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Home » Cake & Cupcakes » Apple Cider Donut Cake

Apple Cider Donut Cake

Published: Oct 14, 2021 by Allison · 13 Comments

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This Apple Cider Donut Cake tastes like your favorite apple cider donuts! Soft and fluffy bundt cake flavored with apple cider, applesauce, and warm spices covered in cinnamon sugar.

Apple Cider Donut Cake covered in cinnamon sugar on a round white plate.

Just when you thought apple cider donuts were the best fall treat we turned them into a bundt cake! In my opinion, this cake is even better than apple cider donuts. None of the greasiness that you sometimes get with donuts, but ALL the flavor. Plus, that delicious crunchy cinnamon sugar topping!

Jump to:
  • Recipe overview
  • Why this recipe works
  • Recipe tips
  • Serving and storage
  • More fall recipes
  • Recipe
Slices of apple cider donut cake on a white platter next to a red and white striped towel.

Recipe overview

Apple cider cake: This delicious homemade cake is flavored with apple cider, applesauce (or apple butter), cinnamon, ginger, nutmeg, and vanilla. It bakes up moist ad soft with an incredible fragrance.

Cinnamon sugar topping: After cooling slightly the warm cake is brushed with melted butter and sprinkled generously with cinnamon sugar. This adds delicious flavor and texture to every bite!

Cake batter in a large bowl for Apple Cider Donut Cake

Why this recipe works

A combination of butter and oil. Butter for flavor and oil for moisture.

One whole cup of apple cider, plus applesauce (or apple butter) for added apple flavor and moisture.

A combination of cinnamon, ginger, and nutmeg which complement the apple perfectly.

Brushing the cake with melted butter and sprinkling it with cinnamon sugar gives a classic apple cider donut look and texture.

Recipe tips

Grease your bundt pan really well. I find that a non-stick spray that contains flour works the best. Wait to spray the pan until right before you add the batter.

Use a 10-cup bundt pan.

Use apple butter instead of applesauce for a slightly stronger apple flavor.

Allow the cake to cool completely (several hours) before serving.

Slice of apple cider donut cake drizzled with caramel sauce and topped with whipped cream.

Serving and storage

Serving: The flavor and texture of this cake is best when served at room temperature. Serve as-is or top each slice with whipped cream and caramel sauce.

Storage: This cake can be stored at cool room temperature or the refrigerator for up to 3 days, bringing slices to room temperature before serving. Individual slices can be frozen for up to three months.

More fall recipes

  • Pumpkin Bundt Cake
  • Apple Crisp
  • Maple Pecan Pie
  • Apple Cobbler
  • Pumpkin Cheesecake Bars

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Recipe

Apple Cider Donut Cake covered in cinnamon sugar on a round white plate.

Apple Cider Donut Cake

This Apple Cider Donut Cake tastes like your favorite apple cider donuts! Soft and fluffy, covered in cinnamon sugar, and flavored with apple cider, applesauce, and warm spices.
5 from 7 votes
Print Pin SaveSaved!
Course: Dessert
Cuisine: Dessert
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 14
Calories: 292kcal
Author: Allison – Celebrating Sweets

Ingredients

Cake:

  • 2 ½ cups all purpose flour*
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup apple cider
  • ½ cup applesauce or apple butter
  • ½ cup unsalted butter, softened
  • ¼ cup canola or vegetable oil
  • ¾ cup granulated sugar
  • ⅓ cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Topping:

  • 2 tablespoons unsalted butter, melted
  • ⅓ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • whipped cream, caramel sauce, optional for serving

Instructions

Cake:

