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Apple Cider Donut Cake 1

Apple Cider Donut Cake

This Apple Cider Donut Cake transforms the beloved fall treat into a spectacular bundt cake that captures all the nostalgic flavors without the hassle of deep frying. With concentrated apple flavor, warming spices, and that signature cinnamon-sugar coating, this cake delivers everything you love about apple cider donuts in each perfect slice.
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 20 minutes
Total Time 1 hour 45 minutes
Course Breakfast, Dessert
Cuisine American
Servings 16 slices
Calories 385 kcal

Equipment

  • Bundt Pan (10-12 cup)
  • Small Saucepan
  • Electric Mixer
  • Cooling Rack

Ingredients
  

For the Cake

  • 2 cups apple cider reduced to ½ cup
  • 3 cups all-purpose flour or 1:1 gluten-free flour blend
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tbsp ground cinnamon preferably Ceylon cinnamon
  • 1/2 tsp ground nutmeg freshly grated if possible
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cardamom optional
  • 1 cup unsalted butter softened, or plant-based butter
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 3 large eggs room temperature
  • 1/4 cup applesauce unsweetened
  • 2 tsp vanilla extract
  • 1/2 cup buttermilk or ½ cup milk with 1½ tsp lemon juice

For the Cinnamon-Sugar Coating

  • 6 tbsp unsalted butter melted
  • 1 cup granulated sugar
  • 1 1/2 tbsp ground cinnamon
  • 1/4 tsp ground nutmeg

Instructions
 

  • Pour 2 cups of apple cider into a small saucepan and bring to a simmer over medium heat. Allow it to bubble gently until reduced to ½ cup, about 20-25 minutes. Let it cool completely before using.
  • Preheat your oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan, making sure to coat all the nooks and crannies. A baking spray with flour works best for easy release.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and cardamom if using.
  • In a large bowl using an electric mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, mixing well after each addition. Mix in the applesauce, cooled cider reduction, and vanilla extract until well combined.
  • Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour (flour-buttermilk-flour-buttermilk-flour). Mix on low speed just until combined after each addition.
  • Pour the batter into the prepared bundt pan and smooth the top. Tap the pan gently on the counter a few times to release any trapped air bubbles. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Allow the cake to cool in the pan for 10-15 minutes. Meanwhile, prepare the coating by mixing the sugar, cinnamon, and nutmeg in a shallow dish. Melt the butter in another bowl.
  • Carefully invert the cake onto a cooling rack. While still warm, brush the entire cake with melted butter, then immediately sprinkle and press the cinnamon-sugar mixture onto all surfaces.
  • Allow the cake to cool completely before slicing and serving.

Notes

- For the best flavor, use real apple cider, not apple juice.
- Room temperature eggs and dairy create more volume in baked goods.
- The cake can be made in two 9-inch cake pans; reduce baking time to 30-35 minutes.
- For a dairy-free version, use plant-based butter and almond milk with lemon juice instead of buttermilk.
- Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 7 days, or freeze for up to 3 months.

Nutrition

Calories: 385kcalCarbohydrates: 55gProtein: 4gFat: 18gSaturated Fat: 11gSodium: 220mgFiber: 1.5gSugar: 35g
Keyword Apple Cider Donut, Bundt Cake, Fall Baking, Apple Dessert, Cinnamon Sugar
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