The first chill in the air always sends me straight to the kitchen. Not in a “let’s be productive” way, more like a pull. The kind where you suddenly remember how good it feels to have something in the oven while the windows fog up and the whole place starts smelling like cinnamon and cider.
This Sourdough Apple Cider Donut Bundt Cake is my favorite way to welcome that slower rhythm. It’s simple, soft, and full of cozy flavor like a fresh apple cider donut, but baked into a golden, shareable cake.
You don’t need a farmhouse kitchen or special equipment to make it: just a whisk, a bowl, and a little time. The sourdough starter adds a subtle tang and tender texture that makes it taste like something from a bakery, yet it’s easy enough for weeknight baking.
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Why You’ll Love This Recipe
- Full of Autumn Flavor – Apple cider and applesauce give the cake that cozy, orchard flavor, like you just came back from apple picking (even if you didn’t).
- Tender and Textured – The sourdough starter lends just enough lift and that gentle depth of flavor you didn’t know you were missing.
- Easy Homemade Donut Cake – just basic ingredients, a straightforward mix-and-bake situation. No deep frying, no dough drama, just an easy recipe that makes your kitchen smell amazing.
- Made to Share – Baked in a Bundt pan so everyone gets a little slice of what looks like a raised donut, ready to pass around or serve with coffee on the porch.
Ingredients
- All-purpose flour – for a soft, sturdy crumb that holds up to the cider and applesauce.
- Cinnamon & nutmeg – the classic apple-season duo that fills the kitchen with that unmistakable fall aroma.
- Salt – just a pinch to balance the sweetness.
- Baking powder – gives the cake its gentle rise and tender texture.
- Granulated sugar & brown sugar – a mix for sweetness and that subtle molasses depth.
- Butter & avocado oil – a blend that’s rich yet light. The butter adds flavor, the avocado oil keeps it moist and balanced.
- Eggs – to bind the batter and add structure.
- Unsweetened applesauce – keeps the cake extra soft and adds that subtle apple flavor.
- Active sourdough starter – bubbly and fed; adds a gentle tang and tender crumb.
- Apple cider – not vinegar — this brings the flavor of fall into every bite.
- Vanilla extract – for warmth and a little sweetness.
- Cinnamon sugar coating – just melted butter, cinnamon, and sugar brushed over the warm cake for that “apple cider donut” finish.
Step-by-Step Instructions
1. Preheat the oven.
Preheat your oven to 325°F (163°C).
2. Whisk the dry ingredients.
In a medium mixing bowl, whisk together:
- 2 ½ cups (300 g) all-purpose flour
- 2 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp salt
- 1 ½ Tbsp baking powder
Set aside.
3. Combine sugars and fats.
In a large mixing bowl, whisk together:
- 1 ½ cups granulated sugar
- ½ cup brown sugar
- ¾ cup melted butter
- ¼ cup avocado oil
Whisk until the mixture looks glossy and smooth.
4. Add eggs and vanilla.
Add 3 large eggs, one at a time, whisking after each. Stir in 1 tsp vanilla extract until fully combined.
5. Stir in the applesauce and sourdough starter.
Mix in 1 cup unsweetened applesauce and gently fold in ½ cup active sourdough starter (bubbly and recently fed). Don’t overmix. The goal is a soft, tender crumb.
6. Alternate the dry ingredients and cider.
Add the dry ingredients in three parts, alternating with ¾ cup apple cider in two parts.
- Add one-third of the dry ingredients → stir gently.
- Add half the cider → stir.
- Repeat, ending with the dry ingredients.
Mix only until everything is combined. The batter should be thick but pourable.
7. Prepare the Bundt pan.
Generously grease your Bundt pan with butter, making sure to get into every ridge and curve. Dust it with flour or sugar. (Using sugar gives the cake a subtle caramelized crust and helps it release easily after baking.)
8. Fill and bake.
Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Start checking around the 50-minute mark.
9. Cool the cake.
Let the cake cool in the pan for 15 minutes, then gently loosen the edges with a butter knife. Carefully invert the cake onto a cooling rack and cool for at least 1 hour before coating. The cake should still be slightly warm.
10. Make the cinnamon sugar coating.
In a small bowl, mix together:
- ½ cup granulated sugar
- 2 tsp cinnamon
Brush the warm cake with 2 Tbsp melted butter, then sprinkle or roll it in the cinnamon sugar mixture. Press gently so it sticks.
11. Slice and serve.
Serve warm or at room temperature. The texture is soft, buttery, and perfectly spiced and even better the next day.
