Amazing Apple Cider Donut Bundt Cake 1

Oh my gosh, when that first crisp autumn air hits, I immediately start dreaming of cozy sweaters and, of course, apple cider donuts! But let’s be real, standing in line at the apple orchard for fresh donuts isn’t always practical, right? That’s why I spent an entire weekend trying to bottle up that perfect fall essence in a cake pan years ago. And folks, I hit the jackpot! This recipe is the real deal; it takes everything you love about those warm, deeply spiced donuts—the incredible moisture and that glorious cinnamon-sugar coating—and turns it into a show-stopping, easy-to-make Apple Cider Donut Bundt Cake. Seriously, you won’t believe how moist this Bundt cake is, and that glaze? It seals the deal!

Why This Apple Cider Donut Bundt Cake Tastes Like Autumn

This isn’t just some random spiced cake; it genuinely tastes like you just pulled a hot, sugar-coated apple cider donut straight from the fryer! That signature autumn flavor is what we’re chasing here, and I think we nailed it. The texture is unbelievably soft, which is a big win for any Bundt cake.

• It’s unbelievably moist, staying fresh for days—just like a good donut shop batch!
• The flavor is intensely apple-forward, not just mildly sweet.
• It gets that beautiful, slightly gritty cinnamon sugar coating from the glaze.
• It looks stunning on a holiday table thanks to that classic Bundt shape. Skip the deep fryer, keep the flavor!

Key Flavor Components of the Apple Cider Donut Bundt Cake

The secret sauce, if you can even call it that because it’s right on the recipe card, is reducing the apple cider itself. You take regular, thin cider and simmer it down until it’s a thick, almost syrupy concentrate. Wow, does that intensify the apple taste! Then, we layer in the essential fall spices—plenty of cinnamon, just a hint of nutmeg—to make sure every single slice smells and tastes like the best part of the fall festival season. You can find more great apple pairings over here if you’re interested!

Essential Ingredients for Your Apple Cider Donut Bundt Cake

Getting these ingredients ready is half the battle, and trust me, having them laid out correctly makes the whole process smooth sailing. We need two main groups: the stuff for the cake itself—which relies on that concentrated cider flavor—and the goodies for that perfect, hug-in-a-glaze coating. Seeing all these bits together reminds me of how serious we are about nailing that authentic donut taste. If you’re looking for other spiced cakes using strong fruit flavors, I highly recommend checking out this apple cinnamon olive oil cake next time!

For the Apple Cider Donut Bundt Cake Batter

Don’t even think about using cold butter here or straight-from-the-fridge eggs! Cold fat won’t cream properly, and we need that aeration for that fluffy-yet-dense texture. Measure everything carefully, especially after you’ve done the cider reduction.

• 1 cup apple cider (reduced down to about 1/2 cup thick syrup!)
• 1/2 cup unsalted butter, softened perfectly
• 1 cup granulated sugar
• 2 large eggs (room temperature is best!)
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup buttermilk

For the Cinnamon Sugar Glaze

This glaze is thicker than your average drizzle; it’s meant to set up almost like the sugary crust on a real donut. It cooks briefly on the stovetop, which really marries the brown sugar and cinnamon together beautifully. It’s dreamy!

• 1/2 cup packed light brown sugar
• 1/4 cup unsalted butter
• 1 teaspoon ground cinnamon
• 1 cup powdered sugar
• 2 tablespoons milk or cream

Step-by-Step Guide to Making the Apple Cider Donut Bundt Cake

Okay, putting this beauty together feels intimidating, but trust me, it’s just a few intentional steps done right. The key here is managing your timing, especially with that delicious cider syrup. When you see the incredible flavor payoff, you’ll realize why this process is worth it. If you’ve ever made an Amish applesauce cake, you’ll recognize some of these slow-and-steady mixing rhythms! You can check out similar recipes right here if you need more inspiration.

