This cake is pure fall coziness in every bite.
If you love those sugary apple cider donuts from the orchard, you’re gonna love this.
It’s soft, buttery, packed with warm spices, and covered in that classic cinnamon sugar coating that makes your fingers a little sticky (in the best way).
I make this every fall and people go nuts for it. But honestly, it’s perfect all year.
What You’ll Need
- 1 ½ cups apple cider
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 10 tbsp unsalted butter, room temperature (divided: 8 tbsp for batter, 2 tbsp for topping)
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- ½ cup cinnamon sugar (¼ cup sugar + 1 tbsp cinnamon mixed together)
Why I Love This Recipe
There’s something special about this cake—it’s cozy, comforting, and honestly better than the donuts it’s inspired by. I grew up getting warm cider donuts from the farm every fall. When I started making this cake, it brought all those memories back but in a homemade way.
- Tastes just like an orchard donut
- That cinnamon sugar crust is addictive
- It stays moist for days
- Smells like fall when it bakes
- You only need one bowl to mix it!
Servings & Time
Serves: 10–12 slices
Prep time: 20 minutes
Cook time: 40–45 minutes
Total time: 1 hour 5 minutes
Macros (per slice, approx. based on 12 slices)
Calories: 290
Protein: 4g
Fat: 14g
Carbs: 38g
Sugar: 22g
Fiber: 1g
Why This Recipe Works (Quick Science)
Boiling down the apple cider concentrates the flavor and natural sugars so you get that punch of apple without making the cake soggy. Sour cream adds moisture and a little tang, and the baking soda and baking powder work together to make it rise just right. The cinnamon sugar sticks to the warm cake thanks to melted butter, just like with real donuts.
Common Mistakes
- Not reducing the cider – it’s key for flavor
- Overmixing the batter – makes it tough
- Skipping the cinnamon sugar coating – don’t do it! It’s the best part
- Removing it too early from the pan – it needs time to cool or it might break
What to Serve With
- A mug of hot apple cider
- Vanilla ice cream or whipped cream
- Sliced apples or caramel drizzle
- A cozy blanket and a movie (seriously)
FAQ
Can I make this in a loaf pan?
Yes, just adjust baking time to about 50–55 minutes.
Can I use Greek yogurt instead of sour cream?
Absolutely, it’s a great swap.
Can I freeze it?
Yep! Freeze slices individually and reheat when ready to eat.
Pro Tips
- Let the cake cool 10 minutes before turning out so it holds its shape
- Brush on the butter before sprinkling the cinnamon sugar—it sticks better
- Use room temp eggs and butter so your batter blends evenly
- Don’t skip reducing the cider—it’s where the flavor lives
- Make it a day ahead—the flavors get even better
Tools You’ll Need
- Medium saucepan
- Mixing bowls
- Hand or stand mixer
- 10-cup bundt pan (or loaf pan)
- Whisk
- Rubber spatula
- Pastry brush
- Wire rack
Substitutions and Variations
- Use apple juice in place of cider if needed (but reduce it the same way)
- Greek yogurt instead of sour cream
- Add a pinch of cloves or allspice for deeper spice
- Try a maple glaze instead of cinnamon sugar for a twist
Make Ahead Tips
- You can reduce the apple cider up to 3 days in advance—just store it in the fridge
- Bake the cake the night before and coat it in cinnamon sugar the next day
- You can freeze the whole cake (uncoated), then brush and coat before serving
Instructions
Step 1: Reduce the Apple Cider
Pour 1 ½ cups apple cider into a saucepan and bring to a simmer. Let it bubble gently until it reduces down to about ½ cup. This takes about 15–20 minutes. Let it cool completely before using.
Step 2: Prep the Dry Ingredients
In a large bowl, whisk together 2 cups flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp ground cinnamon, ½ tsp nutmeg, and ¼ tsp salt.
Step 3: Cream Butter and Sugar
In another bowl, beat 8 tbsp room temp butter with 1 cup sugar until light and fluffy, about 2–3 minutes.
Step 4: Add Eggs, Vanilla, Sour Cream
To the butter mixture, add 2 eggs one at a time, then stir in ½ cup sour cream and 1 tsp vanilla extract. Mix until just combined.
Step 5: Mix in Dry Ingredients and Reduced Cider
Add half of the flour mixture, stir gently. Pour in the cooled ½ cup reduced apple cider, stir again. Add the rest of the flour and mix until just combined. Don’t overmix.
Step 6: Bake
Pour the batter into a greased bundt pan. Bake at 350°F for 40–45 minutes or until a toothpick comes out clean. Let cool 10 minutes, then turn out onto a wire rack.
Step 7: Coat with Cinnamon Sugar
While the cake is still warm, brush it with 2 tbsp melted butter. Sprinkle or pat on ½ cup cinnamon sugar mixture so it sticks to every surface.
Leftovers & Storage Tips
- Store at room temp, tightly wrapped, for up to 3 days
- Freeze individual slices wrapped in plastic, then foil—keeps for 2 months
- Warm in the microwave for 10–15 seconds to refresh
Let’s Bake It!
This cake is cozy, simple, and full of those orchard donut vibes. Whether you’re baking for a get-together or just want something sweet with your coffee, this one delivers. Give it a try and let me know how it turned out for you—leave a comment or share your twist on it!
