Ultra MOIST Apple Cider Donut Cake, coated in cinnamon sugar and topped with an apple cider brown butter glaze! It's perfect for breakfast, as a dessert and everything in between!
♡ Why You Will Love This Apple Cider Donut Cake
- It literally tastes like an apple cider donut, but in cake form! The edges are buttery and crisp, the center is SO soft and the flavors are outstanding!
- Incredibly moist! Thanks to the oil, sour cream and applesauce in the cake, it creates the softest and most tender crumb!
- So easy to make! No need to bust out the fryer. This delicious donut cake is baked in a large bundt pan. If you're looking for more baked donut recipes, be sure to check out my Baked Apple Cider Donut Holes!
- Feeds a crowd. It yields up to 12 servings, making it a holiday favorite, especially for Thanksgiving and Christmas!
- It's freaking delicious! Not only is it spiced and sweetened to perfection, the textures are incredible. It tastes like Fall!
Jump to:
Ingredient Notes
Here are some notes about all the ingredients used in this Apple Cider Donut Cake. Quantities and full instructions are in the recipe card below!
Apple Cider Donut Cake
- Apple Cider (not Apple Cider Vinegar) - Apple cider will be reduced to concentrate the flavor. Make sure you're using apple cider and NOT apple juice or apple cider vinegar.
- All-Purpose Flour - Aka plain flour.
- Baking Powder + Baking Soda - These leveners will help the cake rise and create a light and tender cake.
- Spices - We are using a combination of cinnamon, ginger, allspice, cloves and nutmeg.
- Salt - Rounds out the sweetness.
- Neutral Oil - I'm using light olive oil, but you can also use any neutral oil such as, avocado, canola or grapeseed oil.
- Sugars - We'll be using equal parts granulated white sugar and light brown sugar.
- Eggs - Helps the batter emulsify and adds structure to the cake. Make sure your eggs are at room temperature.
- Vanilla Paste or Vanilla Extract – Adds flavor.
- Sour Cream - Adds structure and moisture to the cake. Make sure to use full-fat sour cream. You can also sub for full-fat greek yogurt.
- Unsweetened Apple Sauce - Also adds moisture to the cake.
Cinnamon Sugar Coating
- Brown Butter - The outside of the cake will be brushed with brown butter to help the cinnamon sugar adhere.
- Granulated White Sugar - Sugar and cinnamon will be combined and then pressed into the cake.
- Ground Cinnamon - I love Vietnamese cinnamon, but use your favorite cinnamon.
Apple Cider Brown Butter Glaze
- Powdered Sugar - Aka confectioner's sugar and icing sugar.
- Brown Butter - A bit of brown butter is also added to the glaze.
- Apple Cider - To add more apple flavor, we'll be using a bit of apple cider to create the glaze.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Apple Cider Donut Bundt Cake with Brown Butter Glaze! Please find the detailed instructions in the recipe card at the end of this post.
Step 1: Combine Dry Ingredients - In a medium bowl, combine dry ingredients (flour, leveners, spices and salt).
Step 2: Combine Wet Ingredients - In a large mixing bowl, combine oil, eggs, sugars and vanilla.
Step 3: Add sour cream, applesauce and reduced apple cider; mix to combine.
Step 4: Add Dry Ingredients - Sift in dry ingredients into wet ingredients. Mix just until combined.
Step 5: Transfer batter into a prepared bundt pan.
Step 6: Bake - Bake at 350ºF (180ºC) for 40 minutes or until inserted toothpick comes out clean. After 10 minutes, invert onto a wire rack and cool completely.
Step 7: Brush brown butter onto the cake, making sure to get in all the nooks.
Step 8: Liberally press the cinnamon sugar into every inch of the cake.
💡 Tip
Pressing the cinnamon sugar into the cake will get messy! Do it over the sink for easy clean-up!
Step 9: Make Apple Cider Brown Butter Glaze - In a small bowl, combine powdered sugar, brown butter and apple cider.
Step 10: Glaze & Serve - Pour glaze over your cake and serve! Enjoy!
Substitutions
- Neutral Oil - Any light oil will do such as, avocado, canola, grapeseed, vegetable or light olive oil.
- Sour Cream - You can easily sub for full-fat Greek yogurt.
- Brown Sugar - I used light brown sugar, but you can also use dark brown sugar. Your cake will just be a bit darker.
- Spices - If you don't have ginger, allspice, nutmeg or clove in your pantry. Feel free to just use all cinnamon (increase to 1 tablespoon) or a combination of a few of these spices. Alternatively, you can also use apple pie spice.
- Brown Butter - I highly recommend taking the extra step in browning the butter, however you can also just use regular melted butter.
