A moist, cinnamon-sugar-coated cake bursting with fresh apple cider flavor—this apple cider donut cake uses concentrated apple cider and fresh apples, so it has all the warmth and texture of your favorite fall donut but in cake form!
Baking apple cider donuts in the bakery inspired this moist and tender apple cider donut cake! Made with reduced apple cider for an intense apple flavor, it’s baked in a loaf pan, easy to make in one bowl, and rolled in cinnamon sugar to mimic the classic donut. It’s a fall must-bake!
Perfect for Thanksgiving, pair it with other apple treats like my fresh apple scones or apple caramel bars for the ultimate dessert spread!
Table of Contents
Concentrate the Apple Cider
Like classic apple cider donuts, concentrated apple cider is the key to their flavor! This apple cider has been reduced down on the stove, making it more potent and giving the cake a more intense flavor without adding extra liquid.
For convenience, reduce the cider the night before and bring it to room temperature before use!
Ingredient Notes and Substitutions
Apple cider: For the best apple flavor, use unfiltered, fresh apple cider (not juice). Fresh cider has a stronger, more complex flavor than juice or shelf-stable ciders.
Apples: The secret to this recipe is using grated fresh apples! Not only do the apples give the cake a fresh apple flavor, but they also keep it super moist for days. I recommend using red apples like Gala, Fiji, or Honeycrisp for sweetness.
Oil: Oil is the way to go for a soft and moist texture! Similar to my apple cake, I found that butter overpowers the apple flavor, so oil is used instead. Use any flavorless varieties, like canola, vegetable, or avocado!
Recipe Instructions
Find the full list of ingredients, measurements, and instructions in the recipe card below!
1
Make the apple cider reduction. 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 loaf pan and sprinkle with cinnamon sugar. Evenly spread the apple cider batter into the prepared loaf pan, then sprinkle the top with cinnamon sugar.
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 in cinnamon sugar.
Choosing the Right Loaf Pan
The right pan can make a huge difference in a beautifully baked loaf cake!
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.
Storage and Freezing
Storage: Leftovers can be kept in an airtight container for up to 5 days in the fridge or 3-4 at room temperature. After a few days, the sugar coating will melt, and you may want to sprinkle it with more before serving.
Freezing: To freeze, cut the loaf into slices and wrap each one tightly in plastic wrap. Store them in a freezer bag or airtight container for up to one month. You can also wrap and store the cake as a whole!
FAQs
A standard 9×5-inch loaf pan is ideal; the batter may not fit into an 8×4-inch loaf pan. You can also bake this in a square 8×8 baking pan for a square cake!
Yes, reducing the apple cider intensifies the flavor. Simmer it until it’s reduced by half!
For the best flavor, use fresh, unfiltered apple cider. Avoid using apple juice, as it lacks the depth and richness needed for this cake.
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
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!