Introduction

Apple cider donuts bring the warm flavors of fall right into your kitchen. Soft, spiced, and perfectly moist, these baked donuts combine cinnamon and nutmeg with the subtle tang of apple cider for a delightful treat.

A bundt cake with a deep golden brown color sits on a white plate that has a scalloped edge. The cake is covered with a wide dusting of granulated sugar that highlights the curved ridges and fluted patterns along the ring-shaped form. The center hole is clearly visible, showing the cake’s thick and moist texture. Around the plate, there are whole red apples and glasses of juice placed on a white marbled surface, adding warm tones to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ½ cups all purpose flour
2 ½ teaspoons baking powder
1 ¼ teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
2 ½ sticks unsalted butter, at room temperature (20 Tablespoons, 1 ¼ cups)
1 ½ cups brown sugar
½ cup granulated sugar
4 eggs (at room temperature)
2 teaspoons vanilla extract
1 cup apple cider
2 cups apple cider (for syrup)
2 Tablespoons salted butter (for syrup)
⅓ cup granulated sugar (for coating)
2 Tablespoons demerara or turbinado sugar (for coating)
1 ½ teaspoons cinnamon (for coating)

Instructions

Step 1: Heat the oven to 350 degrees Fahrenheit. Grease a 12-cup bundt pan with a non-stick spray that contains flour or use Baker’s Joy.
Step 2: In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set this dry mixture aside.
Step 3: In the bowl of a stand mixer, beat the butter, brown sugar, and granulated sugar on medium speed until the mixture is lighter in color and fluffy, about 3 to 5 minutes. Scrape the bowl occasionally.
Step 4: Add the eggs one at a time, beating well and scraping the sides of the bowl after each addition. Then beat in the vanilla extract until combined.
Step 5: Add the flour mixture in three additions, mixing on low speed just until incorporated. With the mixer running on the lowest speed, slowly add the 1 cup of apple cider in a thin stream. Mix until fully combined, scraping the bowl as needed.
Step 6: Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
Step 7: While the donuts bake, make the cider syrup by bringing 2 cups of apple cider and 2 tablespoons of salted butter to a boil in a small saucepan. Simmer until the liquid reduces to about ½ cup and thickens slightly. Remove from heat and set aside.
Step 8: Once baked, let the donuts cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Step 9: In a shallow bowl, mix the ⅓ cup granulated sugar, demerara or turbinado sugar, and 1 ½ teaspoons cinnamon. Brush the cooled donuts lightly with the cider syrup, then roll them in the cinnamon-sugar mixture to coat.
Step 10: Serve immediately or store as directed below.

Tips & Variations

For a richer flavor, substitute half the apple cider with fresh apple juice.
If you don’t have a bundt pan, a standard donut pan or muffin tin can be used; adjust baking time accordingly.
Ensure eggs and butter are at room temperature for better batter texture.
Use demerara sugar for the coating to add a subtle crunch to the donuts.

Storage

Store the donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. Reheat briefly in the microwave or oven before serving to restore softness.

How to Serve

A close-up of a single sliced bundt cake showing one layer with a light brown, soft, and moist inside texture. The outer edge is darker brown with a coarse sugar coating giving a sparkly look. The cake slice rests on a metal spatula with a few crumbs around it. In the background, there are blurred red apples on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these donuts gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free baking blend that measures cup-for-cup, but the texture may vary slightly.

Can these donuts be made ahead of time?

Yes, you can prepare the batter a day in advance and keep it covered in the refrigerator. Bake fresh when ready for best results. Donuts can also be coated and stored for the next day.