Cozy Apple Cider Donut Cake: Pure Fall Joy

Oh, fall! That time of year when the air gets crisp, the leaves start to turn those amazing shades of red and gold, and all you want to do is cozy up with something warm and delicious. If you’re anything like me, that means apple cider donuts! But what if you could get that same magical orchard flavor, that perfect cinnamon-sugar hug in every bite, all wrapped up in an absolutely gorgeous Bundt cake? Yep, I’m talking about the ultimate apple cider donut cake. For years, I thought food was just fuel, honestly. My corporate job had me completely burned out, and the kitchen felt like the last place I’d ever find peace. But then I tried baking bread, and that first perfect loaf? Pure joy! It made me realize that cooking isn’t some complex chore; it’s a way to create something wonderful, something that feels like a warm hug. This apple cider donut cake is exactly that—a testament to how simple ingredients and a little bit of love can bring so much comfort. It’s totally approachable, even if you’re just starting out, and honestly, making it feels like a little bit of fall magic is happening right in your own kitchen.

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Why You’ll Love This Apple Cider Donut Cake

Seriously, this cake is a winner for so many reasons. It’s ridiculously easy to whip up, even on a busy weeknight, which is always a huge plus in my book. But the flavor? Oh my goodness, it tastes *exactly* like those amazing apple cider donuts you get at the orchard, all warm and spiced. It’s the perfect centerpiece for any fall get-together, from apple-picking celebrations to your big Thanksgiving feast. Plus, there’s just something so incredibly cozy and comforting about making and sharing this cake. It’s pure fall happiness baked into a Bundt!

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Gather Your Ingredients for the Perfect Apple Cider Donut Cake

Alright, let’s get our mise en place ready! The secret weapon for this amazing apple cider donut cake is, you guessed it, super-concentrated apple cider. So, make sure you grab a good quality, pure apple cider – none of that fizzy stuff! You’ll also need your usual baking staples like all-purpose flour, baking soda, salt, warm spices like cinnamon and nutmeg (freshly ground is always best if you have it!), and some sour cream for that extra tender crumb. Oh, and butter! Definitely unsalted butter, softened for the cake and melted for that glorious topping.

For the Apple Cider Donut Cake:

• 1 cup apple cider
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup sour cream

For the Cinnamon Sugar Topping:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon

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Crafting Your Delicious Apple Cider Donut Cake: Step-by-Step

Okay, let’s get this amazing apple cider donut cake into the oven! It’s really not complicated at all, I promise. We’ll tackle it step-by-step so you end up with the most perfect, cozy cake you’ve ever made.

Preparing the Apple Cider Base

First things first, we need to get our apple cider all concentrated and yummy. Grab a small saucepan and pour in that cup of apple cider. Pop it on medium-high heat and bring it to a boil. Once it’s boiling, lower the heat a bit and let it simmer away until you’ve only got about half a cup left. This usually takes about 10 to 15 minutes. It’ll smell amazing! Trust me, reducing the cider is the secret handshake for getting that super strong, true apple flavor into our cake. Let it cool down a little before we use it.

Mixing the Cake Batter

Now for the cake itself! In a big ol’ bowl, take that softened butter and the 1 and 3/4 cups of sugar and cream them together. You want it to get nice and light, almost fluffy, until it looks pale yellow. Then, beat in those eggs, one at a time, making sure each one is mixed in before you add the next. Stir in the vanilla extract and our cooled, reduced apple cider. In another bowl, whisk together your flour, baking soda, salt, cinnamon, and nutmeg. Easy peasy! Now, you’ll add the dry stuff to the wet stuff in batches, alternating with the sour cream. Start and end with the dry ingredients. Mix it until it’s *just* combined. Seriously, don’t keep mixing once you don’t see flour anymore, or your cake might get a bit tough.

Baking and Cooling Your Apple Cider Donut Cake

Before you even start mixing, I like to preheat the oven to 350°F (175°C). Then, give your Bundt pan a really good grease and flouring. Make sure you get into all those nooks and crannies! Pour your beautiful batter into the prepared pan and spread it out evenly. Pop it in the oven and bake for about 45 to 55 minutes. The best way to know if it’s done is to stick a wooden skewer or a thin knife into the center – if it comes out clean, it’s ready! Let that gorgeous cake cool in the pan for about 10 minutes. This helps it firm up a bit. Then, carefully flip it out onto a wire rack to cool completely. Don’t rush this part!

