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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Absolutely delicious! I made a few changes–used 1/2 tsp. of nutmeg and 1/2 tsp. of cinnamon. and substituted caramel apple Greek yogurt for the sour cream. I really appreciate being able to measure grams of flour and sugar using the metric side of the recipe. Thanks yet again for making us look so good in the kitchen, Jen.
What a fabulous way to usher in fall! It was the perfect light dessert at the end of a fabulous dinner with grilled chicken, roasted squash and asparagus! I made it for my in laws and left it with them – I can’t stop thinking about it and need to make it again! I’m usually not an huge fan of nutmeg, but it pairs perfectly with the cider and cinnamon. Another amazing OUAC recipe!! (I substituted vegan butter and dairy free yogurt+lemon for the sour cream due to a dairy allergy and it still was AMAZING!). A new favorite!
Hi, Jenn – This sounds fantastic! Could I make 1.5x recipe and bake it in a 13×9 pan? I need to serve 12, so 8×8 won’t be large enough. Thank you!
Hi Laura, I’d double the cake for a 9 x 13″ baking pan. Hope everyone enjoys!
I will definitely be trying this recipe! Are you planning on including weight measurement at some point hopefully soon?
Hi Laura, The great majority of my recipes (including this one) include conversions to metric/weight measurements. To view them, scroll down to the recipe and immediately below the recipe title on the right side, you’ll see a small toggle. If you switch it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!
Wonderful! I missed that. Thank you so much!
Has anyone tried making it gluten free?
Yes, it looks like a few people have made it with gluten-free flour and have been happy with the results. Hope you enjoy if you make it!
I am excited to make this recipe! Do you think that I could make muffins instead of the cake?
Thanks!
Sure!
Can i add apple slices on top as a decoration ? Do u recommend another way to give it a fancy look ?
Hi Amal, I don’t recommend adding apple slices to the top. I’m not sure they would stick and would make the cake a little soggy in those spots. This is a pretty casual cake and I can’t think of another way to make it look fancier – sorry!
This looks incredible! Could I substitute the 110g of melted butter in the cake with canola oil? Thanks!
Sure, Rema, that’s fine. Enjoy!
I just made two of these cakes (2.5 x the original recipe). It smells heavenly. I did poke holes in the cake and poured the glaze over the cake. The holes will be covered by the cinnamon sugar mixture. Can’t wait to have a taste tomorrow (Thanksgiving day)
I want to make this for Thanksgiving! Will this be good if I make the day before? Should I leave covered at room temperature or in frig? We have to travel a few hours so making and serving fresh is not feasible.
Sure, Jet, the cake will last nicely stored at room temperature, covered, for up to 3 days. Hope everyone enjoys!
Have you used a Bundt pan for this recipe?
Yes, I doubled it (and baked it a bit longer). It works but it’s difficult to get the cinnamon sugar to adhere. (It just falls down the sides.) That’s why I went with a square pan.
I have a donut pan for baking donuts instead of frying them. Would this recipe work using a donut pan? How long do you think they’d need to bake? I’m guessing like 15-20 mins?
Hi Madeline, Yes, you can bake this in a donut pan. I’d guesstimate they’d take about 15 minutes. One other reader commented hers were done in 11 minutes (but all ovens are different, so keep a close eye on them). I’d love to hear how they come out!