Apple Cider Doughnut Cake is a warm cinnamon apple 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~
-
Glazed Old Fashioned Buttermilk Doughnut Bundt Cake
-
Chocolate Sour Cream Doughnut Bundt Cake
-
Jelly Doughnut Bundt Cake
-
Pumpkin Doughnut Cake
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?
Cider is a wonderful ingredient to experiment with in Fall, here are some fun ways to use it~
- Kale and Fall Fruit Salad with Cider Poppy Seed Dressing
- Spiced Cider Glazed Apple Bars
- Slow Cooked Cider Brats with Apple Onion Relish
- Hard Cider Braised Pot Roast with Fresh Sage
- Brussels Sprout Slaw with Maple Cider Vinaigrette
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
- 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.
notes and variations
- 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.
Nutrition
226 Comments
GG
February 10, 2021 at 11:58 amThus recipe interests me because most cakes are overly sweet for my taste. I am curious about the effect on the texture and ‘weight’ of the cake? Unlike some, I prefer a more dense cake with a delicate crumb and box cakes are always too light and fluffy. I would think the addition of oat flour would contribute density but I read in your blog it actually lightens it? Can you please address these questions. Anxious to try many of your recipes. Thinking finely chopped toasted pecans would add a lovely addition to this Apple Cider cake. Thanks!
Sue Moran
February 10, 2021 at 12:06 pmThese ‘doughnut’ bundt cakes tend to be denser than boxed cake mixes, for sure. In fact I find most homemade cakes to be denser than mixes. The oat flour loosens the texture somewhat, in my opinion, but not in the sense of the fluffiness of a boxed cake, if that makes sense!
GG
February 11, 2021 at 7:55 amExactly what I needed to know. Going to try this one very soon. Thank you!
Susan
January 31, 2021 at 6:45 pmJust made the GF version using Bob’s Red Mill 1-1 flour and almond meal (no oats available) for my DIL here in Vermont who is GF. OMG. It is so delicious! She has not had apple cider donuts in over 10 years, and I used a portion of the batter in two mini-tube pans to make donuts; the remainder went into the bundt pan. No one can tell that it is a GF cake! I’ll be making this again. Thanks so much for the recipe!
Sue Moran
January 31, 2021 at 7:40 pmThanks Susan 🙂
Lorraine
January 18, 2021 at 10:46 amThank you for this lovely recipe; the cake is delicious. I appreciated the suggestion to dust the pan with a sugar-cinnamon mix; cake released easily, and mine is a 50 year old pan. I did make a few changes, as I tend to enjoy more strongly-flavored baked goods. For wet ingredients, in place of 1 C of apple juice, I used 1/4C fresh orange juice and 3/4C of Boiled Cider, which I purchase through King Arthur; It is a terrific product. In place of apple sauce, I grated a peeled Granny Smith apple and sautéed it in a little water and a rounded teaspoon of brown sugar, then added 1/4 C candied ginger bits to that. I bumped up the vanilla to 1 T. In the dry ingredients, I reduced sugar to 1 1/4 C sugar and increased to 2t cinnamon. This was a light, moist cake, and I will certainly make it again. Perfect for a house gift, luncheon, or quick dessert. I enjoy regularly reading your posts and playing with the recipes. Thank you.
Judy
January 17, 2021 at 7:36 amThis has become one of my all time favorite cakes. One small change i have made is instead of flouring the pan after greasing it, I sprinkle it with the cinnamon sugar.
Sue Moran
January 17, 2021 at 8:41 amNice idea Judy, I recently read that sugar is better than flour at releasing cakes.
Tom Cheyney
December 28, 2020 at 9:44 amWhat a great bunt cake! Made it for Christmas Eve Brunch along with a couple of quiches. Spectacular!
Angie
October 8, 2020 at 10:42 amI have never commented on your blog before Sue but I read it almost daily. I had to reach out about this recipe because holy batman it is GOOD. I didn’t even bother to make the topping and it is just amazing. It is literally Fall in your mouth, makes your house smell like you died and went to heaven and is a wonderful use for some of homemade applesauce we are blessed to have on hand. Simple. Easy. Scrumptious. Thanks for sharing 🙂
Sue
October 8, 2020 at 5:37 pmHaha, thanks Angie, you have a great way with words 🙂
Sarah Miczek
October 2, 2020 at 9:49 amHow many cups of apples would you recommend adding?
Sue
October 2, 2020 at 9:52 amI’d say about 1 1/2, pretty finely diced.
Sarah Miczek
October 3, 2020 at 10:55 amThank you!
