Apple Cider Donut Cake – A Fall Favorite Any Time of Year
Embrace the essence of autumn with an Apple Cider Donut Cake that brings all your favorite fall flavors into a delightful Bundt cake form. This recipe combines the warmth of spices like cinnamon, nutmeg, and ginger with the tangy sweetness of apple cider and fresh apples, all topped off with a cinnamon-sugar coating that crisps up beautifully. Perfect for cozy gatherings, holiday festivities, or just a special weekend treat, this cake is sure to impress and satisfy.
Ingredients:
For the Cake:
- 2½ cups (290 g) cake flour
- 2 teaspoons (10 ml) baking powder
- 1½ teaspoons (7 ml) ground cinnamon
- ½ teaspoon (2 ml) nutmeg
- ½ teaspoon (2 ml) ginger
- 1¼ cups (284 g) salted butter, room temperature
- 1¼ cups (250 g) granulated sugar
- 1 cup (220 g) dark brown sugar
- 4 large eggs, room temperature
- 1 tablespoon (15 ml) pure vanilla extract
- ⅔ cup (153 g) sour cream, room temperature
- ⅓ cup (79 g) apple cider, room temperature
- 1 cup (180 g) grated apples (about 2 medium apples)
- Baking spray (with flour recommended)
For the Cinnamon-Sugar Topping:
- ¼ cup (57 g) salted butter, melted
- ⅔ cup (133 g) granulated sugar
- 1 teaspoon (5 ml) ground cinnamon
- Dash of freshly grated nutmeg (optional)
Directions:
Prepare the Cake:
- Preheat Oven: Set the oven to 350°F (175°C) and position a rack in the center.
- Mix Dry Ingredients: In a medium bowl, sift together cake flour, baking powder, cinnamon, nutmeg, and ginger. Set aside.
- Cream Butter and Sugars: Using an electric mixer on medium speed, beat the butter until fluffy, then add granulated and dark brown sugars and cream until light and fluffy.
- Add Eggs and Vanilla: Incorporate eggs one at a time, mixing after each addition, then blend in the vanilla extract.
- Combine Sour Cream and Apple Cider: In another bowl, whisk together the sour cream and apple cider until smooth.
- Fold in Flour and Sour Cream Mixtures: Alternately fold in flour mixture and sour cream mixture into the batter, starting and ending with the flour. Be gentle to avoid deflating the batter.
- Add Apples: Fold in the grated apples.
- Prepare Bundt Pan: Spray a 10-12 cup Bundt pan with baking spray. Pour the batter evenly into the pan.
- Bake: Place in the oven and bake for 55-65 minutes, or until a toothpick comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Prepare the Cinnamon-Sugar Coating:
- Mix Cinnamon-Sugar: Combine sugar, cinnamon, and nutmeg in a small bowl.
- Coat Cake: Brush the entire cooled cake with melted butter, then sprinkle and press the cinnamon-sugar mixture all around the cake.
Nutritional Information:
- Prep Time: 20 minutes
- Cooking Time: 55-65 minutes
- Total Time: About 1 hour 30 minutes
- Calories: 380 kcal per serving
- Servings: 12
This Apple Cider Donut Cake is not only a delicious way to enjoy the flavors of fall but also a beautiful addition to any table. Its rich, moist texture and spiced sugar crust make it a perfect pairing with your favorite coffee or tea, offering a comforting treat that epitomizes the cozy appeal of autumn. Enjoy baking and sharing this lovely cake!
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Apple Cider Donut Cake
- Total Time: 1 hour 30 minutes
- Yield: 12 1x
Description
This Apple Cider Donut Cake is the perfect way to celebrate the flavors of fall. With warm spices like cinnamon, nutmeg, and ginger, this cake brings the comforting taste of apple cider donuts into a soft, tender Bundt cake. The addition of grated apples adds a hint of sweetness and moisture, making each bite flavorful and satisfying.
Ingredients
For the Cake:
2½ cups (290 g) cake flour
2 teaspoons (10 ml) baking powder
1½ teaspoons (7 ml) ground cinnamon
½ teaspoon (2 ml) nutmeg
½ teaspoon (2 ml) ginger
1¼ cups (284 g) salted butter, room temperature (2½ sticks)
1¼ cups (250 g) granulated sugar
1 cup (220 g) dark brown sugar
4 large eggs, room temperature
1 tablespoon (15 ml) pure vanilla extract
⅔ cup (153 g) sour cream, room temperature
⅓ cup (79 g) apple cider, room temperature
1 cup (180 g) grated apples (about 2 medium apples)
Baking spray
For the Cinnamon-Sugar Topping:
¼ cup (57 g) salted butter, melted (½ stick)
⅔ cup (133 g) granulated sugar
1 teaspoon (5 ml) ground cinnamon
Dash of freshly grated nutmeg (optional)
Instructions
Prepare the Cake:
Preheat your oven to 350°F (175°C). Position a rack in the center of the oven.
In a medium bowl, sift together the cake flour, baking powder, cinnamon, nutmeg, and ginger. Set aside.
Using an electric mixer on medium speed, beat the room temperature butter until fluffy, about 2 minutes.
Add the granulated sugar and dark brown sugar to the butter and cream together on medium speed until light and fluffy, about 3-4 minutes.
With the mixer running, add the eggs one at a time, mixing between each addition. Then mix in the vanilla extract.
In a separate bowl, whisk together the sour cream and apple cider until smooth.
Using a rubber spatula, gently fold in ⅓ of the flour mixture until just combined, followed by ½ of the sour cream mixture.
Repeat the process with another ⅓ of the flour mixture, the rest of the sour cream mixture, and then the remainder of the flour mixture. Be careful not to deflate the batter.
Gently fold the grated apples into the batter.
Spray a 10-12 cup Bundt pan with baking spray (the kind with flour is recommended).
Spread the batter evenly into the prepared Bundt pan and bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the cake in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely.
Prepare the Cinnamon-Sugar Coating:
In a small bowl, combine the granulated sugar, cinnamon, and nutmeg (if using). Mix well.
Brush the melted butter all over the cooled cake, including the inner portion of the Bundt and all the crevices.
Sprinkle the cinnamon-sugar mixture onto the cake, using your hands to press the mixture into the sides of the cake.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
Nutrition
- Calories: 380