Tips for Baking This Sourdough Apple Cider Donut Bundt Cake
Use an active sourdough starter.
Make sure your starter is recently fed and bubbly. A lively starter gives the cake a tender texture and just a hint of that homemade depth without tasting too “sour.”
Don’t overmix.
Once the dry ingredients go in, mix only until everything comes together. Overmixing can make your cake dense instead of soft.
Warm your cider a little.
Room temperature or slightly warm apple cider blends more easily into the batter, helping everything bake evenly.
Grease and dust your pan generously.
I like to butter every curve and corner of the Bundt pan, then dust it with sugar for a subtle sparkle and a lightly caramelized crust. Flour works perfectly fine too, but the sugar adds a little something special.
Cool before flipping.
After baking, let the cake cool for about 15 minutes in the pan before turning it out onto a wire rack. That short rest helps it release cleanly and hold its beautiful shape.
Extra Tips for Baking in a Bundt Pan
Don’t overfill.
Bundt pans need a little space for the batter to rise. Fill no more than about two-thirds full, about 1 ½ inches from the top.
Tap the pan before baking.
Give it a gentle tap on the counter to help the batter settle into all the details and release any air pockets.
Check doneness carefully.
Because of the pan’s shape, the outside can bake faster than the center. A long skewer or cake tester should come out clean or with just a few moist crumbs.
Clean it right away.
If any cake bits stick, soak the pan in warm water; no scrubbing is needed. A clean, well-loved Bundt pan will only get better with time.
Can I Bake This as a Regular Cake? Yes!
Yes! If you don’t have a Bundt pan or just prefer a simpler shape this recipe works beautifully as a regular cake too.
You can pour the batter into:
- Two 8-inch round cake pans,
- A 9×13-inch baking dish, or
- A few smaller loaf pans if you’d like to share or freeze one for later.
Just keep an eye on the bake time. The thinner the pan, the faster it bakes. Start checking around the 30–35 minute mark for round pans or about 40–45 minutes for a 9×13 dish. A toothpick should come out clean or with a few soft crumbs.
The flavor and texture will stay the same; soft, spiced, and perfectly tender. You’ll just miss the Bundt’s pretty ridges (and maybe a little of that golden sugar crust if you dusted your pan).
If you want to recreate that cozy “apple cider donut” finish, brush the top of your baked cake with melted butter and sprinkle on a generous layer of cinnamon sugar right before serving. It’s every bit as good.
How to Store and Freeze
1. Let the cake cool completely.
Before storing, make sure the cake has cooled all the way to room temperature. Trapping warmth can cause condensation, which makes the sugar coating turn soft.
2. Store at room temperature.
Keep the cake covered in an airtight container or wrapped tightly in plastic wrap. It will stay fresh and moist at room temperature for 2–3 days.
If your kitchen runs warm or humid, you can store it in the refrigerator, just let it sit out for 30 minutes before serving to soften again.
3. Freeze for later.
To freeze, wrap the entire cooled cake (or individual slices) tightly in plastic wrap, then in a layer of foil. Place in a freezer-safe bag or container.
It will keep beautifully for up to 3 months.
4. Thaw and serve.
When you’re ready to enjoy it, set the cake on the counter (still wrapped) and let it thaw at room temperature for 2–3 hours.
5. Refresh the coating (optional).
If the cinnamon sugar softens after freezing, brush the thawed cake with a little melted butter and dust with a fresh coating of cinnamon sugar before serving. It brings back that crisp, donut-like texture.
Frequently Asked Questions
Can I use sourdough discard instead of active starter?
Yes, you can use sourdough discard if that’s what you have on hand. The cake will still turn out delicious, though it may not rise quite as high. For the best texture, use discard that’s no more than a day or two old, and make sure it smells pleasant (not overly sour).
Can I bake this cake without a Bundt pan?
Absolutely. You can use two 8-inch round cake pans, a 9×13-inch dish, or even a few small loaf pans. Just keep an eye on the bake time, thinner pans bake faster. Start checking for doneness around 30–35 minutes for round pans or 40–45 minutes for a 9×13 dish.
Does this cake taste sour?
Not at all. The sourdough adds depth and a tender texture, but the flavor is warm and sweet from the apple cider, brown sugar, and cinnamon. It tastes like a soft apple cider donut, not tangy or fermented.
Can I make this ahead of time?
Yes! In fact, this cake tastes even better the next day as the flavors deepen. Bake it the day before, let it cool, and store it covered at room temperature overnight. Wait to brush on the butter and cinnamon sugar coating until just before serving for the freshest texture.
