Can I use apple juice instead of apple cider?

You can, but the flavor won’t be as bold. Apple cider has a naturally richer, tangier taste that gives this cake its signature depth. If you use juice, try adding a splash of lemon juice or a bit of extra cinnamon for warmth.

Why reduce apple cider for baking?

Reducing cider concentrates the flavor, giving your cake a more intense apple taste. Without reduction, the flavor will be diluted and less aromatic. It’s the single most important step in making an authentic Apple Cider Donut Cake .

How do I make the cake more moist?

Use room-temperature ingredients and don’t overbake. Adding a tablespoon of sour cream or applesauce to the batter can also increase moisture while enhancing the apple flavor.

What can I substitute for buttermilk?

You can make your own buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar . Let it sit for 5 minutes before using. It adds the same tang and softness to your cake.

Apple Cider Donut Cake – Easy Cake with Cinnamon and Apple Cider

Apple Cider Donut Cake – Easy Moist Bundt Cake with Cinnamon and Apple Cider

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This Apple Cider Donut Cake is a moist, spiced bundt cake inspired by classic apple cider donuts. It’s infused with reduced apple cider, warm cinnamon, and nutmeg — the ultimate fall dessert that’s easy to bake and full of cozy flavor.

Author: Catherine
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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2 cups apple cider (reduced to 1 cup)
2 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
3/4 cup unsalted butter, softened
3 large eggs
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 tsp vanilla extract
Optional: 1 tbsp sour cream or applesauce (for extra moisture)
Optional topping: 1/4 cup melted butter + 1/2 cup cinnamon-sugar mixture or cider glaze (1 cup powdered sugar + 2 tbsp reduced cider)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
Pour 2 cups of apple cider into a saucepan and simmer until reduced to about 1 cup. Let cool.
In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy.
Add eggs one at a time, beating well after each. Stir in vanilla extract and cooled cider reduction.
In another bowl, whisk flour, baking powder, cinnamon, nutmeg, and salt.
Gradually add dry ingredients to wet, alternating with cider or buttermilk if needed. Mix until just combined.
Pour batter into prepared pan and bake for 40–45 minutes, until a toothpick comes out clean.
Cool for 10 minutes in pan, then invert onto a wire rack to cool completely.
Brush with melted butter and coat with cinnamon-sugar mixture or drizzle with cider glaze before serving.

Notes

Do not skip the apple cider reduction — it intensifies the apple flavor.
Mix only until ingredients are combined to avoid a dense texture.
Ensure pan is well-greased for easy cake release.
Store at room temperature for 3 days or freeze up to 2 months.

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 26g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg

Find it online: https://recipeshots.com/apple-cider-donut-cake/