Description

A moist apple-cider bundt cake finished with a donut-style cinnamon-sugar coating that clings using a light brush of reduced cider syrup. Optional nuts add crunch.

Ingredients

Scale

1 1/4 cups apple cider (300 ml)
2 cups all-purpose flour (250 g)
1 tbsp baking powder (12 g)
1/2 tsp baking soda (2 g)
1 tsp fine salt (6 g)
2 tsp ground cinnamon (4 g) + more for dusting
1/4 tsp ground nutmeg (0.5 g) (optional)
1 cup granulated sugar (200 g)
1/2 cup unsalted butter, softened (113 g)
3 large eggs (150 g), room temperature
1/2 cup full-fat sour cream or plain Greek yogurt (120 g)
2 tbsp neutral oil (28 ml) (optional for extra tenderness)
1/4 cup reduced cider syrup (60 ml) (from the reduced cider above)
1/2 cup granulated sugar (100 g) for coating
2 1/2 tbsp ground cinnamon (15 g) for coating
1/4 cup reduced cider syrup (60 ml) (from the reduced cider above), for brushing
1/4 cup finely chopped toasted nuts (30 g) (optional)

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Instructions

Reduce the cider: In a medium saucepan, simmer 1 1/4 cups (300 ml) apple cider over medium heat until reduced to about 1/2 cup (120 ml). You’re aiming for syrupy consistency (it should coat a spoon lightly). This usually takes 15–25 minutes. Cool 5–10 minutes. Divide: set aside 1/4 cup (60 ml) for the cake batter and 1/4 cup (60 ml) for the coating brush.
Prep the pan: Heat oven to 350°F (175°C). Thoroughly grease a 10–12 cup bundt pan, including every groove. If your pan tends to stick, dust lightly with flour, then tap out excess.
Mix dry ingredients: Whisk flour, baking powder, baking soda, salt, 2 tsp cinnamon, and nutmeg (if using) in a large bowl. Set aside.
Cream butter and sugar: In a stand mixer (or with a hand mixer), beat granulated sugar and softened butter until light and fluffy, 2–3 minutes. Scrape bowl as needed.
Add eggs: Add eggs one at a time, beating well after each addition. Mix until smooth.
Add wet ingredients: Mix in sour cream (or yogurt) and the optional oil. Then add 1/4 cup (60 ml) reduced cider syrup and mix until combined.
Combine: Add dry ingredients to wet ingredients in 2 additions, mixing just until no dry flour remains. Don’t overmix—batter should be thick and cohesive.
Fill pan: Spoon batter into the bundt pan and smooth the top. Tap the pan gently on the counter to release air bubbles.
Bake: Bake 45–60 minutes, until the cake is set. Doneness cues: the top springs back, the cake pulls slightly from the sides, and a toothpick in the thick center comes out with a few moist crumbs (not wet batter).
Cool and unmold: Rest in the pan 10–15 minutes. Loosen edges with a thin knife if needed, then invert onto a rack. Cool slightly—about 15–20 minutes—so the coating can adhere but the cake isn’t steaming hot.
Brush with syrup: Using a pastry brush, lightly brush the cake all over with the remaining 1/4 cup (60 ml) reduced cider syrup. Use a light hand—just enough to make the surface tacky.
Coat with cinnamon sugar: Combine coating sugar and cinnamon. Generously sprinkle and roll/coax the coat onto the cake so it clings to the ridges. Let sit 5 minutes so the sugar sets.
Optional nuts: If using, sprinkle chopped toasted nuts immediately after coating so they stick to the cinnamon sugar.
Serve: Slice and enjoy warm or at room temperature.

Notes

For the best donut-style finish, keep the reduced cider syrup brushable (not scorching hot). If your syrup thickens as it cools, warm it for a few seconds so it spreads easily. If your bundt pan is very dark, start checking at 40–45 minutes to prevent over-browning.