The Season

Cider donut season in the Finger Lakes follows the apple harvest. Most orchards and farm stands start frying in late August or early September, hit full production in October, and wind down by late November. Some operations run year-round with frozen dough, but the real thing — made with fresh-pressed cider from apples picked that week — is a fall product. The peak window is late September through October, when the orchards run their cider presses daily and the donuts coming out of the fryer are as fresh as they get.

The best strategy is early morning. Most orchards start frying between 8 and 9 a.m. A donut pulled from the oil 10 minutes ago, still warm and coated in cinnamon sugar, is a fundamentally different food from one that has been sitting in a bag for three hours. On October weekends, the popular spots sell hundreds of dozens by noon — get there by 10 a.m. to avoid waiting in line and to get them warm.

Where to Go

Apple Barrel Orchards (Penn Yan)

Apple Barrel Orchards sits on Route 14A between Penn Yan and Geneva, surrounded by its own orchards. The donuts are cake-style, dense and moist, with a fine crumb that absorbs the cinnamon-sugar coating without getting soggy. They press their own cider on-site, and the donut batter incorporates that cider directly — you can taste the apple in the dough, not just in the name.

The farm store sells donuts alongside fresh-pressed cider, honey, jams, and seasonal produce. U-pick apples open September through October, about a dozen varieties across the season. Open daily during fall; check hours for the rest of the year.

Indian Creek Farm (Ithaca)

Indian Creek Farm operates from a property on Route 13 south of Ithaca and at a stand at the Ithaca Farmers Market. Their cider donuts are cake-style with a crisp exterior and a tender inside — the outside crunches slightly when you bite in, then gives way to soft, apple-scented dough. They coat them in a cinnamon-sugar blend that leans heavier on the cinnamon than most. Indian Creek presses their own cider from apples grown on the farm and in partner orchards.

At the Ithaca Farmers Market (Saturdays, April through December, at Steamboat Landing on Cayuga Lake), the Indian Creek stand is one of the first to draw a line. Arrive by 9:30 a.m. if you want donuts without a 20-minute wait. The farm property on Route 13 is less crowded and also has a farm store with produce, preserves, and baked goods.

Beak and Skiff Apple Orchards (LaFayette, Near Syracuse)

Beak and Skiff sits in LaFayette, about 15 miles south of Syracuse — a 50-minute drive from Ithaca, technically outside the Finger Lakes. But it is the largest apple orchard in New York State and produces arguably the best cider donuts in the wider region. The donuts are cake-style, served warm, lighter and airier than denser farm-stand versions, with a delicate cinnamon-sugar coat.

The operation includes u-pick orchards (August through November), a hard cidery called 1911 Established, and a cafe. On October weekends, the parking lots fill by late morning. Weekday mornings are the move.

Smith’s Farm and Orchard (Trumansburg, Cayuga Lake Area)

Smith’s Farm is a small operation on Route 96 near Trumansburg, about 15 minutes north of Ithaca and a few miles from Taughannock Falls State Park. The cider donuts here are cake-style, plain or cinnamon sugar, made in small batches in the farm store kitchen. The texture is homestyle — slightly irregular, not machine-perfect — and the flavor is straightforward: apple, cinnamon, fried dough, nothing more. Smith’s presses cider from their own apples, and the batter uses that cider. The farm store also sells pies, preserves, and seasonal produce.

The small-batch approach means they sometimes sell out by early afternoon on October weekends. Arrive before noon. The proximity to Taughannock Falls makes this an easy add-on to a waterfall hike — a 5-minute detour on the way to or from the park.

Lagoner Farms (Finger Lakes National Forest Area)

Lagoner Farms operates on Route 227 in the hills between Seneca and Cayuga Lakes, near the Finger Lakes National Forest. This is a working fruit farm with u-pick apples, peaches, and berries in season. The cider donuts are cake-style with a thick cinnamon-sugar crust, made fresh on fall weekends when the farm store is open. They press their own cider from the orchard’s apple varieties, and the donuts reflect the farm’s small-scale approach — each batch is slightly different depending on the day’s apple blend.

The farm’s location on the ridge between the two largest Finger Lakes means the drive itself is scenic, passing through the national forest’s meadows and hardwood stands. In October, the foliage along Route 227 is some of the best in the region. Open weekends in fall; check for hours. Combine a stop here with a hike in the Finger Lakes National Forest, which is minutes away.

What Makes a Good Cider Donut

A cider donut is a cake donut — not yeasted, not raised — made with apple cider in the batter instead of (or in addition to) milk or buttermilk. The cider adds a subtle tang and apple flavor to the dough. The best ones are fried at the right temperature (hot enough to crisp the outside without greasing the inside), coated while still warm so the cinnamon sugar adheres, and served within an hour of frying.

The difference between good and great comes down to cider freshness (pressed that week, not from concentrate), frying technique (crisp exterior, moist interior), and timing of arrival (warm from the fryer vs. room temperature from a bag). Every spot on this list presses their own cider and fries on-site. The rest is up to you and your alarm clock.

Timing Your Visit

• Late September: Season underway at all locations. Moderate crowds, good weather likely.
• October (first two weeks): Peak season. Fall foliage at or near peak. Orchards at full production. Heaviest weekend crowds — arrive early.
• Late October: Most orchards still frying. Late apple varieties coming in. Crowds thin after peak weekends.
• November: Some spots wind down, others continue through Thanksgiving week. Call ahead.

For more on the Finger Lakes during peak donut season, our Finger Lakes in October guide covers foliage timing and harvest events. Our September guide covers the early fall window, and the Naples Grape Festival writeup details another fall food tradition worth combining with a donut run.