Warm Spiced Apple Cake

This apple cider donut cake transforms the beloved fall treat into a stunning bundt cake format, delivering all the warm spices and sweet apple flavor you love about traditional cider donuts but in an impressive, sliceable form perfect for gatherings or weekend treats.

I first developed this recipe after a trip to our local orchard where the line for cider donuts stretched around the building. Now my family requests this cake instead of waiting in those long lines every autumn weekend.

Ingredients

• All purpose flour creates the perfect sturdy yet tender cake structure for holding all our delicious add-ins
• Baking powder provides the ideal rise without being overly fluffy
• Cinnamon and nutmeg are non-negotiable for authentic cider donut flavor
• Brown sugar adds moisture and deep caramel notes that complement the apple
• Apple cider brings tangy sweetness and authentic orchard flavor
• Demerara sugar gives that signature crunchy texture on the outside

Step-by-Step Instructions

Prepare the Bundt Pan

Thoroughly grease a 12-cup bundt pan with baking spray containing flour. This recipe has a lot of nooks and crannies where sticking can occur so be extra generous with your spray application especially if your pan has an intricate design.

Mix the Dry Ingredients

Whisk together flour baking powder salt cinnamon and nutmeg until completely combined. This ensures your spices will be evenly distributed throughout the batter for consistent flavor in every bite.

Cream the Butter and Sugars

Beat butter with both sugars for the full 3 to 5 minutes until truly light and fluffy. This extended mixing creates tiny air pockets that give your cake its perfect texture. The mixture should visibly change to a lighter color and fluffier consistency.

Add Eggs and Vanilla

Incorporate eggs one at a time mixing thoroughly between each addition. This gradual approach prevents the batter from breaking or separating which could result in a dense cake.

Combine Wet and Dry Ingredients

Alternate additions of flour mixture and cider beginning and ending with flour. Add flour in three batches and pour cider in slowly to allow for proper incorporation. Scrape the bowl thoroughly to catch any unmixed portions hiding at the bottom.

Bake to Golden Perfection

Pour batter into prepared pan and bake until edges turn golden and a toothpick comes out clean typically 40 to 50 minutes. The cake will pull away slightly from the sides of the pan when done.

Create the Cider Glaze

Reduce fresh apple cider down to a concentrated syrup which intensifies the flavor dramatically. Watch carefully during the final minutes to prevent burning. The mixture should coat the back of a spoon when ready.

Apply the Cinnamon Sugar Coating

While the cake is still warm brush liberally with the cider glaze which will soak partially into the cake. Immediately sprinkle and press the cinnamon sugar mixture onto all surfaces to create that classic donut exterior.

Bookmark

The cider reduction is what truly makes this cake special. I discovered this technique after years of disappointingly mild apple flavor in my baking. Now I reduce cider for everything from glazes to frostings because the concentrated flavor makes such a difference.

Make-Ahead and Storage

This cake maintains its moisture beautifully for up to four days when properly stored. Wrap individual slices or the remaining cake tightly in plastic wrap and keep at room temperature. The sugar coating will remain intact though it may absorb some moisture over time becoming slightly less crunchy but still delicious.

A quick 15-second warming in the microwave brings back that fresh from the oven taste and makes the spices bloom again. The slight warmth mimics the experience of biting into a fresh cider donut making leftovers just as enjoyable as day one.

Seasonal Variations

Apple season typically runs from late August through November which is prime time for making this cake with freshly pressed cider. During this period many orchards and farmers markets sell unpasteurized cider with the richest flavor profile. Outside of apple season you can substitute shelf-stable cider but reduce it a bit longer to concentrate the flavors.

For holiday gatherings consider adding a tablespoon of bourbon to the cider reduction or incorporating a half cup of chopped walnuts or pecans to the batter. During winter months a pinch of cardamom or clove enhances the warming qualities of this comforting dessert.

Serving Suggestions

While delicious on its own this cake pairs wonderfully with accompaniments that complement its spiced apple profile. Serve slices with a scoop of vanilla bean ice cream warm caramel sauce or freshly whipped cream with a hint of cinnamon folded in.

For brunch serve alongside a hot beverage like spiced chai tea cinnamon coffee or warm apple cider. The cake makes an impressive centerpiece for autumn gatherings especially when presented on a cake stand dusted with a light sprinkling of powdered sugar or fresh apple slices for garnish.

Recipe Q&A

→ Can I use apple juice instead of apple cider?

While you can substitute apple juice in a pinch, apple cider provides a more robust and tangy flavor that's essential to this cake. If using juice, look for unfiltered varieties and consider reducing it slightly first to concentrate the flavor.

→ How do I prevent my bundt cake from sticking to the pan?

Use a high-quality non-stick spray with flour (like Baker's Joy) and be sure to coat all the crevices of your bundt pan thoroughly. Allow the cake to cool for exactly 10 minutes before inverting—too soon and it may fall apart, too long and it may stick.

→ Can I make this cake in advance?

Yes! This cake stays moist for several days when stored properly. Make it up to 2 days ahead, wrap it in plastic wrap once completely cool, and store at room temperature. The cinnamon-sugar coating may soften slightly over time.

→ What makes this cake taste like apple cider donuts?

The combination of reduced apple cider, warm spices (cinnamon and nutmeg), and the cinnamon-sugar coating creates the distinctive flavor profile of apple cider donuts. The brown sugar adds depth similar to the caramelized exterior of fried donuts.

→ Can I freeze this cake?

Yes, you can freeze this cake for up to 3 months. For best results, freeze it without the cinnamon-sugar coating, thaw completely at room temperature, then add the coating before serving. If already coated, wrap well in plastic wrap and foil before freezing.

→ What type of apple cider works best?

Fresh, unfiltered apple cider will give you the most flavor. Look for it at farmers' markets or in the refrigerated section of grocery stores during fall. Avoid sparkling cider or hard cider for this cake.