilla extract
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½ cup (120g) Greek yogurt (or sour cream)
For the Cinnamon-Sugar Coating:
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¼ cup (50g) granulated sugar
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1 tsp cinnamon
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2 tbsp (30g) melted butter
Instructions
1. Reduce the Apple Cider
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Simmer 1 ½ cups cider in a saucepan until reduced to ½ cup (~15 mins). Cool.
2. Make the Cake Batter
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Preheat oven to 350°F (175°C). Grease a Bundt pan or 9-inch round pan.
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Whisk flour, baking powder, baking soda, spices, and salt.
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In another bowl, beat butter + sugars until fluffy. Add eggs one at a time, then vanilla, yogurt, and reduced cider.
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Gradually mix in dry ingredients until just combined.
3. Bake
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Pour batter into the pan. Bake 35–40 mins until a toothpick comes out clean.
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Cool 10 mins in the pan, then invert onto a rack.
4. Add the Coating
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Brush warm cake with melted butter, then roll in cinnamon-sugar mixture.
Tips for Success
✔ Reducing cider intensifies the apple flavor—don’t skip this step!
✔ Bundt pan trick: Use nonstick spray + flour to prevent sticking.
✔ Extra moist: Wrap cooled cake in plastic overnight before serving.
Why You’ll Love This
✅ All the flavors of apple cider donuts—without frying!
✅ Perfect for brunch, Thanksgiving, or gifting.
✅ Stays fresh for 3 days (if it lasts that long!).
Serve with: Hot apple cider, caramel sauce, or vanilla ice cream.
Want mini donut cakes? Bake in a donut pan for 12–15 mins. 😊
Need a dairy-free version? Use coconut yogurt and vegan butter. 🌱