Apple Cider Donut Cake
Reducing the cider is the whole trick — simmering two cups down to one concentrates the orchard flavor so it can stand up to a full bundt without turning the crumb gummy. The warm cake gets brushed with melted butter and tossed in cinnamon sugar the moment it leaves the pan, so the coating clings and crackles the way it does on a just-fried donut. Bake it for a fall brunch or any afternoon the house should smell like a cider mill.
Dessert · American, Fall, Apple, Baking • 1 hr 20 min
Nutrition (per serving)430Calories·16gFat·68gCarbs·5gProtein
Per serving. Values are approximate and calculated from USDA FoodData Central.
Ingredients
- For the cake:
- 2 cups apple cider (not apple juice), plus more if needed
- 3 cups (375g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1½ teaspoons ground cinnamon, divided
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¾ cup (1½ sticks) unsalted butter, softened, plus more for the pan
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- 2 cups (about 2 medium) firm baking apples (Granny Smith or Honeycrisp), peeled and finely diced
- For the coating:
- 6 tablespoons unsalted butter, melted
- ¾ cup granulated sugar
- 2 teaspoons ground cinnamon
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Steps
- Reduce the cider: Pour the 2 cups of apple cider into a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to a steady simmer and cook until it has reduced to 1 cup, 10 to 15 minutes (measure in a liquid measuring cup; if it goes below 1 cup, top it back up with a splash of cider). Set aside to cool to room temperature, about 15 minutes.
- Heat the oven and prep the pan: Preheat the oven to 350°F with a rack in the center. Generously butter a 10- to 12-cup bundt pan, getting into every crevice, then dust with flour and tap out the excess.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, 1½ teaspoons of the cinnamon, the nutmeg, and the allspice.
- Cream the butter and sugar: In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Beat in the eggs one at a time, scraping down the bowl after each, then beat in the vanilla.
- Combine wet and dry: With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk and the cooled reduced cider (begin and end with the flour). Mix just until no dry streaks remain — don't overmix. Fold in the diced apples with a rubber spatula.
- Bake: Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out clean and the top springs back when pressed, 50 to 55 minutes (an instant-read thermometer in the thickest part should read 200°F to 205°F). If the top browns too quickly, tent loosely with foil for the last 15 minutes.
- Cool and invert: Let the cake cool in the pan on a wire rack for 10 minutes, then run a thin knife around the edges and invert onto the rack to cool until warm but easy to handle, about 15 more minutes.
- Coat: In a shallow bowl, stir together the remaining ¾ cup granulated sugar and 2 teaspoons cinnamon. Brush the warm cake all over with the melted butter, then generously coat it in the cinnamon sugar, pressing lightly so it adheres. Serve warm or at room temperature.
Tips & Variations
Make Ahead
The cake keeps beautifully and is often better the next day as the cider flavor deepens. Bake and coat it up to 1 day ahead, then store at room temperature; the cinnamon-sugar crust softens slightly but stays fragrant. The cider can be reduced up to 3 days ahead and refrigerated — just bring it to room temperature before mixing the batter.
Storage
Store at room temperature under a cake dome or wrapped in plastic for up to 4 days. For longer storage, wrap the cooled cake tightly in plastic and freeze for up to 3 months; thaw overnight at room temperature. The cinnamon-sugar coating is best refreshed with a quick re-toss in more cinnamon sugar if it has absorbed into the cake.
Substitutions
No apple cider? Use 2 cups of good-quality pressed apple juice reduced to 1 cup, and add ¼ teaspoon of apple pie spice for a deeper orchard flavor. For an apple cider doughnut loaf, bake the same batter in a greased 9x5-inch loaf pan for 55 to 65 minutes. Swap buttermilk for 1 cup whole milk plus 1 tablespoon lemon juice. For a dairy-free cake, use a plant-based butter and replace the buttermilk with 1 cup oat milk plus 1 tablespoon lemon juice. A 50/50 mix of Honeycrisp and Granny Smith gives the best balance of sweet and tart.
Nutrition
Per serving: 1/12 of the cake
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
