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Easy Apple Cider Donut Bundt Cake Best Homemade Recipe

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This Easy Apple Cider Donut Bundt Cake delivers the classic, soft-yet-caky texture and tangy apple flavor of a fried donut without the mess. It features a tender crumb, concentrated apple cider syrup, and a glorious cinnamon-sugar crust, all baked in one pan for a simple yet indulgent fall treat.

Ingredients

Scale
  • 2 cups apple cider (fresh, unfiltered preferred)
  • 2 ¾ cups all-purpose flour (spooned and leveled)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon ground allspice
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, room temperature (or ½ cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • ½ cup granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)
  • ¼ cup unsalted butter, melted (for brushing)

Instructions

  1. Reduce the apple cider: Pour 2 cups apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until reduced to about ½ cup (syrupy consistency), about 15–20 minutes. Remove from heat and let cool completely.
  2. Preheat and prepare the pan: Preheat oven to 350°F (175°C). Generously grease a 10–12 cup bundt pan with butter or non-stick baking spray, then dust with flour, tapping out excess.
  3. Whisk the dry ingredients: In a medium bowl, whisk together 2 ¾ cups flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Set aside.
  4. Cream the butter and sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 3–4 minutes. Scrape down sides as needed.
  5. Add the eggs and vanilla: Beat in eggs one at a time, fully incorporating each. Then beat in vanilla extract and cooled reduced apple cider. Mixture may look slightly curdled—this is normal.
  6. Alternate adding dry ingredients and buttermilk: With mixer on low speed, add about one-third of the flour mixture, mixing until just combined. Add half of the buttermilk, mixing again. Repeat with another third of flour, remaining buttermilk, and final third of flour. Mix until just combined; do not overmix. A few small lumps are fine.
  7. Bake the cake: Pour batter into prepared bundt pan and spread evenly. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Top should be golden brown and spring back when touched.
  8. Cool in the pan: Let cake cool in pan on a wire rack for exactly 15 minutes. Do not let it cool completely in the pan. After 15 minutes, invert pan onto cooling rack and gently lift off. Let cool for another 10 minutes.
  9. Apply the cinnamon sugar coating: While cake is still warm (but not hot), use a pastry brush to generously coat entire cake with melted butter. In a small bowl, mix ½ cup sugar and 2 teaspoons cinnamon. Sprinkle mixture generously over buttered cake, pressing gently into sides and crevices.
  10. Cool completely: Let cake cool completely on rack before slicing. Coating will set as it cools, creating a crackly crust.

Notes

Do not rush the cider reduction—it should be syrupy and measure about ½ cup. Room temperature ingredients are crucial for a tender crumb. Grease the bundt pan thoroughly to prevent sticking. The cinnamon sugar coating sticks best when the cake is warm but not hot. This cake tastes even better the next day. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and buttermilk alternative.

Nutrition

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

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