Apple Cider Donut Cake Recipe

4.58 from 19 votes

Apple Cider Donut Cake Recipe

This apple cider donut cake is moist, spiced, and covered in buttery cinnamon sugar. All those donut shop vibes without frying a thing!

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 371kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Cake

3 cups all-purpose flour
2 tsp ground cinnamon
1/4 tsp nutmeg
1 1/2 tbsp baking powder
1 tsp salt
1 1/2 cups granulated sugar
1/2 cup light brown sugar packed
1 cup vegetable oil
3 large eggs room temp
1 cup applesauce room temp
1 tsp vanilla extract
1 cup apple cider room temp

For the Cinnamon Sugar Coating

1/4 cup unsalted butter melted
1/4 cup coarse sugar
2 tsp cinnamon

Instructions

Preheat your oven to 325 degrees F. Spray a bundt pan with non-stick spray and then dust with flour. Set aside.
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 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 ⅓ 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.
Pour the batter into the bundt pan and bake for 55-60 minutes. The cake is done when a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
Let the cake cool for an hour in the bundt pan before turning it over onto a cake plate or cooling rack.
Using a pastry brush, coat the cake in butter.
Combine the ¼ cup 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.

Notes

IMPORTANT NOTE: This cake is meant to have an extra-moist, slightly dense crumb that mimics an apple cider donut. It won't be light and fluffy like a traditional Bundt cake. However, the center should still be fully set, not wet.

How to Store

Room Temperature: Store the cake under a cake dome or tightly wrapped at room temperature for up to 3 days.
Fridge: Keep it tightly covered in the refrigerator for up to 5 days. Let slices come back to room temperature before serving.
Freezer: Wrap the whole cake or individual slices tightly in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months and thaw overnight in the fridge or for a few hours at room temperature.

Nutrition