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Inside view of a sliced Apple Cider Bundt Cake on a wooden platter
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5 from 1 vote

Apple Cider Donut Cake

Moist, tender and loaded with fall flavors from the cinnamon, reduced apple cider and applesauce.
Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Keyword: apple, cake, dessert
Servings: 12
Calories: 462kcal
Author: Tricia


  • 10 or 12 cup Bundt Pan


For the apple cider reduction:

  • 4 cups apple cider (32oz)

For the cake batter:

  • 3 ½ cups all-purpose flour (445g)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • 1 cup unsalted butter, melted and cooled slightly (8oz or 226g)
  • 3 large eggs, room temperature
  • 1 cup granulated sugar (222g)
  • ½ cup light brown sugar, packed (112g)
  • 1 cup unsweetened applesauce (8oz)
  • 2 teaspoons vanilla extract
  • cup reduced apple cider, see notes (5 1/2oz)

For cinnamon sugar topping:

  • 2 teaspoons ground cinnamon
  • cup granulated sugar (80g)
  • cup reduced apple cider, for brushing on warm cake (2 ½oz)


To prepare the apple cider reduction:

  • Pour the apple cider in a deep saucepan and bring to a boil over medium-high heat. Reduce to medium heat and cook until the cider is reduced to one cup, about 20-25 minutes. Don’t walk away! Keep an eye on the cider so it doesn’t boil over. Set aside to cool. The cider reduction can be made the day before and refrigerated until needed. (See NOTES for tips on measuring)

To prepare the cake batter:

  • Adjust the oven rack to the lower middle position and preheat to 350°F. Generously grease and flour a 10 or 12-cup Bundt pan.
  • In a medium bowl whisk together the flour, cinnamon, salt, baking soda, and baking powder. Set aside.
  • In a large mixing bowl combine the melted cooled butter, eggs, sugars, applesauce, vanilla and ⅔ cup of the reduced cider. Add the flour mixture and blend with a spatula until mostly smooth with a few small lumps, taking care not to overmix.
  • Pour the batter into the prepared pan and bake for 45 - 55 minutes or until a toothpick inserted in the center comes out with no wet batter. Moist crumbs are fine. Cool the cake in the pan for 15 minutes.
  • Mix together the remaining 2 teaspoons ground cinnamon and ⅓ cup granulated sugar for the topping.
  • Invert the warm cake onto a wire rack set over a rimmed baking sheet lined with parchment paper. Brush the cake all over with the remaining cider and coat immediately with the cinnamon sugar mixture. Cool before serving or the cake will be crumbly.
  • Store the cake covered, at room temperature, for up to 2 days or refrigerate for longer storage.


Here’s an easy trick to know when the cider is reduced to one cup. Pour 1-cup of the cider into the saucepan. Place a wooden skewer straight down into the pan and mark how far the cider comes up the skewer. Add the remaining cider to the saucepan and cook as directed. Once reduced, you can test by placing the skewer into the pan. If it comes to the same level as marked on the skewer, it’s reduced enough for this recipe. If reduced too much, no worries. Simply add more fresh apple cider to make one cup.
  • Generously grease the Bundt pan with melted butter using a pastry brush to ensure you reach all the crevices. Flour the pan before filling.
  • Recipe adapted from our Apple Cider Doughnuts recipe.
Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.


Calories: 462kcal | Carbohydrates: 73g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 221mg | Potassium: 189mg | Fiber: 2g | Sugar: 43g | Vitamin A: 540IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg