This moist and tender Apple Cider Donut Cake is autumn in a Bundt pan! A delicious fall-flavored cake made with warm spices and crunchy apple bits coated in cinnamon sugar. It tastes just like the apple cider donuts you love but is easier to make and with more to go around.
Quick and Easy Apple Cider Bundt Cake
After making Homemade Apple Fritters, my apple-cinnamon craze continues with this delicious apple cider donut bundt cake. This recipe is an easier, less hands-on way of making apple cider donuts. You get all the flavors and textures but with less time and effort.
Why this Recipe Works:
- It is a simple apple cider doughnut cake recipe that requires a few baking essentials, spices, apples in different forms, mixing bowls, and a bundt pan only.
- This recipe makes enough to enjoy as a quick morning breakfast or afternoon slice with coffee with plenty left to be for dinner dessert.
- Using bundt cake pans gives the cake a charming look further enhanced by sprinkling cinnamon sugar or drizzling apple cider glaze on top.
- A moist cake that can easily be made vegan and gluten-free!
- Baking powder
- Baking soda
- Brown sugar
- White sugar
- Apple cider (sparkling or regular)
- Apple sauce
- Apples, tart
- Olive oil
For the Cinnamon-Sugar
- Salted Butter
Optional for the glaze:
- Powdered Sugar
- Apple cider
Make the Apple Cider Bundt Cake!
- Take the eggs and butter out of the fridge and keep them at room temperature.
- Preheat the oven to 350 degrees.
- Grease and flour a standard-size Bundt pan.
- Grate the fresh apples or chop coarsely, whichever you prefer.
- Add all the dry ingredients except for the sugar in a large bowl and mix well.
- In a separate bowl, whisk all the wet ingredients plus the white and brown sugar. Then add the freshly grated apples.
- Add the wet mixture into the bowl with the dry ingredients. Mix until everything is blended well, with no dry flour visible.
- Pour the cake batter into the prepared bundt pan. Bake at 350 degrees for 50 minutes. Let it cool for 20 minutes in the pan before placing it in a wire rack.
- While the cake is baking, make the cinnamon sugar and/or apple cider glaze. Cinnamon sugar: Mix together the ¼ cup sugar and 1 teaspoon ground cinnamon. Glaze: whisk together 2 cups of powdered and 3 tablespoons of cider
- 6. Coat the cake with melted butter using a pastry brush and coated with cinnamon-sugar mixture. Or drizzle with glaze.
Tips when making Apple Cider Bundt Cake
- If you prefer to have more apple crunch in your cake, chop them into small pieces instead of grating.
- When using a bundt pan, fully coating the dips and crevices with grease and flour before pouring the batter is important. This will make it easy to remove the cake and keep the structure intact after baking.
- Do not overmix the batter, it is okay if there are small lumps left. An overmixed batter will result in a dense and tough cake.
- Baking time depends on the pan and the type of oven you are using. You can check if the cake is done by doing the poke test. The top should bounce back when lightly pressed.
- Let the butter settle into the cake before adding the cinnamon-sugar mixture. Adding it too early while the cake surface is wet will just melt the mixture into the cake. You may need to press the cinnamon-sugar mixture onto the cake to help it stick on the sides.
- When making the glaze, add apple cider a tablespoon at a time depending on the consistency you are after. It should be pourable but not runny.
- You can also make an Apple Cider Loaf Pan or Apple Cider Muffin by using different baking pans! Take note that the baking time would be different so it is always better to check for doneness regularly.
- Add some chopped nuts into the batter to give your cake more texture and flavor! Pecans, walnuts, and macadamia would be great!
- You can make it vegan by using switching to vegan butter and by omitting the egg and adding more applesauce. The rest of the ingredients are all plant-based.
- To make it gluten-free, use gluten-free flour and baking powder brands.
FAQs for Apple Cider Bundt Cake
Everyone has their favorites, but I especially enjoy tart apples in baked goods. Some great ones to try are: Granny Smith, Braeburn, Honeycrisp, or Macintosh.
Yes, you could substitute vegetable oil, canola oil, or even melted butter.
Yes, it will change the texture slightly but will still be delicious!
Yes, I would recommend adding an extra ⅓ cup of applesauce – so the total applesauce is 1 cup if you are leaving out the apple.
If you are in a bind, that should work. Just be sure that it is unsweetened apple juice
- 3 cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup apple cider
- ⅔ cup apple sauce
- ¾ cup brown sugar
- ¾ cup white sugar
- ¾ cup olive oil
- 1 medium apple coarsely shredded
- 3 pieces eggs, room temperature
- 2 teaspoons vanilla
Cinnamon Sugar Topping:
- 3 tablespoons salted butter, melted
- ¼ cup sugar
- 1 teaspoon ground cinnamon
- Preheat the oven to 350 degrees. Grease and flour a standard-size Bundt pan. (Or use a spray that has flour included – otherwise, the cake will not remove easily.)
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate large bowl, whisk together the apple cider, apple sauce, brown sugar, white sugar, olive oil, eggs, and vanilla. Add, then stir in the shredded apple.
- Then add the apple cider mixture to the flour mixture. Stir until just combined. (When you don’t see any more flour, stop – do not overmix). Pour the batter into the prepared pan.
- Bake at 350 degrees for 50 minutes. The top should bounce back when lightly pressed.
- Allow the cake to cool in the pan for 20 minutes, then remove from the pan.
- Mix together the ¼ cup sugar and 1 teaspoon ground cinnamon to create cinnamon sugar.
- Brush the cake with melted butter and sprinkle on the cinnamon-sugar mixture. You may need to press the cinnamon-sugar mix onto the cake to help it stick on the sides.
- If you would like to add a glaze to your cake, just whisk together 2 cups of powdered and 3 tablespoons of cider (add more cider a tablespoon at a time depending on if you want a thinner glaze) and pour over your cake or use it as a dipping sauce.