Glennys Scrivener
September 26, 2020 at 11:17 amHi, my American uncle gave me this recipe which I used to make my husband’s birthday cake. It was delicious. I shared some with 3 friends who have asked for the recipe. Looks like the Bundt tin will go along with it 🙂
Shelley
September 13, 2020 at 2:22 pmSweetened or unsweetened applesauce for the cake?
Sue
September 13, 2020 at 3:02 pmI use unsweetened, but if you’ve got sweetened, use it, the cake is not too sweet to begin with.
Kristin Casebolt
August 10, 2020 at 2:20 pmWhat kind of apples have people used for this?
Sue
August 11, 2020 at 5:59 amThe recipe as written just calls for cider and applesauce, but if you’d like to add fresh apples, Granny Smith or Honeycrisp would be nice.
Tiffany
November 26, 2019 at 6:50 pmJust coming through to say I live and die by this recipe!! I made it no less than 3 times last fall/winter since it was such a hit. I love the moistness the applesauce gives to the cake, it really sets it apart from other bundt cakes. I’ll be making it again tomorrow. Thank you so much for sharing!!
Sue
November 27, 2019 at 5:32 amThanks so much Tiffany ~ I hope you try my glazed gingerbread bundt cake next, I think you’ll love that too. Happy Thanksgiving!
Phyllis Bergst
November 26, 2019 at 7:17 amWhat would happen if I added fresh cranberries, would I need to do anything extra? I am on a cranberry rampage.
Sue
November 26, 2019 at 11:57 amNo, I don’t think you’d have to change anything, just fold in the cranberries. You might want to run through them with a knife once or twice just to chop some of them in half. I love the thought of a cranberry rampage…been there myself 😉
Torey
November 23, 2019 at 1:30 pmMy family has egg and dairy allergies. Any ideas for the best substitutes for this recipe to maintain the awesome consistency? I have made this with the regular recipe and it’s amazing!
Sue
November 23, 2019 at 1:55 pmI know Bob’s Red Mill carries an egg substitute you might check out. And you could sub in coconut oil or melted vegan butter for the butter.
Arna
November 17, 2019 at 8:31 amI cut the amount of sugar to 1 cup and used unsweetened applesauce. I also cut the amount of sugar for the top to just a couple of tablespoons. I put slow cooking oats in the food processor to make the oak flour. Delicious! Just made a second one a day later since I wanted to use up the cider I had.
Sue
November 17, 2019 at 8:32 amGood to know about the sugar, thanks Arna 🙂
Barb Gardner
October 26, 2019 at 11:12 amThe flavor is yummy! I had a problem with the butter soaking into the cake, the sugar soaked right in. I wanted it to look like your picture where you can see the sugar. Should I wait until the cake is cool, then brush with butter?
Sue
October 26, 2019 at 11:22 amYou can wait if you like, but what I do is brush in sections, and add the sugar immediately, that way it sticks well. I also go back and give it another generous sprinkle. You almost can’t over do the sugar coating since the cake isn’t super sweet on its own.
Barbara Paul
October 24, 2019 at 3:29 pmI am about to make this for the third time. Not changing a thing about the recipe as I think it’s perfect plus I am not much of a baker but this is so easy and hard to mess up! The question I have is, can I prep the batter ahead of time (night before) and bake later?
Sue
October 24, 2019 at 3:38 pmHi Barbara, so glad this was a hit for you 🙂 I haven’t tried to store this batter overnight but I’ve been experimenting with muffins lately and having great success with overnighting the batter, I think it’s worth a try. Another option I love is to prep the wet and dry ingredients separately the night before, then combine and bake the next day.
JANINE
October 3, 2019 at 8:02 pmGREAT RECIPE! I MADE IT IN A 13X9, USED APPLE JUICE BECAUSE THAT WAS WHAT I HAD ON HAND AND ADDED AN XTRA EGG. WE WERE RECENTLY IN SARATOGA SPRINGS NY AND HAD THE ACTUAL DOUGHNUTS MADE TO ORDER IN THE ORCHARD. THE CAKE TASTES PRETTY DARN CLOSE.
Sue
October 3, 2019 at 8:06 pmLove to hear that this works in a 9×13!
Kathryn Kariotis
February 25, 2019 at 10:05 amCan I use melted butter instead of oil? I only have a little olive oil and would prefer not to use it (still stocking my new kitchen!!)
Sue
February 25, 2019 at 10:09 amYes, go ahead and use butter. Olive oil would be too strong, anyway 🙂
Kathryn Kariotis
February 26, 2019 at 12:01 pmThanks Sue!!