Key Equipment
- 10 to 15 Cup Bundt Pan – I’m using one of my favorite Nordicware Bundt Pans, Anniversary Bundt Pan (not an affiliate link). You can also use a tube pan, as seen here in my Banana Chocolate Chip Crumb Cake.
- Bowls (3 to 4) - To make the batter, glaze and cinnamon sugar coating.
- A Whisk - To mix the batter and apple cider brown butter glaze. You can also use an electric mixer for the batter.
- Wire Rack - For cooling the apple cider donut cake.
- Small Saucepan or Pot - For browning the butter.
- Brush - To brush the brown butter onto the cake. If you don't have a brush, you can spoon it onto the cake.
Storage
- Room Temperature – Store in an airtight container at room temperature for up to 3 days.
- Refrigerator – Store in an airtight container in the fridge for up to 6 days.
- Freezer – Cool completely and wrap individual slices (with or without cinnamon sugar and glaze) in plastic wrap. Store in a freezer bag for up to 2 months. Bring to room temperature before enjoying!
✨ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams rather than in volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur’s Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Use room temperature ingredients to ensure a smooth batter. This includes your eggs, sour cream, apple cider and applesauce.
Do not overmix the batter. Overmixing can activate the gluten in the flour and make your cake tough.
Do not overbake as this will dry out your cake.
Spray your bundt pan with a baking spray to ensure your cake comes out perfect every time. I always use Baker's Joy and have never had a bundt cake fail on me.
DO NOT use apple cider vinegar. Apple cider does not smell acidic or vinegary.
FAQ
Apple cider is raw and unfiltered, where as apple juice has been pasteurized and sweetened.
Yes, the cake is really moist and therefore can be made a few days in advanced. Make sure to store in an airtight container. I would coat with cinnamon sugar and glaze the day you plan on serving it.
Yes, you can substitute for a 1-to-1 cup gluten-free flour blend.
You May Also Like
Did you try this recipe? Please consider leaving a 5-star rating and review below and tag me on Instagram @shortstackkitchen. This provides helpful feedback to myself and other readers. Thank you so much!
📖 Recipe
Apple Cider Donut Cake with Brown Butter Glaze
- Total Time: 1 Hr + 35 Mins + Cooling
- Yield: 10 to 12 Servings
Description
Ultra MOIST Apple Cider Donut Cake, coated in cinnamon sugar and topped with a brown butter apple cider glaze! It's perfect for breakfast, as a dessert and everything in between!
Ingredients
Apple Cider Donut Cake
- 1 ½ Cups Apple Cider (not apple juice), reduced to ½ Cup
- 2 Cups + 2 Tablespoons (255g) All-Purpose Flour
- 2 Tsp Baking powder
- ¼ Tsp Baking soda
- 2 Teaspoons Cinnamon
- ½ Teaspoons Ginger
- ¼ Teaspoon Allspice
- ¼ Teaspoon Nutmeg
- ⅛ Teaspoon Clove
- ½ Teaspoon Sea Salt
- ¾ Cup (150g) Light or Dark Brown Sugar, packed
- ¾ Cup (150g) White Sugar
- 1 Cup (200g) Neutral Oil, *see note below
- 3 Large Egg, room temp
- 2 Teaspoons Vanilla Paste or Extract
- ½ Cup (113g) Full-Fat Sour cream, room temp
- ¼ Cup (64g) Unsweetened Applesauce, room temp
Cinnamon Sugar Coating
- 3 to 4 Tablespoons (42g to 56g) Unsalted Butter, browned and divided
- ¼ Cup (50g) White Sugar
- ¾ Teaspoon Cinnamon
Apple Cider Brown Butter Glaze
- 1 Cup (113g) Powdered Sugar
- 1 Tablespoon Brown Butter
- 2 to 3 Tablespoons Fresh Apple Cider (does not need to be reduced)
Instructions
- Reduce Apple Cider - Add 1 ½ cups of apple cider into a small saucepan and on medium/high heat, reduce down to ½ cup. Will take about 10 to 15 minutes. Transfer to a glass bowl and allow to cool down in the fridge for 15 minutes. See note below.
- Prep Oven and Bundt Pan - Place a rack in the center of the oven and preheat to 350ºF (176ºC). Prep your 10 to 15 cup bundt pan by generously buttering or spraying with a baking spray, such as Baker's Joy; set aside.
- Combine Dry Ingredients - In a medium bowl, combine all-purpose flour, baking soda, baking powder, cinnamon, ginger, allspice, nutmeg, clove and salt; set aside.
- Combine Wet Ingredients - In a large bowl, whisk together oil, brown sugar, white sugar, eggs and vanilla until well combined. About 2 minutes. You can use an electric mixer or whisk by hand. Then whisk in reduced apple cider (ok if it's a bit warm), sour cream and applesauce until combined. About a minute.
