Apple Cider Doughnut Bundt Cake
19th September 2024
Tender moist spiced apple cider cake with a cinnamon sugar topping just like the apple cider doughnuts we all love but in cake form.
Fall season is definitely upon us. That means apple picking at your favourite apple orchard and all the warm spiced baked goods. One of the best parts of going apple picking is getting some warm apple cider doughnuts when you are checking out. I’m pretty sure that is the only reason my hubby comes with me. If you’ve never had an apple cider doughnut I have to let you know, you are really missing out. They smell heavenly - you just can’t resist getting a few to enjoy there and some to take home. They smell like fall to me - so if you are looking for a fall treat and getting into the fall spirit like I am, this is definitely the one. This apple cider doughnut cake tastes exactly like the cake version of these delicious donuts. So, you are totally in for a treat with this recipe. It’s an delicious option for a dessert at a fall gathering. All the same flavours of apple cider doughnuts but in a beautiful bundt that is baked (not fried like some of the doughnuts are) so break out your bundt pans people.
I am happy to be collaborating with Ciroa to bring you this delicious bundt cake recipe showcasing their beautiful bundt cake decorative pans. I made this recipe in their Scallop Decorative Cake Pan, their Swirl Decorative Cake Pan, their Acorns & Leaves Decorative Cake Pan and their Mini Cake Pan with Pumpkin & Leaves. The pans are a delight to use. They have a great non-stick layer which is helpful for unveiling a perfect bundt every time. I showcased my bundts on their pedestal cake stands with bamboo insert as well. Ciroa is an Australian based company with a diverse range of simply beautiful designs for your kitchen, tabletop and beyond, created in the spirit of Australia’s wonderfully spontaneous and relaxed entertaining style. Australian designed Ciroa brand can now be found in leading retailers, all over the world. Their style is bold and elegant with the goal of turning everyday tabletops into a unique expression of your individual style. When it comes to bundts there is no reason to fear those intricate nooks and crannies. Embrace them. Use a release paste or a very generous amount of butter, or baking spray for greasing and use a pastry brush to get all the nooks and corners.
Apple Cider Doughnut Cake Recipe Ingredients
- APPLE CIDER: (NOT apple cider vinegar - it is not the same) room temperature, you could use apple juice if apple cider is not available but the flavour will not be exactly the same
- ALL PURPOSE FLOUR: The original recipe called for 2 cups all purpose and 1 cup of whole wheat but I prefer using all purpose - for a heartier texture in the cake feel free to swap one of the cups with whole wheat flour.
- APPLE SAUCE: (I used plain unsweetened apple sauce, not the chunky kind) adds moisture to the cake plus a little apple flavor.
- EGGS: Make sure they are room temperature
- SUGAR: I use light brown sugar for the cake for sweetness and granulated white sugar for the cinnamon sugar topping.
- VANILLA EXTRACT: Adds that classic warming flavor to any baked goods.
- VEGETABLE OIL: I like to use olive oil for a more flavorful cake but I also like to use canola for a more neutral flavor but any neutral vegetable oil will work
- SPICES: Cinnamon and apple pie spice is what I use. Instead of using Apple Pie spice you can use an extra bit of ground cinnamon and add ¼ teaspoon ground or freshly grated nutmeg, ¼ teaspoon ground ginger and ⅛ teaspoon ground cloves- more or less of each to taste.
- OPTIONAL TOPPINGS: I like to serve this cake with a big dollop of whip cream but if you are a cake and ice cream person then feel free to serve it with ice cream. My mom preferred this cake plain with a dusting of powdered sugar - so really you can do whatever you like - pick and choose your toppings! The classic is cinnamon sugar - go full throttle with that and the maple cider glaze if you would like.
How to Make Apple Cider Doughnut Cake
- WHISK together dry ingredients
- WHISK together the wet ingredients and then pour into the dry ingredients and mix until combined
- POUR the mixture into a well-greased AND floured bundt pan.
- BAKE cake for 45-50 minutes. Test with a toothpick by sticking into the middle of the bundt cake, if it comes out clean it is ready.
- COOL: Remove from oven and allow to cool on a wire rack for 15- 20 minutes.
