Apple Cider Doughnut Cake

Posted on September 22, 2017


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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.

Other recipes in my Doughnut Bundt Cake Series~

Apple Cider Bundt Cake in bundt pan

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.

A slice of Apple Cider Bundt Cake with knife

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.”

Apple Cider Bundt Cake being sliced on a wooden table

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 ~

*I’ve adapted this recipe from Martha Stewart

Print
Apple Cider Doughnut Cake
Rate this recipe
39 ratings

Prep Time: 15 minutes

Cook Time: 45 minutes

Category: coffee cake, dessert

Cuisine: American

Yield: 12 servings

Calories per serving: 379

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.

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.

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 #easy #coffeecake #brunch

I read each and every comment and I try to respond to questions asap, so ask away ~ and if you've made a recipe I really love it when you come back and share your experience with all of us. If you love a recipe, please give it a thumbs up by rating it 5 stars!

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182 Comments

  • Reply
    Kathryn Kariotis
    February 25, 2019 at 10:05 am

    Can 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!!)

    • Reply
      Sue
      February 25, 2019 at 10:09 am

      Yes, go ahead and use butter. Olive oil would be too strong, anyway :)

      • Reply
        Kathryn Kariotis
        February 26, 2019 at 12:01 pm

        Thanks Sue!!

  • Reply
    Cheryl Pearce
    February 15, 2019 at 7:15 pm

    Do you have to use oat flour, and if so, is it by the regular flour

    • Reply
      Sue
      February 15, 2019 at 8:30 pm

      You 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.

  • Reply
    Michelle
    November 18, 2018 at 6:29 pm

    I dont gave any Apple Cider …. could I use Apple Juice instead ??

    • Reply
      Sue
      November 19, 2018 at 4:27 am

      Yes, that will work fine!

  • Reply
    Michele
    November 18, 2018 at 8:06 am

    Hi Sue
    If you use finely diced apples do you have adjust the cooking time?
    Thanks

    • Reply
      Sue
      November 18, 2018 at 11:23 am

      I’m not sure since I haven’t actually added fresh apples to this cake. I’d check with a toothpick and go from there.

  • Reply
    Linda C.
    November 7, 2018 at 7:51 am

    Do 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.

  • Reply
    Kristin DeJesus
    November 4, 2018 at 2:10 am

    This looks delicious! Do you think it would work with an egg replacement?

    • Reply
      Sue
      November 4, 2018 at 8:25 am

      I don’t have much experience with egg replacements, Kristin, but if you have one you like, I say give it a try.

  • Reply
    Melanie
    November 2, 2018 at 3:37 pm

    I 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!

    • Reply
      Sue
      November 3, 2018 at 8:03 am

      I 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.

  • Reply
    Christine Johns
    October 29, 2018 at 3:03 pm

    How could you make the Apple cider donut bundt cake have more apple
    Flavor?!

    • Reply
      Sue
      October 29, 2018 at 4:09 pm

      You might add chopped apples, or maybe reduce the cider down so that the flavor is concentrated.

  • Reply
    Amanda
    October 28, 2018 at 4:56 pm

    Cake 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!:)

    • Reply
      Sue
      October 28, 2018 at 6:09 pm

      I love hearing about a new oat flour convert! Also good to know about the nutribullet, that thing is handy.

  • Reply
    Christine
    October 27, 2018 at 6:12 am

    I don’t have oat flour. Can I just use more all purpose flour?

    • Reply
      Sue
      October 27, 2018 at 7:44 am

      Yes, absolutely.

  • Reply
    Nikila
    October 26, 2018 at 7:19 am

    Hi 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!

    • Reply
      Sue
      October 26, 2018 at 8:26 am

      I 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.

  • Reply
    Dee
    October 21, 2018 at 4:54 pm

    I just made this cake and it is so delicious. Enjoyed by everyone.

    • Reply
      Sue
      October 24, 2018 at 9:23 am

      Yay! Thanks for coming back to let me know :)

  • Reply
    Kelle Harrison
    October 21, 2018 at 3:58 am

    Hi 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!

    • Reply
      Sue
      October 24, 2018 at 9:22 am

      Gosh, 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.

  • Reply
    Kristen
    October 20, 2018 at 7:19 pm

    This cake is so delicious!! Thanks for a wonderful recipe, Sue! Looking forward to trying the glazed old fashioned doughnut cake next :)

  • Reply
    BJ
    October 20, 2018 at 5:41 am

    This sounds delicious. Is it possible to substitute more applesauce for the oil? Thank you

    • Reply
      Sue
      October 20, 2018 at 7:03 am

      I haven’t tried that with this cake, BJ, but it’s worth a try.

