Description
This Apple-Cider Donut Cake captures the warm, spiced flavors of a classic apple-cider donut without the need for frying or shaping individual donuts. Perfectly moist and tender, it combines whole-wheat and all-purpose flours with apple cider, cinnamon, and a cinnamon-sugar topping brushed on with melted butter to create a deliciously comforting dessert or snack cake.
Ingredients
Dry Ingredients
- 2 cups unbleached all-purpose flour, plus more for pan
- 1 cup whole-wheat flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 ¾ cups natural cane sugar (divided: 1 ½ cups and ¼ cup)
Wet Ingredients
- 2 tablespoons unsalted butter, melted, plus more for pan and brushing
- 1 cup apple cider
- ¾ cup extra-virgin olive oil
- ¾ cup unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 3 large eggs, room temperature
Instructions
- Preheat oven, prep pan, and whisk together dry ingredients: Preheat your oven to 350°F (175°C). Generously butter and flour a 12-cup Bundt pan, using a pastry brush to coat every crevice. In a large mixing bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, 1 teaspoon of ground cinnamon, baking soda, and kosher salt until fully combined.
- Whisk together wet ingredients: In a separate bowl, combine 1 ½ cups of the natural cane sugar, apple cider, extra-virgin olive oil, unsweetened applesauce, vanilla extract, and eggs. Whisk thoroughly until the mixture is smooth and well incorporated.
- Add wet ingredients to dry; transfer to pan: Pour the wet mixture into the bowl with the dry ingredients. Whisk gently and just until the batter comes together; do not overmix. Transfer the batter evenly into the prepared Bundt pan.
- Bake and cool; mix sugar and cinnamon: Place the pan in the oven and bake for 45 to 50 minutes, rotating the pan halfway through baking for even cooking. The cake is done when a toothpick or cake tester inserted into the center comes out clean. Remove from the oven and place the pan on a wire rack set over a rimmed baking sheet to catch drips. Let the cake cool in the pan for 15 minutes. While the cake cools, mix the remaining ¼ cup sugar with ½ teaspoon ground cinnamon in a small bowl.
- Invert cake; brush with butter and sprinkle with cinnamon sugar: After 15 minutes of cooling, carefully invert the Bundt pan onto the wire rack to release the cake. Immediately brush the warm cake with the melted butter, then generously sprinkle the cinnamon sugar mixture over the top to mimic the sweet-spiced coating of apple cider donuts. Allow the cake to cool completely before slicing and serving.
Notes
- Be sure to butter and flour the Bundt pan thoroughly, especially into all the crevices, to ensure the cake releases cleanly.
- Using room temperature eggs helps the batter come together smoothly and improves texture.
- The cinnamon sugar topping is best applied while the cake is still warm for better adhesion and flavor.
- You can substitute maple syrup or honey for part of the sugar if desired, but it will alter the texture slightly.
- Store leftover cake tightly covered at room temperature for up to 3 days or refrigerate for up to a week.