- BRUSH & SPRINKLE: Invert then brush with butter and sprinkle with cinnamon sugar mixture
Of all the fall flavoured bundts you make this fall season make sure and squeeze this simple one in. I have made a few apple cider bundt cake recipes out there but this one is my personal favourite and it’s version of Martha Stewart’s recipe. Her recipe is basically a bowl and whisk kind of recipe. Simple, no fuss and can be whipped up in no time. No reducing the apple cider, or anything time consuming like that (although you definitely can do that for a more intense flavour - see recipe notes below)- just basic ingredients go in to making what is essentially a giant cakey doughnut. The blend of oil and applesauce helps keep it moist and there is just enough cinnamon and apple pie spice mix in there to give you all the fall feels. Feel free to top yours with whatever you like. I love sticking to the classic cinnamon sugar but hubby loved the maple cider glaze. A simple dusting of powdered sugar works beautifully too and helps showcase some of the lovely intricate designs on this bundt. You are going to love this cake! Enjoy.
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Recipe
Ingredients
For the Cake
- 3 cups all-purpose flour, plus more for pan (could sub 1 cup whole-wheat flour)
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon apple pie spice *
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1½ cups light brown sugar
- 1 cup apple cider (or apple juice) + 2 tablespoons divided
- 1 cup vegetable oil
- ½ cup unsweetened apple sauce
- 2 teaspoons pure vanilla extract
- 3 large eggs, room temperature
For the Sugar Cinnamon Coating
- 4 tbsp unsalted butter, melted
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
For the Maple-Cider Glaze (optional)
- 1 cup powdered sugar
- 1 tablespoon maple syrup
- 1 tablespoon apple cider
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
Directions
- Preheat oven to 350°F. Butter or grease generously using a pastry brush to get all the corners and lightly dust with flour a 10-12 cup bundt pan. Or use baking spray for bundt pans.
- In a large bowl, whisk together the dry ingredients flour, baking powder, teaspoon cinnamon, apple pie spice, baking soda, and salt.
- In separate medium bowl, whisk together sugar, 1 cup of the apple cider, oil, apple sauce, vanilla, and eggs unitl well combined.
- Add egg mixture to flour mixture; whisk/or fold in until combined. Transfer batter to prepared pan.
- Bake, rotating pan halfway through, until a tester inserted in center comes out clean, 45 to 50 minutes.
- Transfer pan to a wire rack set over a rimmed baking sheet or a piece of parchment paper for less mess when glazing or sprinkling with sugar; let cool 15 minutes.
- Invert warm cake onto rack. Brush all over with remaining 2 tablespoons of cider and allow to cool another 15-20 minutes.
- Melt butter for coating and in a separate small bowl combine sugar and cinnamon. Brush cake with melted butter, then sprinkle liberally with cinnamon sugar mixture pressing it into cake surface.
- Let cool completely before serving. Cake can be stored, covered, at room temperature up to 2 days. If glazing or dusting with powdered sugar allow cake to cool completely before doing so.
For the Maple Apple Cider Glaze (optional)
- Combine all ingredients in a small bowl and whisk until smooth. Drizzle over cooled cake.
Recipe Notes
- If premixed Apple pie spice blend is not available where you are here is a simple mix you can make on your own using a pinch each of ground nutmeg, ground allspice, ground ginger and ground cardamom if you like
- Bundt pans need to be generously greased/buttered and dusted with flour so cakes don’t stick; use a pastry brush to be sure to get into all the crevices. I love to use baking spray which already has some flour in it or a cake pan release paste.
- For a more intense apple cider flavour feel free to double the amount of it and simmer or boil it in a saucepan until reduced to 1 cup of apple cider that the recipe calls for. Allow it to cool and then use in recipe This may take 20-30 minutes to reduce so this step can be done ahead of time and the reduced apple cider can be stored in a sealed container until you are ready to use it
- When adding the cinnamon-sugar and butter topping, I brush the butter onto the cake and let it set for just about a minute. You want it to be slightly wet so it holds the sugar, but not so much that it absorbs it into the cake.
Adapted from Martha Stewart
