Fall in a bite. That’s what this apple cider donut cake feels like—warm, spiced, and just a little nostalgic.
It’s everything you love about orchard-style donuts, but better: no lines, no paper bags, just pure cakey bliss at home.
Morning light streaming through the kitchen? Perfect. This cake shines at brunch, especially with coffee steaming beside it.
But don’t box it into breakfast—served warm after dinner, it’s comfort disguised as dessert.
No apple sauce? Try mashed banana or Greek yogurt—it’ll keep things moist without changing the soul of the flavor.
Out of brown sugar? Mix white sugar with a splash of molasses. Just one teaspoon can fake it till you make it.
Keep it wrapped tight at room temp for up to five days—airtight is key, or that glaze will start to weep.
Want it later? Freeze slices individually. Thaw an hour before serving, and it tastes freshly made.
Turn your oven on to 350°F—give it time to heat while you get the pan ready.
Spray your 10-cup bundt pan *very* well with nonstick baking spray. Seriously, go heavy—this cake clings if you don’t.
In a bowl, sift together flour, cinnamon, nutmeg, baking powder, baking soda, and salt—this avoids lumps and ensures even spice.
Set it aside. You’ll add it later, and sifting now means no frantic whisking mid-batter.
In another bowl, combine oil, both sugars, vanilla, eggs, applesauce, and apple cider—whisk until smooth and slightly frothy.
Room-temperature ingredients blend easier, so if yours are cold, give them a quick warm-up.
Pour the dry mix over the wet and stir gently—just until no streaks remain. Overmixing = tough cake. Avoid it.
The batter will be looser than usual—don’t panic. That’s what makes it tender and donut-like.
Transfer the batter into the prepared bundt pan, smoothing the top lightly with a spatula.
Bake 45–50 minutes, or until a toothpick comes out clean. Let it rest in the pan for 10 minutes before turning out.
Lift the cake onto a wire rack and let it cool fully. Warm cake + coating = melty mess. Patience pays off here.
This is the time to prep your coatings—no point rushing ahead, but good to have ready.
Grab a frying pan, melt the butter over medium heat, and keep whisking. Watch it bubble, foam, then turn golden-brown.
Once amber bits form at the bottom, remove from heat immediately. Add a tablespoon of apple cider—stand back, it might splutter!
In a small bowl, mix sugar, cinnamon, nutmeg, and a pinch of salt. Stir well so every grain gets flavored.
Don’t skip the salt—it balances the sweetness and wakes up the spices.
Place the cooled cake on a rack over a cookie sheet—this part gets messy, and cleanup should be easy.
Brush the browned butter mixture all over the cake, then immediately pat on the cinnamon sugar with your hands.
Just before serving, whisk sifted powdered sugar with two tablespoons of apple cider—aim for pourable, not runny.
If it’s too thick, add cider drop by drop. Too thin? More sugar. Get it right, and it’ll drizzle beautifully.
Drizzle the glaze over the top and let it cascade down the sides. The contrast looks stunning—and tastes even better.
Slice, serve, and watch faces light up. This isn’t just cake. It’s fall, captured.
Measure flour correctly—spoon it into the cup and level it off. Scooping packs it down and leads to dry cake.
Use real apple cider, not juice. The subtle fermentation and spice notes make all the difference.
If you’re at high altitude, add two extra tablespoons of flour—your cake will thank you.
Absolutely! Pour the batter into a greased muffin tin and bake 20–22 minutes.
You can still brush them with browned butter and roll in cinnamon sugar—they’ll taste like mini donuts.
No problem. Use a loaf pan or even a round cake pan—just adjust the bake time accordingly.
Thicker layers take longer, so check early and often with a toothpick.
Chances are, the pan wasn’t sprayed enough—or you tried to unmold it too soon.
Let it cool ten minutes in the pan, then gently loosen edges with a knife before flipping.
This apple cider donut cake isn’t just seasonal—it’s a ritual. A reason to gather, to linger, to savor.
And when someone asks for the recipe? Smile. Hand it over. Or keep it secret. Your call.
This Apple Cider Donut Cake is a cozy fall dessert that captures the warm, spiced essence of apple cider donuts in soft, moist cake form. Topped with a cinnamon sugar crust and drizzled with a rich apple cider browned butter glaze, this cake is perfect for autumn gatherings, brunches, or as a sweet treat with your morning coffee.
Servings 16
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.