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Apple Cider Donut Bundt Cake

Apple cider donut bundt cake with a cinnamon-spiced crumb and reduced apple cider baked into the batter for a tender, fragrant slice. A glossy powdered-sugar glaze coats the whole ring and pools in the ridges for that classic donut-style finish.
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Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 3 cup all-purpose flour
baking powder
  • 1 tbsp baking powder
ground cinnamon
  • 1 tsp cinnamon
ground nutmeg
  • 0.5 tsp nutmeg
unsalted butter, softened
  • 1 cup unsalted butter, softened
brown sugar
  • 1.5 cup brown sugar
eggs
  • 4 large eggs
apple cider, reduced by half
  • 1 cup apple cider, reduced by half
sour cream
  • 0.5 cup sour cream
powdered sugar
  • 1.5 cup powdered sugar, for glaze
apple cider, for glaze
  • 3 tbsp apple cider, for glaze

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Mix dry ingredients
  1. Whisk flour, baking powder, cinnamon, and nutmeg together until evenly combined, with no visible spice streaks.
Cream butter and sugar
  1. Beat softened butter and brown sugar until fluffy, then mix in eggs one at a time, scraping the sides as needed.
Add wet ingredients
  1. Stir in reduced apple cider and sour cream until the batter looks smooth and thick.
Combine batter
  1. Fold in the dry ingredients until just combined, stopping as soon as no dry flour remains.
Bake the bundt cake
  1. Pour batter into a greased and floured bundt pan, making sure batter fills the ridges evenly.
  2. Bake at 350°F for 55-60 minutes, until a toothpick comes out clean.
Glaze and serve
  1. Cool slightly in the pan, then whisk powdered sugar with apple cider and glaze the warm cake so the glaze melts and pools in the ridges.

Notes

Grease the bundt pan generously in every groove to ensure a clean release, then pour batter evenly so the ridges bake cleanly. Store covered at room temperature up to 3 days or refrigerate up to 5 days; freeze unfrosted slices up to 2 months (add glaze after thawing). For a dairy-free option, use vegan butter and a dairy-free sour cream substitute to keep the tender crumb.