Apple Cider Donut Cake

This Apple Cider Cake captures all the warmth and nostalgia of a cinnamon sugar coated apple cider donut. With a tangy sweet apple cider glaze and plenty of warm spices, this is the ultimate fall bundt cake.

5 from 2 votes

Print Pin

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: 12

Calories: 537kcal

Ingredients

For the cake:

3 ½ cups all purpose flour
2 ½ teaspoons baking powder
1 ¼ teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
2 ½ sticks unsalted butter, at room temperature (20 Tablespoons, 1 ¼ cups )
1 ½ cups brown sugar
½ cup granulated sugar
4 eggs (at room temperature)
2 teaspoons vanilla extract
1 cup apple cider

For the coating:

2 cups apple cider
2 Tablespoons salted butter
⅓ cup granulated sugar
2 Tablespoons demerara or turbinado sugar
1 ½ teaspoons cinnamon

Instructions

Heat oven to 350 degrees. Grease a 12 cup bundt pan with Baker’s Joy or another non-stick spray with flour.
In a medium mixing bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
In the bowl of a stand mixer, beat together the butter, brown sugar, and sugar on medium speed until lighter in color and fluffy, scraping the bowl occasionally. This will take 3-5 minutes (really, that long!).
Add the eggs, one at a time, beating well and scraping the bowl after each addition. Beat in the vanilla extract.
Add the flour mixture in three additions, mixing on low speed until incorporated. With the mixer running on the lowest speed, add the cider in a slow stream, and mix until combined. Scrape the bowl well to make sure the batter is fully incorporated.
Scrape the batter into the prepared bundt pan and bake for 40-50 minutes, or until the edges are golden brown and a toothpick inserted in the center of the cake comes out clean. Allow to cool for 10 minutes before inverting onto a plate.
While the cake is baking, add the 2 cups of cider to a small saucepan over high heat. Bring the cider to a boil, then reduce heat to a low boil and continue to cook, stirring every 10 minutes or so, for about 30 minutes, or until it’s thickened and reduced to around ⅓ cup. Stir in the butter until melted.
In a bowl whisk together the sugars and cinnamon. While the cake is still warm, brush the cider mixture all over the outside. Sprinkle the top with sugar, then use the palm of your hand to press additional sugar onto the sides. Serve warm or at room temperature.

Notes

Leftovers should be stored wrapped in saran wrap at room temperature. We prefer to serve the cake warm. Individual slices reheat beautifully in the microwave in 15-20 seconds.