Introduction

This Cider Donut Cake captures the warm, spicy flavors of a classic autumn treat in a moist, tender cake. Infused with cinnamon and nutmeg and topped with a sticky, sweet cider glaze, it’s perfect for cozy gatherings or a special dessert.

The image shows a close-up of a single slice of a moist, light brown cake with a soft, crumbly texture. The cake has one main layer with a slightly darker crust around the edges, coated with a granulated sugar topping that sparkles in the light. The slice is held up on a metal cake server above a white plate. In the blurred background, there are red apples adding a warm touch to the scene, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
2 cups apple cider (for glaze)
2 tablespoons salted butter (for glaze)
⅓ cup granulated sugar (for topping)
2 tablespoons demerara or turbinado sugar (for topping)
1 ½ teaspoons cinnamon (for topping)

Instructions

Step 1: Heat your oven to 350 degrees Fahrenheit. Grease a 12-cup bundt pan thoroughly with a non-stick spray and flour to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set this mixture aside.
Step 3: Using a stand mixer, beat the unsalted butter, brown sugar, and granulated sugar on medium speed until the mixture becomes lighter in color and fluffy, about 3 to 5 minutes. Scrape the bowl occasionally to ensure even mixing.
Step 4: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Stir in the vanilla extract.
Step 5: Add the flour mixture in three parts, mixing on low to incorporate. While the mixer runs at its lowest speed, slowly pour in 1 cup of apple cider and mix until combined. Scrape the bowl well to ensure everything is mixed evenly.
Step 6: Pour the batter into the prepared bundt pan and bake for 40 to 50 minutes, or until the edges turn golden and a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes before inverting it onto a plate.
Step 7: While the cake bakes, pour 2 cups of apple cider into a small saucepan over high heat. Bring it to a boil, then lower to a gentle boil and cook, stirring occasionally, for about 30 minutes until it thickens and reduces to about ⅓ cup. Stir in 2 tablespoons of salted butter until melted.
Step 8: In a small bowl, mix granulated sugar, demerara or turbinado sugar, and 1 ½ teaspoons cinnamon. While the cake is still warm, brush the reduced cider glaze all over the outside. Sprinkle the sugar mixture on top, pressing some gently onto the sides with your palm. Serve warm or at room temperature.

Tips & Variations

For a richer flavor, substitute half of the all-purpose flour with whole wheat flour or spelt.
Make sure your eggs and butter are at room temperature for a smooth, creamy batter.
If you prefer a more pronounced spice, add a pinch of ground cloves or ginger to the dry ingredients.
Use a non-stick bundt pan or a well-greased one to ensure the cake releases easily.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to 5 days. Reheat slices gently in the microwave for 10–15 seconds to enjoy the glaze’s warmth and softness.

How to Serve

A close-up of a round cake with one slice cut out, showing a soft, light brown, moist interior texture with small air holes spread evenly throughout; the outer edge is darker brown and coated with a sparkling layer of sugar crystals, giving it a crunchy look. The cake is held up by a metal spatula above a white plate, and in the background, there are blurred red apples on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend, but be sure it contains xanthan gum or another binder to maintain the cake’s texture.

Can I prepare the cider glaze in advance?

Absolutely. You can make the cider glaze a day ahead. Let it cool completely, then store it in an airtight container in the refrigerator. Warm it gently before brushing it onto the cake.