There’s something magical about the smell of apple cider and cinnamon filling my kitchen on a crisp morning. I remember the first time I made this Apple Cider Donut Cake—it instantly took me back to the cozy autumn fairs where warm apple cider donuts were the highlight of the day. But unlike traditional donuts that require frying and shaping, this cake version gives me the same nostalgic flavor in a much simpler way. It’s the kind of dessert that feels like a hug in cake form—moist, sweet, and coated in that irresistible cinnamon sugar topping.
Whenever I bake this cake, it becomes the centerpiece of the table. My family loves how soft it is inside and how it carries that subtle tang of apple cider balanced with the warmth of cinnamon and brown sugar. The best part? It doesn’t demand hours of effort. I can whip it up on a busy weekday evening, and it still turns out like something straight from a bakery. I often serve it slightly warm with a cup of tea or milk—it’s pure comfort.
Why You’ll Love This Recipe
This Apple Cider Donut Cake brings all the goodness of fall in one pan. You’ll love it for its simplicity, cozy flavors, and versatility. It’s a no-fuss dessert that anyone can make, even without special baking tools. Unlike deep-fried donuts, this cake is baked to perfection and stays moist for days.
Versatile
Whether it’s breakfast, a quick snack, or dessert after dinner, this cake fits any occasion. You can also dress it up with a drizzle of apple glaze, or serve it plain for a rustic touch. It’s perfect for parties, potlucks, or those quiet moments when you crave something sweet yet homemade.
Budget-Friendly
The recipe uses everyday ingredients—flour, sugar, butter, eggs, and apple cider. There’s no need for fancy ingredients or equipment. Even better, a single cake yields about twelve slices, making it great for sharing without stretching your grocery budget.
Ingredients for Recipe
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1½ cups fresh apple cider
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4 tablespoons cold unsalted butter, diced
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2 large eggs
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⅔ cup granulated sugar
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½ cup lightly packed brown sugar
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⅓ cup light olive oil (or other neutral oil)
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¼ cup sour cream (or Greek yogurt)
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1½ teaspoons baking powder
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½ teaspoon baking soda
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1½ teaspoons ground cinnamon
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Pinch of allspice
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¼ teaspoon coarse kosher salt (use half if fine salt)
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1¾ cups all-purpose flour
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1 tablespoon butter (for topping)
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¼ cup granulated sugar
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1 teaspoon ground cinnamon
How to Make This Recipe
Making this Apple Cider Donut Cake is truly one of the easiest and most satisfying baking experiences. I always start by preheating the oven to 350°F. The warmth of the oven sets the perfect tone as the scent of cinnamon and cider begins to fill the air. I prepare my 9-inch square baking dish with butter or a light coat of oil spray, then line it with parchment paper. I let the parchment hang slightly over the edges—this makes lifting the cake out later incredibly simple.
The first step is to reduce the apple cider. I pour the fresh cider into a large sauté pan and bring it to a boil. The aroma is pure autumn. Within about five minutes, it reduces by half to around ¾ cup. This step concentrates the flavor, giving the cake its rich apple taste. Once it’s reduced, I add diced cold butter directly to the hot cider. The butter melts slowly, creating a smooth, fragrant base that will later mix beautifully with the wet ingredients.
Next, in a medium bowl, I whisk together the eggs, sugars, oil, sour cream, and all the dry ingredients—baking powder, baking soda, cinnamon, allspice, and salt. The mixture turns slightly creamy, with a warm golden color. I love this part because the scent of cinnamon already tells me this cake will be amazing. Then, I gently whisk in the warm apple cider-butter mixture, pouring it slowly so the eggs don’t scramble. The batter turns silky, rich, and full of apple-cinnamon notes.
Once the wet ingredients are combined, I add the flour. I stir it in until everything is just mixed—no overmixing, since that can make the cake dense. The batter should look smooth and slightly thick. I then pour it into the prepared baking dish, spreading it evenly with a spatula.
Now, it’s time to bake the cake. It goes into the preheated oven for about 22 to 25 minutes. As it bakes, my kitchen fills with the cozy smell of apple and spice—it’s impossible not to smile. The top turns golden brown, slightly puffed, and firm to the touch. When a toothpick inserted in the center comes out clean, I know it’s ready.
After baking, I let the cake cool on a rack for about 5 minutes. While it’s still warm, I place a tablespoon of butter on top and brush it all over as it melts. This helps the cinnamon sugar topping stick perfectly.
In a small bowl, I mix ¼ cup of sugar with 1 teaspoon of cinnamon, then sprinkle the mixture evenly over the buttered surface. The sugar creates a lightly crunchy coating that mimics the texture of a classic donut. The smell at this point is heavenly—sweet, spiced, and inviting.
