This apple cider donut cake tastes just like an apple cider donut from an orchard, but in cake form. It is a moist apple cider bundt cake coated in brown butter apple cider and cinnamon sugar coating. Then, it is topped with an apple cider glaze. This recipe is perfect for fall.
This apple cider cake is the definition of fall for me. During fall, I love to get an apple cider donut from an orchard. There is nothing better! This cake tastes just like that. Even better because it also has a glaze!
If you are looking for more bundt cake recipes, try confetti bundt cake, red velvet bundt cake, and mini lemon bundt cakes.
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Why You Will Love This
- Fall cake- This cake is perfect for fall with apple cider in season.
- Moist apple cider cake- This cake uses a cup of apple cider plus apple sauce! It is incredibly moist and full of flavor.
- Brown butter apple cider- The cake is coated with brown butter mixed with apple cider.
- Cinnamon sugar- The cake gets coated in cinnamon sugar twice!
- Apple cider glaze- The glaze uses powdered sugar and apple cider to make a stronger apple cider flavor.
Ingredient Notes
- Oil- Use canola or vegetable. I don't recommend olive oil.
- Brown sugar- I used light brown sugar.
- Apple sauce- Make sure it is unsweetened. Otherwise the cake will be way too sweet.
- Apple cider- I buy a jug of apple cider from my local grocery store during fall.
Step By Step Instructions
Here are the steps to make and bake the cake.
STEP 1: Spray the bundt pan. Use a flour baking spray and spray the bundt pan very well. This is the one I used.
STEP 2: Mix dry ingredients together. Make sure to use a sifter to prevent flour lumps from getting into the batter.
STEP 3: Mix the wet ingredients. Then, mix the oil, eggs, brown sugar, sugar, apple sauce, apple cider, and vanilla together. It will be watery.
STEP 4: Mix both together. Mix the dry ingredients into the wet, mix until just combined. Over mixing the batter will lead to a tough cake.
STEP 5: Bake the cake. Pour the batter into the bundt pan. Bake for 45-55 minutes. Cool the cake for 10 minutes in the pan to help keep the cake from sticking to the pan.
Decorating Tips
First, brown the butter until the milk deposits separate and turn amber in color. Mix with the apple cider.
Coat the cake with the brown butter. Be generous!
Next, use your hands to coat the cake in half of the cinnamon sugar. Let it sit for a few minutes for cinnamon sugar to soak into the butter.
Then, sprinkle the cinnamon sugar on to a cookie sheet. Roll the cake into the cinnamon sugar to generously coat the cake. It needs the two layers of cinnamon sugar!
Now, top the cake with the apple cider glaze. I used all of the glaze. It should be thin enough to pour on to the cake.
FAQ
Yes you can. It will just make a smaller in cake. It will taste the same!
Yes you can. Use a donut pan and bake for 10 minutes.
Yes you can. Bake for 20-22 minutes.
I have not recipe tested this. If you use it, make sure it is unsweetened.
Storing and Freezing
Store this apple cider donut cake at room temperature in an air tight container. Store up to 5 days.
Freezing
Freeze the cake into individual cake slices. Wrap them in cling wrap and store in the freezer up to 30 days.
Thaw for 1 hour before eating.
Other Fall Recipes To Try
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📖 Recipe
Apple Cider Donut Cake
Ingredients
The Cake
- 1 cup Oil canola or vegetable
- 1 ¼ cups Brown sugar packed light or dark
- ½ cup White granulated sugar
- ¾ cup Apple sauce unsweetened room temperature
- 2 teaspoon Pure vanilla extract
- 3 Large eggs room temperature
- 2 ¾ cups All-purpose flour
- 3 teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
- 1 ¼ tablespoon Baking powder
- 1 teaspoon Salt
- 1 cup Apple cider room temperature
Apple Cider Browned Butter
- 2 tablespoon Butter
- 1 tablespoon Apple cider
Cinnamon Sugar Coating
- ⅔ cup White granulated sugar
- 1 tablespoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- Pinch Of salt
Apple Cider Glaze
- 1 cup Powdered sugar sifted
- 2-2 ½ tablespoon Apple cider
Instructions
Apple Cider Donut Cake
- Preheat oven to 350°F and spray a large 10 cup bundt pan with baking non-stick spray. Spray very very well to prevent the cake from sticking.
- In a medium mixing bowl, sift together flour, cinnamon, nutmeg, salt, and baking powder. Set aside.2 ¾ cups All-purpose flour, 3 teaspoon Ground cinnamon, ½ teaspoon Ground nutmeg, 1 ¼ tablespoon Baking powder, 1 teaspoon Salt
- In a separate bowl, mix the oil, brown sugar, sugar, vanilla, eggs, apple sauce, and apple cider.1 cup Oil, 1 ¼ cups Brown sugar, ½ cup White granulated sugar, ¾ cup Apple sauce, 2 teaspoon Pure vanilla extract, 3 Large eggs, 1 cup Apple cider
- Add in the dry ingredients and mix until just combined. Pour into bundt pan.
- Bake for 45-50 minutes. Bake until a toothpick inserted comes out clean. Let it cool in the pan for 10 minutes. Then, transfer to a cooling rack. It should come out clean. Let it cool completely before decorating.
Apple Cider Browned Butter
- In a frying pan on medium, heat the butter until it melts. Keep whisking. It should become bubbly and then foamy. Next, the milk deposits will separate and the butter will start to brown. Once it starts to brown, take off the heat.2 tablespoon Butter
- Mix in the apple cider and set aside.1 tablespoon Apple cider
Cinnamon Sugar Coating
- In a small bowl, mix together sugar, cinnamon, nutmeg, and salt.⅔ cup White granulated sugar, 1 tablespoon Ground cinnamon, ¼ teaspoon Ground nutmeg, Pinch Of salt
- Place the bundt cake on a cooling rack with a cookie sheet underneath it to catch the mess. Coat the cooled bundt cake with the brown butter by using a pastry brush. Coat it completely. Then, immediately coat the cake with cinnamon sugar. Use half of the sugar. Then, let it dry for 5 minutes. Coat again in cinnamon sugar.
Apple Cider Glaze
- Right before serving, mix the sifted powdered sugar and 2 tablespoon of apple cider with a whisk. It should be a light and pourable consistency but not too thin. Slowly add in 1 teaspoon at a time until you reach the best consistency.1 cup Powdered sugar, 2-2 ½ tablespoon Apple cider
- Pour glaze all over the cake. Keep cake at room temperature or chilled in fridge. Let cake get to room temperature before serving.
Chad says
This cake had incredible flavor and so moist!