Warm, sticky hands, a sweater that smelled like cinnamon, and my grandmother’s laugh — that’s the first thing that comes to mind when I make this cake. I used to stand on a chair at her kitchen counter while she reduced a pot of **apple cider** until it smelled like November in a cup. This Cinnamon Swirl Apple Cider Donut Bundt Cake takes that memory, gives it a cozy hug, and turns it into something you can slice and pass around at brunch. The crumb stays tender, a ribbon of sugary cinnamon adds little pockets of caramel notes, and the cider glaze? Pure nostalgia in glossy form.
Quick Facts
- Yield: Serves 10–12
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Why This Recipe is Awesome
This cake tastes like an apple cider donut, but less greasy and way more show-off-friendly. It’s tender and moist with a soft crumb, a sweet-spicy cinnamon ribbon that crackles a tiny bit on the top, and a shiny apple-cider glaze that soaks in just enough. It’s so easy even your oven can’t mess it up — and it fills the kitchen with that intoxicating warm-spice smell that makes everyone wander into the room for a slice.
Ingredients
For the Main Dish:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/2 cup plain yogurt or sour cream
- 1/2 cup whole milk
- 1/2 cup apple cider, reduced to about 1/4 cup (see note)
- 1 medium tart apple, peeled and finely grated (optional for texture)
- For the cinnamon swirl: 1/3 cup granulated sugar mixed with 1 tbsp ground cinnamon and 2 tbsp melted butter
For the Sauce / Garnish (if applicable):
- 1 cup powdered sugar
- 2–3 tbsp apple cider (use reduced cider for more flavor)
- Pinch of salt
- Optional: a pinch of ground cinnamon or a dusting of coarse sugar for crunch
How I Make It
Step 1:
Preheat the oven to 350°F. Grease and flour a 10–12 cup bundt pan (I use a pastry brush and a thin layer of butter, then dust with flour). In a bowl whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. The spices should smell warm and a little floral — that’s your preview of what’s coming.
Step 2:
In another bowl, cream the butter with both sugars until light and fluffy, about 2–3 minutes with a hand mixer. Add the eggs one at a time, scraping the bowl, then stir in vanilla. The batter will smell buttery and sweet, with a hint of spice. Fold in the yogurt (or sour cream) and milk, then gently fold in the dry ingredients until just combined. If you’re using the grated apple, fold it in now. Avoid overmixing — you want soft, not rubbery.
Step 3:
Layer half the batter into the prepared pan. Sprinkle about two-thirds of the cinnamon-sugar mixture over the batter, then add the remaining batter and swirl gently with a butter knife or skewer — don’t overdo it or you’ll lose the ribbon. I like to leave a little extra cinnamon sugar on top for a crunchy, caramelized finish. The kitchen should smell like warm bakery spice now — deep, cozy, and impossible to ignore.
Step 4:
Bake at 350°F for 35–45 minutes, or until a skewer comes out with a few moist crumbs but not raw batter. Watch the top: you want a golden-brown color and slightly crisp edges. Cool the cake in the pan for 10 minutes, then invert onto a rack and let it cool another 15–20 minutes before glazing. Hot cake will melt the glaze into puddles; warm cake soaks it just right.
Step 5:
Whisk together the powdered sugar, reduced apple cider, and a pinch of salt until smooth. Drizzle over the slightly warm cake, letting it run into the nooks of the bundt. If you want sparkle, scatter a tiny pinch of coarse sugar or chopped toasted walnuts over the glaze. Slice, serve, and watch faces light up when they take that first bite — sweet, spicy, and tender.
Pro Tips
- Reduce 1/2 cup apple cider to about 1/4 cup by simmering until syrupy for a concentrated flavor. Do this ahead — it cools quickly.
- Bring eggs and dairy to room temperature so the batter blends smoothly; cold ingredients make the batter seize and give a denser crumb.
- Don’t over-swirl the cinnamon layer. A few graceful loops make pockets of caramel; too much, and you’ll mix it right out.
- Use a light hand when greasing the bundt pan — too much oil creates a slick that prevents the glaze from clinging.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap yogurt or sour cream for buttermilk (use 1/2 cup) for a tangy lift — texture stays tender.
- Use coconut oil instead of butter for dairy-free baking; expect a subtly different mouthfeel and a hint of coconut flavor.
- To make gluten-free: replace the flour with a 1:1 gluten-free baking blend and add 1/4 tsp xanthan gum if the blend lacks it.
- For a lower-sugar version, cut the granulated sugar by 1/4 cup and add 1–2 tbsp maple syrup to the wet ingredients.
Variations & Tips
- Add 1/2 cup chopped toasted pecans to the batter for crunch and a nutty note.
- Stir 1/2 cup of dried cranberries into the batter for a tart contrast.
- Make it kid-friendly by skipping the reduced cider glaze and dusting with powdered sugar instead.
- For a boozy brunch, mix 1 tbsp bourbon into the glaze — it deepens the cider flavor beautifully.
- Try a maple-cinnamon swirl instead of plain cinnamon by mixing 2 tbsp maple syrup into the cinnamon sugar.
- Create mini bundts for giftable treats — reduce bake time to 18–22 minutes.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cake, cool completely, then wrap tightly and store at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days. Rewarm gently in a 325°F oven for 8–10 minutes to bring back that fresh-baked aroma.
- Can I double the recipe?
- Sure thing. Use two bundt pans or a larger tube pan and watch the bake time — it may increase by 10–15 minutes. Test doneness with a skewer.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 3/8 cup oil for 1/2 cup butter) and expect a slightly different crumb and flavor.
- How do I know it’s done?
- Look for a golden-brown top, slight spring-back when you press the cake, and a skewer that comes out with a few moist crumbs — not wet batter. If the top browns too fast, tent with foil.
- What if I don’t have ingredient X?
- No apple cider? Use apple juice reduced to concentrate it, or substitute with 2 tbsp of maple syrup and 2 tbsp water for a similar sweetness. No yogurt? Sour cream or buttermilk work great.
How I Like to Serve It
I slice this Bundt warm, serve it on a big wooden board, and pair it with strong coffee or a steaming mug of tea. It shines at weekend brunch, makes a cozy dessert after soup and salad, and travels well to potlucks. In fall, I pair it with apple butter and whipped cream; in winter, I love it next to a cinnamon hot chocolate.
Notes
- Store wrapped at room temperature for 2 days or in the fridge up to 5 days. Reheat briefly for that fresh-baked feel.
- If reducing cider, simmer on medium until it thickens and measures about 1/4 cup. Cool before using.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece!