Apple Cider Donut Cake
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Indulge in the flavors of fall with this delightful apple cider donut cake! This moist and tender bundt cake combines the essence of apples in two delicious ways, creating a perfect harmony of flavors. Finished with a generous coating of cinnamon sugar, it captures the nostalgia of your favorite apple cider donuts.
Fall is here, and there’s nothing quite like this cozy bundt cake that brings together the best flavors of the season! Imagine biting into a cake that tastes like a delightful fusion of classic apple cake and irresistible apple cider donut holes.
This scrumptious creation is infused with apple goodness in three delicious forms: rich apple cider, smooth applesauce, and freshly grated apples. The result? An incredibly moist and tender cake bursting with vibrant apple flavor that will have you reaching for seconds.
But the magic doesn’t stop there! After baking, the cake is lovingly brushed with warm melted butter, then finished off with a sprinkle of cinnamon sugar for that perfect sweet touch.
This bundt cake is not only an amazing dessert to serve after dinner but also pairs beautifully with your morning coffee for a sweet breakfast treat. Get ready to fall in love with autumn all over again with every bite of this apple delight!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Applesauce: Just like my applesauce cake, I prefer unsweetened so you can control the amount of sugar.
- Apples: I used finely diced apples so you get bits of apple chunks in every bite. I prefer sweeter apples and don’t recommend Granny Smith for this recipe. Honeycrisp, Fuji, Braeburn, and Jonagold are great options.
- Apple cider: I usually reduce the apple cider to concentrate the flavor, but I found that wasn’t necessary for this recipe. Look for an apple cider that isn’t already spiced.
- Sugar: I prefer to use a mix of granulated and brown sugar for depth of flavor. While the recipe calls for light brown, you can use dark brown for a more prominent molasses note.
- Oil: Be sure to use a neutral oil like vegetable or canola oil.
- Spices: Cinnamon, ginger, nutmeg, and cloves offer the essential cozy fall vibe for this apple cider cake.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Whip the eggs and sugars together until frothy and sugar is mostly dissolved.
- Gradually add the remaining wet ingredients.
- Combine the dry ingredients and add them to the wet ingredients.
- Mix the batter just until no streaks of dry flour are visible.
- Pour the batter into a well-greased bundt pan and bake until a toothpick inserted into the center comes out with only a few moist crumbs attached.
- Cool the cake completely, then brush with melted butter and sprinkle with cinnamon sugar.
Tips For Success
- Feel free to use any shape of bundt pan for this recipe, as long as it holds 12 cups of batter.
- Measure the flour correctly. Accidentally using too much flour will cause the cake to be dense and dry.
- You can grate the apples instead of finely chopping them if you wish. I recommend using a mandoline if you choose to do so.
More Recipes You’ll Love
- Apple Spice Cupcakes
- Glazed Apple Cinnamon Rolls
- Apple Cinnamon Scones
- Spiced Apple Upside Down Cake
Apple Cider Donut Cake
Ingredients
For the cake
- 3 cups (390 g) all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup (150 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 4 large eggs, at room temperature
- 1 cup (240 ml) vegetable or canola oil
- 1 cup (240 ml) apple cider, at room temperature
- ½ cup (125 g) unsweetened applesauce, at room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups (140 g) finely diced apples
For the coating
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- ¼ cup (56 g) unsalted butter, melted
Instructions
Make the cake
- Preheat the oven to 350°F. Spray a 10-inch (12 cup) bundt pan well with nonstick cooking spray. Set aside.
- In a mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- Using an electric hand mixer at medium speed, beat both sugars and eggs together in a large bowl until the sugar is mostly dissolved and the mixture is pale and frothy.
- Reduce to low speed and gradually add the oil and apple cider, mixing just until combined.
- Beat in the applesauce and vanilla until combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped apples.
- Pour the batter into the prepared pan and bake for 50 to 60 minutes or until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached.
- Cool in the pan on a wire rack for 10 minutes. Then invert the cake onto a rack to cool completely.
Make the coating
- Mix the sugar and cinnamon together in a separate bowl.
- Brush the melted butter mixture all over the cake, making sure to fully coat it. Then, press the cinnamon sugar mixture all over the cake with your hands.
Notes
- The cake can be stored in an airtight container at room temperature for up to 2 days.
- The cake can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.