  • Reply
    Jen
    October 15, 2018 at 12:34 am

    Hi. When you say apple cider, is this the alcoholic version? I’m ok with that, but just want to clarify? Thanks

    • Reply
      Sue
      October 15, 2018 at 5:11 am

      No, it’s just apple juice, Jen.

      • Reply
        Jen
        October 20, 2018 at 1:36 am

        Thanks. Can’t wait to make this!

  • Reply
    Colleen
    October 14, 2018 at 5:58 pm

    Could I use this recipe in a donut pan

  • Reply
    Bella Showalter
    October 10, 2018 at 10:12 pm

    This 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!

    • Reply
      Sue
      October 11, 2018 at 7:10 am

      I 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!

  • Reply
    Barbara
    October 6, 2018 at 1:48 pm

    can you just use regular flour, instead of oat flour, which i have no idea what it is? Hope so let me thank you

    • Reply
      Sue
      October 6, 2018 at 2:06 pm

      Yes, you can.

  • Reply
    Melanie
    October 5, 2018 at 9:09 am

    Could you use butter instead of oil?

    • Reply
      Sue
      October 5, 2018 at 9:35 am

      I’m sure you can, Melanie, just melt and cool it before use.

  • Reply
    Tara
    October 5, 2018 at 8:57 am

    I 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.

    • Reply
      Sue
      October 5, 2018 at 9:02 am

      Oh 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?

  • Reply
    NN
    October 4, 2018 at 8:45 am

    Oat flour-can you blend old fashioned oats in a vitamix to make it?

    • Reply
      Sue
      October 10, 2018 at 1:34 pm

      Absolutely, it takes just seconds!

  • Reply
    Lynn Vicker
    October 3, 2018 at 9:23 pm

    Would light olive oil be o.k. instead of vegetable or safflower oil? I usually use light olive oil for other baked goods successfully.
    Thanks

    • Reply
      Sue
      October 10, 2018 at 1:35 pm

      That would work perfectly, I just avoid extra virgin because it’s so strongly flavored.

  • Reply
    Lynn Vicker
    October 3, 2018 at 9:20 pm

    How much finely diced apples would you recommend? Thanks!

    • Reply
      Sue
      October 10, 2018 at 1:35 pm

      Hmmmmm, I would start with maybe 1 and 1/2 cups?

  • Reply
    Pam
    October 3, 2018 at 11:35 am

    Could you just butter the pan and dust with the cinnamon and sugar instead of flour?

    • Reply
      Sue
      October 3, 2018 at 12:20 pm

      That 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.

  • Reply
    Dorothea
    October 2, 2018 at 7:18 pm

    I 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?

    • Reply
      Sue
      November 3, 2018 at 7:52 am

      I’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.

  • Reply
    Terri
    October 2, 2018 at 5:33 pm

    Has anyone ever tried to make this recipe gluten-free?

    • Reply
      Sue
      October 2, 2018 at 5:48 pm

      Yes, check a few comments down, Karen raves about her gluten free version.

  • Reply
    Jane Kara
    October 2, 2018 at 7:27 am

    Mary~ 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?

    • Reply
      Sue
      October 2, 2018 at 7:33 am

      Oat 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.

  • Reply
    Karen Ranieri
    October 1, 2018 at 2:29 pm

    GLUTEN 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.

    • Reply
      Sue
      October 1, 2018 at 2:54 pm

      Yay Karen! Thanks so much for getting back to us with this, it’s going to be a big help to some folks, I know. :)

  • Reply
    collleen
    September 29, 2018 at 9:10 am

    time and temp if using mini bundt pan? i think there are 12 minis. thanks

    • Reply
      Sue
      September 29, 2018 at 9:15 am

      Hey Colleen, I generally would leave the temp alone and reduce the cooking time. You might try 20 minutes as a general idea.

  • Reply
    Carol
    September 25, 2018 at 10:21 am

    What can you use to substitute for the apple cider. I have all of the other ingredients.

    • Reply
      Sue
      September 25, 2018 at 10:30 am

      I 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.

  • Reply
    Joyce Grubman
    September 25, 2018 at 5:00 am

    Can you use just AP flour instead of oat flour?

    • Reply
      Sue
      October 10, 2018 at 1:37 pm

      Yes you can Joyce!

