This apple cider donut bundt cake is packed with warm spices and apple flavor. And it’s coated in a delicious layer of cinnamon sugar, just like the iconic apple orchard donuts.
The cake is insanely moist and loaded with everything from apple cider and applesauce to ground cinnamon and brown sugar.
But it’s the crispy sugar coating that’ll leave you wanting more. It’s seriously addictive!
Why You’ll Love This Apple Cider Donut Bundt Cake
Fragrant Fall Flavor: This cake captures the quintessential taste of fresh apple cider donuts from orchards and farms. It smells incredible and tastes even better!
Easy Crowd-Pleaser: It may look simple, but the comforting flavors are sure to impress family and friends.
Versatile Serving: Perfect for any occasion, this cake can be enjoyed as a breakfast treat with coffee, a dessert with ice cream, or a snack with a warm beverage.
Ingredients
- Apple Cider and Applesauce: The key ingredients behind the fruity flavor and moist crumb.
- All-Purpose Flour: For the overall structure of the cake.
- Baking Soda and Baking Powder: The dynamic duo that gives this bundt cake its perfect rise.
- Ground Cinnamon and Ground Nutmeg: Warm, cozy spices that’ll make your kitchen smell like fall.
- Salt: A pinch balances the sweetness and enhances all the flavors.
- Granulated and Brown Sugar: A match made in heaven for sweetness and depth.
- Vegetable Oil: Keeps the cake moist and tender for days (if it lasts that long!).
- Large Eggs: Bind the batter together and provide richness and structure.
- Vanilla Extract: Rounds out the flavors with a subtle, sweet aroma.
- Unsalted Butter: Melted and brushed onto the baked cake for the perfect cinnamon-sugar adhesive.
How to Make Apple Cider Donut Bundt Cake
This bundt cake is basically like a giant apple cider donut but is even more irresistible.
It’s perfect for dessert, brunch, or really any time you’re craving a taste of autumn.
Trust me, once you try a slice (or two… or three…), you’ll be hooked. And it couldn’t be easier to recreate!
1. PREP: Preheat the oven to 325°F. Grease and flour a 10-12 cup bundt pan.
2. MIX DRY: Whisk the flour, spices, leavening agents, and salt to evenly combine. Set aside.
3. MIX WET: Beat the sugars and the oil until combined. Add the eggs one at a time, then mix in the applesauce and vanilla.
4. COMBINE: On low speed, alternate adding the dry ingredients and apple cider. Mix until just combined.
5. BAKE: Pour the batter into the prepared pan and bake for 50-60 minutes.
6. COOL: Cool in the pan for about 20 minutes, then turn onto a wire rack to cool completely.
7. COAT: Brush the cake with melted butter and sprinkle over the cinnamon sugar. Serve and enjoy!
Tips For the Best Apple Cider Donut Bundt Cake
I love how this recipe captures the essence of fall in every bite. It’s become one of my go-to desserts for the season and never fails to impress.
And with these tips, yours will be perfect, too!
- Use room temperature ingredients. That includes the apple cider for better incorporation and a smoother batter.
- Quality cider. Choose high-quality, fresh apple cider for the best flavor. And be sure it’s cider, not juice (or apple cider vinegar!).
- Spice it up. Use freshly ground cinnamon, nutmeg, and a touch of allspice or apple pie spice for a richer flavor profile.
- Be gentle. Mix the batter gently, either on low speed or by hand, to prevent overmixing.
- Grease well. Generously grease and flour the bundt pan, getting into all the crevices, to prevent the cake from sticking.
- Low and slow. Bake the cake at a lower temperature to ensure it bakes through without burning. Be patient, and it’ll be perfect.
- Optional mix-ins. Add grated fresh apple, toasted chopped pecans, or walnuts to the batter for more flavor and texture.
- Topping ideas. In addition to the cinnamon sugar coating, you could also drizzle the cake with an apple cider glaze, caramel sauce, or cream cheese icing.
How to Store
Between the oil and applesauce, this cake will stay moist for days. And you can even freeze it if needed!
