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Best Easy Apple Cider Donut Bundt Cake Recipe

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This apple cider donut bundt cake delivers all the cozy, nostalgic flavor of a farm stand treat without the deep frying or the mess. It’s quick, simple, and absolutely delicious—perfect for a weeknight dessert or a last-minute brunch contribution.

Ingredients

Scale
  • 1 cup apple cider (fresh, unfiltered recommended)
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (or 1/2 tablespoon lemon juice + 1/2 cup milk, let sit 5 minutes)
  • For the Cinnamon Sugar Coating:
  • 1/4 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-cup Bundt pan with butter or non-stick spray, dust with flour, and tap out excess.
  2. Pour apple cider into a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until reduced to about 1/4 cup (10-12 minutes). Set aside to cool slightly.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until no lumps remain.
  4. In a separate bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract and cooled reduced apple cider.
  5. Pour wet ingredients into dry ingredients. Add buttermilk. Gently fold with a rubber spatula until just combined (a few streaks of flour are fine).
  6. Pour batter into prepared Bundt pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Let cake cool in pan for 10 minutes. Turn out onto a wire rack set over a baking sheet. While still warm, brush all over with melted butter. In a small bowl, mix granulated sugar and cinnamon. Generously sprinkle or spoon mixture over buttered cake, pressing gently to adhere.
  8. Let cake cool completely before slicing. Flavors deepen as it sits; best the next day.

Notes

Do not skip reducing the apple cider—it concentrates flavor and prevents sogginess. Use room temperature eggs to avoid seizing the butter. Grease the Bundt pan generously to prevent sticking. Let cake cool exactly 10 minutes before turning out. Apply cinnamon sugar coating while cake is still warm for best adhesion.

Nutrition

Keywords: apple cider donut bundt cake, easy fall dessert, quick apple cake, cinnamon sugar bundt cake, one bowl cake

Find it online: https://breezybake.com/best-easy-apple-cider-donut-bundt-cake-recipe/