There’s a certain magic that happens when autumn arrives. The air gets crisp, sweaters make their grand comeback, and every coffee shop seems to have “pumpkin spice” flashing across the menu. But for me, fall doesn’t officially begin until I’ve had my first warm apple cider donut at the orchard.

Now, what if I told you that you could enjoy that same cozy, nostalgic flavor right at home—without the fryer, without the mess, and with way less effort? That’s where this Apple Cider Donut Cake comes in. It’s tender, full of spiced apple flavor, and topped with that classic cinnamon sugar coating. Basically, it’s everything you love about the orchard stand treat baked into one easy, shareable apple cider dessert.

Whether you’re hosting friends, need a simple fall snack cake to bring to a gathering, or just want to make your kitchen smell like a crisp autumn afternoon, this recipe delivers. And the best part? You don’t even need a donut pan. Just one square baking dish and about half an hour.

Why You’ll Love This Apple Cider Donut Cake

Classic orchard flavor. Apple cider reduction gives it that authentic taste.
No frying required. All the cozy donut vibes, none of the hot oil stress.
Quick and easy. Ready in just over 30 minutes.
Crowd-pleaser. Perfect for brunch, dessert, or a sweet snack with coffee.

Ingredients

For the Cake:

1 ½ cups fresh apple cider
4 tbsp cold unsalted butter, diced
2 large eggs
⅓ cup granulated sugar
½ cup lightly packed brown sugar
⅓ cup light olive oil (or other neutral oil)
¼ cup sour cream or Greek yogurt
1 ½ tsp baking powder
½ tsp baking soda
1 ½ tsp ground cinnamon
Pinch allspice
¼ tsp coarse kosher salt (use half if fine salt)
1 ¾ cups all-purpose flour

For the Topping:

1 tbsp butter, room temperature
¼ cup granulated sugar
1 tsp ground cinnamon

How to Make Apple Cider Donut Cake

Preheat oven to 350°F (175°C). Grease and line a 9-inch square baking dish with parchment paper.
In a pan, boil apple cider until reduced by half (about 5 minutes). You should have ¾ cup. Add diced butter to hot cider, whisk until melted.
In a mixing bowl, whisk eggs, both sugars, oil, sour cream, baking powder, baking soda, cinnamon, allspice, and salt.
Slowly whisk in hot cider mixture until smooth. Stir in flour until just combined.
Pour batter into prepared pan. Bake 22–25 minutes, until golden and a toothpick comes out clean.
While warm, spread 1 tbsp butter over the surface. Mix sugar and cinnamon together, then sprinkle evenly over the top.
Lift cake out with parchment sling, cool slightly, then cut into squares.

Tips for the Best Cinnamon Sugar Cake

Don’t skip the cider reduction. It concentrates the flavor, giving you that orchard-style apple punch.
Use fresh apple cider, not juice. Juice is too sweet and doesn’t pack the same depth.
Mix gently. Overmixing can make the cake dense—stir just until the flour disappears.
Serve warm. A quick reheat in the microwave makes leftover slices taste fresh from the oven.

A Story from My Kitchen

This cake was born after one of those “let’s go apple picking” weekends that turned into us bringing home way more cider than any one family should reasonably drink. After a few mugs of warm spiced cider, I knew I had to get creative. That’s when inspiration struck—why not take the orchard’s famous apple cider donuts and turn them into an easy snack cake?

The first time I baked it, my kids walked into the kitchen and said, “It smells like the apple farm in here!” The cake didn’t even last 24 hours. Now it’s our go-to treat during apple season, and I always sneak a square in with my morning coffee. It’s pure fall comfort, baked into a pan.

What to Serve with Apple Cider Donut Cake

This cake pairs beautifully with a hot mug of cider, tea, or coffee. For brunch, serve it alongside scrambled eggs, bacon, and fresh fruit. Hosting a fall gathering? Dress it up with a scoop of vanilla ice cream or a drizzle of caramel sauce for a dessert-worthy apple cider treat.

It also makes a lovely edible gift—wrap up squares in parchment with twine, and you’ve got a sweet homemade surprise for friends or neighbors.

How to Store

Keep leftover cake in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, refrigerate instead and bring slices to room temp before serving.

For longer storage, freeze individual squares wrapped in parchment and sealed in a freezer bag. They’ll keep up to 2 months—perfect for pulling out on chilly mornings when you want a taste of autumn.

FAQs

Can I double this recipe?

Yes! Bake in a 9×13 pan, increasing the bake time by about 5 minutes.

Can I make it gluten-free?

Absolutely—use a 1:1 gluten-free flour blend.

What’s the difference between apple juice and apple cider?

Cider is unfiltered and tangier, which makes it better for baking. Juice is sweeter and won’t give the same depth of flavor.

Can I swap sour cream for yogurt?

Yes—Greek yogurt works just as well and gives the same tender texture.

A Sweet Ending

This Apple Cider Donut Cake is everything we love about fall baking—warm spices, cozy flavors, and just enough sweetness to make it feel indulgent. It’s an easy autumn baking recipe you’ll want to keep on repeat, whether you’re entertaining or just treating yourself to a weekday pick-me-up.

So grab that jug of cider, preheat your oven, and let this cinnamon sugar cake fill your kitchen with the scent of fall magic.

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