To Store: Let the cake cool completely, then store it in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate the cake for up to 1 week.
To Freeze: Wrap the completely cooled cake tightly in plastic wrap and aluminum foil, then place it in an airtight freezer bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Fancy a warm slice of cake with your mid-morning coffee? Just nuke it for 20-30 seconds on medium heat.
More Bundt Cakes You Have to Try
Firecracker Cake
Cream Cheese Pound Cake
Chocolate Pound Cake
Sweet Potato Pound Cake
Apple Cider Donut Bundt Cake
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kcalThis apple cider donut bundt cake is packed with warm spices and apple flavor, and it’s coated in a delicious layer of cinnamon sugar, just like the iconic donuts.
Ingredients
- For the Cake
3 cups (360g) all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoons baking soda
1 cup granulated sugar
1/2 cup brown sugar
1 cup vegetable oil
3 large eggs, room temperature
1 cup unsweetened applesauce, room temperature
2 teaspoons vanilla extract
1 cup apple cider (not juice), room temperature
- For the Cinnamon Sugar Coating
1/4 cup unsalted butter, melted
1/3 cup granulated sugar
1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 325°F (160°C). Generously grease a 10-12-cup bundt pan with butter or cooking spray, then dust with flour. Tap out the excess flour and set aside.
- In a medium bowl, whisk the flour, cinnamon, nutmeg, salt, baking powder, and baking soda until combined. Set aside.
- In a separate large bowl, beat the granulated sugar, brown sugar and oil with an electric mixer on medium speed until well combined. Add the eggs one at a time, mixing well after each addition. Mix in the applesauce and vanilla extract until just blended.
- With the mixer on low speed, alternate adding the flour and apple cider into the wet mixture, beginning and ending with the flour. Mix just until no streaks of flour remain. The batter will be slightly thin.
- Pour the batter into the prepared bundt pan. Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely.
- In a small bowl, mix the sugar and cinnamon for the coating. When the cake is cool, brush the entire surface with the melted butter and sprinkle the cinnamon sugar all over the cake. Pat it onto the sides, then slice, serve, and enjoy!
Notes
- Be sure to use apple cider, not apple cider vinegar or apple juice.
- Let the cake cool completely before adding the butter and cinnamon sugar coating for best results.
Can I substitute GF flour for AP flour?
Hi Nancy!
Yes, replace the all-purpose flour with an equal amount of a good quality gluten-free all-purpose flour blend that contains xanthan gum or guar gum.
These gums help mimic the structure provided by gluten. If your blend does not contain xanthan gum, add 1 teaspoon of xanthan gum to the dry ingredients.
Let me know how it comes out!
I used gf flour and it turned out perfectly!
Can you clear up my confusion? Is it granulated sugar or brown sugar you mix with cinnamon for the final step?
Hi, Patricia! You’ll use both sugars while making the cake itself, but just granulated for the cinnamon-sugar topping. 🙂
Is it 2 teaspoons vanilla computer crossed it out?
Hi Christy!
Yes, you’ll need 2 teaspoons vanilla extract.
If you click on that line again, it will remove the line 🙂
It’s designed as a checklist, but I’ve clicked it by mistake so many times!
You can click anywhere on that line, even on the words, and the line will be removed.
Send recipe to my email. jlubkowski@sbcglobal.net. I am glad that GF flour can be substituted in this recipe. Thank you for posting it.
Hi, Jacquelyn!
I’ve sent the recipe to your email! 🙂
I have made this twice now and everyone just loves it! Followed directions exactly and would not make any changes.
So glad it’s a hit, Nancy! <3
need to save this recipe.
Hi, Evelyn!
I’ve emailed you the recipe. 🙂
I made this recipe for a “cake walk” for a Special Needs event. It was the first time I ever made it, which is not a thing I usually do, because, well: who knows? But it turned out PERFECTLY. I took it in with several other cakes, which were all a hit; but apparently, this cake knocked it out of the park. Trust me when I tell you it will be in my permanent repertoire of “go to” cakes.
Thanks for sharing this marvelous cake!!