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–+ servings
Sliced apple cider donut Bundt cake with a cinnamon sugar coating and pieces of fresh apple in the moist crumb.
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Apple Cider Donut Bundt Cake

This Apple Cider Donut Bundt Cake is tender, moist, and filled with cozy fall flavor from reduced apple cider, fresh apples, brown sugar, and warm spices. Brushed with butter and coated in cinnamon sugar while still warm, it has the irresistible finish of a classic cider donut.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Servings: 16 servings
Calories: 322kcal
Author: Stephanie Wilson

Ingredients

  • 1 cup apple cider reduced to ½ cup & cooled
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cardamom
  • ¾ cup unsalted butter softened
  • 1 ¼ cups brown sugar
  • 3 eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla
  • 2 apples peeled, ½-inch diced (1½ cups)

Coating

  • 6 tablespoons melted butter
  • ¾ cup granulated sugar
  • 1 tablespoon ground cinnamon
US Customary - Metric

Instructions

  • Reduce Cider and Preheat Oven: Simmer the cider in a medium saucepan to ½ cup; cool. Meanwhile, preheat the oven to 350°F and generously grease and flour a 10-inch Bundt pan.
  • Whisk the flour, baking powder, baking soda, salt, and spices together in a medium bowl.
  • Cream the butter and brown sugar together until combined, about 2 minutes. Add eggs one at a time, and then mix in the sour cream, vanilla, and reduced cider. Stir in the flour mixture until just combined, then fold in the diced apples. Be careful not to overmix. The batter will be thick.
  • Spread the batter evenly into the prepared Bundt pan. Bake for 50 to 55 minutes, or until a skewer inserted near the center comes out clean. Let the cake cool in the pan for 10 minutes before carefully inverting it onto a cooling rack.
  • While the Bundt cake is still warm, brush the outside with melted butter and generously sprinkle it with cinnamon sugar, turning or gently lifting the cake as needed to coat the sides.

Notes

  1. Apple cider: Reduce 1 cup of apple cider to ½ cup, then cool before adding it to the batter. This concentrates the apple flavor without adding excess liquid.
  2. Storing: Keep the cooled cake well covered at room temperature for up to 2 days for the best texture, or refrigerate for up to 4 days. Warm slices for 8 min at 325°F. Freeze the cake uncoated for 1 month. Once thawed, brush the cake with melted butter and sprinkle the cinnamon sugar over the top. 
  3. Apple Note: Gala is floral-sweet and has a soft bite; it's ideal for dicing in cakes and breads. Peel and dice the apples into roughly ½-inch pieces so they distribute evenly throughout the cake.
  4. Bundt pan: Grease and flour the pan thoroughly, including all the ridges and center tube, to help the cake release cleanly.
  5. Batter: The batter will be quite thick; this is normal. Spread it evenly in the pan with a spatula.
  6. Cinnamon-sugar coating: Brush the cake with melted butter and add the cinnamon sugar while the cake is still warm so the coating adheres well.

Nutrition

Calories: 322kcal | Carbohydrates: 47g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 202mg | Potassium: 109mg | Fiber: 1g | Sugar: 30g | Vitamin A: 455IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg