Apple Cider Donut Cake
This apple cider donut cake is a moist and tender bundt cake that’s flavored with apple three ways. The cinnamon sugar coating makes the cake taste just like your favorite apple cider donuts!
This cozy fall bundt cake tastes like an apple cake combined with a box of apple cider donut holes.
The cake is flavored with apple three ways using apple cider, applesauce, and grated apples. The result is an ultra moist and tender cake that’s bursting with apple flavor!
After baking, the cake is also brushed with a mixture of apple cider and butter and then sprinkled with cinnamon sugar. It’s the perfect treat to serve after dinner, but also delicious for breakfast with a cup of coffee!
Recipe Ingredients
- Applesauce: Just like with my carrot cake recipe, I prefer to use unsweetened applesauce in order to control the amount of sugar. If you only have sweetened applesauce, reduce the amount of granulated sugar by 2 to 3 tablespoons.
- Apples: To really give this cake a good apple flavor, I found that adding some grated/shredded apples really helped! I used Honeycrisp apples, but you can use any kind of baking apple that you prefer.
- Apple Cider: This adds flavor and moisture to the cake. Some recipes call for reducing apple cider to enhance the flavor, but I found that it wasn’t necessary and it also makes this recipe easier!
- Sugar: You’ll need both granulated sugar and light brown sugar for added sweetness and moisture.
- Oil: Makes for a moister cake than melted butter. You may use canola, vegetable oil, or melted coconut oil. If you do use coconut oil, just make sure that all of your other ingredients are at room temperature so that it doesn’t solidify when you start mixing everything together.
- Spices: A blend of ground cinnamon, ginger, nutmeg, and cloves infuses the cake with flavor.
How To Make An Apple Cider Donut Cake
- Combine the wet ingredients: This includes the oil, apple cider, sugar, applesauce, eggs, vanilla, and grated apple.
- Combine the dry ingredients: In another bowl, whisk together the flour, spices, baking soda, baking powder, and salt.
- Finish the batter: Add the dry ingredients to the wet and stir until just combined. Make sure not to over mix the batter at this point, you only want to mix in the dry ingredients until just combined.
- Bake the cake: Pour the batter into a greased 10-inch bundt pan and bake the cake until a toothpick inserted in the center comes out clean. Mine usually takes about 55 minutes at 350°F.
- Prepare the coating: Combine some apple cider and melted butter in a small bowl. In another bowl, combine the cinnamon and sugar.
- Coat the cake: Once the cake has been removed from the pan and is completely cool, brush with the butter mixture. Then, sprinkle the cinnamon sugar all over the cake using your hands to gently press it in.
Frequently Asked Questions
If you don’t own a bundt pan, you could use a 9×13-inch pan and decrease the baking time. Be sure to let the cake cool completely before brushing it with butter and sprinkling the cinnamon sugar on top.
I prefer to peel mine first, but that’s just a personal preference. You can leave the skin on if you prefer though!
You could probably replace the apple cider with an equal amount of apple juice, but I would recommend increasing the spices slightly if you do.
If you’re looking for something without apple cider, my apple upside-down cake and applesauce cake are two great options!
Leftover cake will last up to four days on the counter and up to three months in the freezer. Just be sure to wrap it tightly or store it in an airtight container to keep the cake fresh.
Baking Tips
- When measuring the grated apple, lightly pack it in your measuring cup. If you tightly pack it, you may end up with too much.
- You can use any shape of bundt pan you like for this recipe so long as it holds 12 cups of batter. This would be a great opportunity to break out any fall-themed bundt pans you have in your collection! Just keep in mind that you may need to adjust the baking time slightly.
- After sprinkling the cinnamon sugar over the cake, I recommend pressing it in with your hands. This helps it stick to the cake better!
Apple Cider Donut cake
Ingredients
For the cake
- 1 cup canola or vegetable oil (240 ml)
- 1 cup apple cider (240 ml)
- 1 cup packed light brown sugar (200 grams)
- ½ cup granulated sugar (100 grams)
- ½ cup unsweetened applesauce (125 grams)
- 3 large eggs at room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups lightly packed freshly grated apples (185 grams; I used honeycrisp)
- 3 cups all-purpose flour spooned & leveled (375 grams)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the coating
- 2 tablespoons unsalted butter melted (30 grams)
- 2 tablespoons apple cider (30 ml)
- ¼ cup granulated sugar (50 grams)
- 1 teaspoon ground cinnamon
Instructions
- To make the cake: Preheat the oven to 350°F (177°C).
- In a large mixing bowl, whisk together the oil, apple cider, brown sugar, granulated sugar, applesauce, eggs, and vanilla until fully combined. Stir in the grated apples and set aside.
- In a separate large mixing bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Spray a 10-inch (12 cup) bundt pan well with nonstick cooking spray and pour the batter into the pan.
- Bake for 50 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean. If needed, cover loosely with foil to prevent excess browning on top.
- Remove from the oven and transfer to a wire rack to cool for 30 minutes, then carefully invert the cake onto the wire rack and allow to cool completely.
- To make the coating: Add the melted butter and apple cider to a small bowl and whisk until well combined.
- In a separate bowl, whisk together the granulated sugar and cinnamon.
- Brush the apple cider butter mixture all over the cake, making sure to fully coat it. Then, carefully sprinkle the cinnamon sugar mixture all over the cake, pressing it into the cake with your hands.
- Slice into pieces, serve, and enjoy!
I’m a huge fan of Danielle’s recipes. When this one came in, I went to the store the very same day for the ingredients. It’s an excellent recipe primarily because of the apple three ways – grated apple, applesauce and apple cider. The texture is beautifully soft and exactly reminiscent of an apple cider donut. It’s been very well received by my circle of taste testers, who are always totally honest with their feedback. What a perfect fall snacking cake.
Thank you, Michael! So happy to hear that everyone enjoyed the cake!
Can I dice the apples instead of grating them?
I haven’t tried it, but the batter is very thin so they may sink to the bottom.
It turned out perfect! Great cake with morning coffee or for a great seasonal dessert!
Thank you, Jennifer! So glad you loved it!
Can I use a tube pan? I don’t have a Bundt pan.
Yes, that would be okay!