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Warm, spiced, and delightfully moist, this Apple Cider Donut Cake combines the cozy charm of a fall baked dessert with the nostalgia of a sweet treat you’ll crave all season long.
Imagine biting into a softly spongy cake infused with real apple cider, then finishing with a cinnamon-sugar glaze that tastes just like your favorite apple donut. This Apple Cider Donut Cake is my autumnal love letter to crisp mornings and backyard hayrides. It’s unique because it bakes up in one pan—no frying or fancy equipment—yet captures every bit of that beloved donut flavor. Plus, by using whole-grain flour and a touch of Greek yogurt, we keep it lighter than most bakery-style donuts, making it a guilt-free delight. I test-baked this the weekend of my son’s eighth birthday (October, of course), and let me tell you: the first slice vanished in seconds.
Why You’ll Love This Recipe
- All the cozy apple cider vibes—no deep fryer needed
- One-bowl mixing for fewer dishes
- Moist crumb thanks to a splash of Greek yogurt (you can swap in sour cream)
- Perfect springform pan presentation that wows guests
- Spices balanced just right: cinnamon, nutmeg, and a hint of clove
- Maple syrup drizzle option for extra autumn flair
- Easily doubles for larger gatherings—just grab another 9-inch pan
- Sweet treat that pairs beautifully with morning coffee or afternoon tea
Ingredients
• 2 cups (240g) all-purpose flour (or 50/50 spelt and AP for nuttier taste)
• 1 tsp baking powder (aluminum-free)
• ½ tsp baking soda
• ½ tsp fine sea salt
• 1½ tsp ground cinnamon (freshly ground if possible)
• ¼ tsp ground nutmeg
• Pinch ground clove (optional; adds warmth)
• ¾ cup (150g) granulated sugar (or coconut sugar for deeper flavor)
• ½ cup (100g) light brown sugar, packed
• 2 large eggs, room temperature (use pasture-raised for richer yolks)
• 1 cup (240ml) unsweetened apple cider (choose cloudy cider for more texture)
• ½ cup (120ml) vegetable oil (or melted coconut oil)
• ¼ cup (60g) plain whole-milk Greek yogurt (sub sour cream)
• 1 tsp pure vanilla extract
For the Glaze
• 1 cup (120g) powdered sugar, sifted
• 2–3 tbsp apple cider (plus extra to thin)
• ¼ tsp cinnamon
Directions
- Preheat & Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan and dust it with flour, tapping out the excess—this trick makes release a breeze. - Whisk Dry Spices
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and clove. Breaking up any lumps now ensures a uniform spice finish. - Cream Sugars & Eggs
In a second bowl, whisk granulated and brown sugars with eggs until pale and slightly fluffy—about 1½ minutes by hand, or 30 seconds with your stand mixer on medium. - Add Wet Ingredients
Pour in apple cider, oil, Greek yogurt, and vanilla. Whisk gently until the batter looks silky; avoid overmixing or you’ll tighten the crumb. - Combine & Pour
Fold the wet mix into the dry ingredients with a spatula, scraping sides. A few streaks of flour are okay—residual mixing in the pan will finish the job. Scrape batter into your prepared pan and smooth the top. - Bake & Test
Bake for 28–32 minutes, rotating halfway through. A toothpick or cake tester inserted near the center should come out with just a few moist crumbs attached. - Cool Completely
Let the cake cool in its pan on a wire rack for 15 minutes, then release the springform. Transfer the cake (still on the rack) until it’s room temperature—this prevents glaze from melting into the cake. - Make the Glaze
Whisk powdered sugar with 2 tbsp cider and cinnamon until thick but pourable; add more cider, a teaspoon at a time, to reach drizzly consistency. - Glaze & Garnish
Drizzle the cider glaze over the top, letting it drizzle down the sides. For extra finesse, sprinkle with a pinch of cinnamon or a few chopped roasted pecans.
Servings & Timing
Yield: 10–12 generous slices
Prep Time: 15 minutes
Bake Time: 30 minutes
Cooling & Glazing: 20 minutes
Total Time: about 1 hour 5 minutes
Variations
• Caramel Swirl: Drop dollops of soft caramel in the batter and swirl with a skewer before baking.
• Vegan Twist: Use flax eggs (2 tbsp flaxseed meal + 6 tbsp water), swap yogurt for coconut cream.
• Maple Chai: Replace cider in glaze with maple syrup and steep chai tea bag in hot water.