Preparing the Cider Reduction and Pan

First things first, get that oven going! Preheat it to 350 degrees F (175 degrees C). Right away, pour that full cup of apple cider into a small saucepan. We need it to bubble away over medium heat until you’re left with only about half a cup of really thick, luscious syrup. This takes a little patience, maybe 10 to 15 minutes, but concentrating that flavor is non-negotiable for the true donut taste! Once it’s thick, take it off the heat and let it cool down a bit. While that’s happening, make sure you grease and flour that 10-cup Bundt pan really well. Don’t skimp on that step!

Mixing the Apple Cider Donut Bundt Cake Batter

Now for the batter! Grab your big bowl and cream that softened butter with the granulated sugar until it looks fluffy and pale—you want air in there. Beat in your eggs one at a time, followed by the vanilla and that now slightly cooled cider syrup. In a separate bowl, whisk together your flour, baking powder, soda, salt, and those spices. The golden rule here is alternating: add a bit of the dry mixture, then some buttermilk, then more dry, and so on. Always start and finish with the dry stuff. Stop mixing the *second* it all comes together. Seriously, do not overdo it, or you’ll have a tough cake!

Baking and Cooling Procedures

Pour that lovely batter into your prepared Bundt pan and smooth the top slightly. It needs to bake for about 45 to 55 minutes at 350. You’ll know it’s done when a wooden skewer stuck right in the center slides out clean—no wet batter clinging to it! Once it’s done, leave it alone in that pan for exactly 10 minutes. This short rest lets the cake firm up just enough. Then, gently flip it out onto a wire rack to cool completely before you touch that glaze.

Creating and Applying the Cinnamon Sugar Glaze

While the cake cools down, let’s make the glaze that gives us that donut finish. Melt that 1/4 cup of butter in a small pan. Stir in your brown sugar and the teaspoon of cinnamon, and let it cook gently until the sugar dissolves—about 2 minutes. Take it off the heat and let it sit for five minutes until it’s not screaming hot anymore. Then, whisk in the powdered sugar and milk until it’s smooth. Once your Apple Cider Donut Bundt Cake is fully cool—and I mean *fully* cool—drizzle or brush that wonderful glaze all over it. Let it set up, and then dig in!

Tips for the Perfect Apple Cider Donut Bundt Cake

Baking is fun, but avoiding those sticky pan disasters or dry cakes is the real victory, right? When making this Apple Cider Donut Bundt Cake, a couple of tiny tweaks make a huge difference in the final result. You definitely want to make sure that Bundt pan is treated like gold.

For maximum moisture retention, don’t cut the cider reduction short! That thick syrup is where all the apple flavor and moisture come from. If you’re nervous about sticking, skip the regular flour/butter dusting and use a baking spray that actually contains flour in it, like Baker’s Joy. It’s a lifesaver for those intricate designs in the pan. If you are worried about the final texture, you can always check out some excellent foundational tips over on the cream cheese pound cake guide—the principles of moist cakes are universal!

And one last thing: make sure your buttermilk is fresh! Old buttermilk can sometimes cause the leavening agents to fail slightly, resulting in a denser bake. We want fluffy density, not brick density!

Ingredient Substitutions for Your Apple Cider Donut Bundt Cake

Look, I know sometimes life happens and you’re missing one crucial item. If you’re mid-bake and realize you’re out of buttermilk, please don’t panic and run to the grocery store! We can Frankenstein a solution almost every time. Grandma always said, “Baking is about making do with what you have, dear.”

The recipe notes mention the easiest fix for buttermilk, which is a lifesaver. If you have regular milk, just add a splash of white vinegar or lemon juice and let it sit for about five minutes. It curdles just enough, and suddenly, you have that necessary acidity back in your batter. It works like a charm!

Buttermilk Swap Details

To swap buttermilk: take 1/2 cup of regular milk and stir in about 1/2 teaspoon of white vinegar or fresh lemon juice. Give it a quick stir and let it chill out on the counter for five minutes until it looks slightly thickened. That acidity is what we need to react with the baking soda, so don’t skip that brief resting time!

