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Side view of apple cider donut cake.

Apple Cider Donut Cake

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.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12

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.