Apple Cider Donut Cake
This Apple Cider Donut Bundt Cake takes everything you love about apple cider donuts and turns it into a soft, tender Bundt cake. Reduced apple cider gives bold flavor, applesauce keeps the crumb moist, and the buttery cinnamon-sugar coating makes it taste just like the fall favorite. Perfect for cozy mornings or holiday gatherings!
Servings: 12 slices
Ingredients
For the cake:
- 1 cup apple cider reduced to ½ cup
- 10 tbsp salted butter room temperature
- 2 tsp vanilla extract
- 1 cup granulated sugar
- ¼ cup light brown sugar
- 2 eggs room temperature
- ¾ cup unsweetened applesauce
- 2 ½ cups all-purpose flour
- 2 tsp corn starch
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¾ tsp kosher salt
- 1 ½ tsp ground cinnamon
For the topping:
- ¼ cup salted butter melted
- ⅓ cup granulated sugar
- 2 tsp ground cinnamon
Instructions
For the cake:
- In a small saucepan, bring 1 cup apple cider to a low simmer. Simmer for 5-7 for minutes, stirring occasionally, until reduced to ½ cup. Set aside to cool slightly. Preheat oven to 350°F. Grease and flour a 10–12 cup Bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, corn starch, salt and cinnamon. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- On low speed, add the dry ingredients in three additions, alternating with the reduced cider in two additions (starting and ending with dry). Fold in the applesauce until just combined. Spread batter evenly in the Bundt pan. Bake for 45–60 minutes, until a toothpick inserted in the center comes out clean or with just a few crumbs.
- Cool the cake in the pan for 10 minutes, then invert onto a wire rack. While still warm, brush the cake with melted butter and sprinkle (or pat) cinnamon sugar all over until fully coated. Slice and enjoy warm or at room temperature. Store in an airtight container for up to 2 days, or freeze slices for longer storage.