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.

Course Dessert

Cuisine Dessert

Prep Time 30

Cook Time 45

Total Time 1 15

Servings

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.

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