Description
Apple Cider Donut Cake is a cozy fall dessert inspired by the flavors of classic cider donuts. Infused with reduced apple cider, warm spices, and grated apples, this moist loaf cake is topped with buttery cinnamon sugar for the perfect crunch. It’s ideal for brunch, holiday gatherings, or a simple autumn treat with coffee or tea.
Ingredients
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360 ml (1 ½ cups) fresh apple cider
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325 g (2 ½ cups) all-purpose flour
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1 tbsp ground cinnamon
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¾ tsp fine sea salt
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1 tsp baking powder
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½ tsp baking soda
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½ tsp nutmeg
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1–2 red apples (to yield 100 g grated)
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212 g (1 cup) vegetable oil
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200 g (1 cup) dark brown sugar, packed
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2 large eggs (100 g), room temperature
Cinnamon Sugar Topping:
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50 g (¼ cup) granulated sugar
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1 tsp ground cinnamon
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28 g (2 tbsp) unsalted butter, melted
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Instructions
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Simmer apple cider over medium heat until reduced to 175 ml (¾ cup). Let cool.
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Preheat oven to 350°F (180°C). Grease and line a 9×5-inch loaf pan with parchment paper.
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In a medium bowl, whisk flour, cinnamon, salt, baking powder, baking soda, and nutmeg.
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Grate apples, squeeze out excess juice, and measure 100 g.
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In a large bowl, whisk oil, brown sugar, eggs, grated apple, and reduced cider until smooth.
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Fold dry mixture into wet ingredients until just combined.
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Pour batter into loaf pan and sprinkle 2 tbsp of cinnamon sugar topping.
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Bake 50–60 minutes, or until a toothpick inserted comes out with a few moist crumbs.
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Cool 15 minutes in the pan, then transfer to a wire rack.
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Once cooled, brush with melted butter and coat with remaining cinnamon sugar. Slice and serve.
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Notes
Reduce cider for a concentrated flavor—don’t skip this step.
Be sure to squeeze grated apples well to prevent excess moisture.
Nutmeg can be swapped for apple pie spice for extra warmth.
A cracked top while baking is normal and adds rustic charm.
Can also be baked in a bundt pan (adjust baking time).
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American