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Apple Cider Donut Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 73 reviews
  • Author: Jaden
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 18 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Apple Cider Donut Cake captures the warm, cozy flavors of classic fall apple cider donuts in a moist, tender bundt cake. Spiced with cinnamon and nutmeg and coated with a buttery cinnamon sugar glaze, this cake is perfect for autumn gatherings or a comforting dessert.


Ingredients

Scale

For the Cake

  • 3 cups (360 g) all-purpose flour
  • 2 tsp (5 g) ground cinnamon
  • 1/4 tsp (1 g) nutmeg
  • 1 tsp (5.6 g) salt
  • 1 1/2 tbsp (21 g) baking powder
  • 1 1/2 cups (300 g) granulated sugar
  • 1/2 cup (110 g) brown sugar
  • 1 cup (224 g) vegetable oil
  • 3 eggs, at room temperature
  • 1 cup (250 g) unsweetened applesauce, at room temperature
  • 1 cup (248 g) apple cider juice (not vinegar), at room temperature
  • 1 tsp (5.6 g) vanilla extract

For the Cinnamon Sugar Coating

  • 1/4 cup (56 g) unsalted butter, melted
  • 1/4 cup (50 g) granulated sugar
  • 2 tsp (5 g) cinnamon


Instructions

  1. Preheat and Prepare the Pan: Preheat your oven to 325°F (163°C). Spray a bundt pan with non-stick spray and dust it lightly with flour to prevent sticking. Set aside.
  2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, cinnamon, nutmeg, salt, and baking powder until well combined. Set aside.
  3. Combine Sugars and Oil: In a large bowl, use a mixer on medium speed to combine granulated sugar, brown sugar, and vegetable oil until evenly mixed.
  4. Add Eggs: Add the eggs to the sugar and oil mixture and continue mixing on medium speed for about two minutes until the mixture is smooth and slightly fluffy.
  5. Add Applesauce and Vanilla: Mix in the applesauce and vanilla extract until just combined.
  6. Alternate Adding Dry Mixture and Apple Cider: With the mixer set to low speed, add one-third of the flour mixture, then half of the apple cider. Continue alternating between the flour mixture and apple cider, finishing with the flour mixture. Mix until the batter is smooth with no flour streaks; it will be slightly thin.
  7. Bake the Cake: Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool the Cake: Allow the cake to cool in the bundt pan for one hour to set.
  9. Remove and Coat the Cake: Carefully invert the cake onto a plate or cooling rack. Using a pastry brush, coat the entire cake with the melted butter.
  10. Apply Cinnamon Sugar Coating: Combine the sugar and cinnamon in a small bowl. Sprinkle the cinnamon sugar mixture evenly over the butter-coated cake. To coat the sides, fill your hand with the mixture and gently pat it onto the cake for even coverage.

Notes

  • Ensure all wet ingredients are at room temperature to help the batter mix evenly.
  • You can substitute apple cider juice with fresh apple juice if unavailable.
  • The cake is best enjoyed the day it is made but can be stored airtight for up to 3 days.
  • Use a non-stick bundt pan or ensure thorough greasing to prevent sticking.
  • This cake pairs wonderfully with a cup of spiced tea or coffee.

Nutrition

  • Serving Size: 1 slice (1/18th of cake)
  • Calories: 290 kcal
  • Sugar: 23 g
  • Sodium: 220 mg
  • Fat: 14 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 35 mg