I’ve made more apple cider donuts than I can count… bakery trays full of them! So, when I tell you this apple cider donut cake delivers the same cinnamon-sugar crunch and fresh apple flavor in a way-too-easy-to-make loaf cake? I mean it.
Start by reducing real apple cider on the stove (because concentrated flavor = more apple and no excess moisture), then fold in fresh, grated apples for a soft, melt-in-your-mouth crumb. Don’t forget to roll the entire thing in cinnamon sugar after baking!
Bake it once and it’ll become your fall go-to. Trust me!
Another go-to apple season recipe in my house? My fresh apple cinnamon scones! They’re super moist, packed with fresh grated apples, ground cinnamon, and taste like they came straight from your favorite bakery.
Table of Contents
Step-by-Step Instructions
Find the full list of ingredients, measurements, and instructions in the recipe card below!
1
Reduce the apple cider to a concentrate. Cook the apple cider until it has reduced by half. This concentrates the cider’s flavor!
2
Combine the wet ingredients. Whisk together the wet ingredients in a large bowl until well combined.
3
Whisk together the batter. Whisk the flour mixture into the bowl, only mixing until there are no more dry pockets of flour.
Make sure to use a kitchen scale for accuracy!
4
Pour into a loaf pan and sprinkle with cinnamon sugar. Evenly spread the apple cake batter into the prepared pan, then sprinkle the top with cinnamon sugar.
If this apple cider cake has you in a fall baking mood, my moist cinnamon apple cake might just steal the spotlight. It’s simple, super soft, and one of those family recipes I couldn’t keep to myself.
5
Cool the cake. After baking, let the pan cool briefly on a wire rack, then remove it from the pan.
6
Cover with cinnamon sugar. Brush the top and sides of the cake with melted butter and generously cover it with cinnamon sugar.
Choosing the Right Cake Pan
Choose a light-colored metal pan. Light-colored metal pans reflect heat more evenly, preventing over-browning on the edges while the center is baking. Dark pans can absorb too much heat, causing the cake to bake unevenly or develop a thick, dark crust.
Avoid glass or ceramic pans. While glass or ceramic pans can be used, they retain heat differently and must be baked at 325°F to prevent overbaking.
After this cake, you might be in the mood for something a little extra… which means you’ll love my cinnamon rolls with apple pie filling! They’re soft, gooey, and loaded with tender spiced apples and brown sugar.
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Apple Cider Donut Cake with Cinnamon Sugar
Equipment
Ingredients
Apple Cider Cake
- 1 1/2 cups fresh apple cider
- 2 1/2 cups all-purpose flour, *See notes for measuring*
- 1 tablespoon ground cinnamon
- 3/4 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1-2 red apples
- 1 cup vegetable oil
- 1 cup dark brown sugar packed
- 2 large eggs, room temperature
Cinnamon Sugar Topping
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
Instructions
- Cook the apple cider in a pot over medium heat until reduced to half—3/4 cup (175 g). Set aside.1 1/2 cups (360 g) fresh apple cider
- Preheat the oven to 350°F/180°C. Lightly grease and line a 9×5 loaf pan with parchment paper. Set aside.
- In a bowl, whisk together the flour, cinnamon, salt, baking powder, baking soda, and nutmeg. Set aside.2 1/2 cups (325 g) all-purpose flour, 1 tablespoon ground cinnamon, 3/4 teaspoon fine sea salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon nutmeg
- Use the large holes of a cheese grater to grate 1-2 large red apples (depending on their size) into a bowl. Squeeze out the juice, then measure 1 cup of grated apples (100 g). You can discard the juice or drink it 🙂1-2 red apples
- In a large mixing bowl, whisk together the oil, brown sugar, eggs, measured grated apples, and reduced apple cider. Then, whisk in the dry ingredients until just combined.1 cup (212 g) vegetable oil, 1 cup (200 g) dark brown sugar packed, 2 (100 g) large eggs
- Pour the batter into the prepared loaf pan. Sprinkle two tablespoons of the cinnamon-sugar mixture over the top, then bake for 50-60 minutes, or until a toothpick inserted at an angle in the center of the loaf comes out covered in a few moist crumbs.1/4 cup (50 g) granulated sugar, 1 teaspoon cinnamon
- Let the pan cool on a wire rack for 15 minutes, then lift the parchment up to remove it from the pan. Let it finish cooling on the wire rack. When completely cooled, brush the melted butter over the sides of the cake and cover with the rest of the cinnamon sugar. Cut into 8-10 slices and enjoy!2 tablespoons (28 g) unsalted butter
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Could boiled cider be used in this recipe? I have a big bottle that’s begging to be used.
Hi Alex, I’m not sure if it would work or not. I’m assuming it’s a thicker, syrupy consistency but it’s worth a try!
Do you think I could make this into muffins? We make muffins on Sundays for school snacks for the week and something apple-y was requested this week. We happen to have everything on hand, so these would be perfect.
Hi Antonia! Great questions, I haven’t tested it myself but I think it could work. Let me know how they turn out if you try it! 🙂
It’s muffin day!
I realized as I was pulling ingredients out that I was out of nutmeg (I’m sure I made a mental note to add it to a grocery list at some point and just forgot), but did have apple pie spice, so I used that instead, but otherwise, stuck with your recipe. I baked at 350 for 12 minutes, rotated the pan, and baked for another 12 minutes and they’re amazing. I do wish they puffed up just a little more, but that could be a mix of my using older baking powder & how much batter I put into the muffins themselves.
I doubled the recipe and got 4 dozen normal cupcake sized muffins. Either way, it works and they’ve already been requested again by 2/3s of my kids (the third just hasn’t followed his nose down yet, teenagers).
Thank you!
Looking forward to making this recipe. I especially liked the layout of the recipe; re-listing each ingredient right after each step, thus eliminating having to scroll back to the top again and again (as I do, using my phone must of the time
— Brilliant!
I am so disappointed. I looked forward to making this recipe so much, didn’t make any substitutions or change anything, followed the recipe to a T, and it fell as it cooled. It was totally done, so I’m not sure why this happened. It was mostly my fault, as I always use a scale, but didn’t because I was in a hurry. Still, super disappointed. However, the texture and flavor is fantastic, and it makes your entire house smell nice while it bakes! Just take my advice and use the scale.
Apple cider in cake form is right! So delicious! Total comfort food…sat next to a warm campfire while I enjoyed a slice. This is my second time making it and I love using different ciders.
I have to say I am beyond jealous, a slice of that cake by a campfire is a dream! Thanks so much for coming back to leave a review Oswald, I very much appreciate it! 🙂