Description

This Apple Cider Donut Cake is a moist, spiced bundt cake that captures the flavors of classic apple cider donuts in a single easy-to-make cake. Featuring warm cinnamon, nutmeg, and a tender crumb enhanced by applesauce and apple cider, it’s topped with a luscious browned butter apple cider coating, a cinnamon sugar layer, and a sweet apple cider glaze for the perfect autumn-inspired dessert.

Ingredients

Scale

Dry 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

Wet 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 Apple sauce (unsweetened, room temperature)
2 tsp Pure vanilla extract
3 Large eggs (room temperature)
1 cup Apple cider (room temperature)

Browned Butter Apple Cider Coating

2 TBSP Butter
1 TBSP Apple cider

Cinnamon Sugar Coating

2/3 cup White granulated sugar
1 TBSP Ground cinnamon
1/4 tsp Ground nutmeg
Pinch of salt

Apple Cider Glaze

1 cup Powdered sugar (sifted)
2 TBSP Apple cider

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Generously spray a large 10-cup bundt pan with non-stick baking spray to ensure the cake does not stick.
Sift Dry Ingredients: In a medium mixing bowl, sift together the all-purpose flour, ground cinnamon, ground nutmeg, salt, baking soda, and baking powder. Set this mixture aside.
Mix Wet Ingredients: In a separate large bowl, combine the oil, packed brown sugar, white granulated sugar, vanilla extract, eggs, unsweetened applesauce, and apple cider. Mix well until fully combined.
Combine Dry and Wet: Gradually add the sifted dry ingredients to the wet mixture, stirring just until all ingredients are incorporated. Avoid overmixing to keep the cake tender.
Pour Batter and Bake: Pour the batter into the prepared bundt pan, smoothing the top. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool Cake: Let the cake cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
Make Browned Butter Apple Cider Coating: In a frying pan over medium heat, melt the butter while continuously whisking. Allow it to become bubbly and foamy, then brown. Once browned, remove from heat and stir in 1 tablespoon of apple cider. Set aside.
Prepare Cinnamon Sugar Mix: In a small bowl, combine the white granulated sugar, ground cinnamon, ground nutmeg, and a pinch of salt.
Coat Cake: Place the cooled bundt cake on a wire rack with a baking sheet underneath to catch drips. Using a pastry brush, coat the cake completely with the browned butter apple cider mixture. Immediately pat the cinnamon sugar mixture evenly all over the cake to create the cinnamon sugar coating.
Prepare Apple Cider Glaze: Just before serving, whisk together the sifted powdered sugar and 2 tablespoons of apple cider until smooth and pourable, but not too thin.
Glaze and Serve: Drizzle the glaze over the cake. Serve the cake at room temperature or chilled. If chilled, allow the cake to come to room temperature before serving for the best flavor and texture.

Notes

Room temperature ingredients help ensure a smooth batter and even baking.
Be generous when spraying the bundt pan to prevent sticking.
Do not overmix the batter to maintain a tender crumb.
Use unsweetened applesauce to control sweetness and moisture.
Browned butter adds a rich, nutty flavor that complements the spices perfectly.
Cinnamon sugar coating should be patted on to adhere well.
The glaze adds a light sweet finish and can be adjusted for thickness by adding more powdered sugar or apple cider.
Store leftover cake wrapped at room temperature or refrigerated for up to 3 days.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Apple cider donut cake, apple cider cake, bundt cake, fall dessert, cinnamon cake, spiced cake, browned butter glaze