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Ultra close-up macro food photography of a warm slice of apple cider donut bundt cake with glistening cinnamon sugar crust and moist spiced crumb

Apple Cider Donut Cake (with Buttery Cinnamon Sugar Crust)

All the nostalgic orchard charm of fresh-fried apple cider donuts in an easy, ultra-moist homemade bundt cake! Made with concentrated boiled cider and warm autumn spices, brushed with melted butter, and generously coated in a sparkling crunchy cinnamon sugar crust.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Fall Baking
Cuisine: American, Fall Dessert
Calories: 385
Ingredients Method Nutrition

Ingredients
  

Concentrated Apple Cider Reduction
  • 1.5 cups fresh apple cider
Moist Spiced Cake Batter
  • 3 cups all-purpose flour
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/2 tsp fine sea salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3 large eggs
  • 2 tsp pure vanilla extract
  • 1/2 cup whole milk
Buttery Cinnamon Sugar Donut Crust
  • 6 tbsp unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1.5 tbsp ground cinnamon

Method
 

Step-by-Step Instructions
  1. Reduce the Apple Cider: Pour 1 1/2 cups of pure apple cider into a small saucepan over medium heat. Simmer gently for 15 to 20 minutes until reduced to exactly 3/4 cup. Remove from heat and allow to cool completely to room temperature. (This concentrates the natural apple flavor and fruit sugars!).
  2. Preheat & Prep Bundt Pan: Preheat your oven to 350°F (175°C). Generously grease a 10 to 12-cup standard bundt pan with baking spray with flour (or brush thoroughly with softened butter and dust with flour, tapping out excess).
  3. Whisk Dry Ingredients: In a large mixing bowl, whisk together 3 cups all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, allspice, and fine sea salt until well combined.
  4. Cream Butter & Sugars: In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter, granulated sugar, and light brown sugar together on medium-high speed for 3 to 4 minutes until light, fluffy, and pale.
  5. Add Eggs & Vanilla: Beat in the eggs one at a time, mixing well after each addition. Mix in the pure vanilla extract until smooth.
  6. Alternate Wet & Dry Additions: With the mixer on low speed, alternate adding the dry flour mixture (in three batches) with the cooled apple cider reduction and milk (in two additions), beginning and ending with the flour mixture. Mix just until combined; do not overmix.
  7. Bake to Golden Perfection: Spread the thick, aromatic batter evenly into the prepared bundt pan. Bake at 350°F (175°C) for 42 to 48 minutes, or until the cake is golden brown and a wooden skewer inserted into the center comes out clean.
  8. Cool & Invert: Cool the cake in the pan for 10 to 15 minutes on a wire rack. Invert the warm cake onto a wire cooling rack placed over a rimmed baking sheet.
  9. Coat in Cinnamon Sugar Donut Crust: In a shallow bowl, whisk together 3/4 cup granulated sugar and 1 1/2 tablespoons cinnamon. Brush the entire surface of the warm cake generously with melted butter, then immediately spoon and press the cinnamon sugar mixture all over the cake, coating every ridge and flute.
  10. Slice & Serve: Allow the cake to cool slightly for 15 minutes for the sugar crust to set. Slice into thick wedges and enjoy warm with apple cider or coffee!

Nutrition

Serving: 1gCalories: 385kcalCarbohydrates: 58gProtein: 4gFat: 16gSaturated Fat: 10gCholesterol: 75mgSodium: 180mgPotassium: 120mgFiber: 2gSugar: 36gVitamin A: 510IUVitamin C: 1mgCalcium: 55mgIron: 1.8mg

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