Apple Cider Donut Cake: Cozy Fall Flavor in a Bundt

This bundt cake captures the quintessential flavor of an orchard-fresh apple cider doughnut. With a tender, moist crumb infused with warm spices and a sweet apple essence, it’s a perfect celebration of autumn baking. The cake is finished with an irresistible cinnamon-sugar coating that mimics a classic doughnut’s best feature.

Inspired by a trip to a New England apple orchard, this recipe was developed to bring that cozy, nostalgic flavor home. It simplifies the doughnut-making process, replacing the deep fryer with a single, elegant bundt pan. The result is a shareable cake that’s simpler to make but just as delicious.

Why You’ll Love It

• Authentic Doughnut Flavor: Replicates the taste of a fresh-from-the-fryer apple cider doughnut without the deep frying.
• Simple Bundt Pan Design: Easy to bake in a single pan, perfect for sharing.
• Moist and Tender: The combination of applesauce and apple cider creates an exceptionally moist crumb that stays fresh for days.
• Irresistible Coating: A simple butter and cinnamon-sugar finish provides that iconic crunchy, sweet texture.
• Perfect for Fall: An ideal dessert for autumn gatherings, holiday tables, and cozy evenings.
• Make-Ahead Friendly: Can be baked and prepared a day in advance without compromising quality.

Ingredients

Amount (US)	Amount (Metric)	Ingredient
3 cups	360 g	all-purpose flour
2 tsp	10 g	ground cinnamon
¼ tsp	1 g	ground nutmeg
1 tsp	6 g	salt
1½ tbsp	21 g	baking powder
1½ cups	300 g	granulated sugar
½ cup	110 g	brown sugar, packed
1 cup	224 g	vegetable oil
3	3	large eggs, room temperature
1 cup	250 g	unsweetened applesauce
1 cup	248 ml	apple cider (not vinegar)
1 tsp	5 ml	vanilla extract
¼ cup	56 g	unsalted butter, melted
¼ cup	50 g	granulated sugar (for coating)
2 tsp	10 g	ground cinnamon (for coating)

Ingredient Notes

• Apple Cider: Use pure, unfiltered apple cider for the best flavor. This is a key ingredient that provides the signature “doughnut” tang. Do not use apple cider vinegar.
• Applesauce: Unsweetened applesauce adds a natural moisture and subtle fruit flavor to the cake, while also reducing the amount of oil needed.
• Vegetable Oil: This is preferred over butter in this recipe because it results in a more consistently moist and tender cake crumb.
• Baking Powder: Use a fresh container of baking powder for a proper rise. Test it by adding a teaspoon to hot water; it should bubble vigorously.
• Substitution: To make this recipe dairy-free, use a plant-based butter alternative for the cinnamon-sugar coating. The rest of the cake is naturally dairy-free.

Equipment Needed

• Bundt Pan: A standard 10-12 cup bundt pan is essential for the iconic shape.
• Large Mixing Bowls: One for dry ingredients and one for wet ingredients.
• Whisk: For combining dry ingredients and whisking wet ingredients.
• Rubber Spatula: For scraping down the bowl and ensuring a well-mixed batter.
• Instant-Read Thermometer: Optional but helpful to confirm the cake is done (the center should be about 205circF or 96circC).

Step-by-Step Instructions

1. Prepare the Pan and Dry Ingredients. Preheat your oven to 325circF (163circC). Thoroughly grease and flour a 10-12 cup bundt pan, tapping out any excess flour. In a large bowl, whisk together the all-purpose flour, ground cinnamon, nutmeg, salt, and baking powder. Set this aside.
2. Combine Wet Ingredients. In a separate, larger bowl, use a stand mixer with a paddle attachment or a hand mixer to cream together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the applesauce and vanilla extract until fully incorporated.
3. Mix the Batter. Alternately add the dry flour mixture and the apple cider to the wet ingredients. Start by adding one-third of the flour mixture, mixing on low speed until just combined. Then add half of the apple cider, mixing again. Repeat with another third of the flour, the remaining cider, and finally the last of the flour. Mix only until no dry streaks remain. Do not overmix.
   • Pro Tip: Overmixing develops gluten, which can make the cake tough and dense. Stop mixing as soon as the last of the flour disappears into the batter.
4. Bake the Cake. Pour the prepared batter into the greased and floured bundt pan. Use a spatula to level the top. Place the pan on the center rack of the preheated oven and bake for 50-60 minutes, or until a toothpick or wooden skewer inserted into the center comes out with only a few moist crumbs attached.
5. Cool and Unmold. Allow the cake to cool in the pan for a full 1 hour. This crucial step prevents the cake from breaking apart when you flip it. After 1 hour, invert the pan onto a wire rack to release the cake.
6. Apply the Coating. In a small bowl, melt the unsalted butter. In another small bowl, whisk together the ¼ cup (50 g) granulated sugar and 2 tsp (10 g) cinnamon. Use a pastry brush to evenly coat all sides and the top of the cake with the melted butter, working quickly. Immediately pat the cinnamon-sugar mixture onto the warm cake, covering all surfaces. Serve warm or at room temperature.

