Apple Cider Donut Cake: The 1 Best Easy Fall Recipe

THE TASTE OF FALL, IN A SLICE

Apple Cider Donut Cake is the ultimate fall dessert, wrapping all the nostalgic flavors of warm apple cider donuts into one stunning, shareable treat. Imagine a moist, spiced crumb infused with apple cider and finished with a sweet cinnamon-sugar coating; it’s pure autumn comfort in every bite. This cake captures the magic of the classic fairground favorite. Still, it’s an easy, fuss-free recipe that’s perfect for cozy weekends, family gatherings, or anytime you’re craving a taste of fall.

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HOW TO MAKE APPLE CIDER DONUT CAKE

This recipe is designed for simplicity without sacrificing an ounce of flavor. By reducing apple cider into a syrup, we concentrate its flavor, ensuring every single bite is packed with the taste of autumn.

INGREDIENTS:

For the Cake:

• 1 ½ cups apple cider
• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup buttermilk, room temperature

For the Cinnamon-Sugar Topping:

• ½ cup granulated sugar
• 1 tbsp ground cinnamon
• 4 tbsp (½ stick) unsalted butter, melted

DIRECTIONS:

1. Reduce the Cider: First, pour the apple cider into a small saucepan. Bring it to a boil over medium-high heat, then reduce the heat to a simmer. Let it cook for 15-20 minutes, stirring occasionally, until it has reduced to about ½ cup. This creates a powerful flavor punch. Set it aside to cool completely.
2. Prep and Mix Dry Ingredients: Preheat your oven to 350°F (175°C). Grease and flour a standard Bundt pan thoroughly. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer to cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy. This should take about 3 minutes.
4. Add Wet Ingredients: Beat in the eggs, one at a time, followed by the vanilla extract. Then, gently mix in the reduced, cooled apple cider.
5. Combine Everything: With the mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk in two parts. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
6. Bake: Pour the batter into your prepared Bundt pan and smooth the top. Bake for 35-45 minutes, or until a wooden skewer inserted into the cake comes out clean.
7. Cool: Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
8. Add the Topping: Once the cake is cool, brush the entire surface with the melted butter. In a small bowl, mix the sugar and cinnamon for the topping. Generously sprinkle and pat the cinnamon sugar mixture all over the cake until fully coated.

WHY APPLE CIDER IS AUTUMN’S SECRET WEAPON

Reducing apple cider is the essential magic trick for an intensely flavorful cake. Here’s why it’s so crucial:

• Intensifies Flavor: Simmering the cider drives off water, concentrating the apple and spice flavors into a powerful, rich syrup.
• Creates a Flavor Base: This reduction ensures the cake’s primary taste is a profound, unmistakable apple cider experience, rather than just a hint of flavor.
• Prevents a Watery Batter: By removing excess liquid upfront, the reduction allows you to pack maximum flavor into the cake without throwing off the recipe’s liquid-to-dry ingredient balance.
• Delivers Consistent Impact: It guarantees that every single bite is infused with the essence of apple cider, creating a more complex and satisfying dessert.

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THE SCIENCE OF THE PERFECT BUNDT CAKE TEXTURE

The combination of buttermilk and baking soda is a deliberate chemical reaction that is crucial to the cake’s texture. Here’s how it works:

• The Reaction: Buttermilk is acidic, and baking soda is alkaline (a base). When combined, they undergo an acid-base reaction.
• The Result: This reaction produces tiny bubbles of carbon dioxide gas.
• The Function: These bubbles get trapped in the batter, causing it to rise and creating a lift that gives the cake a very light and tender structure.
• The Texture: This process yields an incredibly soft, moist crumb that mimics the delightful density of a cake donut.
• The Benefit: It ensures the final cake is never dry or crumbly, but instead remains supremely moist.

HOW TO CHOOSE AND REDUCE APPLE CIDER

For the best flavor, always look for fresh, unpasteurized apple cider from a local farm stand or orchard if you can find it. It has a brighter, fresher apple taste. However, store-bought pasteurized cider works perfectly well too! The key is the reduction. Don’t rush this step. Let the cider simmer gently until it’s syrupy and measures exactly ½ cup. This concentrated flavor is the soul of the cake.

EASY AND TASTY FALL BREAKFAST IDEAS

This cake is incredibly versatile. Here’s how to enjoy it beyond dessert:

Occasion	Serving Suggestion	Perfect Pairing
Breakfast/Brunch	A delicious centerpiece for a weekend morning.	A hot cup of coffee or a glass of cold milk.
Special Treat	Serve a slice warm for an elevated experience.	A scoop of vanilla yogurt and fresh apple slices.
The Result	Transforms an ordinary morning into a festive autumn celebration.

DON’T FORGET THE GLAZE VARIATION!

While the cinnamon-sugar coating is classic, a simple glaze is a fabulous alternative. Whisk together 1 cup of powdered sugar with 2-3 tablespoons of the reduced apple cider until smooth. Drizzle this glaze over the cooled cake for a sweeter, more donut-shop-style finish. You can even add a pinch of cinnamon to the glaze for extra spice.

HOW TO SERVE APPLE CIDER DONUT CAKE

This cake is a versatile masterpiece. Here are the best ways to enjoy it:

• The Experience: The heavenly contrast of warm, spiced cake and cold, creamy ice cream makes it a special occasion dessert.
• Classic & Simple:
• Preparation: Serve it at room temperature, just as it is.
• Topping: A light dusting of extra cinnamon sugar is all it needs.
• Perfect for: An everyday snack or treat with coffee.
• Decadent Dessert:
• Preparation: Warm a slice slightly in the microwave for about 10 seconds.
• Topping: Serve it à la mode with a generous scoop of vanilla bean ice cream.

HOW TO STORE YOUR CAKE MASTERPIECE

To keep the cinnamon-sugar topping crisp, store the cake at room temperature, loosely covered with a cake dome or overturned bowl, for up to 2 days. For longer storage, you can keep it in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best flavor and texture.

TIPS TO MAKE THE PERFECT CAKE EVERY TIME

• Pan Prep is Key: To ensure your Bundt cake releases perfectly, be meticulous in greasing and flouring every nook and cranny of the pan. Alternatively, use a non-stick baking spray that includes flour.
• Room Temperature Matters: Using room temperature eggs, butter, and buttermilk allows the ingredients to emulsify better, creating a smoother batter and a more even rise.
• Don’t Overmix: Once you add the flour, mix until the ingredients are just combined. Overmixing develops gluten, which can lead to a tough, dense cake.

TIPS AND NOTES: YOUR KITCHEN COMPANION

Details: This cake can be made a day ahead; the flavors meld and become even better.

Variation: For a nutty crunch, fold ½ cup of finely chopped pecans or walnuts into the batter before baking.

Notes: Ensure the reduced apple cider is completely cool before adding it to the batter to prevent it from melting the butter.

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FINAL THOUGHTS: LET’S MAKE BAKING PART OF OUR DAY

I hope this Apple Cider Donut Cake becomes a new tradition in your home. It’s more than just a dessert; it’s a warm, spiced hug in cake form, encapsulating the very best flavors of the season. So, pour yourself a glass of cider, preheat that oven, and fill your kitchen with the unforgettable aroma of fall. Happy baking!