If you love apple cider doughnuts, you'll really love this Apple Cider Doughnut Bundt Cake. It's so soft and tender with a delicious apple cider flavor and the cake-like texture of an apple cider doughnut. Plus, just like the doughnut, the whole cake is covered with cinnamon sugar.
This cake is so easy to make and is sure to be a showstopper. It gets its classic apple cider flavor from a combination of apple cider and applesauce.
A FEW NOTES BEFORE WE GET STARTED
- Room Temperature Ingredients:
- Eggs: You want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
- Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
- Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
- I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Preheat oven to 350° F. In a large bowl, whisk together the flour, baking powder, salt, and spices and set aside. In a stand mixer fitted with a paddle attachment or in a large bowl with a handheld mixer, mix both sugars, oil, and applesauce on medium-high until combined.
Add eggs one at a time, followed by the vanilla, scraping down the sides of the bowl with your spatula as needed. With the mixer on low, slowly add the flour mixture and apple cider and mix just until combined.
Grease a 10-15 cup bundt pan with cooking spray, making sure to get in all of the crevices.
Pour batter into bundt pan and smooth it out so it is level. Bake for 48-50 minutes until a toothpick inserted in the center comes out clean.
Cool for 45 minutes on a cooling rack before gently running a knife along the edges of the pan, topping the cake with another cooling rack and turning the cake out.
Whisk together the sugar and cinnamon in a small bowl. Place the bundt cake on a cookie sheet or on a cooling rack over a cookie sheet. Make sure the cookie sheet has raised edges.
Use a pastry brush to gently brush melted butter all over the cooled cake. Spoon the cinnamon sugar over, using your hand to help it stick to the sides. Wait a few minutes for some of it to settle and then add the rest. Transfer cake to a cake stand or plate. Enjoy!
Apple Cider Doughnut Bundt Cake
If you love apple cider doughnuts, you'll really love this Apple Cider Doughnut Bundt Cake. It's so soft and tender with a delicious apple cider flavor and the cake-like texture of an apple cider doughnut. Just like the doughnut, the whole cake is covered with a cinnamon sugar.
- Prep Time: 1 hour
- Cook Time: 50
- Total Time: 1 hour and 50 minutes
- Yield: 10-12 servings
- Category: Dessert
Ingredients
Apple Cider Doughnut Bundt Cake
- 360 grams (3 cups) flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tbsp cinnamon
- ½ tsp nutmeg
- 247 grams (1 ¼ cup) sugar
- 106 grams (½ cup) light brown sugar
- 198 grams (1 cup) oil
- 170 grams (⅔ cup) unsweetened applesauce
- 3 eggs
- 1 tsp vanilla
- 1 cup apple cider
Cinnamon Sugar Topping
- 99 grams (½ cup) sugar
- 2 tsp cinnamon
- 2 oz (¼ cup) butter, melted
Instructions
Apple Cider Doughnut Bundt Cake
- Preheat oven to 350° F.
- In a large bowl, whisk together the flour, baking powder, salt, and spices and set aside.
- In a stand mixer fitted with a paddle attachment or in a large bowl with a handheld mixer, mix both sugars, oil, and applesauce on medium-high until combined.
- Add eggs one at a time, followed by the vanilla, scraping down the sides of the bowl with your spatula as needed.
- With the mixer on low, slowly add the flour mixture and apple cider and mix just until combined.
- Grease a 10-15 cup bundt pan with cooking spray, making sure to get in all of the crevices. Pour batter into bundt pan and smooth it out so it is level. Bake for 48-50 minutes until a toothpick inserted in the center comes out clean.
- Cool for 45 minutes on a cooling rack before gently running a knife along the edges of the pan, topping the cake with another cooling rack and turning the cake out.
Cinnamon Sugar Topping
- Whisk together the sugar and cinnamon in a small bowl.
- Place the bundt cake on a cookie sheet or on a cooling rack over a cookie sheet. Make sure the cookie sheet has raised edges.
- Use a pastry brush to gently brush melted butter all over the cooled cake.
- Spoon the cinnamon sugar over, using your hand to help it stick to the sides. Wait a few minutes for some of it to settle and then add the rest.
- Transfer cake to a cake stand or plate. Enjoy!
Notes
- Leftover cake can be wrapped in plastic wrap and kept in the fridge for several days. Cake can also be cut into slices, individually wrapped in plastic wrap, and stored in the freezer for several months.
- This cake is best enjoyed slightly reheated. You can warm leftover slices up for 10-15 seconds in the microwave.
- Once the cake has cooled in the pan for at least 20 minutes I like to place it in the fridge to let it cool faster
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