Name: Apple Cider Donut Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 3/4 cups All-purpose flour; 3 tsp Ground cinnamon; 1/2 tsp Ground nutmeg; 1 tsp Baking powder; 1/2 tsp Baking soda; 1 tsp Salt; 1 cup Oil (canola or vegetable); 1 1/4 cups Brown sugar (packed, light or dark); 1/2 cup White granulated sugar; 3/4 cup Apple sauce (unsweetened, room temperature); 2 tsp Pure vanilla extract; 3 Large eggs (room temperature); 1 cup Apple cider (room temperature); 2 TBSP Butter; 1 TBSP Apple cider; 2/3 cup White granulated sugar; 1 TBSP Ground cinnamon; 1/4 tsp Ground nutmeg; Pinch of salt; 1 cup Powdered sugar (sifted); 2 TBSP Apple cider

Ingredients

1 cup oil (canola or vegetable)

1 1/4 cups brown sugar (packed light or dark)

1/2 cup white granulated sugar

3/4 cup unsweetened applesauce (room temperature)

2 tsp pure vanilla extract

3 large eggs (room temperature)

2 3/4 cups all-purpose flour

3 tsp ground cinnamon

1/2 tsp ground nutmeg

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 cup apple cider (room temperature)

2 tbsp butter

1 tbsp apple cider (for brown butter mix)

2/3 cup white granulated sugar (for cinnamon coating)

1 tbsp ground cinnamon (for cinnamon coating)

1/4 tsp ground nutmeg (for cinnamon coating)

Pinch of salt (for cinnamon coating)

1 cup powdered sugar (sifted, for glaze)

2 tbsp apple cider (for glaze)

Instructions

Step 1: Preheat your oven to 350°F and generously spray a large 10-cup bundt pan with non-stick baking spray to prevent the cake from sticking.

Step 2: In a medium bowl, sift together the flour, cinnamon, nutmeg, salt, baking soda, and baking powder. Set this dry mix aside.

Step 3: In a separate large bowl, mix the oil, brown sugar, granulated sugar, vanilla extract, eggs, applesauce, and apple cider until smooth and combined.

Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender.

Step 5: Pour the batter into your prepared bundt pan and bake for 45 to 50 minutes. Check doneness by inserting a toothpick—it should come out clean. Let the cake cool in the pan for 10 minutes before transferring to a cooling rack. Allow it to cool completely before decorating.

Step 6: For the apple cider browned butter, melt the butter in a frying pan over medium heat. Whisk steadily as it bubbles, foams, and begins to brown. Once browned, remove from heat and stir in 1 tablespoon of apple cider. Set aside.

Step 7: In a small bowl, combine the granulated sugar, cinnamon, nutmeg, and a pinch of salt for the cinnamon sugar coating.

Step 8: Place the cooled bundt cake on a rack over a baking sheet to catch any excess. Brush the entire cake generously with the browned butter mixture using a pastry brush. Immediately pat the cinnamon sugar mixture all over the cake to coat evenly.

Step 9: Just before serving, whisk the sifted powdered sugar with 2 tablespoons of apple cider until smooth and pourable but not too thin. Drizzle this glaze over the cake for a light, flavorful finish.

Step 10: Keep the cake at room temperature or chilled in the refrigerator. If chilled, allow it to return to room temperature before serving for the best flavor and texture.

Tips & Variations

Use fresh apple cider for the best autumnal flavor. If unavailable, a mix of apple juice and a splash of lemon juice can substitute.

Make sure all wet ingredients are at room temperature to ensure even mixing and a tender crumb.

For a spicier cake, add a pinch of ground cloves or ginger to the dry mix.

Brush with browned butter carefully to avoid over-saturating the cake, which can cause sogginess.

Try adding chopped nuts or dried cranberries to the batter for extra texture and flavor.

Storage

Store the apple cider donut cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving to enjoy the best texture. Leftover cake can also be frozen wrapped tightly for up to 2 months; thaw overnight in the fridge before serving.

FAQs

Can I use a different type of oil instead of canola or vegetable oil?

Yes, you can substitute with light olive oil or melted coconut oil. Just keep in mind that stronger flavored oils may alter the taste of the cake slightly.

Is it necessary to use a bundt pan for this recipe?

A bundt pan is recommended for the traditional shape and even baking, but you can use a 9×13-inch pan or a tube pan instead. Adjust the baking time accordingly and check for doneness with a toothpick.