Julie Clark
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Baked Apple Cider Donuts
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Homemade apple cider donuts are soft, moist and packed with orchard flavor. They’re baked instead of fried, then brushed with butter and rolled in cinnamon sugar. They are made in one bowl with no electric mixer.
This recipe is based off of my popular quick bread, which we’ve made into various fruit bread recipes. Apple cider donuts from the orchard are one of our favorite fall thing, so it was time to create a homemade version.
Our secrets to the best apple cider donuts? We boil down 2 cups apple cider down to ½ cup. Plus, I add a packet of spiced apple cider drink mix to the cinnamon sugar. It gives them a pop of flavor with the first bite, and makes them extra special.
If you love homemade donuts, try our apple fritter donuts or old fashioned sour cream donuts, too!
Quick Look: Apple Cider Donuts
- Prep Time: 20 minutes, plus cider reduction and cooling
- Bake Time: 10–12 minutes per batch
- Servings: 8 donuts
- Cook Method: Baked at 350°F in a donut pan
- Flavor & Texture: Sweet apple cider, warm cinnamon spice, soft cake-like crumb and buttery sugar coating
- Difficulty: Easy
Why do you reduce apple cider for donuts?
Reducing apple cider concentrates the apple flavor without needing to add too much liquid to the batter. My quick bread recipe has ½ cup milk, so I reduced 2 cups of apple cider down to ½ cup to keep the liquid ratio the same, but give more apple flavor.
As cider simmers, the water evaporates to condense the apple flavor. It won’t become like syrup (but it will burn if you forget about it. Don’t ask me how I know 🙈), but it will darken in color.
Use regular apple cider from the produce section of the grocery store. Apple juice won’t give as much of an apple taste.
Ingredients Needed
The base donut recipe calls for flour, egg, both brown and granulated sugar, vanilla, oil, baking soda and powder, salt, cinnamon, cardamom and nutmeg.
I chose oil instead of butter for the cake donut to keep them moist and tender at room temperature.
The apple cider spiced drink mix goes into the cinnamon sugar coating and gives a pop of tangy sweet flavor when the donut first hits your mouth. The donuts are simple and good without, but more flavorful with the drink mix.
Julie’s Note: This uses sweet apple cider drink, not apple cider vinegar! If you get this confused the donuts will not be good. 🙂
A Little Taste of the Apple Orchard
One of my favorite things about fall in Ohio is apple season or just fall in general. I have memories from growing up and from my teaching days of visiting pumpkin patches, going to hayrides and fall harvest parties that had warm donuts and apple cider.
While I love a good fried donut like our Amish donuts, sometimes I want something a little simpler to make at home. With these baked cake donuts, you still get the warm apple cider flavor and cinnamon sugar without the need to heat oil.
If you’ve been to the apple orchard lately, try our apple cider cake, apple butter cake and Amish apple dumplings next. They’re all favorites for fall baking!
Love baked donuts? Try our chocolate chip donuts.
Baked Apple Cider Donuts
Easy baked apple cider donuts with a soft, moist crumb. Learn how to reduce cider for stronger flavor and get a cinnamon sugar coating that sticks.
Servings 8
Prep Time 20 minutes
Cook Time 12 minutes
Reduce Cider Time 25 minutes
Total Time 57 minutes
Ingredients
- 2 cups apple cider reduced to ½ cup (4 ounces) and cooled
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- â…› teaspoon ground cardamom
Apple Cider Sugar Coating
- â…” cup granulated sugar
- 1 packet spiced apple cider drink mix 0.74 ounces, crushed finely
- 1½ teaspoons ground cinnamon
- â…” cup salted butter melted
Instructions
- Pour the apple cider into a shallow but wide saucepan and bring to a simmer over medium heat. Simmer until reduced to ½ cup. Remove from the heat and allow it to cool. This should take about 25 minutes depending on the size of the saucepan (wider bottom allows it to evaporate more quickly). 2 cups apple cider
- In a large bowl, whisk together the brown sugar, granulated sugar, vegetable oil, egg, vanilla and cooled apple cider reduction until well combined. ½ cup packed light brown sugar, ¼ cup granulated sugar, ½ cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract
- Add the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cardamom to the same bowl. Stir just until combined. Do not overmix. 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cardamom
- Allow the batter to rest for 10 minutes while the oven preheats to 350°F. Grease the cavities of the donut pans with cooking spray.
- Spoon the batter into a decorating bag or large zippered bag. Snip off one corner and pipe the batter into the prepared donut pans, filling each cavity about ¾ full.
- Bake for 10–12 minutes, or until the tops spring back when lightly touched. Allow the donuts to cool in the pans for 2–3 minutes, then transfer them to a wire rack.