I lift the cake out using the parchment sling and transfer it to a cooling rack. Once slightly cool, I cut it into twelve neat squares. Each piece has a soft crumb inside and a sugary crust on top.
Quick and Easy
This recipe is ideal when you want something homemade without spending all day in the kitchen. It doesn’t need special tools or multiple mixing bowls. You only need one pan, one bowl, and a whisk. The steps are straightforward, and from start to finish, it takes less than 35 minutes.Customizable
I often play with variations. Sometimes I add finely chopped apples to the batter for extra texture. Other times, I top it with a drizzle of vanilla glaze made from powdered sugar and apple cider. You can even bake it in muffin tins for mini versions that are great for on-the-go treats.Crowd-Pleasing
Whenever I serve this cake at gatherings, everyone asks for the recipe. The flavor is nostalgic yet fresh, and it pleases both kids and adults. The cinnamon sugar topping adds a satisfying crunch, while the inside stays soft and tender. It’s a dessert that looks simple but tastes as if you’ve spent hours perfecting it.Whether it’s for a family brunch, a bake sale, or a cozy weekend treat, this Apple Cider Donut Cake will always win hearts. It’s warm, comforting, and absolutely irresistible—everything a homemade cake should be.
FAQs
1. Can I use store-bought apple cider for this recipe?
Yes, you can use any good-quality apple cider from the store. However, make sure it’s labeled “apple cider” and not “apple juice.” Cider has a stronger, more natural apple flavor that gives this cake its signature taste.2. Can I make this cake ahead of time?
Absolutely. The Apple Cider Donut Cake stays moist for up to three days when stored in an airtight container at room temperature. If you’d like to serve it warm, simply heat individual slices in the microwave for about 10 seconds before serving.3. Can I substitute the sour cream?
Yes. Greek yogurt works perfectly as a substitute. It keeps the cake tender and moist without altering the flavor.4. Can I use whole wheat flour instead of all-purpose?
You can, but the texture will be slightly denser. For best results, use half whole wheat and half all-purpose flour to maintain balance.5. What’s the best way to store leftovers?
Keep the cake covered at room temperature for a couple of days, or refrigerate it for longer freshness. You can also freeze individual slices wrapped in plastic wrap for up to two months.
Apple Cider Donut Cake
This Apple Cider Donut Cake captures all the cozy flavors of classic apple cider donuts without the hassle of frying. It’s soft, buttery, and covered in a warm cinnamon sugar coating. Perfect for fall mornings, casual gatherings, or a quick sweet treat, this easy snack cake delivers bakery-quality taste right from your oven.
- Total Time: 34 minutes
- Yield: 12 slices 1x
Ingredients
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1½ cups fresh apple cider
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4 tablespoons cold unsalted butter, diced
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2 large eggs
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⅔ cup granulated sugar
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½ cup lightly packed brown sugar
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⅓ cup light olive oil (or other neutral oil)
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¼ cup sour cream (or Greek yogurt)
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1½ teaspoons baking powder
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½ teaspoon baking soda
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1½ teaspoons ground cinnamon
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Pinch allspice
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¼ teaspoon coarse kosher salt (use half if fine salt)
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1¾ cups all-purpose flour
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1 tablespoon butter (for topping)
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¼ cup granulated sugar
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1 teaspoon ground cinnamon
Instructions
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Preheat oven to 350°F. Butter or oil a 9-inch square baking dish and line it with parchment paper, leaving overhang for easy removal.
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In a large sauté pan, boil apple cider until reduced to ¾ cup (about 5 minutes). Add diced butter to the hot cider and whisk until smooth.
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In a medium bowl, whisk together eggs, granulated sugar, brown sugar, oil, sour cream, baking powder, baking soda, cinnamon, allspice, and salt.
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Slowly pour the warm cider mixture into the wet ingredients while whisking.
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Stir in flour until just combined—avoid overmixing.
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Pour the batter into the prepared dish and spread evenly.
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Bake 22–25 minutes, until golden brown and a toothpick comes out clean.
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Cool on a rack for 5 minutes. Brush the top with 1 tablespoon butter.
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Mix ¼ cup sugar and 1 teaspoon cinnamon in a bowl, then sprinkle evenly over the cake.
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Lift the cake out using parchment, cool slightly, and cut into squares before serving.
Notes
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For a richer flavor, use unfiltered apple cider.
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Greek yogurt makes a great substitute for sour cream.
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Add diced apples or a drizzle of vanilla glaze for variety.
- Prep Time: 12 minutes
- Cook Time: 22 minutes