I love how this Apple Cider Doughnut Cake fills the kitchen with the cozy scent of cinnamon and warm apple cider. It has the tender crumb and sweet, spiced coating of a classic doughnut, making it a lovely centerpiece for Thanksgiving dessert ideas.
Why You’ll Love This Apple Cider Doughnut Cake
This cake brings familiar fall flavors to the table without the fuss of frying doughnuts. Reduced apple cider adds a concentrated orchard flavor, while sour cream keeps every slice moist and tender. A buttery cinnamon-sugar coating gives the outside that unmistakable doughnut finish.
It’s easy to bake ahead, simple to slice and share, and right at home beside pies and other holiday desserts.
Apple Cider Doughnut Cake Ingredients & Substitutions
- 2 cups apple cider, reduced to 1 cup
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 1 teaspoon alcohol-free vanilla extract
- 3 tablespoons unsalted butter, melted, for the coating
- 1/3 cup granulated sugar, for the coating
- 1 teaspoon ground cinnamon, for the coating
Plain Greek yogurt can stand in for the sour cream. For a slightly warmer spice profile, add a small pinch of cloves or allspice to the dry ingredients.
Step-by-Step Instructions to Make Apple Cider Doughnut Cake
1. Reduce the apple cider
Pour the cider into a small saucepan and bring it to a gentle simmer over medium heat. Cook until it has reduced to 1 cup, about 15 to 20 minutes. Let it cool to room temperature before using.
2. Prepare the pan and dry ingredients
Heat the oven to 350°F (175°C). Generously grease a 10-cup Bundt pan, taking care to coat the center tube and all the ridges. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Mix the cake batter
In a large bowl, beat the softened butter with the granulated and brown sugars until light and fluffy, about 2 to 3 minutes. Beat in the eggs one at a time, then mix in the sour cream and alcohol-free vanilla. Add the dry ingredients in two additions, alternating with the cooled cider. Mix just until the batter comes together.
4. Bake until golden
Spoon the batter evenly into the prepared pan and smooth the top. Bake for 40 to 48 minutes, or until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. Let the cake rest in the pan for 15 minutes, then carefully turn it out onto a wire rack.
5. Add the cinnamon-sugar coating
Stir the coating sugar and cinnamon together in a small bowl. While the cake is still slightly warm, brush it all over with melted butter, then sprinkle and gently press the cinnamon sugar onto the surface. Let the cake cool before slicing.
Tips for Success
- Cool the reduced cider completely so it doesn’t warm the butter mixture or affect the batter.
- Grease every part of the Bundt pan well, especially the center tube and detailed edges, to help the cake release cleanly.
- Bring the eggs and sour cream to room temperature for a smoother batter.
- Once you add the flour, mix only until the last streaks disappear. Overmixing can make the cake dense.
- Brush on the butter and cinnamon sugar while the cake is a little warm so the coating adheres nicely.
Variations of Apple Cider Doughnut Cake
Add chopped apples: Fold 3/4 cup of peeled, finely diced apple into the finished batter for little pockets of fruit.
Make it extra spiced: Add 1/4 teaspoon ground cloves or allspice along with the cinnamon and nutmeg.
Try a simple glaze: Skip the cinnamon-sugar coating and drizzle the cooled cake with a glaze made from 1 cup powdered sugar and 1 to 2 tablespoons apple cider.
Serving Suggestions: What to Pair with Apple Cider Doughnut Cake
Serve slices at room temperature with coffee, hot tea, or warm apple cider. For a Thanksgiving dessert spread, pair the cake with pumpkin pie, pecan pie, or a bowl of softly whipped cream. A scoop of vanilla ice cream is especially nice if you serve the cake slightly warm.
Storage & Reheating Instructions
Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices or the whole cake well and freeze for up to 2 months. Thaw overnight in the refrigerator or for a few hours at room temperature.
To warm a slice, microwave it for about 10 to 15 seconds. If the cinnamon-sugar coating has softened during storage, add a light dusting of fresh cinnamon sugar just before serving.
Memories Made Around the Table
I like bringing this cake out after the main Thanksgiving meal, when everyone is ready for one more taste of something sweet. Its cinnamon-sugar crust reminds me of stopping for a warm doughnut on a crisp fall day, and cutting a generous slice feels like an easy way to share that little bit of comfort with family and friends.
FAQs
Can I make Apple Cider Doughnut Cake ahead of time?
Yes. Bake it a day ahead, let it cool completely, and store it covered at room temperature. For the freshest coating, brush on the melted butter and add the cinnamon sugar on the day you plan to serve it.
Can I use apple juice instead of apple cider?
Yes, unsweetened apple juice works. Reduce it to 1 cup as directed. The flavor may be a little lighter, but the cake will still be tender and warmly spiced.
How do I know when the cake is done?
Start checking around 40 minutes. A toothpick inserted into the thickest part should come out clean or with a few moist crumbs, and the cake should begin to pull away slightly from the pan.
Can I bake this in a different pan?
You can use a greased 9-by-13-inch baking pan. Begin checking for doneness at about 30 minutes, since a shallower cake may bake more quickly. The shape and coating will be different from the Bundt version.
Final Thoughts
This Apple Cider Doughnut Cake is a simple, shareable way to bring fall flavor to the Thanksgiving table. Make it for dessert, enjoy a slice with afternoon coffee, or save a little for breakfast the next day.
Apple Cider Doughnut Cake
Equipment
- 1 Bundt pan 10-cup
- 1 Small saucepan
- 1 Mixing Bowls
- 1 Whisk
- 1 Electric Mixer
- 1 Pastry Brush
- 1 Wire rack
Ingredients
Cake
- 2 cups apple cider reduced to 1 cup
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.5 cup unsalted butter softened
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar packed
- 2 large eggs at room temperature
- 0.5 cup sour cream at room temperature; plain Greek yogurt can be substituted
- 1 teaspoon alcohol-free vanilla extract
Cinnamon-Sugar Coating
- 3 tablespoons unsalted butter melted
- 0.3333 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Pour the apple cider into a small saucepan and bring it to a gentle simmer over medium heat. Cook until reduced to 1 cup, about 15 to 20 minutes. Let it cool to room temperature.
- Heat the oven to 350°F (175°C). Generously grease a 10-cup Bundt pan, including the center tube and all the ridges. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat the softened butter with the granulated and brown sugars until light and fluffy, about 2 to 3 minutes. Beat in the eggs one at a time, then mix in the sour cream and vanilla. Add the dry ingredients in two additions, alternating with the cooled cider. Mix just until the batter comes together.
- Spoon the batter evenly into the prepared pan and smooth the top. Bake for 40 to 48 minutes, or until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. Let the cake rest in the pan for 15 minutes, then carefully turn it out onto a wire rack.
- Stir the coating sugar and cinnamon together in a small bowl. While the cake is still slightly warm, brush it all over with melted butter, then sprinkle and gently press the cinnamon sugar onto the surface. Let the cake cool before slicing.