- In a shallow bowl, mix together the granulated sugar, finely crushed apple cider drink mix and cinnamon. Place the melted butter in a separate bowl. ⅔ cup granulated sugar, 1 packet spiced apple cider drink mix, 1½ teaspoons ground cinnamon, ⅔ cup salted butter
- While the donuts are still warm, brush each one all over with melted butter, then roll in the apple cider sugar mixture until completely coated. For a thicker coating, let the donuts sit for 5 minutes, then repeat the butter and sugar coating.
Notes
- Apple cider: Use regular apple cider, not apple cider vinegar. Reduce the cider to exactly ½ cup for concentrated apple flavor without adding too much liquid to the batter.
- Make ahead: The apple cider can be reduced ahead of time and stored in the refrigerator until ready to use.
- Measure the flour: For the best texture, weigh the flour with a kitchen scale. Too much flour can make the donuts dry.
- Don’t overmix: Stir the batter just until the dry ingredients are incorporated to keep the donuts soft and tender.
- Donut pans: Fill each cavity about ¾ full to give the donuts room to rise without overflowing.
- Storage: Store leftover donuts in an airtight container at room temperature for up to 2 days. The cinnamon sugar coating may soften as they sit.
Nutrition
Calories: 549kcal | Carbohydrates: 68g | Protein: 4g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 419mg | Potassium: 154mg | Fiber: 1g | Sugar: 42g | Vitamin A: 505IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg
How do you make apple cider donuts?
The apple cider donuts mix in one bowl and bake in about 10–12 minutes. The most important thing is to have the apple cider reduced and cooled before you start mixing the batter.
Reduce the apple cider. Simmer 2 cups of apple cider in a small saucepan over medium heat until ½ cup remains, then cool.
Mix the batter. Whisk the sugars, oil, egg, vanilla and reduced cider together in a large bowl. Stir in the flour, leavening, salt and spices just until combined.
Rest the batter. Let it sit for 10 minutes while the oven preheats to 350°F. Grease the donut pans.
Fill the pans. Place the batter in a piping bag or ziplock bag. Snip off the tip or corner. Pipe the batter into the prepared cavities, filling each about ¾ full.
Bake. Bake for 10–12 minutes until the tops spring back. Cool in the pans for 2–3 minutes then turn them out onto a wire rack.
Make the coating. Combine the sugar, finely crushed cider mix and cinnamon in a small bowl. Melt the butter separately.
Coat the donuts. Brush the warm donuts with butter and roll in the sugar mixture. Repeat after 5 minutes for a thicker coating.
How do you get cinnamon sugar to stick to baked donuts?
The secret to getting cinnamon sugar to stick to baked donuts is to brush them with melted butter while they’re still warm. The butter helps the sugar cling to the surface and gives the coating a richer flavor, similar to fried donuts.
Don’t coat the donuts while they’re piping hot. Give them 2–3 minutes in the pan first so they’re easier to handle without breaking.
If you want a thicker, orchard-style sugar coating, let the first layer sit for about 5 minutes, then brush the donuts with butter and coat them again.
Can you make apple cider donuts ahead of time?
The donuts are best the day they’re made, when the cake is soft and the cinnamon sugar coating has its best texture.
I make the apple cider reduction a day or two ahead of time and refrigerate it in a covered container. That saves a step when I’m ready to bake.
For leftover donuts, store them in an airtight container at room temperature for up to 2 days.
For longer storage, freeze for up to 2 months. Thaw them at room temperature.
Frequently Asked Questions
Why are my donuts sticking to the pan?
To ensure the donuts don’t stick, use a cake release spray that has flour in it. The flour makes a thin barrier, so the donuts slide right out. Regular cooking spray can work, but in my testing the flour-based spray released every donut cleanly.
How many donuts does this recipe make?
I got 8 donuts from one batch. Your count may be a little higher or lower depending on the size of your pan and how full you fill each cavity. Fill them about ¾ full. If you overfill, the batter can rise over the center post and close up the holes.
Can I use apple juice instead of apple cider?
I don’t recommend it. Apple cider is unfiltered, so it has a deeper, tangier apple flavor than juice, and that flavor gets stronger as you reduce it. Apple juice is sweeter and thinner, so the donuts taste more like a plain spice donut than an apple cider donut.
Can I make apple cider donuts without a donut pan?
Yes! Bake the batter in a greased or lined muffin tin to make apple cider donut muffins. Fill each cup about ¾ full and bake at 350°F for 16-18 minutes, until a toothpick comes out clean. A mini muffin pan makes cute donut holes in about 8-10 minutes. Coat them the same way as the donuts.
Can I make these gluten free?
Yes. Swap the all-purpose flour for King Arthur Gluten-Free Measure for Measure flour, using the same amount. Gluten-free donuts are more fragile when they’re warm, so let them cool in the pan a few extra minutes before turning them out.
Can I add fresh apples to the batter?
You can, but keep the pieces diced very small. Stir in about ½ cup of finely diced or grated apple. Big chunks make the donuts more likely to break when you turn them out. Try our apple bread!
