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.
- In a small bowl, combine the granulated sugar and cinnamon. Sprinkle two tablespoons of the 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!
In the recipe you need to state keep butter separate from sugar mixture. The way it is written you combine butter, sugar and cinnamon at once. I salvaged it but stating hold off on butter would have been helpful. I thought the cinnamon mixture was too moist but I followed directions and added 2 tablespoons to top of cake. Lot of work to be disappointed. I read recipe. I don’t usually watch a video to bake%
Hi Lea, the recipe doesn’t call for the butter to be mixed with the cinnamon sugar, it should just be brushed on after baking. I’ll double-check the instructions to make sure that step is crystal clear so it’s not confusing. I really appreciate you letting me know! 💛
Respectfully, this is absolutely user error. Yes, the cinnamon, sugar, and butter are listed together under the ingredients together, but under the steps, it’s very clear that they are separate steps. You’re good, Cambrea.
Is there anything I could substitute for the vegetable oil? Or a way to lessen the amount of oil? Thank you!