Apple Cider Doughnut Cake

A fresh-from-the-orchard apple cider doughnut with a steaming cup of coffee on the side is my idea of the perfect fall treat. Each cinnamon sugar-coated bite takes me back to orchard visits with my family: crisp air, colorful leaves and bakery bags full of warm doughnuts.

Made with warm spices, rich apple cider and applesauce, this apple cider doughnut cake captures all that cozy flavor in a beautiful, sliceable dessert. Best of all, there’s no messy frying required. This recipe makes a Bundt pan cake that’s finished with a crunchy cinnamon sugar coating, so it looks just like a giant doughnut. It’s an easy fall baking project, sized for sharing and perfect for fall gatherings or anytime you’re craving a taste of the orchard in your kitchen.

Apple Cider Doughnut Cake Ingredients

• Brown sugar: We use brown sugar in the cake batter to add rich, caramel-like sweetness and extra moisture for a soft, tender crumb. Both light and dark brown sugar work, but dark will give your cake a deeper molasses flavor.
• Spices: Ground cinnamon and nutmeg give the cake the same warm, cozy spiced flavor as classic apple cider doughnuts.
• Butter: Melted butter adds rich flavor and keeps the cake moist. Let the butter cool slightly after melting it so it doesn’t scramble the eggs in the batter.
• Eggs: Room temperature eggs will mix more smoothly into the batter. Let them sit at room temperature for 30 minutes or place them in a bowl of warm water for five minutes.
• Apple cider: This recipe calls for apple cider (unfiltered apple juice), which brings bright, tangy apple flavor to the cake and adds moisture to the batter.
• Chunky applesauce: The applesauce adds moisture and enhances the apple flavor. Chunky applesauce gives the cake a little texture, but smooth applesauce can be used in a pinch. Just make sure you use unsweetened so the cake doesn’t end up overly sweet.
• Vanilla: A splash of vanilla extract rounds out the flavor and enhances the cider, applesauce and warming spices.
• All-purpose flour: Overpacking your measuring cup can result in a dense cake, so be sure to spoon and level flour rather than scooping it out of the bag or a canister for the most accurate measurement.
• Baking powder: Double-check the expiration date on your baking powder to ensure the cake lifts during baking.
• Cinnamon sugar coating: Granulated sugar and ground cinnamon are pressed onto the cake after baking for a sweet, slightly crunchy exterior.

Directions

Step 1: Prepare the Bundt pan

Preheat your oven to 350°F. Generously grease and flour a 10-inch fluted tube (Bundt) pan, ensuring all the nooks and crannies are well-coated.

Step 2: Blend the sugar and spices

Combine the brown sugar, cinnamon, salt and nutmeg in a food processor. Process for 30 seconds until everything is well mixed and the sugar is finely textured. Transfer the mixture to a large mixing bowl.

Editor’s Tip: No food processor? Place the brown sugar and spices in a large bowl and whisk vigorously to mix well, making sure to break up any clumps.

Step 3: Mix the batter

Add the melted butter, eggs, apple cider, applesauce and vanilla to the sugar mixture. Beat until the sugar mixture is smooth. In a separate bowl, whisk together the flour and baking powder.

Gradually beat the dry ingredients into the wet mixture until they’re just incorporated.

Step 4: Bake

Pour the batter into the prepared Bundt pan. Bake the cake until a toothpick inserted near the center comes out clean, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack.

Step 5: Coat with cinnamon sugar

In a small bowl, mix the granulated sugar and cinnamon. While the cake is still warm, sprinkle the mixture over the top and sides, pressing lightly to help it stick. Let the cake cool completely before slicing and serving it.

Recipe Variations

• Add chopped nuts: Stir 1 cup of chopped walnuts or pecans into the shortbread dough for crunch and nutty flavor. Toast the nuts first to bring out their flavor.
• Use more baking spices: Boost the warming, spiced flavor of the cake with a pinch of ground cloves, ginger or allspice in the batter.
• Glaze it: Skip the cinnamon sugar coating and drizzle a simple vanilla glaze or a mix of apple cider and confectioners’ sugar over the cooled cake.
• Brush with booze: For a grown-up twist, brush the warm cake with 2 tablespoons of bourbon, rum or apple brandy before adding the cinnamon sugar.

How to Store Apple Cider Doughnut Cake

To keep your apple cider doughnut cake moist and fresh, store it at room temperature in a large airtight container or under a cake dome. It’ll last for up to five days.

Can you freeze an apple cider doughnut Bundt cake?

Yes, you can freeze the whole cake or individual slices for up to three months. Once the cake is completely cooled, double-wrap it tightly in storage wrap and aluminum foil to prevent freezer burn. When you’re ready to enjoy it, thaw the cake overnight in the fridge or at room temperature.

Apple Cider Doughnut Cake Tips

​​Can I use apple juice instead of apple cider?

If you can’t find apple cider or it’s out of season, apple juice will work in a pinch, but your cake won’t taste quite as apple-y. That’s because what we know of as “apple cider” is just unfiltered apple juice, with the remaining solids contributing the deeper, more concentrated flavor that gives the cake its signature taste.

Can I bake an apple cider doughnut cake in a different pan?

If you don’t have a Bundt pan, you can make this apple cider doughnut cake in a 13×9-inch pan. It won’t look like an oversized doughnut, but it’ll taste just as delicious. Just don’t overfill the pan, and start checking for doneness around the 30-minute mark. The cake will bake faster since a 13×9-inch pan isn’t as deep.

How do I keep the cake from sticking to the pan?

A well-greased cake pan is essential to keeping your cake from sticking. Use a pastry brush to coat every nook and cranny with softened butter or baking spray, then dust the pan with flour and tap out the excess. And be sure to let the cake cool for 10 minutes before turning it out; if it’s too hot, it’s more likely to stick.