Apple Cider Doughnut Cake brings the cozy flavor of a cinnamon-sugar doughnut to a tender, shareable cake, making it a lovely Thanksgiving dessert. I like to serve it slightly warm after dinner, when the apple cider aroma and buttery cinnamon topping feel right at home on the holiday table.
Why You’ll Love This Apple Cider Doughnut Cake
This cake has a soft, moist crumb, a gentle apple cider tang, and a cinnamon-sugar coating that gives every slice its doughnut-inspired finish. It is baked in a Bundt pan, so it looks festive without needing a fussy frosting or elaborate decorating. You can make it ahead, too, which helps keep Thanksgiving dessert prep simple.
Apple Cider Doughnut Cake Ingredients & Substitutions
- 2 cups apple cider, reduced to 1 cup
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 1 teaspoon alcohol-free vanilla extract
- 1 tablespoon softened butter, for greasing the pan
- 4 tablespoons unsalted butter, melted, for the topping
- 1/2 cup granulated sugar, for the topping
- 1 teaspoon ground cinnamon, for the topping
For a tangier cake, plain Greek yogurt can stand in for the sour cream. If you prefer, use a 1:1 gluten-free baking flour blend that includes xanthan gum, following the package guidance for cakes.
Step-by-Step Instructions to Make Apple Cider Doughnut Cake
1. Reduce the cider
Pour the apple cider into a small saucepan and bring it to a gentle simmer over medium heat. Cook until it measures 1 cup, about 15 to 20 minutes, then set it aside to cool. Reducing the cider concentrates its apple flavor.
2. Prepare the pan and dry ingredients
Heat the oven to 350°F. Generously grease a 10- to 12-cup Bundt pan with the tablespoon of softened butter, making sure to coat the grooves. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Mix the batter
In a large bowl, beat the softened butter with 1 cup granulated sugar and the brown sugar until light and fluffy, about 2 to 3 minutes. Beat in the eggs one at a time. Mix in the sour cream and alcohol-free vanilla. Add the flour mixture in two additions, alternating with the cooled cider, and mix just until combined.
4. Bake the cake
Spoon the batter evenly into the prepared pan and smooth the top. Bake for 40 to 50 minutes, until a skewer inserted in the center comes out clean or with a few moist crumbs. Let the cake rest in the pan for 15 minutes, then carefully turn it out onto a wire rack.
5. Add the cinnamon-sugar topping
Stir the topping sugar and cinnamon together in a small bowl. Brush the warm cake with melted butter, then sprinkle the cinnamon sugar over the top and sides. Let the cake cool until just warm or at room temperature before slicing.
Tips for Success
- Measure the reduced cider after simmering so the cake gets the right amount of concentrated liquid.
- Let the cider cool before adding it to the batter, and bring the eggs and sour cream to room temperature for smoother mixing.
- Grease every detail of the Bundt pan, especially the center tube and grooves, to help the cake release neatly.
- Stop mixing as soon as the flour disappears. Overmixing can make the cake dense.
- Let the cake rest for 15 minutes before turning it out. Releasing it too soon can cause it to break.
Variations of Apple Cider Doughnut Cake
For extra texture, fold 1/2 cup finely chopped toasted pecans or walnuts into the finished batter. A pinch of ground cloves or allspice adds a deeper fall spice flavor. You can also bake the batter in a greased 9-by-13-inch pan, checking for doneness around 30 to 35 minutes, though the Bundt shape gives the cake its classic presentation.
Serving Suggestions: What to Pair with Apple Cider Doughnut Cake
Serve slices on their own or with a spoonful of lightly sweetened whipped cream. For a Thanksgiving dessert spread, pair the cake with fresh apple slices, pears, or a scoop of vanilla ice cream. Coffee, black tea, or warm spiced cider makes a cozy drink alongside it.
Storage & Reheating Instructions
Store the cooled cake covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. For longer storage, wrap individual slices or the whole cake tightly and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature. Warm individual slices in the microwave for about 10 to 15 seconds, then add a little extra cinnamon sugar if you like.
Memories Made Around the Table
I love how a simple Bundt cake can make a holiday table feel welcoming without adding another complicated step to the day. The cinnamon-sugar coating is the part I always look forward to, and passing around the first warm slices is a sweet way to linger after Thanksgiving dinner.
FAQs
Can I make Apple Cider Doughnut Cake ahead?
Yes. Bake the cake a day ahead and keep it covered at room temperature. For the freshest cinnamon-sugar finish, brush it with melted butter and add the topping on the day you plan to serve it.
Can I use apple juice instead of apple cider?
Yes. Reduce apple juice to 1 cup just as you would the cider. The flavor will be a little milder, but the cake will still be tender and warmly spiced.
How do I know when the cake is done?
Insert a skewer into the thickest part of the cake. It is ready when the skewer comes out clean or with a few moist crumbs, not wet batter.
Can I bake this cake without a Bundt pan?
Yes. Use a greased 9-by-13-inch baking pan and begin checking for doneness after 30 minutes. The exact baking time can vary by pan and oven.
Final Thoughts
With concentrated apple cider, familiar fall spices, and a buttery cinnamon-sugar coating, this cake makes an easy, festive finish to Thanksgiving dinner. Bake it ahead, slice it generously, and enjoy a little doughnut-shop comfort at your holiday table.
Apple Cider Doughnut Cake
Equipment
- 1 Bundt pan 10- to 12-cup
- 1 Small saucepan
- 1 Mixing Bowls
- 1 Whisk
- 1 Electric Mixer
- 1 Wire rack
Ingredients
Cake
- 2 cups apple cider reduced to 1 cup
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 0.5 cup light brown sugar packed
- 2 large eggs at room temperature
- 0.5 cup sour cream at room temperature
- 1 teaspoon alcohol-free vanilla extract
For the pan
- 1 tablespoon unsalted butter softened, for greasing the pan
Cinnamon-sugar topping
- 4 tablespoons unsalted butter melted
- 0.5 cup granulated sugar for the topping
- 1 teaspoon ground cinnamon for the topping
Instructions
- Pour the apple cider into a small saucepan and bring it to a gentle simmer over medium heat. Cook until it measures 1 cup, about 15 to 20 minutes, then set it aside to cool.
- Heat the oven to 350°F. Generously grease a 10- to 12-cup Bundt pan with the tablespoon of softened butter, coating the grooves. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the softened butter with 1 cup granulated sugar and the brown sugar until light and fluffy, about 2 to 3 minutes. Beat in the eggs one at a time. Mix in the sour cream and alcohol-free vanilla. Add the flour mixture in two additions, alternating with the cooled cider, and mix just until combined.
- Spoon the batter evenly into the prepared pan and smooth the top. Bake for 40 to 50 minutes, until a skewer inserted in the center comes out clean or with a few moist crumbs. Let the cake rest in the pan for 15 minutes, then carefully turn it out onto a wire rack.
- Stir the topping sugar and cinnamon together in a small bowl. Brush the warm cake with melted butter, then sprinkle the cinnamon sugar over the top and sides. Let the cake cool until just warm or at room temperature before slicing.