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Apple Cider Donut Bundt Cake with Cinnamon Sugar Crust

Apple cider donut bundt cake with reduced apple cider for a tender, buttery crumb and a crunchy cinnamon sugar crust. The cake bakes until golden, then gets brushed with melted butter and coated for that cozy fall donut feel.
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Prep Time 25 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the reduced cider
  • 1.5 cup apple cider
For the cake
  • 3 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.75 tsp salt
  • 2 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 1 lb unsalted butter melted (2 sticks)
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 3 eggs room temperature
  • 0.5 cup sour cream room temperature
  • 2 tsp vanilla extract
For the cinnamon sugar coating
  • 4 tbsp unsalted butter melted
  • 0.75 cup granulated sugar
  • 1 tbsp ground cinnamon

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Reduce the apple cider
  1. Simmer the apple cider in a small saucepan over medium heat for 12–15 minutes, until reduced to 3/4 cup, then let cool slightly.
Prepare the pan
  1. Preheat the oven to 350°F and generously grease and flour a 10-cup bundt pan, getting into every groove.
Mix dry ingredients
  1. Whisk the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg in a bowl.
Mix wet ingredients
  1. In a large bowl, whisk the melted unsalted butter with the granulated sugar and light brown sugar, then whisk in the eggs one at a time.
  2. Whisk in the sour cream, vanilla extract, and reduced apple cider until smooth.
Combine and bake
  1. Fold the dry ingredients into the wet just until combined, then spread the batter evenly in the prepared bundt pan.
  2. Bake at 350°F for 45–55 minutes, until the cake is golden and a toothpick inserted in the center comes out clean.
Coat with cinnamon sugar
  1. Cool in the pan for 15 minutes, then invert onto a wire rack.
  2. Mix the granulated sugar and ground cinnamon for the coating, then while the cake is still warm brush it all over with melted unsalted butter and press the cinnamon sugar onto every surface.
  3. Slice and serve slightly warm or at room temperature.

Notes

Pro tip: let the reduced cider cool slightly before adding it so the butter doesn’t seize. Store covered at room temperature for up to 2 days or refrigerate up to 4 days; freeze slices in an airtight container for up to 2 months. For a dairy-light option, swap sour cream for full-fat plain Greek yogurt to keep the crumb tender.