Easy baked apple cider donuts recipe, homemade with simple ingredients in about 30 minutes. Coated in spiced cinnamon sugar. Soft, moist and tender with a cake-like texture.
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Homemade donuts rock and always taste so fresh! Try out my Easy Apple Fritters and these Easy Pumpkin Donuts (With Cake Mix) and obviously these Homemade Jelly Doughnuts (Sufagniyot) and you won't ever go back to store-bought ones ever again! Enjoy them during Fall or Thanksgiving for breakfast or even dessert. It's also an awesome way to use up a surplus of apples and/or cider.
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Key ingredients for homemade donuts
- Apple cider- This is a key ingredient for the desired flavor profile.
- Eggs- All you need is one large, room temperature egg.
- Sugars- You will need both granulated and brown sugar for this recipe.
- Butter- Use unsalted and be sure it is melted.
- Milk- Whole or 2% is best.
- Vanilla- The warm aroma pairs well with the cider and spices.
- Flour- Acts as the base to form the donut shape and texture.
- Baking powder and Baking soda- Be sure you are using both.
- Spices- Cinnamon, nutmeg, and cardamom powder bring in that spiced flavor.
Variations
- Topping options- Vanilla glaze (try this Vanilla Powdered Sugar Cake Glaze), melted chocolate, Chocolate Ganache, powdered sugar, cinnamon sugar.
- Make donut holes- Instead of a donut pan, use a donut hole pan. They are a fun bite-sized dessert or snack.
- Serve with a dipping sauce- Such as a bowl of Homemade Caramel Sauce or this Homemade Dulce De Leche or Chocolate Fondue or Homemade Whipped Cream.
- Use coconut oil- For a slight coconut flavor.
- Gluten free option- Simply use a gluten free cake mix.
- Add nuts- Like chopped peanuts, walnuts, or pecans for added texture.
- Adjust the amount of spices- To your personal flavor preference.
- Cinnamon sugar version- Instead dipping the donuts in the regular spices, just use a mixture of cinnamon and sugar.
- Muffins- If you don't have a donut pan, just pour into a lined muffin tin and enjoy those.
How to make easy apple cider donuts recipe from scratch?
1. Reduce apple cider- Do this over stovetop, which will allow excess liquid to evaporate, leaving behind a thick cider syrup. Let it cool.
2. Prepare batter- Mix together egg, butter, milk, vanilla, sugars.
3. Separately whisk together- The flour, baking powder, baking soda and spices.
4. Dump dry mixture- Into wet mixture and mix until just combined.
5. Mix together- Until just combined.
6. Pipe batter in pan- Then bake until inserted toothpick comes out clean.
7. Dip donuts- Into melted butter.
8. Coat the top- In spiced sugar mixture.
Tips and Techniques
- Reduce apple cider- This is a VERY important step and should not be omitted. You need to reduce 1.5 cups of apple cider to about ⅓ cup until it's a thick syrup. This syrup is a concentrated apple cider and packs a strong apple punch. On its own, cider has a lot of water and the apple flavor is very diluted and you can't taste it in your baked goods.
- Homemade cider vs. Store-bought apple cider- Either can be used.
- Apple cider syrup must cool down before being used- If it's boiling hot, it will cook the egg in the batter. It can be slightly warm or preferably, at room temperature
- Use unsalted butter- Because this prevents the donuts from becoming too salty.
- Don’t over-mix batter– Because that will make the donuts very tough. Mix until just combined, even if there are lumps.
- Adjust amount of spices in batter and topping- I like to use a combination of cinnamon, nutmeg and cardamom. Use all 3 or just a one or two of those spices. You also use more or less of those spices. It's truly a personal preference.
- Both, granulated sugar and brown sugar are required- Don't omit one or replace one with the other because the flavor changes a bit.
- Both, baking powder and baking soda are required- They cannot be used interchangeably. These donuts rise the best when both leavening agents are used.
- Grease pan- Use an oil spray or spread a thin coating of butter because this prevents the donuts from sticking to the pan.