- Combine Wet & Dry Ingredients - In two additions, sift in your dry ingredients and gently mix until there are no flour streaks left.
- Bake - Transfer the batter to your prepared bundt pan, then lift the pan a few inches off the counter and drop it a few time to knock out any air bubbles. Bake for about 40 minutes or until and inserted toothpick in the center comes out clean.
- Cool - Allow to cool in the pan for about 10 minutes and then carefully invert onto a wire rack to cool completely.
- Brown the Butter - Once the cake is cooled, we can make the coating and glaze. Add 3 to 4 tablespoons of unsalted butter into a light colored saucepan and melt over medium heat. Swirl the pan and keep the butter moving around. As the butter melts, it will foam and sizzle and will gradually caramelize into a golden brown color. Immediately transfer to a small bowl and set aside. The Brown butter will be divided. 1 Tablespoon will be added to the glaze and the remainder will be used to coat the cake.
- Make Apple Cider Brown Butter Glaze - In a small bowl, combine 1 cup of powdered sugar, 2 tablespoons of fresh apple cider and 1 tablespoon of brown butter. If you'd like a thinner glaze, you can add another tablespoon of apple cider. Set aside.
- Make Cinnamon Sugar Coating - In a small bowl, combine ¼ cup white sugar and ¾ teaspoon cinnamon; set aside.
- Brush with Brown Butter - With the remaining brown butter, brush it onto the entire cake, making sure to get in all the nooks. You can brush as little or as much brown butter as you like.
- Coat with Cinnamon Sugar - Then, generously press the cinnamon sugar into every inch of the cake. It will be messy. I recommend doing it over the sink!
- Glaze & Serve - Drizzle glaze over the top of the cake, serve and enjoy!
Notes
Reducing Apple Cider - After reducing, pour into a glass measuring cup to ensure you have exactly ½ a cup. If you are over, just pour it back into the saucepan and reduce some more. If you are a bit short, top it off with more fresh apple cider.
Oil - Neutral Oils include, avocado, grapeseed, canola and vegetable. I used light olive oil.
Brown Butter - The Brown butter will be divided. 1 Tablespoon will be added to the glaze and the remainder will be used to coat the cake.
Storage - Store in an airtight container at room temperature for up to 3 days. Store in an airtight container in the fridge for up to 6 days. To freeze, cool completely and wrap individual slices (with or without cinnamon sugar and glaze) in plastic wrap and store in a freezer bag for up to 2 months. Bring to room temperature before enjoying.
- Prep Time: 45 Minutes
- Cook Time: 40
Carrie says
Oh my gosh, this cake was DELICIOUS!!! The spices were on point, so moist and easy to make. The brown butter compliments the cake perfectly. Will be making it all fall and winter! THANK YOU for this amazing recipe!
Lisa says
Hi Carrie, I'm so happy you enjoyed this cake! It's absolutely one of my favorite fall cakes. Thank you for your wonderful review! 🙂
Kelly Barton says
I saw this recipe on Instagram and had to try it! The recipe was easy to follow and the result was beautiful and delicious. The cinnamon sugar coating and brown butter apple cider glaze really put it over the top! I followed the recipe exactly as written and it turned out perfectly.
Lisa says
Hi Kelly, I'm so happy you enjoyed this recipe!! It's one of my all-time favorite cakes. Thank you so much for trying it!❤️
Katherine says
Great recipe! Easy, delicious and a keeper!
Lisa says
Yay! So happy you enjoyed the recipe! Thank you for trying it!☺️
Beth says
This is the perfect fall cake. It was even better the next day. My family and I loved it…so flavorsome and surprisingly not too sweet. Adding to my list of favorites.
Lisa says
Hi Beth, I'm so happy to hear that you and your family enjoyed this cake. It's one of my favorite fall cakes! Thank you for your lovely review! 😊
Sara D says
Excellent recipe. It was a breeze to make and baked up nicely. Great flavors and not too sweet even with the glaze. Thanks for sharing.
Lisa says
Hi Sara, thank you for trying the recipe! So happy to hear you enjoyed it! 😊
Diana Alvarado says
I just made it and it is delicious♡ an incredible mix of flavors, this cake is super soft, spongy and moist simply delicious thank you Lisa😊
Lisa says
Thank you so much for trying this recipe and for your wonderful review, Diana! Yay, so happy you enjoyed it! 😊
Lou says
Like all your recipes, this one was an absolute home run. Moist, flavorful, and hard to stop at just one slice!
Lisa says
Haha, one slice is never enough! Thank you so much for trying this recipe and for your amazing review!! 😊