The moist, tender interior and the crunchy, sugary exterior bring the best of cake and donuts together. What more could you want in a dessert?
If you go apple picking in the fall, chances are the orchard will provide something yummy for you to enjoy at the end of your labors. And that almost always means apple cider donuts, those sweet, cakey spheres covered in cinnamon sugar. They are super delicious, but just wait until you try this apple cider donut cake, an even better combination of intense apple flavor, warm spices, and sugary goodness.
Incredibly moist and tender, this cake has the most wonderful texture, and thanks to the applesauce, apple cider, and both white and brown sugars, a sweet yet slightly tart tanginess that combines perfectly with the cinnamon and nutmeg to bring extraordinary flavor. Because apple cider is usually only available in the fall and because we love this cake so much, I’ll freeze a gallon of cider so I can make this delectable confection all year long.
And it’s so easy to do. While there are several steps, the recipe is very straightforward, so even the most inexperienced bakers will have success. And with the beautiful shape from the Bundt pan and the mix of coarse sugar and cinnamon that you’ll sprinkle on top and press into the sides, you won’t even have to worry about presentation. This apple cider donut cake is stunning.
Vegan And Gluten-Free Versions Of Apple Cider Donut Cake
This cake is simply too delicious not to serve to everyone, no matter their eating style. For vegans, replace the eggs with mashed bananas (one-quarter cup per egg), or use four tablespoons of pumpkin purée (that will contribute to this cake’s fall flavor profile). A plant-based butter can be used to replace the melted butter. Making this cake gluten-free is even easier. Use a gluten-free all-purpose flour or, if you prefer, almond flour (which will add a subtle but lovely nutty taste).
FAQs & Tips
How Do I Store Leftovers?
Cooled apple cider donut cake can be stored in an airtight container and will last at room temperature for up to 3 days, in the refrigerator for up to 5 days, and in the freezer for up to 3 months.
Can You Substitute Apple Cider Vinegar For Apple Cider In This Recipe?
Apple cider is sweet, and apple cider vinegar is not; it’s very acidic. So if you don’t have apple cider, try using apple juice instead.
Why Do You Have To Use Both Cooking Spray And Flour To Coat The Bundt Pan?
It’s extra protection against the cake sticking to the Bundt pan! The cooking spray can coat the entire area of the pan so the cake won’t stick, and the flour on top creates a barrier between the spray and the batter. Even if you have a nonstick Bundt pan, you’ll want to spray and flour the entire pan. That way, when you turn the cake out, all of its design features will be perfectly intact.
Serving Suggestions
When you serve apple cider donut cake for dessert, you might want to pair it with No-Churn Salted Cinnamon Ice Cream or some Caramel Sauce or both (yeah, go with both!). But this cake is also great for breakfast spread with some Whipped Butter and drizzled with Spiced Maple Syrup.
Something else I love to do in the fall is put together a seasonal-themed dinner. I’ll start with this Grand Cru-Inspired Cheese Board With Apple-Cranberry Chutney and then serve Butternut Squash Soup, a Spinach Salad with apples, walnuts, and cranberries, this Delicious Roast Pork Loin, Roasted Vegetable And Farro Salad With Pomegranates, and the apple cider donut cake for dessert! By the way, this cake is lovely with some of that apple-cranberry chutney from the cheese board the next morning!
Apple Cider Donut Cake
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 3/4 teaspoon salt
- 4 teaspoons baking powder
- 1 1/4 cups granulated sugar
- 3/4 cup light brown sugar packed
- 1 cup vegetable oil
- 3 large eggs room temperature
- 1 cup applesauce room temperature
- 3/4 teaspoon vanilla extract
- 1 cup apple cider room temperature
- 3 1/2 tablespoons unsalted butter melted
- 1/4 cup coarse sugar
- Cinnamon for topping
Instructions
- Preheat your oven to 325°F
- In a medium size mixing bowl, combine the flour, cinnamon, nutmeg, salt, and baking powder. Whisk to combine. Set aside.
- In a large bowl, combine the granulated sugar, brown sugar, and oil. Mix on medium speed to combine. Add the eggs to the sugar mixture and mix on medium speed for about two minutes. Add the applesauce and vanilla. Mix to combine.
- With the mixer on low speed, add 1/3 of the flour mixture, followed by half of the apple cider.
- Continue alternating the flour mixture and the apple cider, finishing with the flour mixture. Mix until no streaks of flour remain. The batter will be slightly thin, not thick.
- Coat a Bundt pan with nonstick spray and flour. Pour the batter into the Bundt pan and bake for 55-60 minutes, or until the cake is done. A toothpick inserted in the center of the cake will come out mostly clean with a few moist crumbs on it.
- Let the cake cool for 1 hour in the Bundt pan before turning it over onto a cake plate or cooling rack. Using a pastry brush, coat the cake in melted butter. Combine the coarse sugar and 2 teaspoons cinnamon and then sprinkle onto the top and sides of the cake.
- To coat the sides, it’s best to fill your hand with the mixture and pat it on the cake.
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