Simple Glaze Alternative

If you find that cinnamon sugar glaze above is just too much work, or perhaps you want a thinner, drippier coating rather than a thick, donut-style crust, you can always go simpler. Sometimes I just want that faint sweetness rather than a heavy coating. We’re not judging! You can whip up a standard glaze that sets quickly.

• Mix 1 cup of powdered sugar with 2 to 3 tablespoons of milk or cream. Start with less milk, you can always add more! Whisk until it’s perfectly smooth. Again, if you are looking for ideas on other wonderful creams and fillings, you should certainly look at this list of four great cream recipes!

Boosting the Spice Profile

If you want to lean harder into the spice cabinet to really amp up that ‘cider donut’ feel, feel free to experiment with your spice ratios. I’ve occasionally added a tiny pinch—maybe just 1/8 teaspoon—of ground allspice to the dry ingredients. It doesn’t change the cake structure, but it gives the cinnamon and nutmeg a deeper, warmer background note. Just be cautious; allspice is potent! You could also swap out that little bit of nutmeg for cardamom if you want something a little brighter and almost floral underneath all that spice.

Storing Your Apple Cider Donut Bundt Cake

This cake is so moist, sometimes I worry it won’t last long enough to store! But if you’re lucky enough to have leftovers of this amazing Apple Cider Donut Bundt Cake, how you keep it determines if it tastes fresh the next day. Because we used that wonderful cinnamon sugar glaze, we have to be a little careful about moisture management.

The great news is that this cake does fantastic at room temperature, especially since we want to preserve that sugary crusting from the glaze. Don’t put it in the fridge immediately! The cold air tends to dry out cakes faster, and that wonderful sweet glaze can get a little sticky or weep in the humidity of the fridge.

Best way to store the whole cake

Once the glaze has fully set—and I mean completely dry to the touch, usually a few hours—wrap the entire cake loosely in plastic wrap or place it under a large cake dome. Keep it on the counter in a cool, dry spot. It should stay perfectly fresh and tender for about three days. The apple cider syrup does a fantastic job of keeping it moist!

Slicing and Storing Individual Portions

If you only plan to eat a slice or two a day, it’s actually better to cut the slices you need and store those individually. Wrap each cut slice tightly in plastic wrap. This stops the exposed crumb from drying out. If you’re planning on saving slices for longer than three days, then yes, the refrigerator is necessary, but bring those slices out on the counter for at least an hour before serving so they can warm up slightly and soften again!

Can you freeze the Apple Cider Donut Bundt Cake?

Absolutely you can freeze it! I’ve done this before holidays. Wrap the cooled, unglazed cake tightly first in plastic wrap, and then wrap it again in aluminum foil. This double barrier prevents freezer burn. It keeps wonderfully for up to three months. When you’re ready to enjoy it, just thaw it overnight on the counter, and then—and only then—make that delicious glaze and pour it over the top!

Serving Suggestions for This Apple Cider Donut Bundt Cake

This Apple Cider Donut Bundt Cake is rich enough to stand on its own, especially when it’s covered in that warm, sugary glaze we worked so hard on. But if you want to turn it into a proper dessert for guests or just make Sunday brunch extra special, I have a few favorite ways to serve it that really complement those deep apple and cinnamon notes.

When I make this for company, I usually aim for a morning or afternoon treat, and nothing pairs better with spiced apple than a steamy hot drink. A nice, strong black coffee cuts through the sweetness of the cake and the glaze beautifully. If coffee isn’t your thing, a classic Earl Grey tea or even a spicy chai latte gets me right into the fall spirit.

Simple Additions for Dessert

If you are taking this cake past the casual coffee break stage and serving it after dinner, you need a little something cold and creamy to balance out the warmth of the spices. I always keep a tub of good vanilla bean ice cream handy for this exact reason. The cold ice cream melting slowly over a warm slice of this spiced Bundt cake? Pure heaven, folks. You absolutely cannot go wrong there.