Nancy Tipps
August 28, 2019 at 5:59 amcan I use a 13 x9 pan instead?
Sue
August 28, 2019 at 6:10 amI think that should be fine, just watch the cooking time so you don’t over bake.
Cheryl Pearce
February 15, 2019 at 7:15 pmDo you have to use oat flour, and if so, is it by the regular flour
Sue
February 15, 2019 at 8:30 pmYou 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.
Michelle
November 18, 2018 at 6:29 pmI dont gave any Apple Cider …. could I use Apple Juice instead ??
Sue
November 19, 2018 at 4:27 amYes, that will work fine!
Michele
November 18, 2018 at 8:06 amHi Sue
If you use finely diced apples do you have adjust the cooking time?
Thanks
Sue
November 18, 2018 at 11:23 amI’m not sure since I haven’t actually added fresh apples to this cake. I’d check with a toothpick and go from there.
Linda C.
November 7, 2018 at 7:51 amDo 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.
Karen Ranieri
July 26, 2020 at 4:35 pmI think it would be spectacular, so long as you buttered and cinnamon-sugared it the day you served it…..
Kristin DeJesus
November 4, 2018 at 2:10 amThis looks delicious! Do you think it would work with an egg replacement?
Sue
November 4, 2018 at 8:25 amI don’t have much experience with egg replacements, Kristin, but if you have one you like, I say give it a try.
Melanie
November 2, 2018 at 3:37 pmI 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!
Sue
November 3, 2018 at 8:03 amI 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.
Christine Johns
October 29, 2018 at 3:03 pmHow could you make the Apple cider donut bundt cake have more apple
Flavor?!
Sue
October 29, 2018 at 4:09 pmYou might add chopped apples, or maybe reduce the cider down so that the flavor is concentrated.
Anne
October 3, 2019 at 8:08 pmI use Apple brandy instead of vanilla. It adds a lot of extra apple flavor.
Amanda
October 28, 2018 at 4:56 pmCake 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!:)
Sue
October 28, 2018 at 6:09 pmI love hearing about a new oat flour convert! Also good to know about the nutribullet, that thing is handy.
Christine
October 27, 2018 at 6:12 amI don’t have oat flour. Can I just use more all purpose flour?
Sue
October 27, 2018 at 7:44 amYes, absolutely.
Nikila
October 26, 2018 at 7:19 amHi 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!
Sue
October 26, 2018 at 8:26 amI 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.
Dee
October 21, 2018 at 4:54 pmI just made this cake and it is so delicious. Enjoyed by everyone.
Sue
October 24, 2018 at 9:23 amYay! Thanks for coming back to let me know 🙂
Kelle Harrison
October 21, 2018 at 3:58 amHi Sue! I would like to make a couple of these and freeze for company coming next week. Does it freeze well? And should I do the butter/cinnamon topping when I’m ready to serve it or would that freeze okay? I don’t want it to be soggy!
Sue
October 24, 2018 at 9:22 amGosh, I haven’t frozen this, but I assume it would do fine. I think your idea of adding the butter and sugar after defrosting sounds smart.
Kristen
October 20, 2018 at 7:19 pmThis cake is so delicious!! Thanks for a wonderful recipe, Sue! Looking forward to trying the glazed old fashioned doughnut cake next 🙂
BJ
October 20, 2018 at 5:41 amThis sounds delicious. Is it possible to substitute more applesauce for the oil? Thank you
Sue
October 20, 2018 at 7:03 amI haven’t tried that with this cake, BJ, but it’s worth a try.
Jen
October 15, 2018 at 12:34 amHi. When you say apple cider, is this the alcoholic version? I’m ok with that, but just want to clarify? Thanks
Sue
October 15, 2018 at 5:11 amNo, it’s just apple juice, Jen.
Jen
October 20, 2018 at 1:36 amThanks. Can’t wait to make this!
Colleen
October 14, 2018 at 5:58 pmCould I use this recipe in a donut pan
Bella Showalter
October 10, 2018 at 10:12 pmThis was delicious! I made it with my younger sister. We could not find out flour at our local grocery stores ( Stop & Shop or Big Y) so we used oats in a food processor until they were a flour like consistency. Our family loves cinnamon so we generally do a tablespoon anytime a recipe calls for a response, regardless what it is, but we still wanted more cinnamon. We ate it with hot caramel cider and it was phenomenal. We are going to try it again with the caramel apple cider instead of regular cider and we talked about putting a layer of cinnamon sugar on the bottom of the cake before we invert it, since we could only get it to stick to the top of the cake. Delicious and we have a lot of fun making it. Thanks for sharing the recipe!
