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.

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.

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.

kitchen tool spotlight: 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 View from Great Island is a participant in the Amazon Services LLC Associates Program ~ Your cost is the same, but I earn a small commission from Amazon which helps keep tvfgi in the kitchen!

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


    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!

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

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

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Leave a Reply


  • Reply
    September 16, 2018 at 5:09 pm

    Do i have to use Oat flour?

    • Reply
      September 16, 2018 at 8:23 pm

      No, you can use all regular flour, it just won’t be as tasty ;)

  • Reply
    Debra Eldridge
    September 16, 2018 at 3:55 pm

    What are the dry ingredients.

    • Reply
      September 16, 2018 at 4:10 pm

      The 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

      • Reply
        September 21, 2018 at 8:54 am

        Can I grind up rolled oats to substitute for the oat flour

        • Reply
          September 21, 2018 at 9:42 am

          Yes, absolutely, I’ve got a whole post to show you how, here.

  • Reply
    September 16, 2018 at 9:16 am

    One 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.

    • Reply
      September 16, 2018 at 9:32 am

      Lol, 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.

  • Reply
    September 16, 2018 at 8:44 am

    Any 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.

  • Reply
    September 15, 2018 at 2:27 pm

    Have this in the oven now. Thank you!

  • Reply
    September 15, 2018 at 12:37 pm

    Apple Cider goodness is in the oven!!! Made my own Oat flour, thank you for the tip!

    • Reply
      September 15, 2018 at 1:26 pm

      Hooray, hope you like it.

  • Reply
    Glazed Old Fashioned Buttermilk Doughnut Bundt Cake | Good Cookery
    September 14, 2018 at 8:18 pm

    […] got going ~ doughnut inspired bundt cakes ~ what do you think,  isn’t that going to be fun?  My Apple Cider Doughnut Cake started it all off and I’ve got plans for a few more besides today’s recipe.  Can’t […]

  • Reply
    Patricia Bailey
    September 14, 2018 at 6:09 pm

    Can I use regular butter instead of unsalted ?

    • Reply
      September 14, 2018 at 8:01 pm

      That should be ok as long as you leave out the salt in the recipe.

  • Reply
    September 12, 2018 at 4:34 pm

    How can I make this gluten free? It sounds great but I have celiac and have to be gluten-free.

    • Reply
      September 12, 2018 at 4:43 pm

      I 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.

  • Reply
    September 12, 2018 at 3:41 pm

    I don’t have oat flour. What else can I use?

    • Reply
      September 12, 2018 at 3:45 pm

      You can use all regular flour Jill, no worries.

  • Reply
    September 12, 2018 at 8:20 am

    Sounds so yummy. Can you use a spring form pan???

    • Reply
      September 12, 2018 at 8:30 am

      I 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.

  • Reply
    Vic Monson
    September 10, 2018 at 12:45 pm

    I 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?

    • Reply
      September 10, 2018 at 1:07 pm

      You 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.

  • Reply
    September 9, 2018 at 9:20 pm

    I have a few things to purchase but trying this tomorrow! Supper excited! Love all things Fall, especially apple cider donuts!!!

  • Reply
    Maryanna Morrow
    September 9, 2018 at 8:30 pm

    I can`t wait to make this cake. I think my guys will like it at break time.

    • Reply
      September 9, 2018 at 8:45 pm

      Let us know how it goes for you :)

  • Reply
    Paula B.
    September 9, 2018 at 1:14 pm

    How 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.

  • Reply
    September 9, 2018 at 5:59 am

    Could you possibly cut down the sugar somehow? Maybe use maple syrup, or maybe natural stevia?

    • Reply
      September 9, 2018 at 8:02 am

      You 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.

  • Reply
    Sheila Haynes
    September 7, 2018 at 5:58 pm

    Can I use all purpose flower instead of using oat flower? I can’t find it at my local gracery.

    • Reply
      September 7, 2018 at 9:24 pm

      You can use all regular flour Sheila, that works too.

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