Can I use apple juice instead of apple cider?

Apple cider is preferred for its robust, tangy apple flavor, especially when reduced. However, if you’re in a pinch, unsweetened apple juice can be used — just make sure to reduce it to concentrate the flavor. The cake will still be delicious, though slightly less rich in apple notes.

Why do I need to reduce the apple cider?

Reducing the apple cider removes excess water and concentrates the flavor, allowing the apple notes to stand out in the cake. This step is key to creating that signature “apple cider donut” taste. Simply simmer the cider until it’s halved in volume.

How can I prevent the cake from sticking to the bundt pan?

To ensure a clean release, thoroughly grease your bundt pan with butter and lightly dust it with flour, making sure all crevices are covered. Let the cake cool for about 10 minutes before inverting. Silicone bundt pans can also be a helpful alternative for sticking issues.

Apple Cider Donut Cake – Best Fall Cake Recipe

Name: Apple Cider Donut Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon ground allspice; ¼ teaspoon ground cloves; ½ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; ½ cup light brown sugar, packed; 2 large eggs; 1 teaspoon vanilla extract; 1 cup apple cider, reduced to ½ cup; ½ cup sour cream; ¼ cup unsalted butter, melted (for coating); ½ cup granulated sugar (for coating); 1 tablespoon ground cinnamon (for coating)

Description

This Apple Cider Donut Cake captures all the cozy flavors of fall in one delicious bundt cake. Made with reduced apple cider, warm spices, and a cinnamon sugar coating, it’s the perfect seasonal dessert for gatherings or everyday treats.

Ingredients

Scale

2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
¼ teaspoon ground cloves
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
½ cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup apple cider, reduced to ½ cup
½ cup sour cream
¼ cup unsalted butter, melted (for coating)
½ cup granulated sugar (for coating)
1 tablespoon ground cinnamon (for coating)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a bundt cake pan thoroughly.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and salt.
In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy (2–3 minutes).
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Alternate adding the dry ingredients with sour cream and reduced apple cider, starting and ending with dry ingredients. Mix until just combined.
Pour the batter into the prepared pan, smooth the top, and bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Once cooled, brush the cake with melted butter on all sides.
Mix the granulated sugar and cinnamon for the coating in a small bowl, then sprinkle and press it onto the buttered cake evenly.

Notes

Be sure to reduce the apple cider to intensify its flavor.
Don’t overmix the batter to keep the cake light and tender.
The cake can be frozen in slices for up to 2 months.
You can use Greek yogurt in place of sour cream if desired.
Use a silicone brush to evenly coat the cake with melted butter.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 365 kcal
Sugar: 28 g
Sodium: 190 mg
Fat: 17 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 65 mg