Apple Cider Donut Cake tastes exactly like the irresistible apple cider donuts from the farmstands that dot the country roads of Connecticut in the fall. This cake has all the rich, apple-y flavor and the dense cake-y texture of those donuts. It even has that irresistible sugar-y crunch of the cinnamon-sugar coating.
Course Dessert Recipes
Cuisine American
Keyword apple cider, bundt cake, cake, cinnamon sugar, donuts
Prep Time 15 minutesminutes
Cook Time 55 minutesminutes
Additional Time 1 hourhour
Total Time 2 hourshours10 minutesminutes
Calories 434kcal
Author Robin Donovan
Ingredients
For the Cake
Oilnonstick cooking spray, or baking spray to coat the pan
3cupsall-purpose flourplus a little more for coating the baking pan
2teaspoonscinnamon
¼teaspoonnutmeg
1teaspoonsalt
1 ½tablespoonsbaking powder
1 ½cupsgranulated sugar
½cupbrown sugar
1cupvegetable oil
3large eggsat room temperature
1cupapplesauceat room temperature
1cupapple ciderat room temperature
1teaspoonvanilla extract
For the Topping
¼cupgranulated sugar
2teaspoonscinnamon
¼cupunsalted buttermelted
Instructions
Preheat the oven to 325ºF. Spray or coat a 12-inch bundt pan with oil and then dust it with
flour or use a baking spray to coat the pan.
In a medium bowl, combine the flour, cinnamon, salt, nutmeg, and baking powder and mix well.
In a large bowl or the bowl of a stand mixer, combine the sugar, brown sugar, and oil. Mix on medium speed until well combined.
Add the eggs and mix on medium speed for 2 minutes. Add the applesauce and vanilla and mix to combine.
With the mixer on low speed, add about ½ of the flour mixture, followed by half of the apple
cider. Mix to incorporate. Add the remaining flour and cider and mix until well combined.
Pour the batter into the bundt pan and bake for 50 to 55 minutes, until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool in the pan for about an hour before turning it out onto a cake platter.
In a small bowl, combine the sugar and cinnamon for the topping.
Using a pastry brush, coat the cake in melted butter.
Sprinkle the cinnamon-sugar mixture all over the cake, pressing it on lightly as needed to help it adhere.
Serve and enjoy!
Notes
1. Allow the cake to cool completely in the pan to make it easy to remove and to reduce the risk of breakage.2. Serve the cake topped with a drizzle of caramel sauce and/or a scoop of vanilla ice cream if you like.3. The cake can be stored in an airtight container at room temperature for up to 3 days.4. You can freeze the cake for up to 6 months, just be sure to wrap it well with plastic wrap. Thaw it and bring it to room temperature before serving.