I love bringing the warm, cinnamon-sugar flavor of apple cider doughnuts to the Thanksgiving table in cake form. This tender Bundt cake is easy to slice and share, and its cozy apple spice makes it right at home among the holiday desserts.
Why You’ll Love This Apple Cider Doughnut Cake
Reducing the apple cider concentrates its fruity flavor, so every bite tastes full of fall. Sour cream helps keep the crumb soft, while a buttery cinnamon-sugar coating gives the cake the familiar finish of a classic doughnut. You can bake it ahead, making it a relaxed choice for Thanksgiving dessert ideas.
Apple Cider Doughnut Cake Ingredients & Substitutions
- 1 1/2 cups apple cider, reduced to 3/4 cup
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs, at room temperature
- 1 teaspoon alcohol-free vanilla extract
- 3/4 cup sour cream, at room temperature
- 4 tablespoons unsalted butter, melted, for coating
- 1/2 cup granulated sugar, for coating
- 1 1/2 teaspoons ground cinnamon, for coating
If you do not have sour cream, plain full-fat yogurt works well. For extra apple flavor, use fresh, unfiltered cider if available. The coating uses simple granulated sugar, but you can swap in superfine sugar for a finer finish.
Step-by-Step Instructions to Make Apple Cider Doughnut Cake
1. Reduce the cider
Pour the cider into a small saucepan and bring it to a gentle simmer over medium heat. Cook until it measures 3/4 cup, about 10 to 15 minutes. Set it aside to cool until just warm.
2. Prepare the pan and dry ingredients
Heat the oven to 350°F. Generously grease and flour a 10- to 12-cup Bundt pan, getting into every curve. 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, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then mix in the alcohol-free vanilla. Add the dry ingredients in three additions, alternating with the reduced cider and sour cream. Mix just until the batter is combined.
4. Bake the cake
Spoon the batter into the prepared pan and smooth the top. Bake for 45 to 55 minutes, until a toothpick inserted near 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 coating
Stir together the coating sugar and cinnamon in a small bowl. While the cake is still warm, brush it all over with melted butter, then sprinkle and gently press the cinnamon sugar over the surface. Let the cake cool before slicing.
Tips for Success
- Measure the reduced cider after simmering, and let it cool before adding it to the batter.
- Bring the eggs and sour cream to room temperature so they mix smoothly into the butter.
- Grease every ridge of the Bundt pan thoroughly to help the cake release cleanly.
- Avoid overmixing once the flour goes in, which helps keep the cake tender.
- Brush on the butter while the cake is warm so the cinnamon-sugar coating sticks well.
Variations of Apple Cider Doughnut Cake
Fold 1/2 cup finely chopped toasted pecans into the batter for a little crunch. For a stronger spice profile, add a pinch of ground ginger or cloves. You can also bake the batter in two greased 8-inch round pans, checking for doneness after about 25 minutes. If you prefer a lighter coating, dust the cooled cake with cinnamon sugar instead of brushing it with butter.
Serving Suggestions: What to Pair with Apple Cider Doughnut Cake
Serve slices at room temperature or warm them briefly for an especially cozy dessert. The cake pairs nicely with coffee, hot tea, or warm cider, and a spoonful of whipped cream or vanilla ice cream makes it feel extra festive. For Thanksgiving, set it out with pumpkin pie and pecan pie so guests can choose a small slice of each.
Storage & Reheating Instructions
Store the cooled cake covered at room temperature for up to 3 days. For longer storage, wrap individual slices or the whole cake well 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 seconds if you like them slightly warm.
Memories Made Around the Table
I love how a simple cinnamon-sugar cake can make a holiday dessert table feel welcoming without asking for much fuss. I like to set it out after dinner with coffee and let everyone cut a slice when they are ready. It is the kind of treat that feels just as lovely the next afternoon, when a quiet cup of tea calls for something sweet.
FAQs
Can I make apple cider doughnut cake ahead?
Yes. Bake it a day ahead, cool it completely, and store it covered at room temperature. For the freshest coating, you can wait to brush on the butter and add the cinnamon sugar until the day you plan to serve it.
How do I know when the cake is done?
Insert a toothpick into the thickest part of the cake. It is ready when the toothpick comes out clean or with a few moist crumbs, and the top springs back lightly when touched.
Can I use apple juice instead of apple cider?
Yes, apple juice can work in a pinch. Simmer it the same way to concentrate the flavor, though the finished cake may taste a little less tangy and complex.
Can I bake this without a Bundt pan?
Yes. Divide the batter between two greased 8-inch round cake pans and begin checking for doneness at about 25 minutes. Baking time will vary with the pan and oven, so use a toothpick to check the center.
Final Thoughts
This apple cider doughnut cake brings the familiar flavors of a fall doughnut to an easy-to-share holiday cake. With its soft crumb and buttery cinnamon-sugar finish, it makes a lovely addition to Thanksgiving dessert ideas and a sweet treat to enjoy long after the holiday meal.
Apple Cider Doughnut Cake
Equipment
- 1 Bundt pan 10- to 12-cup
- 1 Small saucepan
- 2 Mixing Bowls
- 1 Electric Mixer
- 1 Whisk
- 1 Wire rack
- 1 Pastry Brush
Ingredients
- 1.5 cups apple cider reduced to 3/4 cup
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon fine salt
- 2 teaspoons ground cinnamon for the batter
- 0.25 teaspoon ground nutmeg
- 1 cup unsalted butter softened
- 1 cup granulated sugar for the batter
- 0.5 cup light brown sugar packed
- 3 large eggs at room temperature
- 1 teaspoon alcohol-free vanilla extract
- 0.75 cup sour cream at room temperature
- 4 tablespoons unsalted butter melted, for coating
- 0.5 cup granulated sugar for coating
- 1.5 teaspoons ground cinnamon for coating
Instructions
- Pour the apple cider into a small saucepan and bring it to a gentle simmer over medium heat. Cook until reduced to 3/4 cup, about 10 to 15 minutes. Set aside to cool until just warm.
- Heat the oven to 350°F. Generously grease and flour a 10- to 12-cup Bundt pan, getting into every curve. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, 2 teaspoons cinnamon, and nutmeg.
- In a large bowl, beat the softened butter, 1 cup granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then mix in the vanilla. Add the dry ingredients in three additions, alternating with the reduced cider and sour cream. Mix just until combined.
- Spoon the batter into the prepared pan and smooth the top. Bake for 45 to 55 minutes, until a toothpick inserted near 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 together the coating sugar and 1 1/2 teaspoons cinnamon in a small bowl. While the cake is still warm, brush it all over with the melted butter, then sprinkle and gently press the cinnamon sugar over the surface. Let the cake cool before slicing.