Can I use store-bought apple juice instead of apple cider?
You can, but apple cider gives a deeper, richer apple flavor. If you’re using juice, try simmering it on the stove for 10–15 minutes to concentrate the flavor a bit before adding it to the batter.
What’s the best way to keep the cake from sticking to the Bundt pan?
The secret is a generous layer of butter, brushed into every ridge, followed by a dusting of flour or sugar. The sugar helps caramelize the edges for a light, crisp crust and beautiful release. Let the cake rest about 15 minutes before flipping it out of the pan.
How do I know when the cake is done baking?
The top will turn golden and slightly pull away from the edges of the pan. A long skewer or toothpick inserted in the center should come out clean or with just a few moist crumbs. Every oven bakes differently, so start checking around 50 minutes.
Can I freeze leftover slices?
Yes, this cake freezes beautifully. Wrap individual slices tightly in plastic wrap and place in a freezer-safe bag. Thaw at room temperature and refresh with a quick brush of melted butter and cinnamon sugar if you’d like to bring back that donut-shop texture.
Find More Heritage-Inspired Recipes:
- Cast Iron Skillet Apple Crisp Dutch Baby Pancake
- The Best Maple and Brown Sugar Pecan Hand Pies
- Simple From Scratch Butter or Lard Homemade Pie Crust
Best Sourdough Apple Cider Donut Cake (Easy, From Scratch)
Ingredients
Dry Ingredients
- 2 ½ cups (300 g) all-purpose flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- 1 ½ tablespoons baking powder (You can reduce to 1 tablespoon for a slightly denser, more sourdough-forward crumb.)
Wet Ingredients
- 1 ½ cups granulated sugar
- ½ cup brown sugar (light or dark)
- ¾ cup melted unsalted butter
- ¼ cup avocado oil (or your preferred oil)
- 3 large eggs (room temperature)
- 1 cup unsweetened applesauce
- ½ cup active sourdough starter (bubbly and recently fed)
- ¾ cup apple cider (not vinegar)
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- 2 tablespoons melted unsalted butter
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, whisk together 2 ½ cups (300 g) all-purpose flour, 2 teaspoons cinnamon, ¼ teaspoon nutmeg, 1 teaspoon salt, and 1 ½ tablespoons baking powder. Set aside.
- In a large mixing bowl, whisk together 1 ½ cups granulated sugar, ½ cup brown sugar, ¾ cup melted butter, and ¼ cup avocado oil until smooth and glossy. Add 3 large eggs, one at a time, whisking after each addition. Stir in 1 teaspoon vanilla extract until fully combined.
- Mix in 1 cup unsweetened applesauce and gently fold in ½ cup active sourdough starter (bubbly and recently fed). Don’t overmix—this helps the cake stay tender.
- Add about one-third of the dry ingredients to the wet mixture and stir gently. Pour in half of the ¾ cup apple cider and stir again. Repeat this process, alternating dry ingredients and cider, ending with the last of the dry mixture. Stir only until combined and no streaks of flour remain. The batter should be thick but pourable.
- Generously grease a Bundt pan with butter, making sure to coat every ridge and curve. Dust with flour or sugar—sugar adds a light caramelized crust and helps the cake release easily.
- Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Start checking around the 50-minute mark.
- Let the cake cool in the pan for 15 minutes, then gently loosen the edges with a butter knife. Carefully invert the cake onto a wire rack and allow it to cool for at least 1 hour before adding the coating.
- In a small bowl, combine ½ cup granulated sugar and 2 teaspoons cinnamon. Brush the warm cake with 2 tablespoons melted butter, then sprinkle or roll the cake in the cinnamon sugar mixture, pressing gently so it sticks.
- Slice and serve warm or at room temperature. The flavor deepens and the texture becomes even softer the next day—perfect with a cup of coffee or warm apple cider.
Notes
- Sourdough starter: Active, recently fed starter gives the best texture and lift. You can also use fresh sourdough discard, but the cake may be slightly denser.
- No Bundt pan? This cake can also be baked in two 8-inch round pans or a 9×13-inch pan. Start checking for doneness around 30–35 minutes for rounds and 40–45 minutes for a 9×13.
- Pan coating tip: Dusting the Bundt pan with sugar (instead of flour) helps it release and gives the outside a light, sweet crust — very “apple cider donut.”
- Storage: Store covered at room temperature for 2–3 days. For longer storage, wrap slices well and freeze for up to 3 months. Thaw at room temperature and, if you’d like, brush with a little melted butter and fresh cinnamon sugar to revive that donut finish.