  • Preheat oven to 350°F with a rack in the center of the oven. Set aside a 10-cup bundt pan (wait to grease it until right before you add the batter).
  • In a medium bowl combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
  • In a glass measuring cup, whisk together the apple cider and applesauce/apple butter. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter, oil, granulated sugar, and brown sugar for 2 minutes. Add the eggs and vanilla, beating until combined and scraping the sides and bottom of the bowl as needed. Add the flour in three additions and the apple cider in two additions, beginning and ending with the flour and beating well between each addition (flour, cider, flour, remaining cider, remaining flour). Stir the batter a few times with a rubber spatula but don't overmix.
  • Generously grease a 10-cup bundt pan (I use baking spray with flour in it). Pour the batter into the pan and smooth into an even layer. Bake for 40-50 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool for 15 minutes. After 15 minutes, carefully invert the cake from the pan directly onto the wire rack. Place a large piece of parchment paper or foil under the rack. Proceed with the topping while the cake is still warm.

Topping:

  • Combine sugar and cinnamon. Gently brush/dab the melted butter on the cake and immediately sprinkle with the cinnamon sugar (I work with about a third of the cake at a time). I gently tilt the rack to help sprinkle the sugar in hard to reach places. You can also gently press the cinnamon sugar into some areas. Work carefully, the warm cake is delicate. Allow to cool completely before slicing and serving.

Notes

*Fluff the flour several times with your measuring cup to lighten it up. Scoop a heaping portion and level it off with the back of a knife. 
This cake has a subtle apple flavor and it is not overly sweet. It’s a great breakfast or snack cake served as is or it can be served with whipped cream, ice cream, and/or caramel sauce as a dessert.
Serving: The flavor and texture of this cake is best when served at room temperature. 
Storage: This cake can be stored at cool room temperature or the refrigerator for up to 3 days, bringing slices to room temperature before serving. Individual slices can be frozen for up to three months.

Nutrition

Calories: 292kcal | Carbohydrates: 41g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 136mg | Potassium: 113mg | Fiber: 1g | Sugar: 23g | Vitamin A: 290IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Tried this recipe?Leave a comment and rating below!
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Comments

  1. Marsha

    October 14, 2021 at 12:25 pm

    5 stars
    Absolutely delicious! Will be making again very soon.

    Reply
    • Allison

      October 15, 2021 at 8:17 am

      I’m so glad! Thanks for stopping by. 🙂

      Reply
  2. wilhelmina

    October 15, 2021 at 7:54 am

    5 stars
    I was seriously tempted to call the entire thing a donut and eat it myself! I mean, it has a hole, right?

    Reply
  3. Yvette

    August 30, 2022 at 5:04 pm

    Where did you buy this beautiful bundt pan from?

    Reply
    • Allison

      September 01, 2022 at 11:20 am

      Hi! Here’s a link. I believe Amazon sells it as well.
      https://www.nordicware.com/products/elegant-party-bundt/

      Reply
  4. Jo

    October 19, 2022 at 7:03 am

    5 stars
    Made this yesterday and took to a friends dinner, everyone raved about it. Thank you so much Allison!

    Reply
    • Allison

      October 26, 2022 at 9:32 am

      I’m so glad! You’re welcome. 🙂

      Reply
  5. Joy

    November 10, 2022 at 2:39 am

    Does it matter whether sweetened or unsweetened applesause is used in this recipe?

    Reply
    • Allison

      November 11, 2022 at 1:04 pm

      Hi! You can use either. Enjoy!

      Reply
  6. Tina

    November 14, 2022 at 2:53 pm

    5 stars
    I was dying to try this when I saw it. And it didn’t disappoint. It’s so light and delicate. I found it easier to use a shaker when adding the cinnamon sugar.

    Reply
    • Allison

      November 16, 2022 at 8:44 am

      Great idea! 🙂 Thanks for stopping by.

      Reply
  7. Katina

    December 17, 2022 at 10:41 pm

    Can you make this in mini Bundt pans? If so how long you think in oven?

    Reply
    • Allison

      December 19, 2022 at 9:07 am

      I’m not sure what size your mini bundt pans are. Maybe start checking around 15 minutes, then every couple minutes until it’s done. Enjoy!

      Reply

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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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