Sue
October 11, 2018 at 7:10 amI love all your ideas Bella, you’re making me hungry. The tip about putting the cinnamon sugar on the top (bottom!) of the cake before flipping is genius!
Barbara
October 6, 2018 at 1:48 pmcan you just use regular flour, instead of oat flour, which i have no idea what it is? Hope so let me thank you
Sue
October 6, 2018 at 2:06 pmYes, you can.
Melanie
October 5, 2018 at 9:09 amCould you use butter instead of oil?
Sue
October 5, 2018 at 9:35 amI’m sure you can, Melanie, just melt and cool it before use.
Eileen
November 11, 2019 at 10:29 pmI want to make this cake And serve it the next day at my friend’s house. Should I put the cinnamon and sugar on before I serve it or put it on and then transport the cake the next day?
Sue
November 12, 2019 at 5:16 pmI’d do both!
Tara
October 5, 2018 at 8:57 amI just bought my first bundt pan in hopes of making this recipe for a thanksgiving dessert and just realized it’s only a 6c. Outside of halving the recipe, would I do much with the temp/time? It’s too late to get another one from amazon for our Canadian thanksgiving Monday.
Sue
October 5, 2018 at 9:02 amOh bummer…bundt pans are such a pain that way. Temp would be the same, and I guess you might keep the light on so you can hopefully see inside the oven as it cooks. Try checking at 40 minutes?
NN
October 4, 2018 at 8:45 amOat flour-can you blend old fashioned oats in a vitamix to make it?
Sue
October 10, 2018 at 1:34 pmAbsolutely, it takes just seconds!
Lynn Vicker
October 3, 2018 at 9:23 pmWould light olive oil be o.k. instead of vegetable or safflower oil? I usually use light olive oil for other baked goods successfully.
Thanks
Sue
October 10, 2018 at 1:35 pmThat would work perfectly, I just avoid extra virgin because it’s so strongly flavored.
Lynn Vicker
October 3, 2018 at 9:20 pmHow much finely diced apples would you recommend? Thanks!
Sue
October 10, 2018 at 1:35 pmHmmmmm, I would start with maybe 1 and 1/2 cups?
Pam
October 3, 2018 at 11:35 amCould you just butter the pan and dust with the cinnamon and sugar instead of flour?
Sue
October 3, 2018 at 12:20 pmThat should work great, but I would still follow through with the melted butter and sugar topping at the end, I think it needs that for the flavor and texture.
Dorothea
October 2, 2018 at 7:18 pmI just made this cake and it’s not good at all. Actually I have another in the oven. I should have waited to taste test this one.
Is it because the only oat flour I could find says- whole grain oat flour?
Sue
November 3, 2018 at 7:52 amI’m not sure what could have gone wrong Dorothea, it’s a well tested recipe…your flour sounds fine, so something else must have been the issue.
Terri
October 2, 2018 at 5:33 pmHas anyone ever tried to make this recipe gluten-free?
Sue
October 2, 2018 at 5:48 pmYes, check a few comments down, Karen raves about her gluten free version.
Jane Kara
October 2, 2018 at 7:27 amMary~ This recipe calls for oat flour but I’ve never used that. What is it? I see in a comment you said yes you can use all-purpose flour. Does this change the taste at all? What is the difference between the two types?
Sue
October 2, 2018 at 7:33 amOat flour is simply oats that have been processed (you can do this in a food processor or high speed blender, it just takes seconds) into a fine powder or ‘flour’. I have a post that shows you how to to it HERE. You can usually buy it in supermarkets with the other flours, and definitely always get it online at Amazon. I have a link to that in the post above.
You can substitute regular flour but it won’t have quite the same nice texture and flavor that the cake has with the oat flour.
Karen Ranieri
October 1, 2018 at 2:29 pmGLUTEN FREE!!!!! 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.
Sue
October 1, 2018 at 2:54 pmYay Karen! Thanks so much for getting back to us with this, it’s going to be a big help to some folks, I know. 🙂
collleen
September 29, 2018 at 9:10 amtime and temp if using mini bundt pan? i think there are 12 minis. thanks
Sue
September 29, 2018 at 9:15 amHey Colleen, I generally would leave the temp alone and reduce the cooking time. You might try 20 minutes as a general idea.
Carol
September 25, 2018 at 10:21 amWhat can you use to substitute for the apple cider. I have all of the other ingredients.
Sue
September 25, 2018 at 10:30 amI haven’t tried anything myself, Carol, but I’m guessing maybe more applesauce thinned with a touch of water might work. You can always try plain water, too.
