Apple Cider Donut Bundt Cake
This cake tastes like an orchard visit in every bite. We made it for Sunday brunch once, and it disappeared before the coffee finished brewing. With warm spices, real cider, and a sugar-cinnamon crust, it’s like your favorite fall donut—just bigger, better, and made to share.
- Prep Time: 25 mins
- Cook Time: 50 mins
- Total Time: 1 hour 15 minutes
- Yield: 12 1x
Ingredients
1½ cups apple cider (reduced to ¾ cup)
½ cup whole milk
3 large eggs
1 cup sugar
½ cup brown sugar
¾ cup vegetable oil
1 tsp vanilla extract
2½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1½ tsp cinnamon
½ tsp nutmeg
½ tsp salt
Topping:
¼ cup melted butter
½ cup sugar + 1½ tsp cinnamon (mixed)
Instructions
Preheat oven to 350°F. Grease and flour a Bundt pan.
Simmer apple cider until reduced to ¾ cup; let cool.
In a large bowl, whisk eggs, sugars, oil, milk, vanilla, and cooled cider.
Stir in dry ingredients until just combined.
Pour into pan and bake 45–50 mins or until a toothpick comes out clean.
Cool 10 mins, then invert. Brush with melted butter and coat with cinnamon sugar while warm.
Notes
Soft, spiced, and finished with a sweet crust—this bundt is a giant apple cider donut made for fall celebrations.
Nutrition
- Calories: 330 per slice
Find it online: https://thecomfortspoon.com/apple-cider-donut-bundt-cake/