Apple Cider Donut Bundt Cake with Cinnamon Sugar

Why You’ll Love This Recipe

• All the apple-cider doughnut shop flavor in one easy, impressive bundt.
• Deeply spiced crumb thanks to cinnamon, nutmeg, allspice, and cardamom.
• Bakery-style finish: a crackly cinnamon-sugar coat that shatters softly with each bite.
• Moist for days from a real apple cider reduction and a touch of sour cream.

Grocery List

• Produce: Fresh apple cider (not vinegar)
• Dairy: Unsalted butter, sour cream, eggs
• Pantry: All-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, kosher salt, cinnamon, nutmeg, allspice, cardamom, vanilla extract, neutral oil (canola or vegetable)

Full Ingredients

Cider Reduction

• 3 cups (710 ml) fresh apple cider (unfiltered if possible), reduced to 1 cup (240 ml)

Cake Batter

• 2 3/4 cups (345 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg (freshly grated if possible)
• 1/4 tsp ground allspice
• 1/4 tsp ground cardamom
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 1/2 cup (113 g) unsalted butter, melted and cooled slightly
• 1/4 cup (60 ml) neutral oil (canola or vegetable)
• 3 large eggs, at room temperature
• 1/2 cup (120 g) sour cream, at room temperature
• 1 tsp pure vanilla extract
• 1 cup (240 ml) cooled apple cider reduction (from above)

Cinnamon-Sugar Coating

• 3/4 cup (150 g) granulated sugar
• 2 tsp ground cinnamon
• Pinch ground nutmeg
• 6 tbsp (85 g) unsalted butter, melted

Step-by-Step Instructions

Step 1: Reduce the apple cider

Add 3 cups (710 ml) apple cider to a medium saucepan. Bring to a lively simmer over medium heat and cook, stirring occasionally, until reduced to exactly 1 cup (240 ml), 35–45 minutes. Transfer to a heatproof cup and cool 10–15 minutes until just warm. Tip: You can make the reduction up to 3 days ahead and refrigerate; bring to room temperature before using.

Step 2: Prep the oven and bundt pan

Heat the oven to 350°F (177°C) with a rack in the center. Generously grease a 10–12 cup bundt pan with softened butter or baking spray with flour, making sure to get into every ridge. Lightly dust with flour and tap out the excess if not using a flour-added spray.

Step 3: Mix the dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and cardamom until evenly combined and aromatic.

Step 4: Whisk the wet base

In another large bowl, whisk the granulated sugar, brown sugar, melted butter, and oil until glossy and combined. Whisk in the eggs one at a time until smooth and thick, about 30 seconds each. Whisk in the sour cream and vanilla until no streaks remain.

Step 5: Bring the batter together

Add the dry ingredients to the wet in two additions, alternating with the cooled cider reduction. Begin with half the dry mix, then half the cider; repeat. Switch to a spatula and fold gently just until the batter is evenly combined with no dry pockets. Do not overmix. Scrape the batter into the prepared pan and smooth the top. Tap the pan firmly on the counter 2–3 times to release air bubbles.

Step 6: Bake

Bake at 350°F (177°C) for 45–55 minutes (about 50 minutes for most ovens), until a tester inserted near the center comes out clean or with a few moist crumbs and the top springs back lightly.

Step 7: Unmold and coat with cinnamon sugar

Cool the cake in the pan on a rack for 10 minutes. Loosen any stubborn areas with a thin spatula, then invert onto a wire rack set over a sheet of parchment. In a shallow dish, mix the 3/4 cup sugar, 2 tsp cinnamon, and pinch of nutmeg. Brush the warm cake all over with the 6 tbsp melted butter, getting into the ridges. Immediately sprinkle and press the cinnamon sugar onto all sides of the cake until fully coated and sparkly. Let set 15–20 minutes before slicing.

Pro Tips

• Weigh your flour for best texture; too much flour makes the crumb dry. If measuring by cups, fluff, spoon, and level.
• Reduce the cider ahead of time to streamline baking day. It concentrates flavor without excess liquid.
• Thorough pan prep matters: butter every ridge to prevent sticking and achieve clean bundt details.
• Coat the cake while it is still warm so the cinnamon sugar adheres beautifully and forms that doughnut-like crust.
• Use freshly grated nutmeg if you can; it adds a vibrant, bakery-style aroma.

Variations

• Maple-Brown Butter Glaze: Skip the cinnamon-sugar coating and drizzle with a glaze made from 4 tbsp browned butter, 1 1/4 cups powdered sugar, 2–3 tbsp maple syrup, and a pinch of salt.
• Chai Spice Twist: Replace the spice blend with 2 1/2 tsp chai spice for a cozy, tea-inspired profile.
• Chunky Apple: Fold 1 cup finely diced, peeled apple (tossed with 1 tsp flour) into the batter for pockets of tender fruit.

Storage & Make-Ahead

Store the fully cooled cake, loosely covered, at room temperature for up to 3 days. The cinnamon-sugar crust is best day 1–2; if it softens, refresh slices in a 300°F (150°C) oven for 8–10 minutes and dust lightly with more cinnamon sugar. To freeze, wrap uncoated slices tightly and freeze up to 3 months; thaw at room temperature and brush with a little melted butter before coating in cinnamon sugar to serve. The cider reduction can be made up to 3 days ahead.

Nutrition (per serving)

Approximate per slice (1 of 12): 460 calories; 22 g fat; 63 g carbohydrates; 5 g protein; 250 mg sodium; 37 g sugars; 1 g fiber.