Joyce Grubman
September 25, 2018 at 5:00 amCan you use just AP flour instead of oat flour?
Sue
October 10, 2018 at 1:37 pmYes you can Joyce!
Christine
September 24, 2018 at 1:01 pmI wonder what would happen if I added some chopped apple…
Sue
September 24, 2018 at 1:03 pmI think that’s a really good idea, give it a try and report back!
Erin Calamusso
September 22, 2018 at 10:25 amCouldn’t find oat flour ( if you can believe that?) I subbed it w whole wheat flour…. will let you know how it comes out.
Sue
September 22, 2018 at 10:55 amInteresting…I think it will be fine with whole wheat flour, can’t wait for your report!
eyvonne
September 22, 2018 at 8:10 amMade this yesterday and it’s yummy! I made my own oat flour in food processor and it turned out perfectly!
Sue
September 22, 2018 at 8:26 amI’m happy to hear that Eyvonne, I think I can safely say that this cake is just about foolproof, and I’m so goad you went with the oat flour!
Cheryl
September 16, 2018 at 5:09 pmDo i have to use Oat flour?
Sue
September 16, 2018 at 8:23 pmNo, you can use all regular flour, it just won’t be as tasty 😉
Debra Eldridge
September 16, 2018 at 3:55 pmWhat are the dry ingredients.
Sue
September 16, 2018 at 4:10 pmThe recipe is toward the end of the post Debra, and the dry ingredients are:
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
Nancy
September 21, 2018 at 8:54 amCan I grind up rolled oats to substitute for the oat flour
Sue
September 21, 2018 at 9:42 amYes, absolutely, I’ve got a whole post to show you how, here.
Melanie
September 16, 2018 at 9:16 amOne and a half cups of sugar and you’re saying this recipe isn’t overly sweet?! This looks delicious but I’m going to cut the sugar in half. I’m sure the cake will taste just fine with “only” 3/4 cup of organic cane sugar.
Sue
September 16, 2018 at 9:32 amLol, I guess when I say that I’m really referring to the taste of the cake, Melanie, but I’ll be interested to hear if you have success lowering the sugar, I assume that will work.
Nancy
September 16, 2018 at 8:44 amAny idea if this recipe will bake properly at high altitudes? I just moved from 14 ft above sea level to 5518 ft above sea level.
Lisa
September 15, 2018 at 2:27 pmHave this in the oven now. Thank you!
Alice
September 15, 2018 at 12:37 pmApple Cider goodness is in the oven!!! Made my own Oat flour, thank you for the tip!
Sue
September 15, 2018 at 1:26 pmHooray, hope you like it.
Patricia Bailey
September 14, 2018 at 6:09 pmCan I use regular butter instead of unsalted ?
Sue
September 14, 2018 at 8:01 pmThat should be ok as long as you leave out the salt in the recipe.
Anne
September 12, 2018 at 4:34 pmHow can I make this gluten free? It sounds great but I have celiac and have to be gluten-free.
Sue
September 12, 2018 at 4:43 pmI would try a good quality gf baking mix, for starters, and then you might want to add a little xanthan gum, and maybe an extra egg, but I haven’t experimented with a gf version of this cake yet, Anne, so it will probably be trial and error.
Jill
September 12, 2018 at 3:41 pmI don’t have oat flour. What else can I use?
Sue
September 12, 2018 at 3:45 pmYou can use all regular flour Jill, no worries.
Debbi
October 1, 2020 at 4:04 pmHave you tried ONLY using Oat Flour in place of the AP Flour?
Thanks! Debbi
Sue
October 1, 2020 at 4:18 pmI believe oat flour alone wouldn’t provide enough structure for the cake, but I haven’t tried Debbi. If you need to go gluten free I’d suggest a good gluten free baking mix, and then maybe you could combine with oat flour.
joan
September 12, 2018 at 8:20 amSounds so yummy. Can you use a spring form pan???
Sue
September 12, 2018 at 8:30 amI haven’t tried Joan, so I’m not sure. It’s a pretty large amount of batter, so it would have to be a larger spring form pan.
Vic Monson
September 10, 2018 at 12:45 pmI have been cooking and baking for fifty years and I’ve never heard of oat flour, and neither have the folks at the three grocery stores that I asked about it. They can’t even find it available from their distributor. Is there some suitable substitute?
Sue
September 10, 2018 at 1:07 pmYou can use all regular flour if you like Vic. oat flour is just processed oats, so you can also make it yourself in a food processor. Bob’s Red Mill and Arrowhead Mills sell oat flour, but you might need to visit a health food type store to find it in your area.
