Apple Cider Doughnut Cake

Apple Cider Doughnut Cake is a moist, spiced cake packed with apple cider flavor, reminiscent of your favorite autumn treat.

Coated in a cinnamon-sugar topping, it’s the perfect dessert for a cozy fall day or any gathering that calls for a warm and comforting treat.

Kitchen Equipment Needed

• Bundt pan
• Mixing bowls
• Whisk or electric mixer
• Measuring cups and spoons
• Small saucepan
• Pastry brush

Ingredients

For the Cake:
2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1 tsp vanilla extract
1/2 cup apple cider (reduced for more flavor)
1/2 cup sour cream

For the Topping:
1/4 cup unsalted butter, melted
1/2 cup granulated sugar
1 tsp ground cinnamon

Directions

1. Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to prevent sticking.
2. Reduce the Apple Cider: In a small saucepan, simmer 1 cup of apple cider until reduced to 1/2 cup. Allow it to cool slightly.
3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
4. Cream Butter and Sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
5. Add Eggs and Vanilla: Mix in the eggs one at a time, followed by the vanilla extract.
6. Incorporate Wet and Dry Ingredients: Alternate adding the dry ingredients and the apple cider reduction and sour cream to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
7. Bake the Cake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake: Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
9. Prepare the Topping: In a small bowl, mix the granulated sugar and cinnamon.
10. Apply the Topping: Brush the melted butter over the cooled cake, then sprinkle the cinnamon-sugar mixture evenly over the surface.

Prep Time

30 minutes

Cook Time

50 minutes

Total Time

1 hour 20 minutes

Nutrition (Per Slice)

Calories: 320
Protein: 4g
Carbohydrates: 45g
Fat: 13g
Sugar: 28g

Expert Tips

Reduce the Cider: Reducing the apple cider concentrates its flavor, making the cake extra flavorful.

Grease the Pan Thoroughly: To prevent sticking, grease and flour the Bundt pan well or use a baking spray with flour.

Serve Warm: For an extra cozy treat, warm individual slices slightly before serving.

FAQs

Can I use apple juice instead of cider?
Apple cider gives the cake a deeper flavor, but apple juice can be used if cider is unavailable.

How do I store the cake?
Store it at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days.

Can I freeze this cake?
Yes, wrap the cake tightly in plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator overnight.

Storing & Reheating

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerator: Store for up to 5 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 3 months. Thaw before serving.

Substitutions & Variations

Gluten-Free: Substitute with a 1:1 gluten-free baking flour.

Spiced Apple: Add a pinch of allspice or cardamom for extra warmth.

Caramel Drizzle: Drizzle caramel sauce over the cake for added decadence.

Apple Cider Doughnut Cake

Apple Cider Doughnut Cake is a moist, spiced cake packed with apple cider flavor, reminiscent of your favorite autumn treat.

Print Recipe Pin Recipe

Equipment

• - Bundt pan
• Mixing bowls
• - Whisk or electric mixer
• Measuring cups and spoons
• - Small saucepan
• - Pastry brush

Ingredients

  

• **For the Cake:**
• 2 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup unsalted butter softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup apple cider reduced for more flavor
• 1/2 cup sour cream
• **For the Topping:**
• 1/4 cup unsalted butter melted
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon

Instructions

 

• **Preheat and Prepare the Pan:** Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to prevent sticking.
• **Reduce the Apple Cider:** In a small saucepan, simmer 1 cup of apple cider until reduced to 1/2 cup. Allow it to cool slightly.
• **Mix Dry Ingredients:** In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
• **Cream Butter and Sugars:** In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
• **Add Eggs and Vanilla:** Mix in the eggs one at a time, followed by the vanilla extract.
• **Incorporate Wet and Dry Ingredients:** Alternate adding the dry ingredients and the apple cider reduction and sour cream to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
• **Bake the Cake:** Pour the batter into the prepared Bundt pan and smooth the top. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
• **Cool the Cake:** Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
• **Prepare the Topping:** In a small bowl, mix the granulated sugar and cinnamon.
• **Apply the Topping:** Brush the melted butter over the cooled cake, then sprinkle the cinnamon-sugar mixture evenly over the surface.