Apple Cider Donut Cake

5 from 2 votes

Apple cider donut cake is a moist, tender spiced cake flavored with apple cider and applesauce, and finished with a delicious cinnamon and sugar coating. The cozy flavors in this cake make it a perfect fall dessert or accompaniment to your morning coffee!

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Course: Dessert

Cuisine: American

Servings: servings

Calories: 439kcal

Author: Ashley Boyd

Equipment

Bundt pan

Ingredients

For the Cake

3 cups all-purpose flour (375g) weighed or spooned and leveled
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cardamom
1 cup apple cider
¾ cup applesauce
1 cup butter unsalted, softened
1 ¼ cups granulated sugar
½ cup dark brown sugar or light brown sugar, packed
3 large eggs room temperature
2 teaspoons vanilla extract not vanilla flavoring

Cinnamon Sugar Coating

4 tablespoons butter unsalted, melted
¼ cup granulated sugar
2 teaspoons ground cinnamon

Instructions

Preheat your oven to 350°F. Spray a 9-cup bundt pan with baking spray and set it aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom until combined. In a separate small mixing bowl, whisk together the apple cider and applesauce and set it aside.
Place the butter, granulated sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat the butter and sugar until pale and fluffy, about 7-10 minutes. Start on low speed (3-4) and gradually increase the speed to high (8-9). Scrape down the sides and bottom of the bowl to make sure everything gets combined.
Once the butter and sugars are creamed, add the eggs, one at a time, and beat on low (3-4) after each addition until mixed in. Scrape down the bowl and beat in the vanilla on medium (5-6) until mixed in.
Add ⅓ of the flour mixture and to the bowl with the butter and beat until no more dry flour is visible. Start on low speed and gradually increase the speed. Add half the apple cider mixture and beat on medium until combined. Scrape down the bowl and beat in another ⅓ of the flour, followed by the other half of the apple cider, and finish with the last of the flour.
Pour the batter into the prepared bundt pan and spread it out into an even layer. Bake the cake in the preheated oven for 40-50 minutes, or until a skewer inserted into the cake comes out clean.
Allow the cake to cool for an hour in the bundt pan then carefully flip it out onto a cooling rack or cake plate to cool completely.
Once the cake has completely cooled, whisk together the cinnamon and sugar in a small bowl. Coat the entire outside and center of the cake with melted butter using a pastry brush. Sprinkle the cinnamon and sugar mixture over the cake and in the center.
Coat the sides by pouring cinnamon sugar in your hand and pressing it into the sides of the cake with your palms. Cinnamon and sugar will get everywhere - there isn't really a way to avoid it. I recommend working on a large surface that wipes clean easily. Slice and enjoy room temperature or warm!

Notes

Be sure to measure your flour using a kitchen scale or the spoon and level method to ensure you are not using too much. Too much flour in the cake batter could cause your cake to turn out dry and dense.
I recommend using good-quality unfiltered apple cider for the best flavor.
Leftover apple cider donut cake can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. This cake also freezes well and lasts up to three months in the freezer.

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