Janice
September 9, 2018 at 9:20 pmI have a few things to purchase but trying this tomorrow! Supper excited! Love all things Fall, especially apple cider donuts!!!
Maryanna Morrow
September 9, 2018 at 8:30 pmI can`t wait to make this cake. I think my guys will like it at break time.
Sue
September 9, 2018 at 8:45 pmLet us know how it goes for you 🙂
Paula B.
September 9, 2018 at 1:14 pmHow fun, this recipe sure gets me in the mood for fall. At the same time your recipe showed up in my Facebook feed, I saw one from Martha Stewart. Hers called for whole wheat flour and natural cane sugar. This must be a very popular cake. It looks delish no matter what the special ingredients may be.
Diana
September 9, 2018 at 5:59 amCould you possibly cut down the sugar somehow? Maybe use maple syrup, or maybe natural stevia?
Sue
September 9, 2018 at 8:02 amYou can cut the sugar by as much as one third in most baking recipes, but after that the balance of ingredients gets thrown off, Diana. I’m sure there’s a way to make this lower in sugar but it would take some trial and error. When you substitute Stevia for sugar you’ll need to add a ‘bulking’ agent to make up for the lost mass, so in this case it might be applesauce or yogurt.
Sheila Haynes
September 7, 2018 at 5:58 pmCan I use all purpose flower instead of using oat flower? I can’t find it at my local gracery.
Sue
September 7, 2018 at 9:24 pmYou can use all regular flour Sheila, that works too.
Jessica
September 5, 2018 at 7:49 pmMade this cake for dessert today and it’s all gone. My family of 5 with my daughters boyfriend devoured it. I would not change a single ingredient it was perfectly moist and I rather like the dense cake more than a super light cake. Can’t wait to make this again.
Sue
September 5, 2018 at 8:54 pmOh gosh, you need to make another one asap, Jessica, if only to have some for yourself 😉
Lynn Vicker
September 3, 2018 at 10:53 amI’d like to make my own oat flour from quick one minute oatmeal for this recipe. Or do I have to use the Old Fashioned longer cooking oatmeal to make the flour? Thank you.
Sue
September 3, 2018 at 8:04 pmI think you can use any type of oats, Lynn, I’ve used steel cut, and I’ve used the rolled, both old fashioned and quick cooking, it all works.
Sheila Haynes
September 7, 2018 at 6:01 pmHow do you make your own oat flour?
Sue
September 7, 2018 at 9:23 pmTo make your own oat flour just put rolled oats in a blender or food processor and process until it becomes a fine powder, it only takes a few seconds. You can use steel cut oats as well.
Lynn Vicker
September 1, 2018 at 12:45 pmCan Apple Juice be used instead of apple cider?
Sue
September 1, 2018 at 12:59 pmSure.
Julie E Morgan
September 1, 2018 at 12:27 pmWhat is Oat flour and is there a substitute for it??
Sue
September 1, 2018 at 12:59 pmOat flour is a whole grain flour made from oats, Julie, and you can buy it in most supermarkets. You can also make it yourself by grinding regular steel cut or rolled oats into a powder, right in your high speed blender or food processor. If you don’t have any you can use all regular flour.
Kim
August 30, 2018 at 6:57 pmI made two of these today. The first one I followed the recipe. It was my plan to try it and make adjustments on the second one. One cake was to stay home and the better one was to be sent to my daughter who just started college. I just have to say:
-This cake is DENSE
-The cider flavor is STRONG
-It doesn’t seem to resemble a donut to me. But I’ve never had an apple cider donut so I really shouldn’t judge
-I added some brown sugar to the second cake. It helped some. But not enough to think my picky daughter would eat it.
-It definitely deserves the full 55 minute bake time.
-While I love cake, I can’t say I’ll make this one again
Sue
August 30, 2018 at 7:43 pmI’m sorry to hear this Kim! Did you use the oat flour? A bundt cake in general has a relatively dense texture, but the oat flour lightens it up considerably.
Barbara’s
August 30, 2018 at 11:26 amCan you use any thing else besides oat flour
Sue
August 30, 2018 at 11:57 amYou can use all regular flour Barbara. I haven’t experimented with other types of flour, probably because the oat flour gives is a wonderful texture I haven’t been inspired to change it up 🙂
Den
August 27, 2018 at 3:22 pm1 1/2 cups of sugar seems like a lot of sugar. Can I reduce the amount of sugar w/o compromising taste?
