Introduction
When fall arrives, is there anything more comforting than the warm, cinnamon-kissed aroma of apple cider donuts? This year, “apple cider donut cake” searches have climbed 46% as more home bakers crave cozy, nostalgic flavors. This recipe transforms the beloved fall treat into a super-moist, easy-to-make cake that’s perfect for brunches, parties, or simple afternoons by the fire. Ready to bring autumn magic into your kitchen?
Ingredients List
Cake Batter:
- 1 1/2 cups apple cider (reduced to 3/4 cup)
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 10 tbsp unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
Cinnamon Sugar Coating:
- 1/4 cup melted butter
- 1/2 cup granulated sugar
- 1 1/2 tsp cinnamon
Timing
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Cool & Coat Time: 20 minutes
- Total Time: ~1 hour 20 minutes
Reducing the apple cider intensifies its flavor—don’t skip it for that perfect punch of autumn!
Step-by-Step Instructions
Step 1: Reduce the Cider
Simmer the apple cider over medium heat until reduced to about 3/4 cup. Let it cool.
Step 2: Prep Your Pan
Preheat oven to 350°F (175°C). Grease and flour a bundt pan or loaf pan.
Step 3: Make the Batter
In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice. In a separate large bowl, beat butter and sugars until fluffy. Add eggs one at a time, then vanilla. Mix in sour cream and reduced cider. Gradually add dry ingredients.
Step 4: Bake
Pour batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted comes out clean.
Step 5: Coat the Cake
While slightly warm, brush the cake with melted butter and generously sprinkle with cinnamon sugar.
Nutritional Information
- Serving Size: 1 slice (1/12th of cake)
- Calories: ~360
- Fat: 18g
- Carbs: 45g
- Sugar: 24g
- Protein: 4g
Healthier Alternatives for the Recipe
- Butter Substitute: Use half unsweetened applesauce for lower fat.
- Sugar Swap: Substitute coconut sugar or a low-glycemic sweetener.
- Flour Swap: Blend half whole wheat flour for added fiber.
- Dairy-Free: Use almond yogurt and dairy-free butter substitutes.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream.
- Pair with hot apple cider or chai tea.
- Dust with extra powdered sugar for a snowy effect.
- Decorate with apple slices and cinnamon sticks for a festive table.
Common Mistakes to Avoid
- Skipping the cider reduction: You’ll miss that deep apple flavor.
- Overbaking: Start checking at 35 minutes to keep it moist.
- Undercoating: Be generous with the cinnamon sugar!
- Overmixing: Mix batter just until combined to keep it tender.
Storing Tips for the Recipe
- Room Temp: Store tightly covered for up to 3 days.
- Fridge: Refrigerate to extend life by 2-3 more days.
- Freezing: Wrap slices tightly and freeze for up to 2 months.
Conclusion
This apple cider donut cake wraps all the cozy flavors of fall into one irresistible treat. Moist, warmly spiced, and coated in sweet cinnamon sugar, it’s a guaranteed hit for every autumn gathering—or just for you! Pin this recipe now and enjoy the magic of fall, one slice at a time. 🍎✨🍩
FAQs
Can I make mini versions? Yes! Use a mini bundt or muffin tin and adjust bake time accordingly.
Can I use store-bought cider? Absolutely—just make sure it’s 100% apple cider, not apple juice.
How can I make it extra moist? Don’t skip the sour cream—it makes a huge difference!
Can I freeze the whole cake? Yes—wrap it tightly after it’s completely cooled and freeze.
Can I add nuts or fruit? Sure! Walnuts or chopped apples would be a great addition.