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Cozy Apple Cider Donut Bundt Cake: Best Easy Fall Dessert

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This bundt cake captures the flavor of apple cider donuts in an easy, shareable form. With a tender crumb, concentrated apple cider flavor, and a cinnamon-sugar coating, it’s the perfect fall dessert.

Ingredients

Scale
  • 2 cups apple cider (reduced to 1/2 cup concentrate)
  • 2 1/2 cups all-purpose flour (315 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (1 stick, 113 grams), softened to room temperature
  • 1 cup granulated sugar (200 grams)
  • 1/2 cup packed light brown sugar (100 grams)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (120 ml), room temperature
  • 1/2 cup granulated sugar (100 grams) (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 1/4 cup unsalted butter (1/2 stick, 57 grams), melted (for coating)

Instructions

  1. Reduce the apple cider: Pour 2 cups of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer gently, stirring occasionally, until reduced to 1/2 cup (about 15-20 minutes). Let cool completely.
  2. Preheat oven to 350°F (175°C). Generously grease a 10 to 12-cup bundt pan with butter or non-stick baking spray containing flour.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  4. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy (about 3-4 minutes with an electric mixer on medium speed). Scrape down the sides as needed.
  5. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  6. With mixer on low speed, add about one-third of the flour mixture, then half of the buttermilk, then another third of flour, the remaining buttermilk, and finally the last of the flour. Mix just until combined after each addition. Do not overmix.
  7. Gently fold the cooled reduced apple cider into the batter using a rubber spatula until evenly distributed.
  8. Pour batter into prepared bundt pan and spread evenly. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let cake cool in the pan on a wire rack for 15 minutes.
  10. While cake cools, mix 1/2 cup granulated sugar and 1 tablespoon cinnamon in a shallow bowl. Melt 1/4 cup butter in a small microwave-safe bowl.
  11. Turn cake out onto cooling rack. While still warm, brush entire surface with melted butter. Generously sprinkle or roll cake in cinnamon-sugar mixture, covering all crevices.
  12. Let coated cake cool completely on rack before slicing.

Notes

Don’t skip reducing the cider—it concentrates flavor and removes excess liquid. Room temperature ingredients are crucial for a tender crumb. For best coating, brush butter on a warm (not hot) cake and apply cinnamon sugar immediately. The cake tastes even better the next day.

Nutrition

Keywords: apple cider donut bundt cake, fall dessert, apple cider cake, cinnamon sugar bundt cake, easy fall baking

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