Apple Cider Doughnut Cake Recipe

Introduction

Apple Cider Doughnut Cake offers all the cozy flavors of a classic doughnut in a moist, tender cake. Perfect for fall or any time you crave a sweet treat with cinnamon and apple cider notes.

Ingredients

• 1 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 3/4 cup unsalted butter, melted
• 2 large eggs, room temperature
• 1 cup apple cider or juice
• 1/4 cup chunky applesauce
• 1 tablespoon vanilla extract
• 2-2/3 cups all-purpose flour
• 2-1/2 teaspoons baking powder

Cinnamon Sugar

• 1 cup sugar
• 3 teaspoons ground cinnamon

Instructions

1. Prepare the Bundt pan: Preheat your oven to 350°F. Generously grease and flour a 10-inch fluted tube (Bundt) pan, making sure all the nooks and crannies are well coated.
2. Blend the sugar and spices: In a food processor, combine the brown sugar, 2 teaspoons cinnamon, salt, and nutmeg. Process for 30 seconds until well mixed and the sugar is finely textured. Transfer the mixture to a large mixing bowl. If you don’t have a food processor, whisk the ingredients vigorously in a bowl to break up any clumps.
3. Mix the batter: Add the melted butter, eggs, apple cider, applesauce, and vanilla extract to the sugar mixture. Beat until smooth. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
4. Bake the cake: Pour the batter into the prepared Bundt pan. Bake for 45 to 50 minutes, or until a toothpick inserted near the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack.
5. Coat with cinnamon sugar: Mix the sugar and 3 teaspoons cinnamon in a small bowl. While the cake is still warm, sprinkle the cinnamon sugar over the top and sides, pressing lightly to help it stick. Let the cake cool completely before slicing and serving.

Tips & Variations

• For extra moistness, substitute half of the apple cider with buttermilk.
• Try adding chopped nuts like walnuts or pecans to the batter for added texture.
• If you prefer a glaze, drizzle a simple vanilla or caramel glaze over the cooled cake instead of the cinnamon sugar coating.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature and recoat with cinnamon sugar if desired. Reheat slices gently in the microwave for about 15 seconds to bring back some warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use apple juice instead of apple cider?

Yes, apple juice works fine as a substitute, though it may result in a slightly sweeter and less tangy flavor compared to fresh apple cider.

What type of Bundt pan should I use?

A 10-inch fluted tube Bundt pan is ideal to achieve the classic shape and even baking for this cake.

Apple Cider Doughnut Cake Recipe

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★★★★★

4.4 from 82 reviews

This Apple Cider Doughnut Cake is a delightful autumn-inspired dessert featuring warm spices like cinnamon and nutmeg, combined with the sweetness of apple cider and chunky applesauce. Baked in a Bundt pan, this moist cake is coated in a crunchy cinnamon sugar topping, offering the comforting flavors of classic apple cider doughnuts in an easy-to-make cake form.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 3/4 cup unsalted butter, melted
• 2 large eggs, room temperature
• 1 cup apple cider or juice
• 1/4 cup chunky applesauce
• 1 tablespoon vanilla extract
• 2–2/3 cups all-purpose flour
• 2–1/2 teaspoons baking powder

Cinnamon Sugar Coating

• 1 cup sugar
• 3 teaspoons ground cinnamon

Instructions

1. Prepare the Bundt pan: Preheat your oven to 350°F. Generously grease and flour a 10-inch fluted tube (Bundt) pan, making sure all the nooks and crannies are well-coated to prevent sticking.
2. Blend the sugar and spices: In a food processor, combine brown sugar, 2 teaspoons ground cinnamon, salt, and nutmeg. Process for about 30 seconds until the mixture is evenly blended and the sugar texture is fine. If you don’t have a food processor, whisk these ingredients vigorously in a bowl to break up clumps and combine thoroughly.
3. Mix the batter: To the sugar mixture, add melted butter, eggs, apple cider, chunky applesauce, and vanilla extract. Beat until the mixture is smooth and well combined. In a separate bowl, whisk together the flour and baking powder. Gradually incorporate the dry ingredients into the wet mixture, beating just until combined to avoid overmixing.
4. Bake: Pour the batter into the prepared Bundt pan, smoothing the top. Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool further.
5. Coat with cinnamon sugar: In a small bowl, mix granulated sugar with 3 teaspoons ground cinnamon. While the cake is still warm, sprinkle the cinnamon sugar mixture evenly over the top and sides, pressing gently to help it adhere. Let the cake cool completely before slicing and serving.

Notes

• Use homemade chunky applesauce or store-bought for best flavor.
• If you prefer, substitute apple juice for apple cider to reduce acidity.
• Ensure eggs are at room temperature for better incorporation and cake texture.
• Press the cinnamon sugar coating lightly to help it stick but avoid rubbing off the cake surface.
• Store leftovers in an airtight container at room temperature for up to 3 days.

Keywords: apple cider doughnut cake, cinnamon sugar cake, fall dessert, Bundt cake, spiced cake, autumn recipe