Imagine the taste of your favorite apple cider doughnut—warm spices, that apple-kissed sweetness, and a soft, tender crumb—all transformed into one perfect cake. That’s exactly what you get with this Apple Cider Doughnut Cake, and it’s every bit as good as it sounds.
Whether you’re hosting a fall brunch, craving something with cinnamon sugar magic, or just want a dessert that smells like a walk through an orchard, this cake has your name written all over it.
Table of Contents
🍎 Ingredients You’ll Need
| Category | Ingredients |
|---|---|
| Wet | 1 cup apple cider ¾ cup unsweetened applesauce ½ cup sour cream ¾ cup granulated sugar ½ cup brown sugar 3 eggs 2 tsp vanilla extract |
| Dry | 2 ½ cups all-purpose flour 2 tsp baking powder ½ tsp baking soda 1 tsp cinnamon ½ tsp nutmeg ¼ tsp salt |
| Topping | ¼ cup melted butter ½ cup granulated sugar 1 ½ tsp cinnamon |
🧁 How to Make It
1. Reduce the Cider
Start by simmering your apple cider in a small saucepan over medium heat until it reduces to about ½ cup. This intensifies the flavor and adds that cozy apple richness.
2. Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a Bundt pan and dust with flour (or use baking spray with flour included).
3. Mix Wet Ingredients
In a large bowl, whisk together the reduced cider, applesauce, sour cream, both sugars, eggs, and vanilla.
4. Combine Dry Ingredients
In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
5. Mix and Bake
Gradually add the dry ingredients to the wet, stirring just until combined. Pour into the prepared pan and bake for 40–45 minutes, or until a toothpick comes out clean.
6. Cinnamon Sugar Finish
While the cake is still warm, brush the top with melted butter and generously sprinkle with cinnamon sugar. You’ll get that signature doughnut crunch on every slice.
🥄 Tips for Extra Deliciousness
- Let it cool slightly before slicing—warm, not hot, is the sweet spot.
- Add chopped apples or a swirl of cinnamon sugar to the batter for even more texture.
- Serve with warm cider or vanilla ice cream for the ultimate autumn dessert combo.
❓ FAQs
Can I make it in a regular cake pan?
Yes, but a Bundt pan gives it that iconic doughnut shape and golden crust.
How do I store it?
Wrap well and store at room temperature for up to 3 days, or refrigerate for up to 5.
Can I freeze it?
Absolutely. Wrap slices individually and freeze for up to 2 months. Reheat in the oven or microwave when you’re ready.
🍂 Final Thought
If you’re looking for a cake that tastes like fall in every bite, this one’s a must-try. It’s easy, nostalgic, and guaranteed to have everyone asking for seconds.