Apple Cider Doughnut Bundt Cake
This Apple Cider Doughnut Cake is absolutely amazing! Made with a homemade applesauce puree that imparts amazing apple flavor, this tastes just like the warm, fresh doughnuts from the orchards! Super moist and tender, you're going to love this cake.
Ingredients
- 1 large Honeycrisp or Granny Smith apple peeled and chopped
- 1½ cups prepared apple cider (I used spiced cider) NOT sparkling cider
- 1/2 cup milk, at room temperature
- 8 Tbsp (1/2 cup) unsalted butter, softened
- 3/4 cup granulated white sugar
- 1/2 cup light brown sugar, loosely packed
- 3 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1/4 cup vegetable oil
- 2½ cups all-purpose flour
- 1½ tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
For the Coating:
- 4 Tbsp unsalted butter, melted
- 1/3 cup granulated white sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350° degrees F. Liberally grease a 10-cup Bundt pan with nonstick cooking spray, or use shortening and flour. I personally like to grease my Bundt pans with shortening and flour to really ensure cakes do not stick. Tap out excess flour. Set aside.
- In a medium saucepan, combine the chopped apple and apple cider. Bring to a boil over medium heat and cook, stirring occasionally, until apple cider reduces, thickens slightly, and apples soften. Stoves vary, but this took about 15 minutes for me. The reduction in apple cider will not be a ton, and it will still be liquid-y (not syrupy). Smash the softened apples with a fork to mash them slightly. Pour the hot apple mixture with juices into a heat-proof measuring glass. It should measure out to about a cup's worth. (If you have any extra, save for another use or eat on the spot!). To the measuring glass, add in the milk and stir to combine. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugars until creamy and smooth, about 3 minutes. Add in the eggs, one at a time, mixing well after each addition, followed by the vanilla extract and vegetable oil.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Alternate adding in part of the flour mixture, then part of the apple mixture incrementally, scraping down the bottom and sides of the bowl as needed. I like to add begin and end with the flour mixture. Mix until fully combined.
- Spoon the batter into your greased and prepared pan and bake for 35-45 minutes or until a toothpick or cake skewer comes out with moist, but not wet, crumbs. Cool for about 30 minutes in the pan, then carefully invert the Bundt pan onto a wire rack to finish cooling.
- For the coating: Using a pastry brush, brush the melted butter over the cake. I like to brush in sections. Immediately after brushing on the butter, sprinkle a handful of cinnamon sugar over the buttered area of the cake and press the cinnamon sugar onto the cake to adhere. You may need to go over the spots with more cinnamon sugar as the first layer may absorb into the cake some. Allow the layer to set, about 10 minutes, before serving.
Notes
Note: if you don't want to make your own apple puree, you can make this by using a store-bought applesauce. I just find store-bought applesauce to be a bit bland. However, if you have a brand you like, give it a go. Just measure out about 1 cup. Try to find one with a strong apple flavor and minimal ingredients.