Variations & Swaps

• Add-Ins: For extra texture and flavor, fold in 1 cup (120 g) of chopped walnuts or pecans to the batter before baking.
• Spiced Glaze: For a different finish, skip the cinnamon-sugar coating and top with a simple glaze. Whisk together 1 cup (125 g) powdered sugar, 2-3 tbsp (30-45 ml) apple cider, and a pinch of cinnamon until smooth. Drizzle over the cooled cake.
• Gluten-Free: Substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend. The baking time may be slightly shorter, so monitor the doneness.
• Scaling Up: To make two cakes, double all the ingredients and use two separate bundt pans. Bake time will remain similar.

Make-Ahead, Storage & Reheating

This cake can be made 1-2 days ahead of time. Store the uncoated cake wrapped tightly in plastic wrap at room temperature for up to 3 days. For best results, prepare the cinnamon-sugar coating just before serving.

To store leftovers, cover the cooled, coated cake with plastic wrap or a cake dome. It will stay moist at room temperature for up to 4 days. Do not refrigerate, as this can dry out the cake.

The cake can be frozen whole or in slices for up to 3 months. Wrap tightly in plastic wrap, then aluminum foil, and place in a freezer-safe bag. Thaw overnight at room temperature. To refresh, you can warm individual slices in the microwave for 15-20 seconds.

Serving Suggestions And Pairings

Serve slices of this apple cider doughnut cake on a platter, allowing guests to serve themselves. For an elevated presentation, place the cake on a rustic wooden cake stand.

• Pairings: This cake is delicious on its own, but it pairs beautifully with a dollop of whipped cream, a scoop of vanilla bean ice cream, or a drizzle of warm caramel sauce.
• Drinks: Serve alongside a hot cup of black coffee, a strong black tea, or, for a true fall experience, a mug of warm apple cider.
• Cocktails: For an adult pairing, the flavors of this cake complement an Old Fashioned or a spiced rum cocktail. The subtle sweetness and warm spices of the cake enhance the complex notes of the spirit.

Troubleshooting & Common Mistakes

• Cake is Dry: This can be caused by over-baking or not measuring the flour correctly. Use the toothpick test to avoid over-baking, and measure flour by weighing it for accuracy.
• Cake Sticks to the Pan: The most common cause is improper greasing and flouring. Ensure every crevice of the pan is coated, and don’t skip the cool-down period before inverting.
• Cinnamon-Sugar Doesn’t Stick: Make sure the cake is still warm from the oven when you brush on the melted butter. The butter acts as the adhesive for the sugar.
• Center Sinks: This is often a sign of under-baking. Check the cake for doneness before removing it from the oven, and ensure your oven temperature is accurate.
• Too Dense: This can be a result of over-mixing the batter. Mix only until the ingredients are just combined.

FAQs

What is the difference between apple cider and apple juice?

Apple juice is typically pasteurized and filtered, resulting in a clear, sweet liquid. Apple cider is raw, unfiltered, and has a cloudier appearance and a more robust, slightly tangy flavor that is essential for this recipe’s authentic taste.

Can I make this cake into cupcakes?

Yes, this recipe can be baked as cupcakes. Fill cupcake liners about two-thirds full and bake at 350circF (175circC) for 18-22 minutes. The yield will be approximately 24 cupcakes. You can brush them with melted butter and dip the tops in the cinnamon-sugar coating once cool enough to handle.

Is this recipe gluten-free?

The provided recipe is not gluten-free as it uses all-purpose flour. However, you can make a gluten-free version by substituting the flour with a high-quality 1:1 gluten-free baking flour blend.

How do I know if the apple cider is not vinegar?

Apple cider is a beverage, while apple cider vinegar is a condiment. Ensure the label clearly states “apple cider” and not “apple cider vinegar” or “ACV.” The two are very different and not interchangeable.

How can I make a bigger or smaller cake?

To make a larger cake, you can double all the ingredients and use two bundt pans. For a smaller cake, you can halve the recipe and use a loaf pan, adjusting the baking time as needed.

---

Nutrition

• Calories: 380 kcal
• Fat: 19g
• Carbohydrates: 50g
• Protein: 4g

Disclaimer: Nutritional information is an estimate based on standard ingredients and is provided for informational purposes only. It may vary depending on brands and measurements.

You May Also Like…

• Rustic Apple Galette: A Free-Form French Classic with Cozy Fall Flavor
• Spiced Pear Martini: Autumn Elegance in a Glass
• Caramel Apple Martini: Dessert in a Glass
• Maple Pumpkin Old Fashioned: A Cozy Twist on a Timeless Classic
• Cinnamon Fig Martini: Sweet Spice Meets Elegance
• Chai Martini: A Cozy Classic With a Modern Twist