Apple Cider Donut Cake with Cinnamon Sugar

There’s something magically comforting about the warm spices and sweet tang of apple cider, especially when it’s baked into a soft, tender cake. This Apple Cider Donut Cake with Cinnamon Sugar captures all the best parts of a classic fall treat in one delicious, easy-to-make dessert. With the perfect balance of cinnamon, nutmeg, and a generous cinnamon sugar coating, this cake is a cozy, crowd-pleasing delight that’s perfect for sharing or savoring solo with a cup of tea or coffee.

Why It Deserves a Spot

Apple cider donuts are a beloved seasonal favorite, but sometimes you want the flavor and texture without the hassle of frying or driving to a local orchard. This Apple Cider Donut Cake with Cinnamon Sugar offers all the nostalgic flavors in a single-bowl, baked form that’s approachable for bakers of all skill levels. It’s tender and moist from the apple cider, perfectly spiced with cinnamon and nutmeg, and finished with a crunchy, sweet cinnamon sugar coating that adds just the right amount of texture.

Whether you’re hosting a fall brunch, looking for a cozy dessert, or simply want to indulge in the flavors of the season, this cake fits the bill beautifully. Plus, it’s a great base recipe that invites creativity—try pairing it with a dollop of whipped cream or a drizzle of caramel sauce for an elevated treat.

What’s in the Bowl

• 2 cups all-purpose flour – provides the structure and crumb for the cake.
• 1 teaspoon baking powder – helps the cake rise and become fluffy.
• 1/2 teaspoon baking soda – works with the acid in apple cider for extra lift.
• 1/4 teaspoon salt – balances the sweetness and enhances flavor.
• 1 teaspoon ground cinnamon – key warm spice that defines the flavor.
• 1/2 teaspoon ground nutmeg – adds depth and a cozy aroma.
• 1/2 cup unsalted butter, softened – adds richness and moisture.
• 1 cup granulated sugar – sweetens the cake.
• 2 large eggs – bind the ingredients and add structure.
• 1 cup apple cider – infuses the cake with autumnal flavor and moisture.
• 1 teaspoon vanilla extract – enhances all the flavors.
• 1/2 cup granulated sugar (for coating) – for the final cinnamon sugar coating.
• 1 tablespoon ground cinnamon (for coating) – mixed with sugar to create that signature donut crust.

Equipment at a Glance

• Mixing bowls: For combining wet and dry ingredients separately.
• Electric mixer or hand whisk: To cream butter and sugar smoothly.
• Measuring cups and spoons: For accurate ingredient portions.
• 9-inch round cake pan or bundt pan: Classic shape for this cake.
• Cooling rack: To cool the cake before coating it with cinnamon sugar.
• Small bowl: For mixing the cinnamon sugar coating.

The Method for Apple Cider Donut Cake with Cinnamon Sugar

Step 1: Prep Your Ingredients and Equipment

Preheat your oven to 350°F (175°C). Grease your 9-inch cake pan with butter or non-stick spray and lightly dust it with flour to prevent sticking. Set aside. Measure out all ingredients so they’re ready to go — this makes the baking process smooth and stress-free.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. This ensures the spices and leavening agents are evenly distributed throughout the batter.

Step 3: Cream Butter and Sugar

In a large bowl, use an electric mixer or a hand whisk to cream the softened butter with 1 cup of granulated sugar until the mixture is light and fluffy, about 3-4 minutes. This step adds air, which helps the cake rise beautifully.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for that extra layer of flavor.

Step 5: Combine Wet and Dry Ingredients

Alternately add the dry ingredient mixture and the apple cider to the butter mixture, beginning and ending with the dry ingredients. Mix gently after each addition until just combined. Be careful not to overmix, or the cake could become dense.

Step 6: Bake the Cake

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back lightly when pressed.

Step 7: Cool and Coat

Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack. While still slightly warm, mix the 1/2 cup granulated sugar and 1 tablespoon ground cinnamon in a small bowl. Using a pastry brush or your hands, gently coat the top and sides of the cake with melted butter, then sprinkle or roll the cake in the cinnamon sugar mixture to create a delightful crust.

Ingredient Swaps & Substitutions

• Apple cider: Use fresh apple juice if cider isn’t available; for a non-alcoholic alternative, this works perfectly.
• Butter: Substitute with margarine or a neutral vegetable oil if preferred, though butter delivers the best flavor and texture.
• All-purpose flour: Can be swapped with a gluten-free flour blend suitable for baking if gluten-free is required.
• Granulated sugar: Brown sugar can add moisture and a slight caramel flavor, but adjust the amount slightly to taste.
• Eggs: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) for an egg-free version.

Pro Tips & Notes

• For a more intense apple flavor, reduce the apple cider by simmering it down to half before adding it to the batter.

• Do not skip the cinnamon sugar coating — it’s what transforms this from simple cake to crave-worthy treat.

• Make sure the butter is softened but not melted when creaming with sugar to achieve the perfect texture.

• Don’t overmix the batter after adding the flour to keep the cake tender and light.

• For an extra special touch, serve alongside Apple Cinnamon Rolls or try the fabulous Baked Churro Donuts With Cinnamon Sugar for a cinnamon sugar twist.

Make-Ahead & Storage

This Apple Cider Donut Cake with Cinnamon Sugar keeps well at room temperature for up to two days when stored in an airtight container. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. You can also freeze the cake (without the cinnamon sugar coating) for up to three months; thaw completely before coating and serving.

Top Questions & Answers

Can I use fresh apples instead of apple cider in this recipe?

Fresh apples won’t provide the same moisture or tang as apple cider. If you want to incorporate fresh apples, consider adding finely chopped or grated apples to the batter, but keep the apple cider or juice as the liquid for best results.

Is it possible to make this cake vegan?

Yes! Replace the eggs with flax eggs, use a plant-based butter substitute, and ensure your sugar is vegan-friendly. Also, swap apple cider with a vegan-friendly juice. The texture may vary slightly, but the flavor will still shine.

Why is my cake dense instead of light?

Overmixing the batter or using expired baking powder/soda can cause a dense cake. Be sure to mix just until combined and check your leavening agents’ freshness before baking.

Can I turn this into cupcakes?

Absolutely! Divide the batter into a lined cupcake tin and bake for about 18-22 minutes or until a toothpick comes out clean. Don’t forget to coat the cupcakes with the cinnamon sugar mixture while warm for that signature crunch.

Serve with These

• Cinnamon Roll Monkey Bread – for an extra cinnamon-packed breakfast or dessert.
• Apple Cinnamon Rolls – a perfect pairing for a brunch spread.
• Baked Churro Donuts With Cinnamon Sugar – if you want more cinnamon sugar goodness on your table.

Hungry for More?

If you love the cozy spices and comforting flavors of this Apple Cider Donut Cake with Cinnamon Sugar, there’s a whole world of autumn-inspired baked goods waiting to be discovered. From warm breads to spiced pastries, these recipes bring the essence of seasonal baking right to your kitchen. Experiment with different spices, fruits, and glazes to make these treats your own. Happy baking!

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