apple Breakfast bundt cake Cake Dessert Fall

Apple Cider Doughnut Cake

Name: Apple Cider Doughnut Cake
Prep time: 15 min
Cook time: 50 min
Ingredients: 2 cups all purpose flour; 1 1/2 cups oat flour; 1 1/2 cups sugar; 1 tsp cinnamon; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup apple cider; 3/4 cup applesauce; 3/4 cup vegetable oil (I use safflower); 3 large eggs (room temperature); 2 tsp vanilla extract; 2 Tbsp unsalted butter (melted); 1/4 cup sugar; 1/2 tsp cinnamon

Posted on September 22, 2017

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Apple Cider Doughnut Cake ~ a warm cinnamon apple cider cake that tastes just like Fall’s iconic apple cider doughnuts. It’s basically everything you love about the season, baked up in a bundt pan.

I highly recommend this wonderful apple bundt cake, it’s pretty much everything you want in an easy Fall treat. There’s nothing fancy or fussy about it, but it’s soft and tender, with a thin cinnamony-sugar crust just like those cider doughnuts you get when you go apple picking. The aroma is intoxicating, and it’s the perfect thing to take to a Fall gathering or party. It’s also ideal for housewarmings, new neighbors, new moms, or anyone who could use a little extra comfort or care.

Other recipes in my Doughnut Bundt Cake Series~

I attribute the pillowy texture of this apple cider doughnut cake to the applesauce and the oat flour in the recipe. Oat flour is readily available in most large grocery stores, and Bob’s Red Mill makes a good one, but it’s essentially oats that have been ground into a fine powder, so if you don’t have any on hand you can actually process rolled oats in a food processor or high speed blender, like a Vitamix, to make your own. For more details, check out my post on how to make your own oat flour!

Oat flour gives baked goods a nice soft texture and a little extra flavor. I love it to add it to regular flour in lots of different types of recipes. It does wonders for my IRISH OATMEAL SODA BREAD and my QUICK WHOLE GRAIN OAT ROLLS.

This cake is not overly sweet, so it’s appropriate for breakfast or mid-morning, with a cup of coffee, tea, or hot cider.

Check out the comment section for the good reviews and to see how readers have tweaked the recipe for themselves. Karen gets a gold star for creating a gluten free version:

“I made this the first try with Bob’s Red Mill GLUTEN FREE baking mix instead of the two cups a/p flour, and 1.5 cups ground almonds instead of oat flour, so our gluten free hosts could try it (folks– not all oats are gluten free. many are contaminated. UNLESS IT SAYS, IT’S NOT!). The subtle almond flavor was incredible, texture was amazing. Don’t skimp on the melted salted butter at the end, OR the sugar. I you don’t have “oat flour,” throw some oats in your blender, food processor or– like I did– coffee grinder. As far as sugar is concerned, this is a LLLAAARRRGGEE cake; try the recipe AS IS before cutting anything please! Not one crumb left over.”

tvfgi recommends: a great basic bundt pan

Bundt pans come in all sorts of wonderful shapes and sizes, which is great, except that you never know how your pan is going to work with a specific recipe. I like to use this one from Wilton which is a basic, all purpose pan that’s sturdy, nonstick, and a standard size. The simple fluted shape insures an easy release, and isn’t that what it’s all about?

Click here for details.

Cider is a wonderful ingredient to experiment with in Fall, here are some fun ways to use it~

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