Glazed Apple Cider Doughnut Cake

Glazed Apple Cider Doughnut Cake wakes up your senses with warm spice, tender crumb, and a glossy glaze that tastes like fall in every bite. You get deep apple-cider flavor and a doughnut-like texture in a simple sheet of cake that you can slice and share. Make it for weekend brunch, a holiday coffee hour, or any time you crave a cozy dessert that looks impressive but comes together easily. If you love balanced glazes, also try my honey mustard glazed salmon fillets for a savory-sweet counterpoint to this dessert.

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Why Make Glazed Apple Cider Doughnut Cake

It tastes like a cider doughnut but comes together faster and feeds more people. You save time without losing that spiced, sweet flavor.
It uses fresh apple cider for real fruit flavor, not syrup. As a result, the cake tastes bright and aromatic.
It works for many occasions. Serve it for brunch, dessert, or as a potluck crowd-pleaser.
It stores well and stays moist, so you can make it a day ahead and still enjoy tender slices.

How to Make Glazed Apple Cider Doughnut Cake

First, you reduce the cider with warm spices until it concentrates and smells like baked apples and cinnamon. Then, you whisk that spiced reduction into a simple oil-and-sugar batter so the cake stays tender and moist. The cider reduction adds both liquid and concentrated flavor, which keeps the crumb soft while giving a deep apple profile.

Next, you bake the cake until a toothpick comes out with a few sticky crumbs and the top springs back slightly. After a brief cool, you pour a glossy powdered-sugar glaze made from the reserved spiced cider over the warm cake so the glaze sets thinly and shiny. This method gives you a cake that slices nicely and carries a sweet, tangy finish.

Ingredients

For the cake:

4 cups fresh apple cider
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1/2 cup neutral-flavored oil
1 cup light brown sugar
1 tablespoon cider vinegar

For the glaze:

1 cup powdered sugar

Directions

Prepare spiced cider reduction: In a large saucepan, heat apple cider with cinnamon, cloves, allspice, and ginger over medium-high heat until it starts to simmer.
Reduce the cider: Simmer the mixture until it reduces to 2 cups, about 30 minutes, stirring occasionally and watching for syrupy, glossy bubbles.
Heat the oven: Preheat your oven to 350°F (175°C).
Prep the pan: Line the bottom of a 9-inch round or 8-inch square cake pan with parchment paper and coat the sides with nonstick cooking spray.
Combine dry ingredients: In a large bowl, whisk together flour, baking soda, and kosher salt until well mixed.
Make a well: Make a well in the middle of the dry ingredients.
Mix wet ingredients: Pour oil, brown sugar, cider vinegar, and 1 3/4 cups of the reduced cider (reserve 1/4 cup for glaze) into the well.
Whisk the batter: Whisk until no lumps remain and the batter looks smooth and glossy.
Transfer to pan: Pour the batter into the prepared pan and smooth the top with a spatula.
Bake the cake: Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few sticky crumbs and the top springs back lightly.
Cool briefly: Cool the cake in the pan for 10 minutes, then invert it onto a plate and remove the parchment.
Make the glaze: In a medium bowl, combine powdered sugar with 3 tablespoons of the remaining spiced cider reduction and whisk until thick and smooth.
Adjust glaze: Add more reduction, a teaspoon at a time, if you need a thinner consistency for pouring.
Glaze the cake: Pour the glaze over the warm cake and spread gently so it drips down the sides.
Serve warm: Enjoy while still warm for the best texture and shine.
Store note: This cake keeps for 2 to 3 days at room temperature or up to a week in the fridge when stored in an airtight container.

How to Serve Glazed Apple Cider Doughnut Cake

Serve slices warm with a dusting of extra cinnamon for aroma and color.
Pair with a cup of strong coffee or hot tea to balance the sweetness.
For brunch, present alongside whipped cream and sliced apples for a fresh contrast.
For a rustic look, place the cake on a wooden board and garnish with a few whole cinnamon sticks.

How to Store Glazed Apple Cider Doughnut Cake

Refrigerator storage: Place the cooled cake in an airtight container or wrap tightly in plastic wrap; keep for up to one week.
Freezer storage: Wrap individual slices in plastic and place in a freezer-safe bag for up to 2 months; thaw overnight in the fridge.
Reheating: Warm slices in a 325°F oven for 8–10 minutes, or microwave a single slice for 12–20 seconds until the glaze softens; check to avoid overheating.

Tips to Make Glazed Apple Cider Doughnut Cake

Use fresh apple cider for the brightest, truest flavor; boxed juice changes the profile.
Save 1/4 cup of the reduction for the glaze exactly as directed to get glossy shine.
If the glaze gets too thin, add a little more powdered sugar; if too thick, add cider reduction a teaspoon at a time.
For a tender crumb, do not overmix once you combine wet and dry ingredients.
Make the reduction in a wide pan so it evaporates faster and concentrates evenly.
For a savory-sweet meal pairing, consider a main dish like my honey mustard glazed salmon fillets to contrast the cake’s sweetness.

Variations

Apple-Maple Glaze: Swap half the reserved cider in the glaze for pure maple syrup for a richer, woodsy finish.
Nut Crunch Top: Sprinkle chopped toasted pecans or walnuts over the glaze while it is still wet for added texture.
Spiced Rum-Free Twist: Add a pinch more ginger and orange zest to the batter for a bright, warming alternative without alcohol.

FAQs

Q: Can I use apple juice instead of fresh apple cider?

A: You can, but the flavor will taste less fresh. Cook longer to concentrate apple juice for a stronger profile.

Q: How do I prevent a soggy cake?

A: Bake until a toothpick comes out with a few sticky crumbs and cool briefly before glazing to avoid trapping steam.

Q: Can I make this cake ahead of time?

A: Yes. Bake the cake and wrap it tightly; keep it at room temperature for 2 days or refrigerate up to a week, then glaze before serving or glaze and reheat gently.

Q: Can I substitute oil with melted butter?

A: Yes, you can substitute melted unsalted butter measure-for-measure, but expect a slightly richer flavor and firmer crumb.