Apple Cider Donut Snack Cake is a sweet, cozy treat that brings all the best flavors of fall in one simple dish. It’s soft and moist like a cake but has the delicious spicy notes and cinnamon sugar coating you’d expect on an apple cider donut. With bits of apple inside and a hint of warm spices, it feels like a hug in every bite.
I love making this snack cake when I want something easy to share that still feels special. It’s not fussy or fancy — just plenty of apple flavor mixed with the nostalgic taste of cider donuts. What I find fun is that it’s like the best parts of those bakery donuts rolled into a cake form, so no need to stand in line or worry about them going stale too quickly.
My favorite way to serve this cake is warm, right out of the oven or gently reheated with a cup of tea or coffee. It’s the perfect afternoon pick-me-up or a great dessert after a casual dinner. Whenever I bring it to family gatherings, it’s always a hit because it’s familiar but a little different, which keeps everyone asking for the recipe.
Key Ingredients & Substitutions
Apple Cider: Reducing apple cider concentrates its sweet and tangy flavor. If you don’t have cider, you can use apple juice but add a splash of lemon juice for acidity.
Spices: Cinnamon and nutmeg are essential for that warm donut taste. If you prefer, swap cloves for allspice or omit for a milder flavor.
Apples: Fresh apple adds moisture and texture. Try honeycrisp or granny smith for a crisp bite. You can also grate the apple for more even moisture.
Buttermilk or Yogurt: These add tang and tenderness. If you don’t have buttermilk, mix regular milk with 1 tsp vinegar or lemon juice.
Butter & Sugar: Butter keeps the cake moist and rich, while granulated sugar balances flavors. You can use brown sugar for a deeper molasses note.
How Can I Get the Perfect Cinnamon Sugar Coating on Every Cake Piece?
To get that classic apple cider donut coating, timing and technique matter:
- Make sure the cakes are warm but not hot—warm lets the butter and sugar stick without melting everything.
- Brush the cakes lightly with melted butter; this acts like glue for the sugar coating.
- Roll or sprinkle the cinnamon sugar evenly over all sides so every bite has that sweet, spicy crust.
- Do this step right after baking for the best texture, before the cake cools completely.
This wet-then-dry step is what gives these cakes their signature donut-like finish and keeps them from feeling dry.
Equipment You’ll Need
- Mini donut pan or Baking sheet – I recommend the mini pan if you want donut shapes, but a sheet works well for small cakes.
- Saucepan – for reducing the apple cider to concentrate its flavor.
- Mixing bowls – for whisking the dry ingredients and mixing the batter.
- Whisk or electric mixer – to beat the butter, sugar, and eggs until smooth and fluffy.
- Measuring cups and spoons – to get the ingredients just right.
- Cooling rack – to cool the cakes quickly and evenly after baking.
Flavor Variations & Add-Ins
- Swap apple for grated pear or zucchini to add a different fruity or veggie twist and moisture.
- Mix in chopped walnuts, pecans, or almonds for extra crunch and nutty flavor.
- Use brown sugar instead of white sugar for a richer, caramel-like taste.
- Add a pinch of ginger or cardamom to spice things up and deepen the warm flavors.
Apple Cider Donut Snack Cake
Ingredients You’ll Need:
Main Ingredients:
- 1 cup apple cider
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves (optional)
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup buttermilk or plain yogurt
- 1 cup peeled and finely chopped or grated apple (about 1 medium apple)
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 12-15 minutes to bake, plus a few minutes to cool and coat the cakes. Overall, plan for around 35-40 minutes from start to finish, making it a quick and satisfying treat.
Step-by-Step Instructions:
1. Prepare and Reduce the Apple Cider:
Preheat your oven to 350°F (175°C). Lightly grease a mini donut pan or line a baking sheet if you’re making small snack cakes instead. Pour the apple cider into a small saucepan and bring to a simmer over medium heat. Let it reduce until about ¼ cup remains and it thickens slightly, around 10-15 minutes. Remove from heat and allow it to cool completely.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves (if using), and salt. This will ensure your spices are evenly distributed throughout the cake.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy — this usually takes about 3 to 4 minutes with a hand or stand mixer.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure each is fully mixed in. Then stir in the vanilla extract for that lovely aroma.
5. Combine Wet Ingredients:
Add the cooled reduced apple cider and the buttermilk (or yogurt) to the butter mixture. Mix until everything is just combined.
6. Add Dry Ingredients and Apple:
Gradually fold the dry ingredients into the wet mixture. Be gentle and mix just until everything comes together to keep the cake tender. Carefully fold in the finely chopped or grated apple.
7. Bake the Cakes:
Spoon the batter into your mini donut pan or form small scoops on your baking sheet. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
8. Prepare the Cinnamon Sugar Coating:
While the cakes bake, mix together the sugar, cinnamon, and nutmeg in a bowl for the coating.
9. Coat the Cakes:
Once baked, let the cakes cool slightly so they’re warm but not hot. Brush each cake lightly with melted butter, then roll or sprinkle generously with the cinnamon sugar mixture until each piece is coated well on all sides.
10. Serve and Store:
Enjoy your Apple Cider Donut Snack Cake warm or at room temperature! Store any leftovers in an airtight container to keep them fresh.
Can I Use Frozen Apples for This Recipe?
Yes, you can use frozen apples, but make sure to thaw and drain them well before adding to the batter to avoid extra moisture that could affect the cake’s texture.
Can I Make the Cake Ahead of Time?
Absolutely! Bake the snack cakes, then cool completely and store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat gently to enjoy the fresh-baked feel.
How Should I Store Leftover Snack Cakes?
Keep any leftovers in an airtight container at room temperature for a couple of days. For longer storage, refrigerate them, and reheat before serving to refresh the cinnamon sugar coating.
Can I Substitute Apple Cider with Apple Juice?
Yes, apple juice works as a substitute but consider adding a splash of lemon juice or vinegar to mimic cider’s subtle tang. Also, reduce it as directed to concentrate the flavor.