For something slightly lighter, a dollop of freshly whipped cream, maybe flavored with just a tiny hint of maple syrup, works wonders. It offers a lightness that contrasts nicely with the density of the cake batter.

Pairing with Other Fall Flavors

Since this cake is so deeply rooted in fall flavor, serving it alongside other harvest treats is a natural fit! If you’ve made a big meal, sometimes you just want a simple fruit note alongside the cake instead of ice cream. A side of stewed apples or even a small bowl of my easy homemade apple crumble (made with just a little less sugar, of course!) makes for a fantastic, albeit apple-heavy, pairing.

If you’re serving this during the holidays, a few toasted pecans or walnuts sprinkled around the plate adds a welcome crunch that you don’t get inside the soft cake. It just elevates the presentation instantly without any extra fuss!

Frequently Asked Questions About the Apple Cider Donut Bundt Cake

It’s totally normal to have a few questions when tackling a recipe for the first time, especially when you’re trying to capture a nostalgic flavor like the perfect apple cider donut! I’ve gathered the ones I get asked the most about this Apple Cider Donut Bundt Cake to make sure your bake is flawless. If you’re looking for incredibly simple baking methods overall, you might want to browse some easy-to-make dump cakes while you’re here!

How do I ensure my Apple Cider Donut Bundt Cake comes out of the pan cleanly?

Oh, the dreaded sticking! That’s why we talked a lot about pan preparation earlier. You have to be aggressive with it for a Bundt pan, especially one with lots of nooks and crannies. My top advice is to use a high-quality baking spray that specifically contains flour in the mixture—it gets into every little corner better than anything else. If you stick to the heavy butter-and-flour coat, make sure you rub the fat into every groove before dusting with flour and tapping out the excess. Remember, that 10-minute rest in the pan after baking is non-negotiable before you try flipping it!

Can I make this Apple Cider Donut Bundt Cake ahead of time?

Yes, you absolutely can, and this makes holiday baking so much easier! You have two options depending on the glaze. If you want that perfect, slightly set cinnamon sugar crust, bake the cake completely and let it cool. Store it tightly wrapped at room temperature for up to two days. Wait to apply the glaze until about an hour before you plan to serve it. If you glaze it the day before, the moisture from the cake can sometimes make the sugar glaze weep or get too sticky overnight. If you have leftovers, see the storage section above!

How can I make the donut flavor stronger in this Bundt cake?

This is one of my favorite tweaks! The recipe already calls for reducing the full cup of apple cider down to a thick half-cup of syrup, which is fantastic. But if you smell cider in your sleep and want *more*, feel free to reduce it even further. Try simmering that cup of cider down until you have only about 1/3 cup of concentrate left instead of 1/2 cup. It will be intensely flavored and will make the cake even richer and darker. Just watch it closely on the stove at that low-volume stage so it doesn’t scorch!

Share Your Apple Cider Donut Bundt Cake Experience

Now that you’ve whipped up what I promise is the best Apple Cider Donut Bundt Cake you’ll ever make, I really want to know how it turned out for you! Baking is always better when you share the results, right? Did you manage to get that beautiful thick glaze coating just right? Did anyone ask if you bought it from a fancy bakery?

Please take a moment to leave a rating below—even a few stars helps other bakers feel confident trying out this fall favorite. I adore reading your comments about how your cake turned out; it truly makes my day knowing I’ve brought a little bit of that cozy apple orchard feeling into your kitchen.

If you snapped a picture of that glorious cake sitting on your countertop, tag me on social media! I’d love to see your beautiful Bundt creations and maybe feature one in my next post—we can celebrate your baking success together! Maybe you paired it with something amazing, too? Tell me about it! For more delicious, comforting bakes, check out my apple cider cake with cinnamon maple buttercream for another sweet treat idea!

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