Sue
August 27, 2018 at 3:42 pmThe general rule of thumb is that you can reduce sugar by as much as 1/3 without too much trouble, so I would start there. Coincidentally I just made this cake today but literally forgot to put in the sugar entirely and, as you might expect, it was not good! Just proof that even we bloggers make mistakes 😉
Mary
August 27, 2018 at 7:18 amWhat if you don’t have oat flour? Is there a substitute?
Sue
August 27, 2018 at 8:12 amYou can use all regular flour, that’s fine.
Saki
August 26, 2018 at 5:35 amI’ve never seen oat flour. Would I be able to just use a food processor on old fashioned oats and grind them til flour consistency?
Sue
August 26, 2018 at 7:53 amYes, and that works just perfectly Saki.
Pattie Costa
August 28, 2018 at 12:02 pmDo I measure the whole oats first before I grind them down to flour or measure them after they are made into flour?
Sue
August 28, 2018 at 12:23 pmFirst grind your flour, then measure. I’m going to do a post next week all about oat flour Pattie, because I’ve had so many questions.
Enid
April 20, 2018 at 8:14 pmThis 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!
Sue
April 20, 2018 at 8:37 pmLove this feedback Enid, especially the tip about the vinegar, wow, I wouldn’t have thought of that.
Karla
January 4, 2018 at 1:47 pmJust 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.
Sue
January 4, 2018 at 1:54 pmI’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)
Karla
January 7, 2018 at 10:24 amMy original mix didn’t call for the sorghum flour, but I purchased it when I ran out of millet. Now, I include both!
Sue
January 7, 2018 at 10:41 amI’ve never used millet flour either, I need to find some.
Enid
November 26, 2017 at 1:04 pmI 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!
Sue
November 26, 2017 at 1:31 pmThat’s nice to know about the vinegar substitution, Enid, and I’m thrilled that you enjoyed it.
Jenny
November 8, 2017 at 11:16 amI 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.
Sue
November 8, 2017 at 11:24 amI think that should work fine, Jenny, as long as you prep your pans well so they release the little cakes. Good luck!
Libby
November 2, 2017 at 1:41 pmLooks delicious. Do you think you could substitute BOB’S RED MILL 1 to 1 gluten free flour for the all-purpose flour?
Sue
November 2, 2017 at 3:41 pmI 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.
Traci | Vanilla And Bean
October 3, 2017 at 11:38 amWhat 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
Denice
September 25, 2017 at 7:49 amMade 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?
Sue
September 25, 2017 at 7:56 amI’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.
Sue
September 25, 2017 at 7:56 amPS let us know how it turns out!
Denice
September 25, 2017 at 12:57 pmThank you and will do.
radhaks
September 25, 2017 at 6:22 amLooks 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!
Sue
September 25, 2017 at 8:04 amI 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?
Anita Schecter
September 25, 2017 at 5:35 amWow. 🙂
Kelly
September 25, 2017 at 3:17 amHi Sue – The cake looks amazing! One question…did you use regular applesauce or unsweetened? Thanks!
Sue
September 25, 2017 at 7:58 amI believe mine was unsweetened, Kelly, but the cake isn’t overly sweet, so you could also use a sweetened one without any trouble.
A childress
September 24, 2017 at 7:13 pmI 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
Sue
September 24, 2017 at 8:04 pmI love these quick reviews, thanks so much! It’s great to know that it works in a square baking pan, too 🙂
grace
September 24, 2017 at 1:14 pmthis is all kinds of wonderful.
Melanie
September 17, 2019 at 10:59 amHas anyone tried making this into muffins?
Sue
September 17, 2019 at 12:01 pmYes! Check out my Apple Cider Doughnut Muffins!
cakespy
September 24, 2017 at 3:43 amGOOD GRAVY this looks incredible.
Sue
September 24, 2017 at 8:12 am:)))
Laura | Tutti Dolci
September 23, 2017 at 10:34 pmI was just admiring this cake on Pinterest! What a beauty – gorgeous photos, this is fall perfection!
Melissa Griffiths
September 23, 2017 at 6:43 pmYou had me at donut cake. Brilliant!
[email protected]'s Recipes
September 23, 2017 at 1:42 amA perfect tea accompaniment in a late Autumn afternoon :-)) It looks super duper yum, Sue.
Sue
September 23, 2017 at 8:43 amThanks Angie, this is going to be a fall staple around here for years to come.
2pots2cook
September 23, 2017 at 12:14 amFinally the heat is gone and we enjoy the autumn flavours; this one added to my list ! Thank you !
Gerlinde @ Sunnycovechef
September 22, 2017 at 10:23 pmI have never baked with oat flour but your cake looks wonderful, it’s worth a try. I wonder , could I put regular oats in my Vitamix and make my own oat flour?