• Apple Bits: Fold in 1 cup finely diced tart apples (Granny Smith) for texture.
• Nutty Crunch: Stir ½ cup chopped walnuts into batter for a toasty bite.
• Boozy Glaze: Stir 1 tbsp bourbon into the glaze for an adult-only treat.
Storage & Reheating
Store loosely covered at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days. Freeze individual slices in freezer bags for up to 3 months—thaw in the fridge overnight. To revive that just-baked warmth, microwave a slice for 10 seconds or warm in a 300°F oven for 5 minutes.
Notes
• I learned that using cloudy apple cider (versus clear) gives a slightly denser crumb and more authentic “donut” flavor.
• If your cake seems a bit domed, trim the top after cooling and save those scraps for a fun trifle.
• For extra moist texture, brush the cake with a spoonful of leftover cider just out of the oven.
• Make sure your Greek yogurt is not too thick—thin it with a splash of milk if needed for easy mixing.
FAQs
Q: Can I use apple juice instead of cider?
A: Yes, but cider’s natural pulp and spice notes give deeper flavor—apple juice will taste sweeter and lighter.
Q: Why didn’t my cake rise?
A: Check your baking powder date; if old, it may have lost its lift. Also, don’t overmix once flour’s added.
Q: How can I make it gluten-free?
A: Swap a 1:1 gluten-free flour blend (like King Arthur measure-for-measure) and add 1/2 tsp xanthan gum.
Q: Any allergy-friendly options?
A: Use dairy-free yogurt and your favorite plant-based milk, then prepare as directed.
Q: Can I skip the glaze?
A: Sure! A dusting of cinnamon sugar right out of the oven also mimics classic apple cider donuts.
Q: What’s the best pan to bake this in?
A: A 9-inch springform is ideal for easy release, but an 8-inch square pan works—just extend bake time by 5–8 minutes.
Q: How do I know when it’s done?
A: Look for golden edges and test with a toothpick. If it comes out with a few moist crumbs, it’s perfect.
Q: Can I mix flavors?
A: Absolutely—experiment with pumpkin spice or gingerbread blend if you want to color outside the lines.
Conclusion
This Apple Cider Donut Cake captures everything we adore about fall flavors—a softly spiced crumb, a luscious sweet treat, and the warm hug of real apple cider in every bite. Give it a try, and let me know how you tweak it for your family’s taste. If you loved this —happy baking!
Apple Cider Donut Cake
Ingredients
- 1 tsp baking powder (aluminum-free)
- 1 1/2 tsp ground cinnamon (freshly ground if possible)
- Pinch ground clove (optional; adds warmth)
- 3/4 cup (150g) granulated sugar (or coconut sugar for deeper flavor)
- 1/2 cup (100g) light brown sugar (packed)
- 2 large eggs (room temperature; use pasture-raised for richer yolks)
- 1 cup (240ml) unsweetened apple cider (choose cloudy cider for more texture)
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/4 cup (60g) plain whole-milk Greek yogurt (sub sour cream)
- 1 cup (120g) powdered sugar (sifted)
- 2–3 tbsp apple cider (plus extra to thin)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan and dust it with flour, tapping out the excess—this trick makes release a breeze.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and clove. Breaking up any lumps now ensures a uniform spice finish.
- In a second bowl, whisk granulated and brown sugars with eggs until pale and slightly fluffy—about 1½ minutes by hand, or 30 seconds with your stand mixer on medium.
- Pour in apple cider, oil, Greek yogurt, and vanilla. Whisk gently until the batter looks silky; avoid overmixing or you’ll tighten the crumb.
- Fold the wet mix into the dry ingredients with a spatula, scraping sides. A few streaks of flour are okay—residual mixing in the pan will finish the job. Scrape batter into your prepared pan and smooth the top.
- Bake for 28–32 minutes, rotating halfway through. A toothpick or cake tester inserted near the center should come out with just a few moist crumbs attached.
- Let the cake cool in its pan on a wire rack for 15 minutes, then release the springform. Transfer the cake (still on the rack) until it’s room temperature—this prevents glaze from melting into the cake.
- Whisk powdered sugar with 2 tbsp cider and cinnamon until thick but pourable; add more cider, a teaspoon at a time, to reach drizzly consistency.
- Drizzle the cider glaze over the top, letting it drizzle down the sides. For extra finesse, sprinkle with a pinch of cinnamon or a few chopped roasted pecans.
