How to Make Apple Cider Doughnut Cake

When autumn rolls in, we crave all things cozy like sweaters, crisp air, and of course, the flavors of the season. Nothing captures that spirit better than our Apple Cider Doughnut Cake. It has the nostalgic flavor of a classic apple cider doughnut, baked into an easy, shareable cake. Perfect for breakfast, brunch, or a simple fall dessert, it is even better when served warm with a scoop of vanilla ice cream.

This cake is full of apple spice flavor and finished with a cinnamon sugar topping that makes every bite irresistible. It is the kind of recipe you will want to bring out year after year once apple season begins.

Why You’ll Love This Recipe

• Full of fall flavor: Every bite is infused with apple cider, nutmeg, and cinnamon.

• Easy to make: No frying needed, just simple baking in one pan.

• Perfect for any occasion: Serve it for breakfast, brunch, or as a comforting dessert.

• Crowd pleasing: The cinnamon sugar topping makes it irresistible, especially when paired with vanilla ice cream.

Pro tip: If you can, use fresh pressed apple cider for the best flavor. It gives the cake that signature tang and sweetness that makes apple cider treats so special.

Cake

1 ½ cups apple cider

2/3 cups sugar

2 eggs

2/3 cup sour cream

½ cup unsalted butter, melted and cooled

1 ¼ tsp nutmeg

1 tsp vanilla extract

½ tsp salt

1 ½ cups AP flour

1 ½ tsp baking powder

½ tsp baking soda

Preheat oven to 350 F. Prepare an 8” metal square baking pan with butter or nonstick spray. Line the pan with an 8 x 16 piece of parchment leaving a 2” overhang on 2 sides. Create seems on the sides to stay-put.

In a small saucepan, bring the apple cider to a boil over medium heat. Boil until cider is

reduced to ½ cup – about 10-15 minutes. Let cool for 10 minutes. Measure 1/3 cup

and leave remaining cider in the pan.

In a large bowl whisk the sugar and eggs until pale and foamy. Whisk in the sour

cream, followed by the butter, nutmeg, vanilla, salt and the 1/3 cup of reduced cider.

Whisk until combined. Add the flour, baking soda and baking powder. Whisk until

combined and smooth.

Pour the batter into the prepared pan and bake for 30 – 35 minutes, until the cake is

golden and an inserted toothpick comes out clean. Set on cooling rack for 15 minutes,

then remove from the pan using the parchment paper to lift the cake out and continue to

cool on rack.

Glaze

Reserved cider from the making of the reduction

2 Tbs butter

2 Tbs sugar

Pinch of salt

With the reserved reduced cider, add the butter, sugar and salt. Bring to a boil over

medium heat and gently boil until thick – about 30-60 seconds. Drizzle the warm cake

evenly with the glaze. Let the glaze set a few minutes before topping with sugar and

cinnamon mixture.

Cinnamon Sugar Topping

¼ tsp cinnamon

2 Tbs sugar

Mix until combined. Sprinkle generously over warm glazed cake.

Bake With Us This Fall

Love this recipe? Join us in the kitchen!

• Our Fall Favorites Baking Class will guide you through seasonal bakes that celebrate the best of autumn flavors.

• Or, if you’re as doughnut-obsessed as we are, don’t miss our Fall Doughnut Class, where we’ll be making Apple Cider Doughnuts from scratch!

Both classes are hands-on, beginner-friendly, and a fun way to welcome the season with friends, family, or just your own sweet tooth.

Tried this recipe? Share your version on Instagram and tag us @LosAngelesCookingSchool — we love seeing your creations!