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Best Spiced Apple Cider Bar Doughnuts – Easy Homemade Recipe

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These baked apple cider bar doughnuts deliver a double hit of concentrated cider flavor with a warm pumpkin pie spice blend. Made in a sheet pan with no deep-frying required, they’re tender, cake-like, and coated in cinnamon-sugar for the perfect fall treat.

Ingredients

Scale
  • 1 cup apple cider (fresh, unfiltered if possible)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon + 1/4 teaspoon nutmeg + 1/4 teaspoon allspice)
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tablespoon lemon juice, let sit 5 minutes)
  • 1/2 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 1/4 cup unsalted butter, melted (for coating)

Instructions

  1. Reduce the apple cider: Pour 1 cup apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until reduced to about 1/4 cup (12-15 minutes). Remove from heat and let cool completely.
  2. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly with butter or non-stick spray. Line bottom with parchment paper, leaving overhang on long sides for easy removal.
  3. Mix dry ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon pumpkin pie spice. Set aside.
  4. Cream butter and sugars: In a large mixing bowl, beat 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed brown sugar until light and fluffy (2-3 minutes with electric mixer on medium speed). Scrape down sides halfway through.
  5. Add eggs and vanilla: Add 2 large eggs, one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract.
  6. Alternate adding dry ingredients and buttermilk: With mixer on low speed, add about one-third of dry ingredients, then half of the 1/2 cup buttermilk, another third of dry ingredients, remaining buttermilk, and final third of dry ingredients. Mix just until combined after each addition. Finish folding with a rubber spatula if needed.
  7. Fold in reduced cider: Pour cooled reduced apple cider into batter. Fold gently with rubber spatula until evenly distributed.
  8. Bake: Spread batter evenly into prepared pan. Bake for 18-22 minutes, until toothpick inserted in center comes out clean or with a few moist crumbs. Edges should be golden brown. Cool in pan 10 minutes, then transfer to cooling rack to cool completely.
  9. Cut into bars: Once completely cool, cut slab into 12 rectangular bars (3 rows lengthwise, 4 rows widthwise).
  10. Coat with cinnamon-sugar: In a shallow dish, whisk together 1/2 cup granulated sugar and 1 tablespoon ground cinnamon. Melt 1/4 cup unsalted butter. Brush each doughnut bar lightly with melted butter, then dredge in cinnamon-sugar mixture, turning to coat all sides. Place coated bars on cooling rack.

Notes

Do not skip reducing the cider – it concentrates flavor and removes excess liquid. Room temperature ingredients are important for proper mixing. Start checking doneness at 18 minutes to avoid overbaking. Coat doughnuts while slightly warm (about 20-25 minutes after baking) for best butter absorption. Use a light hand with melted butter – a thin, even coat is enough for cinnamon-sugar to stick. Store in airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze uncoated bars for up to 3 months.

Nutrition

Keywords: apple cider doughnuts, baked doughnuts, fall dessert, spiced doughnuts, bar doughnuts, easy doughnut recipe, pumpkin pie spice doughnuts

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