Apple Cider Donut Cake Recipe
This Apple Cider Donut Cake is soft, buttery, and packed with warm apple cider flavor, then finished with a crisp cinnamon-sugar coating. It's an easy fall dessert that brings all the flavors of an orchard cider donut to the table.
Equipment
- 10- to 12-cup Bundt pan
- Large mixing bowl
- Medium saucepan
- Electric hand mixer or stand mixer
- Whisk
- Spatula
- Pastry brush
- Wire cooling rack
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground mace optional
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/3 cup packed light brown sugar
- 2 large eggs room temperature
- 1 cup apple cider
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 small Granny Smith apple peeled, cored, and finely chopped
For the Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 3 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 350°F (175°C). Generously grease and flour a 10- to 12-cup Bundt pan, making sure to coat all the grooves well.
- Combine the apple cider and chopped Granny Smith apple in a saucepan over medium heat. Simmer until the apple is tender and the cider has reduced slightly, then remove from the heat and let it cool.
- Whisk together the flour, baking powder, baking soda, salt, nutmeg, and mace in a medium bowl.
- Beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
- Gradually add the dry ingredients, alternating with the milk and cooled apple cider mixture. Mix just until the batter comes together, then gently fold in the cooked apple.
- Pour the batter into the prepared Bundt pan and smooth the top. Bake until the cake is golden and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 15 to 20 minutes, then carefully turn it out onto a wire rack and allow it to cool completely.
- Mix the granulated sugar and cinnamon in a small bowl. Brush the cooled cake all over with melted butter, then coat generously with the cinnamon sugar, gently pressing it onto the surface.
- Slice and serve once the coating has set.
