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.

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.

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.  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.

TIP: I recommend serving this cake fresh from the oven, if possible.  If you do make it ahead, store the cake on the counter, loosely covered with foil, or under a cake dome.

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

Category: dessert

Yield: 12 servings

Calories per serving: 379

Apple Cider Doughnut Cake

Ingredients

    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
    topping
  • 2 Tbsp unsalted butter, melted
  • 1/4 cup sugar
  • 1/2 tsp cinnamon

Instructions

  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.
https://theviewfromgreatisland.com/apple-cider-doughnut-cake/

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

60 Comments

  • Reply
    Enid
    April 20, 2018 at 8:14 pm

    This is a wonderful cake! I’ve made it several times, and everyone has asked for the recipe. I love how you just whisk the dry ingredients in one bowl, the wet in another bowl, and whisk together. It tastes like the doughnuts we Winnipeggers can get from a beloved chain restaurant called “Sals.” I didn’t have cider the first time that I baked it, so I used 1/2 cup good quality apple cider vinegar (with the Mother), diluted with 1/2 cup water–works like a charm. It’s become my go-to cake. Excellent with whipped cream and fruit, like a pound cake, as well! Thank you SO MUCH!

    • Reply
      Sue
      April 20, 2018 at 8:37 pm

      Love this feedback Enid, especially the tip about the vinegar, wow, I wouldn’t have thought of that.

  • Reply
    Karla
    January 4, 2018 at 1:47 pm

    Just made this today, wanting to make a warm treat for the family on a cold, snowy day. We had just enough apple cider left over from the holidays! I used my own gluten-free flour blend (rice flour, tapioca flour, coconut flour, millet flour, + sorghum flour), sucanat for the sugar, and added 1/4t ground cloves. A hit with the family! Will make again, and I could see adding some chopped apples, maybe even some nuts.

    • Reply
      Sue
      January 4, 2018 at 1:54 pm

      I’m really interested to hear that this works with your gf flour blend Karla, I’m going to have to try that (I have it all except for the sorghum)

      • Reply
        Karla
        January 7, 2018 at 10:24 am

        My original mix didn’t call for the sorghum flour, but I purchased it when I ran out of millet. Now, I include both!

        • Reply
          Sue
          January 7, 2018 at 10:41 am

          I’ve never used millet flour either, I need to find some.

  • Reply
    Enid
    November 26, 2017 at 1:04 pm

    I just made this cake, and it’s wonderful! So moist, not too sweet–it will be a keeper. It tasted exactly the way I thought it would! I added 1/8 tsp nutmeg to the dry ingredients in the batter, and I didn’t have apple cider or apple juice, so diluted 1/2 apple cider vinegar with water. Love it!

    • Reply
      Sue
      November 26, 2017 at 1:31 pm

      That’s nice to know about the vinegar substitution, Enid, and I’m thrilled that you enjoyed it.

  • Reply
    Jenny
    November 8, 2017 at 11:16 am

    I have a mini bunt tray, which is more or less a fancy cupcake tray. Do you think this recipe would work well making mini cakes? I assume I’d need to adjust the baking time and temp.

    • Reply
      Sue
      November 8, 2017 at 11:24 am

      I think that should work fine, Jenny, as long as you prep your pans well so they release the little cakes. Good luck!

  • Reply
    Libby
    November 2, 2017 at 1:41 pm

    Looks delicious. Do you think you could substitute BOB’S RED MILL 1 to 1 gluten free flour for the all-purpose flour?

    • Reply
      Sue
      November 2, 2017 at 3:41 pm

      I assume you could, Libby, but I’ve never tried it. I do know the texture will change, but if you’re used to gluten free flour then you probably know what to expect.

  • Reply
    Traci | Vanilla And Bean
    October 3, 2017 at 11:38 am

    What a beauty Sue and I’m completely smitten with your photographs! You’ve gotten me in the mood to bake something appley! Thank you for sharing! xo

  • Reply
    Denice
    September 25, 2017 at 7:49 am

    Made this yesterday – and bringing to ECFE tonight – wanting to do the icing instead of the sugar. Any chance you would share the ratio for the two?

    • Reply
      Sue
      September 25, 2017 at 7:56 am

      I’d start with a cup and a half of sifted confectioner’s sugar, and then drizzle in the cider until you have the consistency you like. I could be a thin or a thick glaze (I like thick) Start with a couple of tablespoons of cider and go from there. If it gets too thin, just add more sugar, and vice versa.

      • Reply
        Sue
        September 25, 2017 at 7:56 am

        PS let us know how it turns out!

        • Reply
          Denice
          September 25, 2017 at 12:57 pm

          Thank you and will do.

  • Reply
    radhaks
    September 25, 2017 at 6:22 am

    Looks like an awesome recipe! I’d love to make this for a vegan friend…how can I replace the eggs without compromising the texture of the cake as intended in original recipe?
    Thank you!

    • Reply
      Sue
      September 25, 2017 at 8:04 am

      I haven’t experimented much with egg replacements, and I would think it’s quite a challenge to get a good result in a cake like this, but here’s a link to an article from thekitchn that might help you
      And maybe another reader can help us out?

  • Reply
    Anita Schecter
    September 25, 2017 at 5:35 am

    Wow. :)

  • Reply
    Kelly
    September 25, 2017 at 3:17 am

    Hi Sue – The cake looks amazing! One question…did you use regular applesauce or unsweetened? Thanks!

    • Reply
      Sue
      September 25, 2017 at 7:58 am

      I believe mine was unsweetened, Kelly, but the cake isn’t overly sweet, so you could also use a sweetened one without any trouble.

  • Reply
    A childress
    September 24, 2017 at 7:13 pm

    I don’t usually comment on a recipe…but WOW was this cake really good, and very easy. I made half of the recipe, and baked it in a 8X8 pan for 27 minutes. It was perfect.
    Thank you

    • Reply
      Sue
      September 24, 2017 at 8:04 pm

      I love these quick reviews, thanks so much! It’s great to know that it works in a square baking pan, too :)

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