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Apple Cider Donut Cake

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All the cozy flavor of your favorite apple cider donut—baked into a soft, buttery bundt cake coated in cinnamon-sugar. No frying, all fall vibes.

Perfect for brunch, dessert, or whenever you need a slice of autumn.

Ingredients

Scale

Cake

1 ½ cups apple cider (reduced to ¾ cup)

2 ½ cups all-purpose flour

1 tablespoon baking powder

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon salt

1 cup granulated sugar

½ cup brown sugar

1 cup unsalted butter, melted and cooled

3 large eggs

1 teaspoon vanilla extract

½ cup whole milk or buttermilk

Cinnamon Sugar Coating

¼ cup melted butter

½ cup granulated sugar

2 teaspoons cinnamon

Optional Twists

Add 1 grated apple to the batter for extra texture

Replace ¼ cup of flour with almond flour for nuttiness

Use apple pie spice instead of just cinnamon/nutme

Instructions

Preheat oven to 350°F (175°C). Grease and flour a bundt pan.

Simmer apple cider in a small saucepan until reduced to ¾ cup. Let cool.

In a large bowl, whisk flour, baking powder, cinnamon, nutmeg, and salt.

In another bowl, mix sugars, butter, eggs, vanilla, milk, and reduced cider.

Combine wet and dry ingredients until just mixed. Pour into pan.

Bake for 40–45 minutes, or until a toothpick comes out clean.

Cool 10 minutes, then remove from pan.

Brush warm cake with melted butter and roll or sprinkle with cinnamon sugar.

Nutrition

Find it online: https://thecomfortspoon.com/apple-cider-donut-cake/