Imagine if you could bake the very essence of a perfect autumn afternoon. Think of the warm, comforting aroma of spices, the sweet tang of orchard apples, and the cosy feeling of a favourite jumper, all captured in a single slice of cake. That’s precisely what we’ve achieved here. We’ve taken the cherished, nostalgic flavour of apple cider donuts and reimagined it as a beautiful, yet wonderfully simple, bundt cake. It’s the perfect cinnamon apple cake with an enchanting twist, sure to become your staple bake throughout the autumn months. This is our definitive Apple Cider Donut Cake Recipe for Fall, and we’re so excited to share it with you.

We’ve designed this recipe to be as straightforward as possible, so that bakers of all skill levels can enjoy a moist, fragrant, and utterly delicious result. It’s the type of cake that will fill your home with the most incredible scent of cinnamon and warm apples, calling everyone to the kitchen for a well-deserved treat. Right then, let’s get our aprons on!

Why You’ll Love This Recipe

• Authentic Autumn Taste: We reduce apple cider to create a concentrated, deep apple flavour that truly sings, beautifully supported by warm spices like cinnamon and nutmeg.
• Wonderfully Soft and Moist: The dream team of buttermilk and butter works together to produce a soft, tender crumb that is simply divine. You won’t find any dry cake here!
• Classic Cinnamon-Sugar Crust: We finish the cake with that signature crunchy, sparkling coating found on the best cider donuts—a simple cinnamon-sugar mix that adds wonderful texture and flavour.
• Simpler Than Frying Donuts: You can forget the hassle of deep-frying. This cake delivers all the same comforting flavours in one easy-to-bake-and-share format.
• Impressive for Any Gathering: Whether you’re baking for a family get-together, a Bonfire Night celebration, or simply a cosy weekend at home, this bundt cake looks stunning and tastes even better.

Ingredients

To create this delightful cake, we need a handful of key ingredients that work together to build those quintessential autumn flavours. Here is everything you will need to have ready:

• For the Cake:
• 700ml good-quality apple cider (not apple juice)
• 350g plain flour
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 225g unsalted butter, softened
• 200g granulated sugar
• 100g soft light brown sugar
• 3 large free-range eggs, at room temperature
• 2 tsp vanilla extract
• 120ml buttermilk, at room temperature
• For the Topping:
• 115g unsalted butter, melted
• 150g granulated sugar
• 2 tsp ground cinnamon

Step-by-Step Instructions: Baking Your Apple Cider Donut Cake

We’ve broken the entire process down into simple, easy-to-follow steps. Just follow along with us, and you’ll have a flawless cake baked in no time at all.

Step 1: Reduce the Apple Cider

This initial step is our secret weapon for an intense apple taste! Pour the 700ml of apple cider into a medium-sized saucepan. Bring it to a boil over a medium-high heat, then lower the heat to maintain a gentle simmer. Allow it to simmer away, uncovered, for around 20–30 minutes, or until the liquid has reduced to about 240ml (one cup). This process really concentrates the flavour. Set it aside to cool down completely.

Step 2: Prepare Your Tin and Dry Ingredients

Preheat your oven to 175°C (160°C Fan / Gas Mark 4). Be sure to grease and flour a 10-cup bundt tin very well, paying close attention to all the grooves to ensure your cake doesn’t stick. In a separate medium bowl, whisk together the plain flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, and salt. Whisking helps to distribute all the raising agents and spices evenly through the flour.

Step 3: Mix the Wet Ingredients

In a large bowl, or using a stand mixer with the paddle attachment, cream together the softened butter with both the granulated and brown sugars. Mix on a medium speed until the mixture becomes light and fluffy, which should take about 3–4 minutes. Remember to scrape down the sides of the bowl. Next, add the eggs one by one, making sure each is fully incorporated before adding the next. Finally, stir in the vanilla extract.

Step 4: Combine and Bake

It’s now time to bring everything together. With your mixer running on a low speed, add the dry ingredients in three additions, alternating with the wet ingredients (your cooled, reduced cider and the buttermilk) in two additions. You should begin and end with the dry ingredients. Mix only until everything is just combined—it’s very important not to overmix! Pour the batter into your prepared bundt tin and level the top. Bake for 50–60 minutes, or until a skewer inserted into the cake’s centre comes out clean. Let the cake cool in the tin for exactly 10 minutes on a wire rack before carefully turning it out onto the rack to continue cooling.