  • Reply
    Christine
    September 24, 2018 at 1:01 pm

    I wonder what would happen if I added some chopped apple…

    • Reply
      Sue
      September 24, 2018 at 1:03 pm

      I think that’s a really good idea, give it a try and report back!

  • Reply
    Erin Calamusso
    September 22, 2018 at 10:25 am

    Couldn’t find oat flour ( if you can believe that?) I subbed it w whole wheat flour…. will let you know how it comes out.

    • Reply
      Sue
      September 22, 2018 at 10:55 am

      Interesting…I think it will be fine with whole wheat flour, can’t wait for your report!

  • Reply
    eyvonne
    September 22, 2018 at 8:10 am

    Made this yesterday and it’s yummy! I made my own oat flour in food processor and it turned out perfectly!

    • Reply
      Sue
      September 22, 2018 at 8:26 am

      I’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!

  • Reply
    Cheryl
    September 16, 2018 at 5:09 pm

    Do i have to use Oat flour?

    • Reply
      Sue
      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
      Sue
      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
        Nancy
        September 21, 2018 at 8:54 am

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

        • Reply
          Sue
          September 21, 2018 at 9:42 am

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

  • Reply
    Melanie
    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
      Sue
      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
    Nancy
    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
    Lisa
    September 15, 2018 at 2:27 pm

    Have this in the oven now. Thank you!

  • Reply
    Alice
    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
      Sue
      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
      Sue
      September 14, 2018 at 8:01 pm

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

  • Reply
    Anne
    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
      Sue
      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
    Jill
    September 12, 2018 at 3:41 pm

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

    • Reply
      Sue
      September 12, 2018 at 3:45 pm

      You can use all regular flour Jill, no worries.

  • Reply
    joan
    September 12, 2018 at 8:20 am

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

    • Reply
      Sue
      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
      Sue
      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
    Janice
    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
      Sue
      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
    Diana
    September 9, 2018 at 5:59 am

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

    • Reply
      Sue
      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
      Sue
      September 7, 2018 at 9:24 pm

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

  • Reply
    Jessica
    September 5, 2018 at 7:49 pm

    Made 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.

    • Reply
      Sue
      September 5, 2018 at 8:54 pm

      Oh gosh, you need to make another one asap, Jessica, if only to have some for yourself ;)

  • Reply
    Lynn Vicker
    September 3, 2018 at 10:53 am

    I’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.

    • Reply
      Sue
      September 3, 2018 at 8:04 pm

      I 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.

      • Reply
        Sheila Haynes
        September 7, 2018 at 6:01 pm

        How do you make your own oat flour?

        • Reply
          Sue
          September 7, 2018 at 9:23 pm

          To 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.

  • Reply
    Lynn Vicker
    September 1, 2018 at 12:45 pm

    Can Apple Juice be used instead of apple cider?

    • Reply
      Sue
      September 1, 2018 at 12:59 pm

      Sure.

  • Reply
    Julie E Morgan
    September 1, 2018 at 12:27 pm

    What is Oat flour and is there a substitute for it??

    • Reply
      Sue
      September 1, 2018 at 12:59 pm

      Oat 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.

  • Reply
    Kim
    August 30, 2018 at 6:57 pm

    I 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

    • Reply
      Sue
      August 30, 2018 at 7:43 pm

      I’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.

  • Reply
    Barbara’s
    August 30, 2018 at 11:26 am

    Can you use any thing else besides oat flour

    • Reply
      Sue
      August 30, 2018 at 11:57 am

      You 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 :)

  • Reply
    Den
    August 27, 2018 at 3:22 pm

    1 1/2 cups of sugar seems like a lot of sugar. Can I reduce the amount of sugar w/o compromising taste?

    • Reply
      Sue
      August 27, 2018 at 3:42 pm

      The 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 ;)

  • Reply
    Mary
    August 27, 2018 at 7:18 am

    What if you don’t have oat flour? Is there a substitute?

    • Reply
      Sue
      August 27, 2018 at 8:12 am

      You can use all regular flour, that’s fine.

  • Reply
    Saki
    August 26, 2018 at 5:35 am

    I’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?

    • Reply
      Sue
      August 26, 2018 at 7:53 am

      Yes, and that works just perfectly Saki.

      • Reply
        Pattie Costa
        August 28, 2018 at 12:02 pm

        Do I measure the whole oats first before I grind them down to flour or measure them after they are made into flour?

        • Reply
          Sue
          August 28, 2018 at 12:23 pm

          First 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.

  • 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 :)

  • 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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