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Apple Cider Cake Doughnuts

Apple cider doughnuts made with apple cider reduction are served warm after being dipped in cinnamon sugar and apple pie spices. These will warm stomachs on a cold day!

Prep Time: 15 minutes

Cook Time: 37 minutes

Yield: 12 doughnuts




  • 4 cups apple cider
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 tablespoon apple or pumpkin pie spice
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 1 large egg, at room temperature
  • ½ cup packed dark brown sugar
  • ½ cup white granulated sugar
  • ½ cup whole milk, room temperature
  • 1 teaspoon pure vanilla extract


  • 8 tablespoons (½ cup) unsalted butter, melted
  • 1 cup granulated white sugar
  • 1 tablespoon apple or pumpkin pie spice


Reduce the four cups of apple cider on medium in a small saucepan to a half cup. It should take about 20 minutes, stirring occasionally. When reduced, turn off the heat and allow to cool slightly, warm to the touch.

Preheat the oven to 350°F. Spray the cake doughnut pan (or, substitute a muffin pan in a pinch) with non-stick spray. Set aside.

Whisk the dry ingredients together in a large bowl. Set aside.

In a mixer fitted with a paddle, mix the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Then pour dry ingredients into the bowl and mix until just incorporated. Finally, add the reduced apple cider, and mix the dry ingredients in until smooth and combined. The batter will be slightly thick.

Spoon the batter into the doughnut pan. Filling about halfway up.

Bake for 15-20 minutes or until the edges and tops are lightly browned. To test, lightly press the tops of the doughnuts. If the doughnut bounces back, they’re done. Cool doughnuts for 2 minutes then transfer to a wire rack. Wipe the doughnut pan with a paper towel and re-grease the pan and bake the remaining donut batter.

Meanwhile, melt the butter for topping in the microwave, about 35 seconds.

To finish the doughnuts, combine the granulated sugar and apple pie spice together in a medium bowl. Once doughnuts are cool enough to handle, dunk both sides of each donut in the melted butter, then into the sugar and apple pie spice topping.

Doughnuts are best enjoyed…err…devoured immediately with warm apple cider. If there are leftovers, keep them covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.