Cinnamon Swirl Apple Cider Donut Bundt Cake
This Cinnamon Swirl Apple Cider Donut Bundt Cake is soft, fluffy, and full of cozy fall flavor. A brown sugar cinnamon swirl runs through the tender cake, which is brushed with a buttery apple cider soak and coated in cinnamon sugar for the perfect donut-like finish. Serve it warm with gooey spiced apples for a comforting dessert that’s ideal for autumn gatherings.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-Purpose Flour: The base of the cake, providing structure while keeping the crumb soft and fluffy.
Baking Powder: Helps the cake rise and stay light.
Baking Soda: Works with the cider and yogurt for extra lift and tenderness.
Salt: Balances the sweetness and enhances flavor.
Cinnamon: Adds warm, cozy spice throughout the batter.
Apple Pie Spice (Optional): A blend of warming spices that deepens the fall flavor.
Granulated Sugar: Sweetens the cake and contributes to a tender crumb.
Brown Sugar: Adds moisture and a rich, caramel-like sweetness.
Avocado Oil: A neutral, high-heat oil that keeps the cake moist; can be swapped for another oil of choice.
Applesauce: Adds natural sweetness and helps create a soft, tender texture.
Greek Yogurt or Sour Cream: Provides tang and richness for a moist crumb.
Eggs: Bind the ingredients and add richness.
Vanilla Bean Paste or Extract: Infuses the cake with warm, aromatic flavor.
Apple Cider: Brings signature apple flavor and moisture into the cake.
Olipop Crisp Apple Soda (or More Apple Cider): Adds extra apple flavor and a light, airy texture.
Brown Sugar: Sweetens the swirl while keeping it gooey and rich..
Salted Butter: Brushed on the cake to lock in moisture and help the coating stick.
Granulated Sugar: Mixed with cinnamon for the classic cinnamon-sugar coating.
Apples: Fresh diced apples add texture, sweetness, and a rustic topping..
Flaky Sea Salt (Optional): Sprinkled on top for a sweet-and-salty finish.
Why You’ll Love a Cinnamon Swirl Apple Cider Donut Bundt Cake:
Soft and Fluffy Texture: The cake bakes up tender and light, with a moist crumb that melts in your mouth.
Cinnamon Swirl Goodness: A rich brown sugar cinnamon swirl runs throughout the cake, giving warm, cozy flavor in every bite.
Apple Cider Butter Soak: Brushed with a buttery apple cider soak that enhances moisture and adds extra apple flavor.
Donut-Inspired Finish: The cinnamon sugar coating gives the cake that classic apple cider donut texture and taste.
Perfect Fall Dessert: Bursting with seasonal flavors, this bundt cake is ideal for autumn baking, holidays, or cozy weekends.
Easy Yet Impressive: Simple to make but stunning to serve, making it perfect for gatherings, potlucks, or family desserts.
Spiced Apple Topping: Served warm with gooey spiced apples that add texture, flavor, and a beautiful presentation.
Crowd-Pleasing Flavors: Combines the best of apple cider donuts, coffee cake, and cinnamon rolls into one irresistible dessert.
Pairs With Coffee or Tea: A slice alongside a hot drink makes for the ultimate cozy fall treat.
Great Make-Ahead Option: The flavor deepens the next day, making it perfect for prepping ahead of time.
Tips for Making a Cinnamon Swirl Apple Cider Donut Bundt Cake:
Measure Flour Correctly: Weighing flour or using the spoon-and-level method prevents adding too much and keeps the cake soft and fluffy.
Use Room Temperature Ingredients: Bring eggs and dairy to room temperature so they blend smoothly into the batter and help the cake rise evenly.
Don’t Overmix the Batter: Mix until just combined to avoid a dense, tough cake. The less you work the batter, the fluffier the crumb.
Create Defined Swirls: Layer half the batter in the pan, sprinkle the cinnamon sugar swirl evenly, then top with the rest of the batter. Use a knife to gently swirl for those bakery-style ribbons.
Grease the Bundt Pan Well: Coat every nook and cranny with butter and flour (or baking spray with flour) to prevent sticking and to ensure a clean release.
Bake on the Middle Rack: This ensures even heat distribution so the cake cooks through without overbrowning.
Check for Doneness Early: Insert a skewer or long toothpick into the center — it should come out clean or with just a few moist crumbs, not wet batter.
Apply the Apple Cider Butter Soak Warm: Brushing the soak onto the cake while it’s still warm helps it absorb fully and adds incredible flavor and moisture.
Coat in Cinnamon Sugar While Slightly Warm: The coating sticks best when the cake isn’t too hot or too cool.
Serve with Warm Spiced Apples: For presentation and flavor, top slices with gooey spiced apples to elevate the dessert into a true fall showstopper.
Reheat Before Serving: If making ahead, gently warm the cake in the oven to refresh the texture and keep that “just-baked” taste.
How to Store a Cinnamon Swirl Apple Cider Donut Bundt Cake:
Room Temperature: Store the cooled cake covered tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. This keeps the crumb soft and the cinnamon sugar coating fresh.
Refrigerator: Keep leftovers in the fridge in an airtight container for up to 5 days. For the best flavor and texture, bring slices to room temperature or rewarm before serving.
Freezer (Whole Cake): Wrap the cooled bundt cake tightly in plastic wrap and foil, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator and refresh in the oven before serving.
Freezer (Slices): Slice the cake, wrap each piece individually, and store in a freezer-safe bag or container. This makes it easy to grab single servings. Reheat slices straight from frozen in the oven or microwave.
Reheat to Refresh: To crisp the cinnamon sugar coating and bring back the just-baked flavor, warm the cake in a 325°F oven for about 8–10 minutes before serving.
FAQs:
Q: Can I make this bundt cake ahead of time?
A: Yes. You can bake the cake a day in advance, store it tightly wrapped at room temperature, and brush on a little extra melted butter and cinnamon sugar before serving to refresh the coating.
Q: Do I need to use fresh apple cider?
A: Fresh apple cider gives the best flavor, but you can substitute with apple juice in a pinch. Reduce the juice slightly on the stove to intensify the flavor if needed.
Q: How do I keep the cake from sticking to the bundt pan?
A: Grease the pan generously with butter and flour (or a baking spray that includes flour), making sure to coat every crevice. This helps the cake release cleanly.
Q: Can I make this without the spiced apple topping?
A: Absolutely. The cake is delicious on its own with the cider soak and cinnamon sugar coating, but the spiced apples add an extra layer of flavor and presentation.
Q: Can I freeze this cake?
A: Yes. Cool the cake completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and warm in the oven before serving.
Q: How do I know when the cake is baked through?
A: Insert a long skewer or toothpick into the center of the cake. It should come out clean or with just a few moist crumbs — not wet batter.
Q: What’s the best way to serve this bundt cake?
A: Serve it warm, brushed with the apple cider butter soak, coated in cinnamon sugar, and topped with gooey spiced apples. A scoop of vanilla ice cream makes it even better.
Check out my other fall-inspired apple recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this cinnamon swirl apple cider donut bundt cake. Happy baking!
