Tasty Apple Cider Donut Cake With Apples

Why You’ll Love This Recipe

I love this recipe because it captures everything wonderful about apple cider donuts in a show-stopping cake form. The combination of apple cider, grated apples, and warm spices creates a flavor that’s both nostalgic and comforting. The sour cream keeps the cake extra moist, while the cinnamon-sugar coating gives it that familiar donut shop touch. It’s easy to make, looks impressive, and fills my kitchen with the best autumn aroma.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

2 1/2 cups cake flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 1/4 cups salted butter, softened (2 1/2 sticks)
1 1/4 cups white sugar
1 cup packed dark brown sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
2/3 cup sour cream, at room temperature
1/3 cup apple cider, at room temperature
1 cup grated apple (about 2 medium apples)
Baking spray with flour

For the cinnamon-sugar topping:

1/4 cup salted butter, melted (1/2 stick)
2/3 cup white sugar
1 teaspoon ground cinnamon
Pinch of freshly grated nutmeg (optional)

Directions

1. I preheat the oven to 350°F and position the rack in the center. Then I generously spray a 10–12 cup Bundt pan with baking spray that contains flour, making sure to coat every crevice.

2. In a medium bowl, I sift together the cake flour, baking powder, ground cinnamon, ground nutmeg, and ground ginger. This ensures the dry ingredients are evenly blended and the cake has a fine, tender crumb.

3. Using an electric mixer on medium speed, I beat the softened butter for about 2 minutes until fluffy. I add both the white sugar and dark brown sugar, then continue to cream for another 3–4 minutes until the mixture is light and airy.

4. While the mixer runs on low speed, I add the eggs one at a time, mixing well after each addition. Then I stir in the vanilla extract.

5. In a separate bowl, I whisk together the sour cream and apple cider until smooth. I find that room-temperature ingredients blend more easily into the batter.

6. Using a rubber spatula, I fold one third of the dry ingredients into the butter mixture until just combined. Then I fold in half of the sour cream mixture. I repeat with another third of the dry ingredients, the remaining sour cream mixture, and finally the last portion of dry ingredients, being careful not to overmix.

7. I gently fold in the grated apples last to keep the batter light and fluffy.

8. I spread the batter evenly into the prepared Bundt pan and smooth the top. Then I bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

9. Once baked, I let the cake cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.

Cinnamon-Sugar Topping

1. In a small bowl, I mix together the white sugar, ground cinnamon, and a pinch of nutmeg.

2. I brush the melted butter over the cooled cake, getting into every ridge and curve.

3. I sprinkle and press the cinnamon-sugar mixture all over the cake so it sticks beautifully. This final step gives it that signature apple cider donut flavor and texture.

Servings and timing

This recipe makes one 10–12 cup Bundt cake, serving about 8–10 people.
Prep Time: 28 minutes
Cook Time: 57 minutes
Total Time: 1 hour 25 minutes

Variations

• Apple glaze: I drizzle the cake with a glaze made from powdered sugar and apple cider for extra sweetness.

• Caramel version: I top the cake with warm caramel sauce and sliced apples for a decadent finish.

• Nutty addition: A handful of chopped pecans or walnuts folded into the batter adds a lovely crunch.

• Spice boost: I add a pinch of cloves or cardamom for an even warmer flavor.

• Mini Bundts: I bake the batter in mini Bundt pans or muffin tins for individual servings — just reduce the bake time to 20–25 minutes.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. To keep it moist, I wrap it tightly in plastic wrap or an airtight container. If refrigerated, I warm slices slightly in the microwave or oven before serving — it brings out the buttery aroma and soft texture again.

FAQs

Why should I use cake flour instead of all-purpose flour?

Cake flour gives the cake a lighter, more tender texture, which helps it mimic the softness of an apple cider donut.

Can I use unsalted butter?

Yes, I can — I just add a small pinch of salt to the dry ingredients to balance the sweetness.

Do I need to peel the apples before grating?

I prefer to peel them because it creates a smoother texture, but leaving the skin on adds a rustic touch and a bit more fiber.

How do I prevent the cake from sticking to the Bundt pan?

I always use a baking spray with flour and make sure to coat every corner of the pan thoroughly. Letting the cake rest for 10 minutes before turning it out also helps.

Can I make this cake ahead of time?

Yes, I can bake it a day in advance and store it covered. I add the butter and cinnamon-sugar topping right before serving to keep it fresh and crisp.

Conclusion

This Tasty Apple Cider Donut Cake With Apples is the perfect fall dessert — moist, buttery, and full of cozy spice and apple flavor. I love how the cinnamon-sugar topping gives it that donut-shop charm, while the Bundt shape makes it a beautiful centerpiece for any gathering. Whether I’m serving it warm for brunch or as a sweet ending to dinner, this cake always feels like a celebration of autumn’s best flavors.

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