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!

Apple Cider Doughnut Cake ~ a warm cinnamon apple bundt cake that tastes just like the iconic apple cider doughnuts you love. #cake #ciderdoughnuts #poundcake #bundtcake #cidercake #applecake #bestapplecake #dessert #fallrecipe #recipe #fall #apples #bestbundtcake

52 Comments

  • 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 :)

  • Reply
    grace
    September 24, 2017 at 1:14 pm

    this is all kinds of wonderful.

  • Reply
    cakespy
    September 24, 2017 at 3:43 am

    GOOD GRAVY this looks incredible.

    • Reply
      Sue
      September 24, 2017 at 8:12 am

      :)))

  • Reply
    Laura | Tutti Dolci
    September 23, 2017 at 10:34 pm

    I was just admiring this cake on Pinterest! What a beauty – gorgeous photos, this is fall perfection!

  • Reply
    Melissa Griffiths
    September 23, 2017 at 6:43 pm

    You had me at donut cake. Brilliant!

  • Reply
    Angie@Angie's Recipes
    September 23, 2017 at 1:42 am

    A perfect tea accompaniment in a late Autumn afternoon :-)) It looks super duper yum, Sue.

    • Reply
      Sue
      September 23, 2017 at 8:43 am

      Thanks Angie, this is going to be a fall staple around here for years to come.

  • Reply
    2pots2cook
    September 23, 2017 at 12:14 am

    Finally the heat is gone and we enjoy the autumn flavours; this one added to my list ! Thank you !

  • Reply
    Gerlinde @ Sunnycovechef
    September 22, 2017 at 10:23 pm

    I 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?

    • Reply
      Sue
      September 23, 2017 at 8:44 am

      Yes you can, Gerlinde, it will work perfectly.

  • Reply
    Bijouxs
    September 22, 2017 at 7:34 pm

    This fabulous Sue!!

    • Reply
      Sue
      September 23, 2017 at 8:46 am

      <3

  • Reply
    Carrie Lee
    September 22, 2017 at 2:26 pm

    This 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?

    • Reply
      Sue
      September 22, 2017 at 4:04 pm

      I 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.

      • Reply
        Carrie Lee
        September 22, 2017 at 4:13 pm

        Thank you!

  • Reply
    Karen @ Seasonal Cravings
    September 22, 2017 at 1:43 pm

    OMG gimme that! It looks and sounds so full of flavor!

  • Reply
    Cyndi McConnell
    September 22, 2017 at 1:33 pm

    I NEED this cake! Like NOW!!! Definitely on my Fall baking to do list!

  • Reply
    Karen Cook
    September 22, 2017 at 11:46 am

    I, 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

    • Reply
      Sue
      September 22, 2017 at 12:40 pm

      Thanks Karen, I love the King Arthur site!

  • Reply
    Patty
    September 22, 2017 at 10:41 am

    How wonderful this Bundt cake looks, love it, it’s the perfect autumn cake!

  • Reply
    Tara
    September 22, 2017 at 9:48 am

    Yum! Such a perfect beginning to autumn. That texture sounds absolutely incredible. Definitely need to make this for my family.

    • Reply
      Sue
      September 22, 2017 at 9:51 am

      Thanks Tara, hope they love it!

  • Reply
    Schatzi49
    September 22, 2017 at 9:43 am

    Sue, 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.

    • Reply
      Sue
      September 22, 2017 at 9:50 am

      Enjoy Schatzi ~ everybody needs a new bundt pan now and then anyway!

  • Reply
    Thia
    September 22, 2017 at 9:15 am

    oh, Sue…YUMMY!

    Apple cider and donuts are the definition of Fall! You just added to my annual fall celebration menu!
    Thanks!!

    • Reply
      Sue
      September 22, 2017 at 9:32 am

      You have an annual fall celebration? Love that!

  • Reply
    Sandi
    September 22, 2017 at 8:18 am

    You had me at apple, but honestly, I love bundt cakes and this one looks like a winner.

    • Reply
      Sue
      September 22, 2017 at 8:23 am

      I can feel a bundt obsession coming on…I bought 2 new pans this month!

  • Reply
    Lisa | Garlic & Zest
    September 22, 2017 at 8:14 am

    You 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!

    • Reply
      Sue
      September 22, 2017 at 8:17 am

      You’re in luck, Lisa, ’cause you can have this dessert for breakfast ;)

  • Reply
    Elaine @ Dishes Delish
    September 22, 2017 at 8:00 am

    Oh 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!

    • Reply
      Sue
      September 22, 2017 at 8:06 am

      This cake makes the whole house smell like fall, Elaine! Thanks for stopping by :)

      • Reply
        Mary
        September 22, 2017 at 9:04 am

        Can you use all all-purpose instead the oat flour?

        • Reply
          Sue
          September 22, 2017 at 9:29 am

          You can, Mary, sure.

  • Reply
    Tricia @ Saving Room for Dessert
    September 22, 2017 at 6:55 am

    How 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 :)

    • Reply
      Sue
      September 22, 2017 at 7:00 am

      Thanks Tricia, this cake is pure Fall, I’m off to slice myself a piece for breakfast…

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