Apple Cider Donut Cake with Warm Caramel Drizzle — Cozy, Golden, and Irresistible

Nothing brings me more joy than when the weather finally starts to dip here in Texas. This week, the nights dropped into the 40s, and it gave me the slightest glimmer of hope that true sweater weather might actually be on its way. I baked this Apple Cider Donut Cake for a fall get-together, and let me tell you — people could not get enough. It’s everything you love about cake, but with that soft, donut-like texture that makes it impossible to stop at one slice. There wasn’t a single crumb left to bring home, so take my advice — just go ahead and bake two. One for everyone else… and one for you.

Why You’ll Love This Cake

• Tastes like fall in every bite. Spiced apple cider, cinnamon, and nutmeg — the holy trinity of cozy baking.

• Simple to make, no fuss. Bakes beautifully in a bundt pan, but still feels bakery-level special.

• That caramel drizzle. Buttery, golden, and silky — worth every second of stovetop stirring.

• Perfect for hosting. A true centerpiece bake for brunches, cozy dinners, or Friendsgiving table

Ingredients:

• 1 ½ cups apple cider (reduced to ¾ cup for richer flavor)

• 2 ½ cups all-purpose flour

• 2 tsp baking powder

• 1 tsp baking soda

• 1 ½ tsp cinnamon

• ½ tsp nutmeg

• ½ tsp salt

• ¾ cup unsalted butter, softened

• 1 cup brown sugar

• ½ cup granulated sugar

• 3 large eggs

• 2 tsp vanilla extract

• ½ cup buttermilk

For the Cinnamon Sugar Coating (Optional but heavenly):

• 2 tbsp melted butter

• ¼ cup granulated sugar

• 1 tsp cinnamon

For the Homemade Caramel Drizzle:

• ½ cup unsalted butter

• 1 cup brown sugar

• ½ cup heavy cream

• 1 tsp vanilla extract

• Pinch of sea salt

                      Directions

Step 1: Reduce the Apple Cider

In a small saucepan, simmer the apple cider over medium heat until it reduces to about ¾ cup (roughly 10–15 minutes). This step concentrates the flavor and makes your cake taste like an actual cider donut. Let it cool slightly.

Step 2: Mix the Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy (about 2–3 minutes). Add eggs one at a time, then vanilla extract.

Step 4: Combine Wet & Dry

Alternate adding the dry ingredients with the buttermilk and cooled apple cider, starting and ending with the dry mix. Mix just until combined — do not overmix.

Step 5: Bake

Pour batter into a greased and floured bundt pan. Bake at 350°F (175°C) for 40–45 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.

Step 6: Make the Caramel Drizzle

In a saucepan, melt butter over medium heat. Stir in brown sugar and cream, whisking constantly until smooth. Let simmer gently for 4–5 minutes, then remove from heat. Stir in vanilla and a pinch of salt. Let cool slightly before drizzling.

Step 7: Add the Finishing Touches

Brush the warm cake with melted butter and sprinkle with cinnamon sugar if desired. Then drizzle generously with warm caramel sauce.