Apple Cider Donut Cake
A soft, moist apple cider Bundt cake coated in buttery cinnamon sugar. All the flavors of your favorite apple cider donuts in one easy fall dessert!
Servings 12 servings
Ingredients
For the Cake
- - 3 cups all-purpose flour
- - 2 teaspoons ground cinnamon
- - ¼ teaspoon ground nutmeg
- - 1 teaspoon salt
- - 1½ tablespoons baking powder
- - 1½ cups granulated sugar
- - ½ cup brown sugar
- - 1 cup vegetable oil
- - 3 large eggs room temperature
- - 1 cup unsweetened applesauce room temperature
- - 1 cup apple cider room temperature
- - 1 teaspoon vanilla extract
For the Cinnamon Sugar Topping (Optional)
- - ¼ cup granulated sugar
- - 2 teaspoons ground cinnamon
- - ¼ cup unsalted butter melted (approximately, for brushing)
Instructions
- Preheat oven to 325°F. Generously grease and flour a 10- to 12-cup Bundt pan.
- In a medium bowl, whisk together flour, cinnamon, nutmeg, salt, and baking powder.
- In a large bowl, beat granulated sugar, brown sugar, and vegetable oil until combined.
- Add eggs and beat on medium speed for 2 minutes.
- Mix in applesauce and vanilla extract until combined.
- On low speed, add one-third of the flour mixture, followed by half the apple cider. Repeat, finishing with the flour mixture. Mix until just combined.
- Pour batter into the prepared Bundt pan and bake for approximately 50 minutes, or until a toothpick comes out with a few moist crumbs.
- Allow the cake to cool in the pan for about 1 hour before carefully turning it onto a cooling rack or serving plate.
- Brush the cake with melted butter.
- Combine the granulated sugar and cinnamon for the topping. Sprinkle over the top and gently press onto the sides of the cake.
- Slice, serve, and enjoy!
Notes
- For the best results, use fresh apple cider rather than apple juice.
- Be sure to grease your Bundt pan thoroughly.
- Avoid overmixing the batter.
- Baking times may vary depending on your oven and Bundt pan.