Description

This Apple Cider Donut Cake is a moist and flavorful bundt cake infused with warm spices like cinnamon and nutmeg, and rich with the tangy sweetness of apple cider and applesauce. Topped with a buttery cinnamon sugar coating, it perfectly captures the essence of fall in every bite, making it an ideal dessert or snack for cozy gatherings and celebrations.

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

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Instructions

Preheat and Prepare Pan: Preheat your oven to 325 degrees F. Spray a bundt pan with non-stick spray and then dust it with flour to ensure the cake doesn’t stick. Set aside.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, nutmeg, salt, and baking powder until evenly mixed. This mixture forms the spice and leavening base for the cake.
Mix Sugars and Oil: In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Using a mixer on medium speed, blend these ingredients until fully incorporated and slightly creamy.
Add Eggs: Add the room-temperature eggs to the sugar and oil mixture. Mix on medium speed for about two minutes to lighten the batter and incorporate air for a tender crumb.
Add Applesauce and Vanilla: Mix in the unsweetened applesauce and vanilla extract until combined, adding moisture and flavor to the batter.
Incorporate Flour and Apple Cider: With the mixer on low, add one third of the flour mixture, followed by half of the apple cider. Alternate adding the flour mixture and apple cider, finishing with the last of the flour. Mix just until no flour streaks remain. The batter will be slightly thin, which is expected.
Pour Batter and Bake: Pour the batter into the prepared bundt pan. Bake for 50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached, indicating doneness.
Cool the Cake: Allow the cake to cool in the bundt pan for one hour. This resting period helps the cake set and makes it easier to unmold.
Unmold and Coat: Turn the cake onto a plate or cooling rack. Using a pastry brush, coat the entire cake with melted butter to prepare for the cinnamon sugar coating.
Apply Cinnamon Sugar: Combine the granulated sugar and cinnamon in a bowl. Sprinkle this mixture over the top and sides of the butter-coated cake. For 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 for best mixing and texture.
Use fresh apple cider for optimal flavor—avoid vinegar or concentrate substitutes.
Dusting the bundt pan with flour after spraying helps prevent sticking and ensures clean removal.
Check the cake with a toothpick before the baking time ends; oven temperatures may vary.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.

Nutrition

Serving Size: 1 slice (1/18th of cake)
Calories: 310 kcal
Sugar: Twenty five grams
Sodium: 280 mg
Fat: 14 g
Saturated Fat: 3 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 43 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 45 mg