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A cinnamon-sugar coated apple cider donut Bundt cake on a white cake stand with a slice removed, and a single slice served on a white plate in the foreground.

The Best Apple Cider Donut Bundt Cake Recipe (Moist, Bold Apple Flavor)

A moist, from-scratch fall bundt cake that tastes like a fresh cider donut, coated in butter and cinnamon sugar, using the cider reduction trick that keeps the apple flavor from disappearing.
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Prep Time 30 minutes
Cook Time 52 minutes
Total Time 1 hour 22 minutes
Servings: 12 Servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Apple Cider Bundt Cake
  • 3 cups all-purpose flour spooned and leveled
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 1/2 cup neutral oil
  • 3 large eggs room temperature
  • 1/2 cup unsweetened applesauce
  • 2 tsp vanilla extract
  • 1 cup apple cider reduced to about 1/2 cup
Cinnamon Sugar Coating
  • 4 tbsp unsalted butter melted
  • 3/4 cup granulated sugar
  • 1 tbsp cinnamon

Equipment

  • 1 10 or 12 cup Bundt pan The classic shape for this cake
  • 1 KitchenAid stand mixer or hand mixer For the batter
  • 1 Wide heavy-bottomed saucepan For reducing the cider evenly
  • 1 Digital kitchen scale For accurate flour measurement
  • 1 Pastry brush For applying the butter coating
  • 1 Wire cooling rack For cooling the cake

Method
 

  1. Simmer the apple cider in a small saucepan over medium heat for 10 to 12 minutes, until reduced to about half a cup. Cool completely.
    A small glass bowl filled with reduced, amber-colored apple cider sitting on a wooden countertop.
  2. Preheat oven to 350 degrees F. Generously grease a Bundt pan, coating every groove.
    A metal Bundt pan generously greased and coated on a wooden countertop.
  3. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a medium bowl.
    A medium glass bowl filled with whisked flour, baking powder, baking soda, and spices on a wooden countertop.
  4. In a large bowl, whisk the granulated sugar, brown sugar, and oil. Add eggs one at a time, then whisk in the applesauce, vanilla, and cooled reduced cider.
    A large glass bowl containing whisked wet ingredients including sugars, oil, applesauce, and reduced cider on a wooden countertop.
  5. Fold the dry ingredients into the wet mixture just until no flour streaks remain.
    A large glass bowl containing blended spiced cake batter on a wooden countertop.
  6. Pour the batter into the prepared pan and bake for 50 to 55 minutes, until a toothpick comes out clean.
    A greased Bundt pan filled with spiced apple cider cake batter sitting on a wooden countertop.
  7. Cool in the pan for 15 minutes, then invert onto a wire rack to finish cooling.
    A freshly baked golden-brown Bundt cake cooling on a wire rack set on a wooden countertop.
  8. While still slightly warm, brush the cake with melted butter, then roll or sprinkle it in the cinnamon sugar mixture until fully coated.
    A cinnamon-sugar coated apple cider donut Bundt cake on a white cake stand with a slice cut and served on a plate next to a knife.

Notes

  • Reduce the cider to about half its volume before using. This is the single most important step in the recipe.
  • Don't reduce the cider past a syrupy consistency, or it turns bitter.
  • Apply the butter and cinnamon sugar coating while the cake is still slightly warm so it adheres properly.
  • Store at room temperature, covered, for up to 3 days.