Creating the Irresistible Cinnamon Sugar Coating

While the cake is doing its cooling thing, let’s make that amazing cinnamon-sugar topping. It’s what makes it taste just like a cider donut! In a small bowl, mix together that 1/2 cup of melted butter with the 1 cup of granulated sugar and the 2 teaspoons of cinnamon. Stir it all up until it’s well combined. Once your cake is totally cool – and I mean *completely* cool, otherwise the topping will melt off weirdly – grab a pastry brush and just generously brush that buttery, cinnamony mixture all over the entire cake. Don’t be shy!

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Tips for a Perfect Apple Cider Donut Cake Every Time

Okay, so you want that perfect apple cider donut cake, right? It’s totally achievable! First off, make sure your butter and eggs are at room temperature. This really helps everything blend smoothly for that amazing texture. When you’re measuring the flour, don’t just scoop it straight from the bag with your measuring cup – that packs it in too much! Instead, gently spoon the flour into your cup and then level it off with a straight edge, like the back of a knife. This makes sure you don’t end up with a dry cake. And for that gorgeous Bundt shape, make sure you grease and flour your pan really well, getting into every single crevice. A little bit of extra effort there makes all the difference when it’s time to unmold your masterpiece!

Making Your Apple Cider Donut Cake Ahead and Storing It

This apple cider donut cake is a lifesaver for parties or holidays because you can totally make it ahead of time! Once it’s completely cooled and you’ve brushed on that lovely cinnamon-sugar topping, just wrap the whole cake snugly in plastic wrap. You can keep it right on your counter at room temperature for about 2 to 3 days. It stays wonderfully moist and delicious, so it’s ready whenever those cozy fall cravings hit!

Frequently Asked Questions About Apple Cider Donut Cake

Got questions about this cozy apple cider donut cake? I totally get it! It’s always good to be sure. Let’s tackle some common ones:

Can I use store-bought apple cider mix?

Oh, please don’t! That mix is usually super sweet and doesn’t have that pure, concentrated apple flavor we need. Stick with good old 100% pure apple cider. It makes all the difference!

What if I don’t have a Bundt pan?

No worries at all! You can absolutely bake this in a 9×13 inch baking pan. Just pour the batter in and bake it for about 35-45 minutes, or until a toothpick comes out clean. You’ll just have to be a little creative with how you apply that yummy cinnamon-sugar topping!

How can I make it gluten-free?

You can definitely swap out the all-purpose flour for a good quality gluten-free all-purpose baking blend. Make sure it contains xanthan gum for the best texture. It should work like a charm!

How long does the reduced cider last?

Once you’ve reduced the apple cider, you can store it in an airtight container in the refrigerator for about a week. It’s great to have on hand for other fall baking projects!

Understanding the Nutrition of Your Apple Cider Donut Cake

Now, I know we’re all about cozy comfort here, but it’s good to have a general idea of what’s in that delicious slice of apple cider donut cake! Based on the ingredients and typical serving size, you’re looking at roughly 350 calories per slice. You’ll find about 35g of sugar and 18g of fat, with about 11g of that being saturated. It’s also got around 45g of carbohydrates and a little bit of protein and fiber. Keep in mind these numbers are just estimates, though! They can totally change depending on the brands you use and exactly how big your slice is. It’s a treat, and that’s what matters!

Share Your Apple Cider Donut Cake Creations!

Alright, now it’s your turn! I’d absolutely LOVE to see your gorgeous apple cider donut cake creations. Did you make it for a special gathering, or just because it’s Tuesday? Did you discover any little tweaks that you loved? Please, leave a comment below and tell me all about it! And if you snap a pic of your cake, be sure to tag me on social media – I can’t wait to see your beautiful bakes!

Apple Cider Donut Bundt Cake

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A cozy Bundt cake that captures the essence of orchard-style cider donuts, perfect for fall gatherings.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 55 min
• Total Time: 75 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup apple cider
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup sour cream
• For the Topping:
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
2. In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce heat and simmer until the cider has reduced by half, about 10-15 minutes. Let it cool slightly.
3. In a large bowl, cream together the softened butter and 1 3/4 cups granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract and the reduced apple cider.
5. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
7. Pour the batter into the prepared Bundt pan and spread evenly.
8. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
10. While the cake is cooling, prepare the topping. In a small bowl, combine the melted butter, 1 cup granulated sugar, and 2 teaspoons cinnamon. Mix well.
11. Once the cake is completely cool, brush the melted butter and cinnamon-sugar mixture generously over the entire cake.

Notes

• This cake can be made a day ahead and stored at room temperature, covered.
• For an extra burst of apple flavor, you can add 1/2 cup of finely chopped apples to the batter.
• Ensure your apple cider is reduced properly for the best flavor concentration.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 35g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg