I love bringing the cozy flavor of an apple orchard to the Thanksgiving table, and this Apple Cider Doughnut Cake does it beautifully. It has a tender, warmly spiced crumb and a buttery cinnamon-sugar finish that makes every slice feel like a fresh doughnut.
Why You’ll Love This Apple Cider Doughnut Cake
This cake has all the nostalgic flavor of an apple cider doughnut, but it’s baked in a Bundt pan and easy to slice for a gathering. Reducing the cider concentrates its fruity flavor, while sour cream keeps the crumb soft and moist. The cinnamon-sugar coating adds a crisp, sweet finish that makes this a lovely Thanksgiving dessert.
Apple Cider Doughnut Cake Ingredients & Substitutions
- 1 1/2 cups apple cider, reduced to 1/2 cup and cooled
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 2 teaspoons alcohol-free vanilla extract
- 4 tablespoons unsalted butter, melted, for coating
- 1/2 cup granulated sugar, for coating
- 1 1/2 teaspoons ground cinnamon, for coating
If needed, plain full-fat yogurt can replace the sour cream. For a slightly more pronounced spice flavor, add a pinch of ground cloves.
Step-by-Step Instructions to Make Apple Cider Doughnut Cake
1. Reduce the apple cider
Pour the cider into a small saucepan and bring it to a gentle simmer over medium heat. Cook until it reduces to 1/2 cup, about 15 to 20 minutes. Let it cool before using.
2. Prepare the pan and dry ingredients
Heat the oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan, taking care to coat the center tube and all the grooves. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Mix the cake batter
In a large bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time. Mix in the sour cream and alcohol-free vanilla. Add the flour mixture in three additions, alternating with the cooled cider, and mix just until combined.
4. Bake the cake
Spoon the batter evenly into the prepared pan and smooth the top. Bake for 45 to 55 minutes, until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. Cool the cake in the pan for 15 minutes, then carefully turn it out onto a wire rack.
5. Add the cinnamon-sugar coating
Stir the coating sugar and cinnamon together in a small bowl. While the cake is still a little warm, brush the melted butter over its surface, then sprinkle and gently press the cinnamon sugar all over. Cool before slicing.
Tips for Success
- Let the reduced cider cool fully so it doesn’t warm the butter in the batter.
- Bring the eggs and sour cream to room temperature for a smoother, more evenly mixed batter.
- Grease every detail of the Bundt pan well. A pastry brush helps reach the grooves.
- Avoid overmixing once you add the flour. Stop as soon as the last streaks disappear.
- Give the cake 15 minutes to settle in the pan before turning it out, which helps it release cleanly.
Variations of Apple Cider Doughnut Cake
For a nutty touch, fold 1/2 cup of finely chopped toasted pecans into the batter. You can also add 1 cup of finely diced peeled apple, lightly tossed with a teaspoon of flour. For a simple glaze instead of the cinnamon-sugar coating, whisk powdered sugar with a little apple cider and drizzle it over the cooled cake.
Serving Suggestions: What to Pair with Apple Cider Doughnut Cake
Serve slices slightly warm or at room temperature with coffee, hot tea, or a mug of spiced cider. For Thanksgiving, it’s delicious alongside a scoop of vanilla ice cream or a spoonful of softly whipped cream. The cake also makes a welcoming addition to a dessert table with apple pie and pumpkin treats.
Storage & Reheating Instructions
Store the cake covered at room temperature for up to 3 days, or refrigerate it for up to 5 days. To freeze, wrap individual slices or the whole cooled cake tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature. Warm a slice in the microwave for about 10 to 15 seconds if you’d like to enjoy it slightly warm.
Memories Made Around the Table
I love the way the cinnamon and cider scent fills the kitchen while this cake bakes. It reminds me of crisp fall afternoons and the happy bustle before Thanksgiving dinner, when everyone wanders in to ask when dessert will be ready. I set it out with coffee after the meal, and the cinnamon-sugar edges usually disappear first.
FAQs
Can I make Apple Cider Doughnut Cake ahead of time?
Yes. Bake it a day ahead, let it cool, and keep it covered at room temperature. For the freshest cinnamon-sugar finish, brush on the butter and add the coating on the day you plan to serve it.
Can I use apple juice instead of apple cider?
Apple cider gives the cake a deeper, fruitier flavor, but apple juice can work. Simmer it the same way until it reduces to 1/2 cup.
How do I know when the cake is done?
Insert a toothpick into the thickest part of the cake. It should come out clean or with a few moist crumbs, and the cake should feel set when gently pressed.
Can I bake this in a different pan?
Yes. Two greased 9-inch loaf pans can work, though baking time will vary. Start checking around 35 minutes and remove each loaf when a toothpick comes out clean or with a few moist crumbs.
Final Thoughts
With concentrated cider, cozy spices, and a buttery cinnamon-sugar coating, this cake brings familiar fall flavors to the Thanksgiving dessert table without fuss. Bake it ahead, slice it generously, and enjoy a little orchard-inspired sweetness with the people you love.
Apple Cider Doughnut Cake
Equipment
- 1 Small saucepan
- 1 10-cup Bundt pan
- 2 Mixing Bowls
- 1 Whisk
- 1 Electric Mixer
- 1 Wire rack
- 1 Pastry Brush
Ingredients
Cake
- 1 ½ cups apple cider reduced to 1/2 cup and cooled
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 3 large eggs at room temperature
- ½ cup sour cream at room temperature
- 2 teaspoons alcohol-free vanilla extract
Cinnamon-Sugar Coating
- 4 tablespoons unsalted butter melted, for coating
- ½ cup granulated sugar for coating
- 1 ½ teaspoons ground cinnamon for coating
Instructions
Cake
- Pour the cider into a small saucepan and bring it to a gentle simmer over medium heat. Cook until it reduces to 1/2 cup, about 15 to 20 minutes. Let it cool before using.
- Heat the oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan, taking care to coat the center tube and all the grooves. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time. Mix in the sour cream and alcohol-free vanilla. Add the flour mixture in three additions, alternating with the cooled cider, and mix just until combined.
- Spoon the batter evenly into the prepared pan and smooth the top. Bake for 45 to 55 minutes, until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. Cool the cake in the pan for 15 minutes, then carefully turn it out onto a wire rack.
Cinnamon-Sugar Coating
- Stir the coating sugar and cinnamon together in a small bowl. While the cake is still a little warm, brush the melted butter over its surface, then sprinkle and gently press the cinnamon sugar all over. Cool before slicing.