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Apple Cider Donut Bundt Cake with Cinnamon Sugar

Apple cider donut Bundt cake with cinnamon sugar is baked in a 12-cup Bundt pan and finished with a buttery cinnamon sugar coating. Reduced apple cider gives the tender cake a concentrated apple flavor and a donut-inspired finish.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 2 cups apple cider
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 3 eggs large, at room temperature
  • 1 tsp vanilla extract
  • 0.5 cup sour cream at room temperature
For the cinnamon sugar coating
  • 4 tbsp unsalted butter
  • 0.5 cup granulated sugar
  • 2 tsp ground cinnamon

Equipment

  • 1 2-quart saucepan
  • 1 12-cup Bundt pan

Method
 

Make the cake
  1. Simmer the apple cider in a 2-quart saucepan over medium heat until reduced to 1 cup, about 20–30 minutes.
  2. Cool the reduced cider to room temperature.
  3. Heat the oven to 350°F.
  4. Generously grease a 12-cup Bundt pan.
  5. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl.
  6. Beat the softened butter and sugar in a large bowl until light and fluffy, 2–3 minutes.
  7. Beat in the eggs one at a time, mixing well after each addition.
  8. Beat in the vanilla.
  9. Whisk the cooled cider and sour cream together.
  10. Add the cider mixture to the butter mixture in 2 additions, alternating with the flour mixture in 3 additions and beginning and ending with the flour; mix on low just until combined.
  11. Scrape the batter into the prepared pan.
  12. Bake at 350°F for 50–60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  13. Cool the cake in the pan for 15 minutes.
  14. Invert the cake onto a wire rack and cool completely.
Coat the cake
  1. Melt the butter in a small microwave-safe bowl.
  2. Stir the sugar and cinnamon together in a shallow dish.
  3. Brush the cooled cake all over with the melted butter.
  4. Sprinkle and press the cinnamon sugar over the surface to coat.

Notes

For the best texture, make sure the reduced cider and sour cream are at room temperature before mixing. Store covered in the refrigerator for up to 5 days; freeze slices tightly wrapped for up to 3 months. For a dairy-free variation, use dairy-free butter and sour cream.