This spiced apple donut cake has been one of those happy accidents that turned into a weekly request in my home. I developed it on a rainy autumn afternoon when the pantry offered apple cider but not a single fresh apple, and I wanted the comforting aroma of baked apples and warm spices without fuss. The result is a moist cake with a doughnut-like shape and a crackly cinnamon-sugar crust that gives a slightly crisp contrast to the tender crumb. It’s the kind of cake that smells like fall the minute it goes into the oven and gathers friends and family to the kitchen. I first served this at a casual weekend brunch; guests loved the subtle apple-cider flavor and the nostalgic donut vibe. Children reached for slices as if they were treats, and adults appreciated the balance of spice and sweetness. The texture is soft but structured — it slices cleanly, holds a glaze or a dusting of powdered sugar beautifully, and keeps well for a couple of days when wrapped. If you’ve ever wanted the comfort of a coffee-shop donut in cake form, this is your shortcut.

Ingredients

• All-purpose flour: 1 1/2 cups — choose a standard bleached or unbleached flour such as King Arthur or Gold Medal for consistent structure; spoon into the cup and level for accurate measuring.
• Baking powder and baking soda: 1 tsp baking powder and 1/2 tsp baking soda — these give reliable lift and a tender crumb; make sure your leaveners are fresh (less than 6 months).
• Ground spices: 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp allspice — use freshly ground if possible for brighter flavor; these spices create the warm, donut-like character.
• Butter: 1/2 cup unsalted, melted — I use European-style butter for a touch of richness, but standard unsalted butter is fine; melted butter keeps the crumb tender and provides moisture.
• Sugars: 1/2 cup granulated sugar and 1/4 cup brown sugar — brown sugar adds depth and a hint of molasses that pairs beautifully with cider.
• Eggs: 2 large — bring them to room temperature for better emulsion and rise.
• Apple cider: 1/2 cup — choose a fresh, good-quality cider (not apple juice) for the best fruit-forward note.
• Vanilla extract: 1 tsp — real vanilla deepens overall sweetness and blends the spices together.
• For the cinnamon-sugar crust: 1/4 cup granulated sugar, 1 tsp ground cinnamon, 2 tbsp melted butter — this mixture forms the crisp outer coating similar to a sugar-coated donut.

Instructions

Prep and dry ingredients: Preheat the oven to 3506F. Grease a 9-inch bundt or tube pan very well with butter or nonstick spray and dust lightly with flour. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/2 tsp ground allspice until evenly combined and aerated. Combine wet ingredients: In a separate bowl, whisk the 1/2 cup melted unsalted butter with 1/2 cup granulated sugar and 1/4 cup brown sugar until slightly glossy. Add 2 large eggs one at a time, whisking until incorporated. Stir in 1/2 cup apple cider and 1 tsp vanilla extract; the cider will thin the batter slightly and add acidity to react with the baking soda. Fold and finish batter: Pour the wet mixture into the dry ingredients and fold gently with a spatula until no streaks of flour remain. Overmixing will tighten the crumb; stop when the batter is homogenous but still slightly lumpy. Scrape the batter into the prepared pan and smooth the top. The batter should be medium-thick and pourable. Bake: Bake at 3506F for 35 to 40 minutes, or until a thin knife inserted near the center comes out clean and the top springs back to the touch. If the top browns too quickly, tent lightly with foil halfway through baking. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack. Make the cinnamon-sugar crust: While the cake is still warm, mix 1/4 cup granulated sugar with 1 tsp ground cinnamon in a shallow bowl. Brush the top and sides of the warm cake with 2 tbsp melted butter and immediately press or spoon the cinnamon sugar mixture over the buttered surface so it adheres and forms a crisp shell. For more coverage, rotate and repeat quickly; the warmth helps the crust set. Cool and serve: Let the cake cool another 20 minutes before slicing so the crust fully firms. Serve slightly warm or at room temperature with coffee or a simple glaze if desired. Store leftover slices in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.

Storage Tips

Store this cake at room temperature for short-term enjoyment: wrap tightly with plastic wrap or place in an airtight cake keeper for up to 48 hours to preserve the crust and crumb. For longer storage, refrigerate for up to 4 days; allow refrigerated slices to warm briefly at room temperature or microwave for 10 to 15 seconds to refresh the crumb. To freeze, slice the cake and flash-freeze slices on a tray, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator and warm gently before serving to restore the crisp crust.

Ingredient Substitutions

If you need to adapt, here are reliable swaps: replace the 1/2 cup apple cider with 1/2 cup strong apple juice for a similar sweet profile, though the acidity will be lower so the rise may be slightly reduced. Substitute olive oil for the melted butter (use 1/3 less oil by volume) for a dairy-free option, but the crust won’t crisp the same. For a gluten-free version, use a 1-to-1 gluten-free flour blend and add 1/4 tsp xanthan gum for structure. Swap brown sugar with coconut sugar for a different caramel note, keeping quantities equal.

Serving Suggestions

Serve slices warm with a steaming mug of coffee or a cup of chai to echo the spices. For brunch, pair with Greek yogurt and fresh fruit for balance. Dress it up for dessert with a scoop of vanilla ice cream or a warm caramel drizzle that complements the allspice and cinnamon. Garnish with a light dusting of powdered sugar or a few toasted pecans for contrast. It’s also lovely plated with a cinnamon vanilla glaze for special occasions.

Cultural Background

The concept of sugar-coated fried pastries and cake-like quick breads spans many cultures; this cake nods to classic American cider-baked goods and the familiar sugar-coated donut. In New England, cider is a seasonal staple, used in cakes and breads to add fruity acidity and aroma. The spice blend (cinnamon, nutmeg, allspice) mirrors autumnal spice mixes found in American baking traditions, bringing together colonial-era spices with farmstand sweetness.

Seasonal Adaptations

In spring, lighten the spices (halve the nutmeg and allspice) and add lemon zest to the batter to brighten flavors. For winter holidays, mix a pinch of ground cloves and increase the brown sugar for a richer molasses note. In summer, turn slices into a simple trifle layered with whipped cream and macerated berries for a refreshing twist. Small changes in spice levels and accoutrements can make this one cake work year-round.

Meal Prep Tips

Make the cake a day ahead: bake and apply the cinnamon-sugar crust in the afternoon, then store cooled and covered. The crust retains a pleasant crunch and the crumb settles into a more sliceable texture. For grab-and-go breakfasts, slice and wrap individual portions in parchment and refrigerate; reheat for 10-12 seconds in the microwave or 4-5 minutes at 3256F in the oven to revive the crust. Pack in a bento box with fresh fruit and nuts for a balanced meal.

This cake is one of those recipes that invites personalization — try different ciders, add toasted nuts to the batter, or finish with a thin glaze. It’s forgiving, comforting, and reliably brings people together. I hope it finds a place on your weekend table and becomes a cherished afternoon treat with coffee or tea.