Apple Cider Donut Cake with Cinnamon Sugar Topping
This Apple Cider Donut Cake is a soft, moist Bundt cake made with reduced apple cider, applesauce, cinnamon, nutmeg, and brown sugar. Brushed with melted butter and coated in cinnamon sugar, it tastes like a classic apple orchard doughnut in easy cake form. Perfect for fall baking, Thanksgiving, brunch, and cozy apple season desserts.
Ingredients
For the apple cider donut cake
- 1½ cups apple cider not apple cider vinegar
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¾ teaspoon kosher salt
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 3 large eggs at room temperature
- ½ cup neutral oil such as vegetable or canola oil
- ½ cup unsweetened applesauce
- 2 teaspoons vanilla extract
- ¾ cup cooled reduced apple cider
For the cinnamon sugar topping
- 4 tablespoons unsalted butter melted
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- Pinch of kosher salt
Instructions
- Pour the apple cider into a small saucepan. Bring it to a gentle simmer over medium heat, then reduce the heat to medium-low. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until the cider reduces to ¾ cup. Remove from the heat and let cool to room temperature.
- Preheat the oven to 350°F. Generously grease a 10- to 12-cup Bundt pan with baking spray containing flour, or grease with butter and dust with flour. Make sure every ridge and the center tube are coated.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
- In a large bowl, whisk together the brown sugar, granulated sugar, eggs, oil, applesauce, vanilla, and ¾ cup cooled reduced apple cider until smooth.
- Add the dry ingredients to the wet ingredients. Stir gently with a rubber spatula just until no dry flour remains. Do not overmix.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 45 to 55 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 to 15 minutes. Carefully invert it onto a wire rack placed over a baking sheet or parchment paper.
- In a small bowl, combine the granulated sugar, cinnamon, and salt for the topping.
- While the cake is still warm, brush the top, sides, and inner ring with melted butter.
- Sprinkle and gently press the cinnamon sugar mixture over the buttered cake until evenly coated.
- Let the cake cool for at least 30 minutes before slicing and serving.
Notes
- Apple cider: Use apple cider, not apple cider vinegar. Unfiltered cider typically gives the richest apple flavor.
- Cider reduction: Let the reduced cider cool fully before adding it to the batter. Hot cider may affect the eggs and make the batter too warm.
- Bundt pan: Grease every ridge and the center tube carefully. Baking spray with flour is the easiest option for clean release.
- Doneness: Begin checking the cake at 45 minutes. Bake until a toothpick comes out clean or with a few moist crumbs, not wet batter.
- Topping: Apply butter and cinnamon sugar while the cake is warm so the coating sticks well.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.lifewiththecrustcutoff
- Freezing: Freeze cooled slices for up to 2 months. For best results, thaw and add a fresh cinnamon sugar coating before serving.
- Loaf-pan option: Divide the batter between two greased 9-by-5-inch loaf pans. Bake for 45 to 55 minutes, checking for doneness early.