Step 5: The Cinnamon-Sugar Topping

This is the magical step that truly makes this an apple cider donut cake! While your cake is still warm, you can prepare the topping. In a small bowl, combine the 150g of granulated sugar with the 2 teaspoons of ground cinnamon. With a pastry brush, generously coat the entire surface of the warm cake—top and sides—with the melted butter. Straight away, sprinkle the cinnamon-sugar mixture all over the buttered cake, pressing it gently to help it stick. Allow the cake to cool completely before you slice and serve it.

Tips for the Perfect Fall Cake Recipe

We want your cake to turn out beautifully every time. Here are a few handy tips that we’ve picked up along the way:

• Use Real Apple Cider: For the most authentic flavour, always opt for a cloudy, unfiltered apple cider. Apple juice is often far too sweet and just doesn’t have the tangy depth required for this recipe.
• Don’t Overmix the Batter: As soon as you’ve combined the wet and dry ingredients, stop mixing when the last streaks of flour have disappeared. Overmixing can develop the gluten, resulting in a tough cake.
• Room Temperature Ingredients: Bringing your eggs, butter, and buttermilk to room temperature is key. It helps the batter to emulsify properly, which leads to a more uniform texture and a beautifully tender crumb.
• Coat the Cake While Warm: Applying the butter and sugar topping while the cake is still warm is essential. The warmth helps the butter to be absorbed slightly and ensures the sugar sticks perfectly, creating that classic crust.

Serving and Storage Suggestions

This cake is an absolute delight served on its own, perhaps with a lovely cup of tea or coffee. It also serves as a spectacular finish to a comforting autumn dinner. This spiced apple cake is a wonderful dessert to follow a cosy meal, such as a rich Garlic Parmesan Chicken Pasta Recipe or our family’s much-loved Baked Honey Dijon Chicken Recipe. The cake’s sweet and spicy notes offer a wonderful contrast to a savoury main.

To store any leftovers, simply place the cake in an airtight container at room temperature, where it will keep for up to 3 days. We find the flavour and texture are often even better the next day!

FAQ

Conclusion: Your New Favourite Autumn Bake

And there we have it—a cake that truly captures the heart and soul of autumn. Our Apple Cider Donut Cake Recipe for Fall is so much more than a dessert; it’s a whole experience. It’s the comforting feeling of a weekend spent in the kitchen, the glorious aroma that wafts through your home, and the pure joy of sharing something truly delicious with those you care about.

So, go ahead and preheat your oven, put on some music, and prepare to bake something wonderful. We are confident that this simple yet stunning cake will become a treasured part of your autumn baking traditions. We can’t wait to hear how you get on! Please leave a comment below to let us know how your cake turned out, and don’t forget to tag us in your photos on social media!

Recipe Card

Prep: 15 mins
Cook: 80 mins
Serves: 12

Ingredients

• For the Cake:
• 700ml good-quality apple cider
• 350g plain flour
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 225g unsalted butter, softened
• 200g granulated sugar
• 100g soft light brown sugar
• 3 large free-range eggs, at room temperature
• 2 tsp vanilla extract
• 120ml buttermilk, at room temperature
• For the Topping:
• 115g unsalted butter, melted
• 150g granulated sugar
• 2 tsp ground cinnamon

Instructions

1. Reduce Cider: Pour 700ml apple cider into a saucepan and simmer until reduced to 240ml (approx. 20-30 mins). Set aside to cool completely.
2. Prep Oven & Dry Mix: Preheat oven to 175°C (160°C Fan). Thoroughly grease and flour a 10-cup bundt tin. In a bowl, whisk together the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, and salt.
3. Mix Wet Ingredients: In a separate large bowl, cream the softened butter with both sugars until light and fluffy. Beat in the eggs one by one, followed by the vanilla extract.
4. Combine & Fill Tin: Alternately add the dry ingredients and the wet ingredients (cooled cider and buttermilk) to the butter mixture, starting and ending with the dry ingredients. Mix only until just combined and pour batter into the prepared tin.
5. Bake & Cool: Bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean. Let the cake cool in the tin for 10 minutes on a wire rack before carefully inverting it onto the rack.
6. Add Topping: While the cake is still warm, brush the entire surface with melted butter. In a small bowl, mix the 150g granulated sugar with 2 tsp cinnamon, then sprinkle generously all over the buttered cake. Allow to cool completely before serving.