This Apple Cider Doughnut Cake is a delectable fusion of two harvest season flavors. Baked in a bundt pan, this flavorful cake is generously coated with cinnamon and sugar to complement the cider infused batter.
Treat the Family to Apple Cider Doughnut Cake for Dessert
When the weather begins the countdown to cooler days, we naturally turn our attention to all things apple. Apple butter, apple pie, apple cakes and apple desserts are only to be eclipsed by all things pumpkin. This fusion cake brings together apple cider doughnuts with apple bundt cake combining them into one glorious fall treat.
Helpful Tips for Making Apple Cake
The batter for this cake is infused with both apple cider and Granny Smith apples along with apple pie spice to complete the flavor profile. This super sized doughnut version of cake is a spectacular way to serve those loveable fall flavors to a crowd.
- I recommend using Granny Smith apples to balance the sweetness of this cake. That said, you can certainly adapt using the variety of apples that you have on hand or the variety that you prefer.
- The melted butter brushed on the cake forms the glue to hold on the cinnamon sugar coating. Be generous, this is no time to skimp.
- When applying the cinnamon sugar coating, it can be a messy job, it just goes with the territory. It will take several coatings, so just keep applying it and gently pressing onto the sides so it will stick.
- To help with clean up, place wax paper strips around the edge of the cake plate or stand to catch the coating. When finished, gently pull to remove.
Storing Apple Cider Doughnut Cake
This cake can be stored at room temperature for up to three days or chilled for up to one week. To lengthen the shelf life, chilling in an airtight container is best. It can also be sliced into four wedges, individual slices or in half and wrapped in freezer wrap and frozen for up to 1 month. This is ideal to keep it fresh and have dessert ready when you're ready to eat.
Other Apple Dessert Recipes to Add to the Menu
There's no shortage of harvest recipes to try this time of year. A few more recipes that you may like to try:
- The kiddos will love this Toffee Apple Pizza for dessert.
- Southern Fried Apples can be enjoyed as a side dish, over pancakes for breakfast or with pound cake for dessert.
- A warm piece of Apple Crumb Pie a la mode is a dream dessert with a scoop of vanilla ice cream.
- Caramel Apple Poke Cake is a pot luck rock star.
- Apple Pie Waffles from Belly Full will have the family waking up happy.
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Helpful Kitchen Items:
Apple Cider Doughnut Cake
- 3 cups all purpose flour
- 3 tsp baking powder
- 2 tsp ground cinnamon
- 1 ½ tsp apple pie spice
- 1 tsp salt
- 1 cup apple cider
- ¾ cup apple sauce
- 1 cup unsalted butter softened
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 2 tsp pure vanilla extract
- 3 large eggs
- 1 cup peeled and shredded Granny Smith apple
- 2-3 Tbsp unsalted butter melted
- ½ cup granulated sugar
- 2 tsp ground cinnamon
- Preheat oven to 350°F. Butter and flour or spray a 12 cup bundt pan with baking spray. Set aside.
- To make the cake: In a medium size mixing bowl, use a whisk to sift together flour, baking powder, cinnamon, apple pie spice and salt. Set aside.
- In a separate bowl, whisk together cider and applesauce. Set aside.
- In the bowl of a stand mixer on medium high speed cream together butter, brown sugar, granulated sugar and vanilla until fluffy. Add the eggs one at a time beating well after each addition.
- Lower the speed of the mixer and add dry ingredients alternately with the wet ingredients beginning and ending with flour. Stop and scrape the sides of the bowl periodically. Once all is added beat for 20 seconds, or just until fully combined. Mix shredded apple in by hand.
- Spread evenly in prepared pan. Bake for 50-60 minutes or until the cake springs back when touched and a toothpick inserted into the center comes back clean. Cool in the pan on a cooling rack for 20 minutes.
- To coat: Turn cake out onto a baking rack. Brush the cake on all sides with melted butter. Mix together sugar and cinnamon and press on all sides of cake. Repeat several times, pressing sugar on cake until all is used. The cake should be fully covered.
- Cool to warm, then slice and serve. May serve with ice cream and a drizzle of caramel, if desired.
- Store leftovers in an airtight container at room temperature.