Apple Cider Doughnut Cake Made Using A Bundt Pan

Fall weather and a fresh apple cider doughnut just seem to go hand in hand, but what if I told you that you can enjoy all those same delicious flavors of these sweet treats but in the form of an easy to make (and eat!) cake instead?

This apple cider doughnut cake requires no special equipment other than a simple bundt pan. I like to use my late grandma’s pan. Even though it looks a bit rough and well-used, it still holds a ton of memories and recipes made from it.

Using a bundt pan allows you to create a cake that looks like one huge beautiful apple cider doughnut but without all of the fuss of shaping and frying. The cake form also makes it super easy for slicing and serving to guests during a fall get together, too.

This recipe is made up of mostly pantry-staple ingredients. The use of apple cider as well as the addition of applesauce helps to take the apple flavor up a notch while cutting back on the amount of oil needed. The simple topping made of melted butter and a cinnamon sugar mix really help take this cake over the top!

You can even make this a true from-scratch recipe by using your own canned applesauce, homemade apple cider, and farm fresh eggs for a truly fall-favorite, homemade treat that the whole family will love!

How To Make Apple Cider Doughnut Cake In A Bundt Pan

*Scroll down to the bottom of this post to see the full recipe, including exact measurements and amounts. You can also print out the instructions. I go into a bit more detail about the recipe here first, just in case you need it.

Ingredients

Most of the ingredients are simple pantry items that you likely already have on hand at home. That includes baking powder, baking soda, cinnamon, salt, granulated sugar, vanilla, eggs, vegetable oil. However, there are a few things to note about some of the other ingredients:

Flour – You can use all purpose for this recipe or you can do a mix of 2 cups all purpose flour with 1 cup whole wheat flour. The latter will result in a slightly denser (but still super yummy!) cake. My favorite brand is hands-down King Arthur unbleached flours but any brand will work just fine. (Product Link: King Arthur Flour Unbleached All Purpose Flour)

Apple Cider – This ingredient is often seen filling store shelves during the fall and winter months. If you live close enough to an apple orchard, then you might even be able to get your hands on a freshly-pressed batch of cider as well. Even if you don’t want to go either of those two routes, you can still make your own Crockpot Apple Cider at home.

Please note, apple cider is not the same as apple juice. Using apple juice might result in a cake that lacks that subtle apple flavor. In addition, DO NOT use apple cider vinegar! That is a completely different ingredient that will give you not so good results! If you try the recipe and still want even more apple flavor, try cooking and reducing the cider down before measuring and adding it your batter.

Applesauce – You can use homemade applesauce or store-bought. Since there is added sugar in this recipe, it’s best to stick to unsweetened applesauce. The use of applesauce it to help add even more apple flavor as well as reduce the amount of oil needed.

Instructions For Apple Cider Doughnut Cake

Begin by preheating your oven to 350º Fahrenheit. Once you have that heating up, go ahead and prepare your bundt pan.

Use a 12-cup capacity bundt pan for this recipe. I have my late grandma’s old pan, but you can get bundt pans pretty inexpensively in most stores or even yard sales. The purpose of using the bundt pan is to still create that hole-in-the-middle donut shape and to allow for even baking with such a tall cake.

Since there are so many nooks and crannies in a bundt pan, you want to make sure to grease it well. Using a combination of butter or non-stick spray and flour works well in most cases. Set the prepared bundt pan aside.

Mixing The Batter

In a large bowl, mix together your choice of flours, baking powder, baking soda, cinnamon, and salt. In another bowl, add in your granulated sugar, apple cider, unsweetened applesauce, oil, vanilla, and room temperature eggs. If using refrigerated apple cider and applesauce, allow them to come to room temperature before adding.

Mix the wet ingredients in well, making sure to dissolve the sugar as much as possible. Sometimes, the sugar likes to stick to the bottom of the bowls. (Speaking of bowls, here are the ones that I use every single day and absolutely LOVE – Product Link: Anchor Hocking 10 Piece Mixing Bowl Set.)

Once your wet ingredients are well mixted together, add them to your dry ingredients. Use a whisk to make sure everything is incorporated together and there are no lumps in the batter. Pour the batter into the prepared bundt pan.

At this point, I like to give the bundt pan a little “spank”. Carefully hold the pan in the one hand and use the other to somewhat gently yet firmly pat the bottom of the bundt pan with an open hand. Repeat it a couple of times. This will help to bring up and pop any bubbles that might be within your batter. (It’s a great simple trick that can be used for any type of batter like brownies, cupcakes, or other cakes.)

Baking And Cooling

Place the bundt pan in the center rack of your oven and bake for about 45 to 50 minutes. I like to turn the bundt pan around about halfway through the cooking time to make sure it is baking evenly.

You will know that the apple cider doughnut cake is done if you can place a toothpick in the highest part and remove it with no wet batter attached. Also, there should be no wiggle to the batter. It should be nice and light brown with a firm top.

Bring the bundt pan out of the oven and place it with the cake still inside on a cooling rack. Allow the cake to cool this way for about 15 to 20 minutes.

Removing The Apple Cider Doughnut Cake

While the cake is cooling, it’s time to make the simple topping. Melt two to three tablespoons of butter and set aside. I like to use salted butter but you can use unsalted if you prefer. Mix together the granulated sugar and cinnamon in a small bowl and also set aside.

Once the cake has cooled slightly, invert it onto a cooling rack sitting in a rimmed baking sheet. I like to line mine with foil to make cleanup easy.

If the cake does not come out easily, you can try two things. First, take a dull knife and carefully go around the edge and center of the bundt pan to help loosen the cake.

Next, you can wait and allow the cake to fully cool before trying to remove again. That will usually do the trick. If not, just know that you need to grease your pan a lot better the next time around. (It’s a great excuse to make the cake all over again!)

Apply The Topping

Once the cake is free of the bundt pan, take a pastry brush and apply the melted butter to the top and sides of the cake. Then, liberally sprinkle on the cinnamon sugar topping.

You may have some left over after covering the cake. I like to use the extra to lightly sprinkle on top of any slices before serving!

As an alternative to the cinnamon sugar topping, try topping the cake with powdered sugar to give the cake a more “wintery” look. You can also play around with using whipped cream or even a rich caramel sauce.  

Store the apple cider doughnut cake covered at room temperature for up to two days – if it lasts that long! Enjoy!

Until next time, thanks for stopping by!
– Chelsea

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