Apple Cider Donut Cake
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When orchard-fresh cider meets a soft, spiced cake, you get the ultimate cozy treat: apple cider donut cake!
Do you love apple cider donuts? Then this cake is for you. Warmly spiced with nutmeg and full of apple flavor, it has that classic cinnamon-sugar coating—without the fuss of frying. Think of it as your favorite fall donut turned into a simple, sliceable cake.
The secret to its irresistible flavor is reducing the apple cider and incorporating it into both the batter and the glaze. This intensifies the flavor and infuses the cake with a subtle tart sweetness that, paired with the nutmeg, perfectly captures that iconic cider donut taste. It’s a great way to use up any apple cider from autumn outings or weekend market hauls, and it’s always a hit with both kids and adults.
“This cake is perfectly moist and delicious. It’s wonderful to serve for dessert…and leftovers make for a special breakfast treat.”
What You’ll Need To Make Apple Cider Donut Cake
- Apple Cider: Adds moisture and concentrated apple flavor to both the cake and the glaze.
- Sugar: Sweetens the batter, balances the glaze, and gives the cinnamon-sugar topping its crunch.
- Eggs, Sour Cream & Butter: Work together to create a tender, moist crumb with balanced richness; butter also smooths the glaze.
- Vanilla & Salt: Subtly enhance and round out the overall flavor.
- Flour, Baking Powder & Baking Soda: Provide structure and ensure the cake rises with a light, even texture. (Spoon and level the flour for accuracy.)
- Nutmeg & Cinnamon: Warm spices that echo classic cider donut flavor, with nutmeg in the cake and cinnamon in the topping.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Prep. Preheat your oven to 350ºF and position a rack in the center. Butter or spray an 8-inch square metal baking pan, then line it with a piece of parchment (about 8×16 inches) so there’s a 2-inch overhang on two sides. You’ll need to crease the parchment at the corners and edges so it fits snugly in the pan.
Step 2: Make the cider glaze. In a small skillet, bring the apple cider to a boil over medium heat and let it cook until it’s reduced to ½ cup, 10 to 15 minutes. (If you go a little too far, just add a splash more cider to make up the difference.) Set it aside to cool for about 10 minutes. Measure out ⅓ cup for the batter and leave the rest right in the skillet for the glaze.
Step 3: Mix the wet ingredients and flavorings. In a large bowl, whisk the sugar and eggs until pale and foamy, about 1 minute. Whisk in the sour cream and melted butter, then add the nutmeg, vanilla, salt, and the ⅓ cup of reduced cider.
Step 4: Add the dry ingredients. Add the flour, baking powder, and baking soda and whisk until completely smooth.
Step 5: Bake. Pour the batter into the prepared pan. Bake until the cake is puffed and golden and a skewer inserted into the center comes out clean, 30 to 35 minutes.
Step 6: Cool. Place the pan on a wire rack and let the cake cool for about 15 minutes. Then, using the parchment overhang, lift the cake out of the pan and set it directly on the rack to finish cooling.
Step 7: Make the Glaze. In the same skillet with the remaining reduced cider, add the butter, sugar, and salt. Bring it to a boil over medium heat and let it bubble until very thick, 30 to 60 seconds.
Step 8: Glaze the cake. Drizzle the glaze evenly over the cake, then let it sit for a few minutes to set while you stir together the cinnamon-sugar topping.
Step 9: Add the topping. In a small bowl, stir together the cinnamon and sugar. Sprinkle it generously and evenly over the glazed cake, saving a little extra if you’d like to give it a fresh dusting just before serving.
Step 10: Serve. Cut the cake into squares and dig in. It keeps well, covered, at room temperature for up to 3 days, or you can freeze it for longer storage.
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Ingredients
For the Cake
- 1½ cups apple cider
- ⅔ cup sugar
- 2 large eggs
- ⅔ cup sour cream
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- 1¼ teaspoons ground nutmeg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
For the Cider Glaze
- Reduced cider, reserved from making the cake
- 2 tablespoons unsalted butter
- 2 tablespoons sugar
- Big pinch salt
For Cinnamon Sugar Topping
- ¼ teaspoon cinnamon
- 2 tablespoons sugar
Instructions
- Preheat the oven to 350ºF (175°C) and set an oven rack in the middle position. Butter or coat an 8-inch (20-cm) square metal baking pan (see note) with nonstick spray. Line the pan with an 8x16-inch (20x38-cm) piece of parchment paper, leaving a 2-inch (5-cm) overhang on two sides. You'll have to create seams in the corners and along the edges of the pan to get it to stay put.
