Apple Cider Donut Bundt Cake Recipe: Easy, Moist, and Full of Fall Flavor

Story & Intro

Apple picking was always a family tradition in Vermont. We’d come home with baskets full of crisp apples and gallons of cider. One fall, instead of donuts, I baked something new: an Apple Cider Donut Bundt Cake. It had the same cozy spices and sugary coating as the donuts, but baked into a show-stopping cake perfect for gatherings. My mom loved it so much, she asked for a slice with her morning coffee all week. This recipe is moist, tender, and dusted with cinnamon sugar a true fall favorite.

Why This Recipe Works

Moist and tender texture
Apple cider adds natural sweetness and moisture, while sour cream keeps the crumb soft and rich.

Signature donut flavor in cake form
Cinnamon, nutmeg, and sugar recreate the taste of apple cider donuts, but in an easy bundt cake.

Ingredients You’ll Need

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3 eggs
• 1 cup apple cider (reduced to 1/2 cup)
• 1/2 cup sour cream
• 1 tsp vanilla extract

For Cinnamon Sugar Coating:

• 1/2 cup sugar
• 1 tbsp cinnamon
• 2 tbsp melted butter

Optional Glaze:

• 1 cup powdered sugar
• 2 tbsp apple cider

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Grease a bundt pan well.
2. Reduce the cider – Simmer 1 cup apple cider until reduced to 1/2 cup. Cool.
3. Mix dry ingredients – Whisk flour, baking powder, baking soda, spices, and salt.
4. Cream butter & sugars – Beat butter with sugars until fluffy. Add eggs one at a time.
5. Combine wet and dry – Add reduced cider, sour cream, and vanilla. Mix in dry ingredients until just combined.
6. Bake – Pour into bundt pan. Bake 40–45 minutes, until a toothpick comes out clean.
7. Coat & glaze – Brush warm cake with melted butter, sprinkle with cinnamon sugar, and drizzle glaze if desired.

Tips & Serving Ideas

• Dust the pan with cinnamon sugar before pouring in the batter for extra crunch.
• Serve warm with apple cider or coffee.
• Add chopped apples for texture.
• Store covered at room temp for 2 days or refrigerate for up to 5 days.

FAQs

Can I make this cake without sour cream?
Yes, swap with Greek yogurt for a similar texture.

What kind of bundt pan should I use?
A 10–12 cup pan works best to prevent overflow.

Can I freeze this cake?
Yes, wrap tightly and freeze for up to 2 months.

Do I need to reduce the cider?
Yes, it intensifies the apple flavor and prevents the batter from being too thin.

Conclusion

This Apple Cider Donut Bundt Cake is the perfect centerpiece for fall gatherings. It’s sweet, spiced, and tastes just like a donut but easier to share. Bake it once, and it’ll quickly become your autumn tradition. Slice it warm, pair it with cider, and savor the season.