Apple Cider Doughnut Cake

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

apple cider doughnut bundt cake with slice removed

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~

Apple Cider Bundt Cake in bundt pan

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.

A slice of Apple Cider Bundt Cake with knife

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.”

Apple Cider Bundt Cake being sliced on a wooden table

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?

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

*I’ve adapted this recipe from Martha Stewart

Apple Cider Doughnut Cake
Rate this recipe
29 ratings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Category: coffee cake, dessert

Cuisine: American

Yield: 12 servings

Calories per serving: 379

Apple Cider Doughnut Cake

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


    dry 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
    wet ingredients
  • 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


  1. Set oven to 350F
  2. Generously butter and flour your bundt pan, making sure to get into all the nooks and crannies. Don't skip this step!
  3. Whisk the dry ingredients together in a large mixing bowl.
  4. Whisk the wet ingredients together in a another bowl.
  5. Add the wet ingredients to the dry and whisk until just combined, don't over mix.
  6. Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it. Set the pan on a cooling rack for 15 minutes.
  7. Stir the sugar and cinnamon together for the topping.
  8. Invert the cake onto a plate. Brush with the melted butter, and sprinkle generously all over with the sugar.

Make it your own ~

  • Sub cardamom for cinnamon, yum.
  • Fold in some finely diced fresh apple for texture.
  • You might use apple butter instead of applesauce.
  • Instead of the sugar coating you could make a simple glaze out of cider and powdered sugar to drizzle (liberally!) over the cake.

Don’t forget to pin this Apple Cider Doughnut Cake!

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Leave a Reply


  • Reply
    Cheryl Pearce
    February 15, 2019 at 7:15 pm

    Do you have to use oat flour, and if so, is it by the regular flour

    • Reply
      February 15, 2019 at 8:30 pm

      You don’t absolutely have to use it, but it does add a lot. You should be able to find it in the same aisle as the regular flour, Bob’s Red Mill makes it, for example. You can also make it yourself, very easily, by processing rolled oats in a food processor or blender. I have instructions here.

  • Reply
    November 18, 2018 at 6:29 pm

    I dont gave any Apple Cider …. could I use Apple Juice instead ??

    • Reply
      November 19, 2018 at 4:27 am

      Yes, that will work fine!

  • Reply
    November 18, 2018 at 8:06 am

    Hi Sue
    If you use finely diced apples do you have adjust the cooking time?

    • Reply
      November 18, 2018 at 11:23 am

      I’m not sure since I haven’t actually added fresh apples to this cake. I’d check with a toothpick and go from there.

  • Reply
    Linda C.
    November 7, 2018 at 7:51 am

    Do you know if this cake will freeze well? I have a business trip right before Thanksgiving and would like to make it in advance for the holiday.

  • Reply
    Kristin DeJesus
    November 4, 2018 at 2:10 am

    This looks delicious! Do you think it would work with an egg replacement?

    • Reply
      November 4, 2018 at 8:25 am

      I don’t have much experience with egg replacements, Kristin, but if you have one you like, I say give it a try.

  • Reply
    November 2, 2018 at 3:37 pm

    I made this for my mother’s birthday brunch. Everyone loved it and appreciated that it wasn’t too sweet. I think this will become a new Fall favorite! Thank you!

    • Reply
      November 3, 2018 at 8:03 am

      I think the fact that it’s subtle and not too sweet is one of the best things about this cake Melanie, I’m glad everybody liked it.

  • Reply
    Christine Johns
    October 29, 2018 at 3:03 pm

    How could you make the Apple cider donut bundt cake have more apple

    • Reply
      October 29, 2018 at 4:09 pm

      You might add chopped apples, or maybe reduce the cider down so that the flavor is concentrated.

  • Reply
    October 28, 2018 at 4:56 pm

    Cake is in the oven and smells delicious. I used my Nutribullet to process the oats into oat flour and it came out fluffy and perfect. Thanks for introducing me to this type of flour!:)

    • Reply
      October 28, 2018 at 6:09 pm

      I love hearing about a new oat flour convert! Also good to know about the nutribullet, that thing is handy.

  • Reply
    October 27, 2018 at 6:12 am

    I don’t have oat flour. Can I just use more all purpose flour?

    • Reply
      October 27, 2018 at 7:44 am

      Yes, absolutely.

  • Reply
    October 26, 2018 at 7:19 am

    Hi Sue! Thanks for the recipe, it looks delicious. I am thinking of making an apple cider layer cake and I was wondering could this be made into a layer cake and be supported by a filling and a topping layer of frosting? And would the flavor be enough/not too much for this use? Thanks!

    • Reply
      October 26, 2018 at 8:26 am

      I don’t know, Nikila, the flavor of this cake is mild, and it has a somewhat denser texture than a traditional layer cake, but I assume you could cook it in layer pans.

  • Reply
    October 21, 2018 at 4:54 pm

    I just made this cake and it is so delicious. Enjoyed by everyone.

    • Reply
      October 24, 2018 at 9:23 am

      Yay! Thanks for coming back to let me know :)

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