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Apple Cider Donut Cake

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A moist, spiced bundt cake inspired by classic apple cider donuts, finished with a cinnamon-sugar coating for a festive fall treat.

Ingredients

Scale
  • 3 cups (360 g) all-purpose flour
  • 2 tsp (5 g) ground cinnamon
  • 1/4 tsp (1 g) nutmeg
  • 1 tsp (5.6 g) salt
  • 1 1/2 tbsp (21 g) baking powder
  • 1 1/2 cups (300 g) granulated sugar
  • 1/2 cup (110 g) brown sugar
  • 1 cup (224 g) vegetable oil
  • 3 eggs, at room temperature
  • 1 cup (250 g) unsweetened applesauce, at room temperature
  • 1 cup (248 g) apple cider (not vinegar), at room temperature
  • 1 tsp (5.6 g) vanilla extract
  • 1/4 cup (56 g) unsalted butter, melted (for coating)
  • 1/4 cup (50 g) granulated sugar (for coating)
  • 2 tsp (5 g) cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
  2. In a large bowl, whisk together flour, cinnamon, nutmeg, salt, and baking powder.
  3. In another bowl, beat granulated sugar, brown sugar, and vegetable oil until combined. Add eggs one at a time, then mix in applesauce, apple cider, and vanilla.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour batter into the prepared bundt pan and bake for 45–55 minutes, or until a toothpick inserted comes out clean.
  6. Let cake cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
  7. Brush the cooled cake with melted butter, then coat evenly with a mixture of sugar and cinnamon.

Notes

For best results, use room temperature ingredients. The cinnamon-sugar coating is optional but highly recommended for authentic donut flavor. This cake stays moist for several days if stored covered.

Nutrition

Find it online: https://www.rapidrecipes.blog/apple-cider-donut-cake/