Storage
- Room temperature- These can be stored in a container for up to 2 days.
- Refrigerate- Place in a sealed container for up to 3 days.
- Freeze- Place uncoated donuts in a sealed container for up to 1 month. I recommend placing wax paper between each layer. Thaw, coat, and reheat before serving.
- Make ahead- These can be made up to 2 days ahead if kept at room temperature or up to 3 days if kept in a Container in the fridge. You can reheat them in the microwave to serve warm.
- Reheat- Simply heat in the microwave for about 10-15 seconds.
Recipe FAQs
Unlike traditional fried donuts that are made with yeast and are more bread-like, these ones have a muffin-like or cake-like texture. They super soft, moist, tender and packed with a strong apple cider flavor and warm spices (especially cinnamon, nutmeg and cardamom).
The main difference is the texture. Apple cider ones are baked and more cake-like. The regular ones are usually fried and have a more bread-like texture.
Cook in a nonstick saucepan without lid over medium-high heat to allow the excess liquid to evaporate, leaving behind a thick syrup. This can take 20-30 minutes.
If you don't have a donut pan, simply use a cupcake pan or muffin pan and make apple doughnut muffins. They will have the same flavor, just a different shape. Bake for 18-20 minutes at 350 degrees F or until an inserted toothpick in the center comes out clean. You should be able to get about 10 muffins.
More Apple Desserts
- Easy Apple Crumble Pie
- Easy Apple Caramel Pie
- Homemade Apple Pie
- Apple Pie Cake
- Homemade Apple Pie Filling
- Easy Apple Turnover (With Puff Pastry)
- Chocolate Caramel Apples
- Old Fashioned Applesauce Cake
- Easy Apple Cake (With Cake Mix)
- Mini Apple Strudels
Recipe
Baked Apple Cider Donuts (Cake)
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Ingredients
- 1.5 cups Apple cider
- 1 Egg Large
- ⅓ cup Granulated sugar
- ⅓ cup Brown sugar
- 3 tablespoon Butter Unsalted, Melted, Can also use melted coconut oil
- ½ cup Milk Whole or 2%
- 1 teaspoon Vanilla extract
- 1 ¾ cups All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Cinnamon powder
- ¼ teaspoon Nutmeg powder
- ⅛ teaspoon Cardamom powder
Spiced sugar topping
- 1 cup Granulated sugar
- 1 teaspoon Cinnamon powder
- ½ teaspoon Nutmeg powder
- ½ teaspoon Cardamom powder
- ½ cup Butter Unsalted, Melted
Instructions
- Pour cider in a nonstick saucepan and cook over medium heat without lid until it's reduced to ⅓ cup. It will become a thick syrup. Keep aside and allow it to cool down.
- In a large mixing bowl, add egg, granulated sugar, brown sugar, butter, milk, vanilla extract and mix until smooth. Keep aside.
- In another mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cardamom.
- Dump this dry mixture into the wet mixture, along with the reduced apple cider, and mix until just combined. Don't over-mix!
- Pour batter in a greased donut pan, filling halfway through.
Tip: Pour batter in piping bag and pipe batter in the donut pan. It's easier and neater. - Bake at 350 degrees F for about 10 minutes or until an inserted toothpick comes out clean.
- Allow the donuts to cool down for 5 minutes at room temperature and then remove from pan.
- While the donuts are cooling, mix together sugar, cinnamon, nutmeg, cardamom in a wide bowl.
- Brush melted butter all over each donut and roll in the bowl of sugar until fully coated.
- Serve immediately and enjoy!
Video
Notes
- Try other spices for a different flavor profile.
- You need to reduce the apple cider to thick syrup for this recipe to work well.
- Apple cider syrup must cool to room temperature before it is used otherwise it will cook the eggs in the batter.
- I used a spiced sugar topping but you can do plain granulated sugar or powdered sugar or even glaze them.
- Read additional tips and variations above.
- Tastes best when served warm immediately. Leftovers can be stored in the fridge or at room temperature for 2-3 days and can be reheated in the microwave.
Recipe
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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