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Apple Cider Donut Cake Recipe

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This Apple Cider Donut Cake is a moist, cinnamon-spiced bundt cake that perfectly captures the flavors of fall. Made with apple cider, applesauce, and a cinnamon-sugar topping, this cake combines the best elements of classic apple cider donuts in an easy-to-make, centerpiece dessert perfect for gatherings or cozy afternoons.

  • Total Time: 1 hour 5 minutes
  • Yield: 18 servings

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 Tablespoon cinnamon
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda

Wet Ingredients

  • 1 1/2 cups sugar
  • 1/2 cup brown sugar
  • 1 cup vegetable oil (or neutral flavored oil)
  • 3 eggs (at room temperature)
  • 1 cup applesauce (unsweetened and at room temperature)
  • 1 1/2 teaspoons vanilla bean paste
  • 1 cup apple cider (at room temperature)

Topping

  • 3 Tablespoons unsalted butter (melted)
  • 3 Tablespoons sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Prepare and preheat: Spray a bundt pan with non-stick cooking spray and dust with flour to ensure the cake releases easily. Preheat your oven to 325°F (163°C).
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cinnamon, salt, baking powder, and baking soda until uniformly combined.
  3. Mix wet ingredients: In a large mixing bowl, combine the sugar, brown sugar, and vegetable oil. Use a hand mixer to blend well. Add the eggs one at a time, mixing continuously for about 2 minutes to incorporate air and achieve a smooth batter. Then add the applesauce and vanilla bean paste, mixing until fully combined.
  4. Combine dry ingredients and cider: Gradually add one-third of the dry ingredient mixture to the wet ingredients, mixing on low speed. Pour in half of the apple cider and continue mixing gently. Alternate adding the remaining dry ingredients and the rest of the apple cider until the batter is smooth and well combined.
  5. Bake: Pour the batter into the prepared bundt pan, smoothing the surface. Bake in the preheated oven for approximately 50 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  6. Cool: Allow the cake to cool in the pan for 1 hour so it firms up and is easier to remove. Then invert the cake onto a cooling rack or plate to cool further.
  7. Coat topping on cake: Brush the cooled cake all over with the melted butter using a pastry brush. In a small bowl, mix together the sugar and cinnamon. Sprinkle this cinnamon-sugar mixture over the top and sides of the cake, using your hands if needed to coat evenly, adding a sweet and crunchy layer reminiscent of classic donut toppings.

Notes

  • Make sure all wet ingredients are at room temperature for best texture.
  • You can substitute apple cider with fresh apple juice if cider is unavailable, but cider provides a more robust flavor.
  • For an extra moist cake, avoid overmixing once dry ingredients are added.
  • Use a non-stick bundt pan or properly grease and flour your pan to prevent sticking.
  • This cake stores well covered at room temperature for up to 3 days or can be wrapped and frozen for 2 months.
  • Optional: Serve with vanilla ice cream or caramel sauce for an indulgent dessert.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/apple-cider-donut-cake-recipe/