- In a small skillet, bring the apple cider to a boil over medium heat. Gently boil until the cider is reduced to ½ cup (120 ml), 10 to 15 minutes. (If you accidentally over-reduce it, make up the difference with more cider.) Let cool for about 10 minutes. Measure out ⅓ cup (80 ml) and leave the remaining reduced cider in the skillet.
- In a large bowl, whisk the sugar and eggs until pale and foamy, about 1 minute. Whisk in the sour cream, followed by the butter, and then the nutmeg, vanilla, salt, and the ⅓ cup (80 ml) of reduced cider. Whisk until evenly combined. Add the flour, baking powder, and baking soda, and whisk until smooth.
- Pour the batter into the prepared pan and bake until the cake is puffed and golden and a skewer inserted into the center comes out clean, 30 to 35 minutes. Set the pan on a rack to cool for about 15 minutes then use the parchment paper to lift the cake out of the pan and set it on the rack to cool.
- Make the Glaze: To the skillet with the remaining reduced cider, add the butter, sugar, and salt. Bring to a boil over medium heat and gently boil until very thick, 30 to 60 seconds. Drizzle the warm cake evenly with the glaze. Let the glaze set for a few minutes while you make the cinnamon-sugar topping.
- In a small bowl, mix the cinnamon and sugar until evenly combined. Sprinkle a generous layer of the mixture evenly over the glazed cake, reserving a bit to add a fresh dusting before serving, if desired. Cut the cake into squares and serve.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Comments
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Delicious. Thank you for sharing this recipe. I made mine in a 9inch springform pan lined with parchment and so there was no need to flip the cake.
This cake was absolutely delicious! Light, fluffy, and I loved the flavor the nutmeg added. I did use freshly grated nutmeg. Everyone who had it, ages 3-65, wanted seconds and thirds! Thanks for another wonderful recipe, Jenn!
What a lovely result. I doubled the recipe and used two 9 x 5 loaf pans. The baking time was @ 40-45 minutes. The cut cake reveals a beautiful crumb. I am a cinnamon lover who also doesn’t shy away from nutmeg. I will make a third loaf tomorrow (I have to do something with the cider that is left!) This time, I will add more cinnamon and nutmeg to the batter and I will add them to the glaze, as well. I also added more cinnamon to the topping.
I’m thankful to the commenters who mentioned how to make this recipe with 9″ cake pans and the loaf pan measurements that I used. I’m freezing one loaf to give to my son and d-i-l who forget to take their apple cider home. They’ll just be getting it in a different form! Thank you, Jenn.
Cake was delicious! My glaze did not thicken up enough. Next time I will just keep cooking it till it thickens. Thank you!
Making this today! Would I be able to make these in a min muffin pan, so I can bring to nursing home? Thank you for all your recipes!
Barb
Sure, Barb – that should be fine.
Excellent recipe. I kicked the flavor a couple notches by replacing the nutmeg with Chinese Five Spice Powder, then browning the butter instead of melting. The Five Spice slightly changes the flavor profile enough to raise eye browns when the warmth of the aroma hits the nose and the flavor is absorbed by the palate. I use Five Spice often when a recipe calls for cinnamon and or nutmeg, adding alongside or substituting for them. bp
This cake is perfectly moist and delicious. It’s wonderful to serve for dessert . . . and leftovers make for a special breakfast treat. The nutmeg gives the flavor of an old fashioned donut. I used the whole amount and would do so again.
Delicious! I’m not wild about nutmeg, but I do feel like it adds to the donut flavor. So I followed some other commenters’ suggestions, and cut it down a bit. I used 1/4 teaspoon of nutmeg and 1 teaspoon of cinnamon in the batter. Perfect fall afternoon snack!
I would love to make this but many reviews are saying the nutmeg is overpowering. Do you think that is due to the some may use nutmeg pre-ground from the spice aisle or people are freshly grating their own nutmeg? Freshly grated nutmeg is so good. Thanks!
Hi Cindy, I don’t know for sure which kind of nutmeg people are using, but I would assume that most use the version that is already ground. Feel free to cut back on the nutmeg a touch if you’re concerned about it.
I used pre-ground nutmeg. (My store didn’t have any whole nutmeg, otherwise I would’ve used that.)
I used freshly grated nutmeg in this cake. I always cut back the amount of nutmeg in a recipe when using freshly grated as I find it has way more flavour. I didn’t measure it out but I would guess I used approx. 1/2 tsp freshly grated nutmeg – the flavour was great! Loved this recipe.
Made this cake and it’s very good. I did think it would have more apple flavor. I think if I make it again I will add a little cinnamon to the cake batter.