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Apple Cider Donut Bundt Cake

Apple cider donut bundt cake with a tender crumb and cinnamon-specked flavor, baked until a toothpick comes out clean. Finished with a smooth apple-cider glaze poured over golden ridges for a classic “donut” vibe.
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Prep Time 1 hour 20 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 3 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp cinnamon
wet ingredients
  • 1 cup unsalted butter, softened
  • 1.5 cup brown sugar
  • 3 large eggs
  • 1 cup apple cider, reduced to 1/2 cup
  • 0.5 cup sour cream
glaze
  • 1 cup powdered sugar, 2-3 tbsp apple cider, for glaze

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 350°F and grease a bundt pan well so the ridges release cleanly.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking powder, baking soda, and cinnamon together until evenly combined and speckled.
Cream the batter base
  1. Cream unsalted butter and brown sugar until fluffy, then beat in the eggs one at a time until the mixture looks smooth.
Build the batter
  1. Alternate adding the dry ingredients with reduced apple cider and sour cream, mixing just until each addition disappears.
Bake
  1. Pour the batter into the bundt pan and smooth the top so it bakes evenly in the ridges.
  2. Bake for 50-55 minutes at 350°F until a toothpick comes out clean.
Cool and glaze
  1. Cool the cake for 15 minutes, then invert onto a plate so the shape holds and the surface ridges are exposed.
  2. Whisk powdered sugar with apple cider until silky, then drizzle over the cake so the glaze settles into the ridges.

Notes

Pro tip: reduce the apple cider first for a more concentrated flavor, and grease the bundt pan thoroughly to prevent sticking. Store covered at room temperature up to 3 days or refrigerate up to 5 days. Freezing is yes—wrap slices well and freeze up to 2 months, then thaw overnight in the fridge. For a lighter option, use low-fat sour cream (texture will be slightly softer but still works).