“This Apple Cider Doughnut Cake is the most delicious cake I ever made — and I bake a LOT! I could have eaten the whole cake.” ~Carol
apple cider doughnut cake is easy and so delicious!
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 gathering or party. It’s also ideal for housewarmings, new neighbors, new parents, or anyone who could use a little extra comfort or care. This cake is not overly sweet, so it’s appropriate for breakfast or mid-morning, with a cup of coffee, tea, your pumpkin spice latte (or hot cider!)
other recipes in my doughnut cake series
ingredients for apple cider bundt cake
- I use both all purpose and oat flour in this cake, which gives it a nice, tender crumb. Oat flour can be found in your supermarket baking aisle, and you can easily make oat flour at home.
- vanilla extract
- apple cider
- fresh apple cider is amazing, but you can use apple juice if necessary. Do not use apple cider vinegar!
- vegetable oil
- baking powder, baking soda, and salt
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!
how oat flour changes the texture of this apple cider doughnut cake
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 rolls.
Oat flour has a slightly higher moisture content than wheat flour, which helps keep cakes moist and tender.
Oat flour has a lovely nutty, earthy taste that adds depth to the flavor of this cake.
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? Click here for details.
check out the comments for great reviews and variations
- Karen and Susan get a gold stars for creating gluten free versions of this apple cider doughnut cake. Many used Bob’s Red Mill gf baking mix with great success.
- Judy dusts her greased bundt pan with cinnamon sugar for an extra crunchy crust.
- Lorraine uses boiled cider from King Arthur Flour.
- Anne made her apple cider cake flavored with a little apple brandy!
- Amanda made her own oat flour in the NutriBullet.
- Dee turned the bundt cake into a layer cake.
- Bella adds a layer of cinnamon sugar to the bottom of the cake before flipping it over, which is genius.
- and that’s just a few of the great ideas you guys have come up with 🙂
more ways to cook with cider
- Kale and Fall Fruit Salad with Cider Poppy Seed Dressing
- Baked Apple Cider Doughnuts ~ New York Times Recipe
- Homemade Apple Cider
- Apple Cider Doughnut Loaf Cake
- Hot Buttered Apple Cider
- Mulled Cider Jelly
- Slow Cooked Cider Brats with Apple Onion Relish
- Wild Rice Salad with Maple Cider Vinaigrette
- Hard Cider Braised Pot Roast with Fresh Sage
Apple Cider Doughnut Cake
- standard bundt pan (10-12 cup capacity)
- 2 cups all purpose flour
- 1 1/2 cups oat flour
- 1 1/2 cups sugar
- 1 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup apple cider
- 3/4 cup applesauce
- 3/4 cup vegetable oil, I use safflower
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 2 Tbsp unsalted butter, melted
- 1/4 cup sugar
- 1/2 tsp cinnamon
- Set oven to 350F
- Generously butter and flour your bundt pan, making sure to get into all the nooks and crannies. Don’t skip this step!
- Whisk the dry ingredients together in a large mixing bowl.
- Whisk the wet ingredients together in a another bowl.
- Add the wet ingredients to the dry and whisk until just combined, don’t over mix.
- Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it. Set the pan on a cooling rack for 15 minutes.
- Stir the sugar and cinnamon together for the topping.
- Invert the cake onto a plate. Brush with the melted butter, and sprinkle generously all over with the sugar.
- 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.
Questions and Reviews
this is all kinds of wonderful.
Has anyone tried making this into muffins?
Yes! Check out my Apple Cider Doughnut Muffins!
GOOD GRAVY this looks incredible.
I was just admiring this cake on Pinterest! What a beauty – gorgeous photos, this is fall perfection!
You had me at donut cake. Brilliant!
A perfect tea accompaniment in a late Autumn afternoon :-)) It looks super duper yum, Sue.
Thanks Angie, this is going to be a fall staple around here for years to come.
Finally the heat is gone and we enjoy the autumn flavours; this one added to my list ! Thank you !
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?
Yes you can, Gerlinde, it will work perfectly.
This fabulous Sue!!
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?
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.
OMG gimme that! It looks and sounds so full of flavor!