Apple Cider Donut Bundt Cake

This apple cider donut Bundt cake captures the cinnamon-sugar crust and tender crumb of an orchard doughnut in an easy sliceable dessert. Reduced cider delivers concentrated apple flavor without making the cake soggy.

Why You’ll Love This Apple Cider Donut Bundt Cake

The batter uses applesauce, brown sugar, warm spices, and reduced cider for a moist crumb with real apple character. Butter and cinnamon sugar brushed over the warm cake create the signature doughnut finish.

• Big fall flavor: cider, apple, cinnamon, and nutmeg in every slice.
• No frying: one Bundt pan feeds a crowd.
• Make-ahead friendly: the flavor stays lovely the next day.

Ingredients for Apple Cider Donut Bundt Cake

Use fresh apple cider rather than apple juice when possible. Reducing it before mixing concentrates its flavor. Spoon flour into the measuring cup and level it to avoid a dry, dense cake.

How to Make the Cake

Simmer the cider until reduced by half and cool it. Grease every ridge of a 10- to 12-cup Bundt pan. Whisk dry and wet ingredients separately, combine just until no dry streaks remain, and bake until a tester comes out with a few moist crumbs.

The Cinnamon-Sugar Finish

Let the cake rest for 15 minutes before turning it out. Brush the warm surface with melted butter, then coat generously with cinnamon sugar. Apply the coating while the cake is still warm so it adheres.

Storage and Serving

Serve plain, with coffee, or with softly whipped cream. Store covered at room temperature for two days or refrigerate for up to five days. For more fall baking, try our brown butter pumpkin snickerdoodles and cranberry orange upside-down cake.

King Arthur Baking’s high-altitude baking guide

Apple Cider Donut Bundt Cake Success Tips

For the strongest apple flavor, reduce the cider until it measures exactly one cup, then let it cool before adding it to the batter. If it is still hot, it can change the cake’s texture. Room-temperature eggs blend more evenly and help the crumb rise consistently.

Grease the Bundt pan immediately before filling it, paying special attention to every ridge and the center tube. After baking, wait 15 minutes before turning out the cake: less time can cause tearing, while a much longer rest may make the cinnamon-sugar cake stick.

Frequently Asked Questions

Can I make apple cider donut Bundt cake ahead?

Yes. Bake it one day in advance and keep it covered at room temperature. The apple cider donut Bundt cake stays moist, and the spice flavor becomes even more rounded overnight.

Can I use apple juice instead of cider?

Apple juice works in a pinch, but fresh cider has a deeper flavor. Reduce either liquid as directed so the batter receives concentrated apple flavor without excess moisture.

Why did my Bundt cake stick?

The most common causes are missed spots in the pan, an underbaked center, or waiting too long to invert. Use a pastry brush to coat the pan thoroughly and confirm doneness in more than one area.

How to Serve This Cozy Fall Cake

This apple cider donut Bundt cake is flavorful enough to serve without frosting. For brunch, pair each slice with hot coffee, chai, or cold milk. For dessert, add a spoonful of softly whipped cream and a few thin apple slices. The cinnamon-sugar coating gives the cake a polished finish while keeping it easy to transport to a potluck or fall gathering.

To freeze, cool the cake completely, wrap individual slices tightly, and place them in a freezer-safe container for up to two months. Thaw at room temperature while still wrapped, then uncover before serving. A brief warm-up makes the apple and cinnamon aromas especially inviting.

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