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. 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.
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 ~
- Slow Cooked Cider Brats with Apple Onion Relish
- Hard Cider Braised Pot Roast with Fresh Sage
- Brussels Sprout Slaw with Maple Cider Vinaigrette
- Baked Ham with Apple Cider Maple Glaze
- Maple Cider Glazed Turkey
- Apple Cider Pancakes with Caramel Syrup
*I’ve adapted this recipe from Martha Stewart
- 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
- Set oven to 350F
- Generously butter and flour your bundt pan, making sure to get into all the nooks and crannies. Don't skip this step!
- Whisk the dry ingredients together in a large mixing bowl.
- Whisk the wet ingredients together in a another bowl.
- Add the wet ingredients to the dry and whisk until just combined, don't over mix.
- 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.
- Stir the sugar and cinnamon together for the topping.
- 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.