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Ultra close-up macro of apple cider donut bundt cake slice with cinnamon sugar crust and salted caramel drizzle

Apple Cider Donut Bundt Cake (With Salted Caramel Glaze)

Capturing the irresistible flavor of warm orchard apple cider donuts in an ultra-moist bundt cake! Made with concentrated boiled apple cider, warm autumn spices, brushed generously with melted butter, rolled in sparkling cinnamon sugar, and crowned with salted caramel glaze.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert, Fall Baking
Cuisine: American, Autumn Comfort
Calories: 395
Ingredients Method Nutrition

Ingredients
  

Reduced Cider & Cake Batter
  • 1.5 cups apple cider
  • 3 cups all-purpose flour
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1/2 tsp sea salt
  • 3/4 cup unsalted butter
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup sour cream
  • 1 cup Honeycrisp apple
Cinnamon Sugar Coating
  • 4 tbsp butter
  • 1/2 cup granulated sugar
  • 1 tbsp ground cinnamon
Warm Salted Caramel Glaze
  • 1/2 cup salted caramel sauce
  • 1/4 tsp flaky sea salt

Method
 

Baking Walkthrough
  1. In a small saucepan over medium heat, simmer 1.5 cups of apple cider for 12 to 15 minutes until it reduces down to exactly 3/4 cup. Remove from heat and allow to cool to room temperature. This step concentrates the pure apple flavor exponentially!
  2. Preheat your oven to 350°F (175°C). Thoroughly grease a 10-to-12-cup bundt pan with baking spray (or melted butter and flour), ensuring every crevice is coated to guarantee a flawless release.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
  4. In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter, brown sugar, and granulated sugar on medium-high speed for 3 to 4 minutes until light, pale, and fluffy.
  5. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until smooth.
  6. With the mixer on low speed, add the dry ingredients in three batches, alternating with the reduced apple cider in two batches, mixing just until combined. Gently fold in the finely diced apples with a spatula.
  7. Spoon the thick batter evenly into the prepared bundt pan, smoothing the surface with an offset spatula. Tap the pan firmly on the countertop twice to release any trapped air bubbles.
  8. Bake at 350°F (175°C) for 42 to 48 minutes, or until a wooden skewer inserted into the thickest part comes out clean with just a few moist crumbs attached.
  9. Let the cake cool in the bundt pan for exactly 10 minutes on a wire rack, then invert onto the wire rack to release. Do not let it cool completely in the pan.
  10. While the cake is still comfortably warm, combine granulated sugar and cinnamon in a shallow bowl. Generously brush melted butter all over the exterior of the cake, then dust and pat the cinnamon sugar mixture onto every ridge until completely coated.
  11. Drizzle warm salted caramel sauce generously over the top ridges, letting it cascade down the fluted sides. Sprinkle with a pinch of flaky sea salt, slice, and enjoy warm!

Nutrition

Serving: 1gCalories: 395kcalCarbohydrates: 58gProtein: 4gFat: 18gSaturated Fat: 11gCholesterol: 82mgSodium: 260mgPotassium: 145mgFiber: 2gSugar: 36gVitamin A: 520IUVitamin C: 2mgCalcium: 65mgIron: 1.8mg

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