Sue
September 23, 2017 at 8:44 amYes you can, Gerlinde, it will work perfectly.
Bijouxs
September 22, 2017 at 7:34 pmThis fabulous Sue!!
Sue
September 23, 2017 at 8:46 am<3
Carrie Lee
September 22, 2017 at 2:26 pmThis looks amazing! Do you think it would work to substitute the all purpose flour for all oat flour? We are gluten and cane sugar free. I’m positive on a sugar substitute but wondering if you have a suggestion for the flour?
Sue
September 22, 2017 at 4:04 pmI would use a good gluten free baking mix I think, Carrie, I’m not sure it will work with only oat flour, I don’t think it would have enough structure.
Carrie Lee
September 22, 2017 at 4:13 pmThank you!
Karen @ Seasonal Cravings
September 22, 2017 at 1:43 pmOMG gimme that! It looks and sounds so full of flavor!
Cyndi McConnell
September 22, 2017 at 1:33 pmI NEED this cake! Like NOW!!! Definitely on my Fall baking to do list!
Karen Cook
September 22, 2017 at 11:46 amI, too, love Bundt cakes and this recipe will definitely welcome fall! Can’t wait to try it, we’re supposed to have our first cool snap this weekend!
If you love Bundt Pans as i do, check out KingArthurFlour.com, they have an amazing assortment of Bundt Pans
Sue
September 22, 2017 at 12:40 pmThanks Karen, I love the King Arthur site!
Patty
September 22, 2017 at 10:41 amHow wonderful this Bundt cake looks, love it, it’s the perfect autumn cake!
Tara
September 22, 2017 at 9:48 amYum! Such a perfect beginning to autumn. That texture sounds absolutely incredible. Definitely need to make this for my family.
Sue
September 22, 2017 at 9:51 amThanks Tara, hope they love it!
Schatzi49
September 22, 2017 at 9:43 amSue, you just made my day with this post. I’m heading out to get a bundt pan, somehow mine didn’t make the last move. I can smell it now.
Sue
September 22, 2017 at 9:50 amEnjoy Schatzi ~ everybody needs a new bundt pan now and then anyway!
Thia
September 22, 2017 at 9:15 amoh, Sue…YUMMY!
Apple cider and donuts are the definition of Fall! You just added to my annual fall celebration menu!
Thanks!!
Sue
September 22, 2017 at 9:32 amYou have an annual fall celebration? Love that!
Sandi
September 22, 2017 at 8:18 amYou had me at apple, but honestly, I love bundt cakes and this one looks like a winner.
Sue
September 22, 2017 at 8:23 amI can feel a bundt obsession coming on…I bought 2 new pans this month!
Lisa | Garlic & Zest
September 22, 2017 at 8:14 amYou are officially KILLING ME! This is exactly the kind of dessert I’m craving. That dusting of spiced sugar on top is just the cherry on top!
Sue
September 22, 2017 at 8:17 amYou’re in luck, Lisa, ’cause you can have this dessert for breakfast 😉
Elaine @ Dishes Delish
September 22, 2017 at 8:00 amOh my gosh!! This looks so delicious! I can just imagine how heavenly this cake must smell while it is cooking. This is a definite must try!
Sue
September 22, 2017 at 8:06 amThis cake makes the whole house smell like fall, Elaine! Thanks for stopping by 🙂
Mary
September 22, 2017 at 9:04 amCan you use all all-purpose instead the oat flour?
Sue
September 22, 2017 at 9:29 amYou can, Mary, sure.
Tricia @ Saving Room for Dessert
September 22, 2017 at 6:55 amHow is it possible that I can smell this cake by just looking at the pictures? What a wonderful flavor sensation this must be. Warm from the oven? Oh yes indeed, this must be a fantastic treat! Sharing and pinning and wishing it was mine 🙂
Sue
September 22, 2017 at 7:00 amThanks Tricia, this cake is pure Fall, I’m off to slice myself a piece for breakfast…
Holly Bernhard
October 1, 2019 at 8:44 pmI am wondering if I could use Coconut flour instead of Oat flour and Almond flour. Also to make it sugar free I could use erythratol the natural sweetener. I make muffins with the two flours and they are yummy. I cant wait to try this.
Sue
October 2, 2019 at 8:13 amI don’t have a lot of experience with coconut flour, but I know it’s tricky to use because it absorbs so much liquid. I think you’d have to adjust the recipe to allow for that. But if you’ve had success in the past then you may be able to pull it off.