Name: Apple Cider Donut Bundt Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 4 cups (500 g) all-purpose flour; 3 cups (600 g) granulated sugar; 4 teaspoons baking powder; 4 teaspoons apple pie spice; 1 teaspoon kosher salt; 2 ½ cups apple cider, or apple juice; 2 large eggs, room temperature; ¼ cup (½ stick / 57 g) unsalted butter, melted; 2 tablespoons vanilla extract; ¼ cup apple cider; ½ cup (100 g) granulated sugar; 2 teaspoons apple pie spice

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Apple Cider Donut Bundt Cake is one of those delightful desserts that somehow captures the essence of fall in every bite. Imagine biting into a moist, tender cake that is infused with the rich flavors of apple cider and warm spices. With its golden-brown exterior and a dusting of sweet cinnamon sugar, this cake resembles the beloved apple cider donuts you might find at your favorite autumn fair. It’s a fantastic way to satisfy your sweet tooth while welcoming the cozy season.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Apple Cider Donut Bundt Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Apple Cider Donut Bundt Cake

The first time I made Apple Cider Donut Bundt Cake, I was looking for a new treat to share with friends during a crisp afternoon gathering. The familiar scent of cinnamon and nutmeg wafted through my kitchen like a warm hug, and when that first slice was served, the smiles said it all. Not only does this cake work perfectly for family gatherings, but it also makes a fabulous centerpiece for a brunch table. It’s an easy recipe that feels fancy yet is incredibly approachable—even for a novice baker. Trust me, it’s a delightful balance of flavors and textures that’s worth every step.

Why You’ll Love This Recipe

Simple & Quick: This delicious cake comes together in just over an hour, making it perfect for weekday baking or spontaneous gatherings.
Irresistible Flavor: With apple cider and warm spices, every bite is a cozy concession to fall.
Eye-Catching Appeal: The lovely Bundt shape and the dusting of cinnamon sugar make for an impressive presentation.
Flexible Serving: Enjoy it as a breakfast treat, an afternoon snack, or a festive dessert.
Diet-Friendly Options: Feel free to explore gluten-free flour alternatives for a gluten-friendly version.

Ingredients You’ll Need

4 cups all-purpose flour: Provides structure. Use a spoon to scoop the flour before leveling to prevent packing.
3 cups granulated sugar: This sweetens the cake and helps to achieve that lovely golden crust.
4 teaspoons baking powder: Ensures the cake rises beautifully. Make sure it’s fresh for the best results.
4 teaspoons apple pie spice: A delightful mix of cinnamon, nutmeg, and allspice that gives the cake its signature flavor.
1 teaspoon kosher salt: Balances the sweetness and enhances all the flavors.
2 ½ cups apple cider (or apple juice): Infuses the cake with moisture and pronounced apple flavor. Opt for unfiltered cider for a richer taste.
2 large eggs, room temperature: Eggs bind the ingredients and help create a tender crumb.
¼ cup unsalted butter, melted: Adds richness. Use real butter for the best flavor.
2 tablespoons vanilla extract: A comforting note that complements the apple cider.
¼ cup apple cider (for soaking): Adds extra moisture and ensures the cake is beautifully flavored.
½ cup granulated sugar (for topping): The sweetness pairs perfectly with the spiced cake.
2 teaspoons apple pie spice (for topping): Reinforces the spiced flavor and brings a delightful aroma.

How to Make Apple Cider Donut Bundt Cake

Preheat Your Oven: Set the oven to 350°F. Generously grease your 10 to 12 cup Bundt pan with baking spray that contains flour, or use butter followed by a light dusting of flour.
Mix Dry Ingredients: In a large mixing bowl, whisk together 4 cups all-purpose flour, 3 cups granulated sugar, 4 teaspoons baking powder, 4 teaspoons apple pie spice, and 1 teaspoon kosher salt.
Combine Wet Ingredients: In a separate bowl, whisk together 2 ½ cups apple cider, 2 large eggs (at room temperature), ¼ cup melted unsalted butter, and 2 tablespoons vanilla extract until smooth.
Combine Mixtures: Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Remember, the batter will be slightly thin, so avoid overmixing.
Pour Batter into Pan: Pour the batter evenly into the prepared Bundt pan.
Bake the Cake: Bake for 50 to 65 minutes, checking at 50 to see if a toothpick or long skewer comes out with a few moist crumbs but no wet batter. You’ll know it’s done when it’s fragrant, and the edges are slightly darkened.
Cool the Cake: Allow the cake to cool in the pan for 10 to 15 minutes. Carefully invert it onto a wire rack.
Soak with Apple Cider: While the cake is still warm, brush or drizzle the ¼ cup apple cider evenly over it, seeping into every nook and cranny.
Prepare Cinnamon Sugar: In a small bowl, mix together ½ cup granulated sugar and 2 teaspoons apple pie spice.
Finish the Cake: While the cake remains warm, sprinkle and gently press the cinnamon-sugar mixture over the entire surface until well-coated, rotating as needed for even coverage.
Cool Completely: Allow the cake to cool fully before slicing into its beautiful, spiced layers.

Storing & Reheating

Store your Apple Cider Donut Bundt Cake at room temperature in an airtight container for up to 3 days. If you want to keep it longer, refrigerate it for up to a week or freeze it for up to three months. For frozen cake, wrap it tightly in plastic wrap followed by aluminum foil. When you’re ready to enjoy it, thaw it at room temperature. To refresh, simply warm it in the oven at 350°F for about 10-15 minutes to bring back that fresh-baked taste.

Chef’s Helpful Tips

Ensure your baking powder is fresh to avoid a dense cake. If it’s been sitting on your shelf for over six months, it’s a good idea to replace it.
For an even more tender crumb, use room-temperature eggs and melted butter.
If you find the batter too thick after mixing, a splash of apple cider can help loosen it up.
Feel free to experiment with your favorite spices—adding a bit of cardamom can elevate the flavor profile.
Make ahead: You can bake the cake a day in advance; just store it covered to maintain moisture.

As you indulge in this lovely Apple Cider Donut Bundt Cake, you’ll appreciate how easy it is to capture that seasonal essence right in your kitchen. Whether you serve it for breakfast, dessert, or simply for a cozy evening at home, this cake is destined to become a favorite. Don’t hesitate to tweak the spices or toppings to make it truly yours, and remember to savor each slice!

Recipe FAQs

Can I use homemade apple cider?

Absolutely! Homemade apple cider works beautifully in this recipe. Just ensure it’s well-made, as the quality of the cider will enhance the flavor of your cake.

How do I know when the cake is done baking?

Check the cake at about the 50-minute mark. A toothpick or skewer should come out with just a few moist crumbs. If you see wet batter, continue baking for an additional 5-15 minutes.

Can I substitute any ingredients?

Yes! If you’re looking for alternatives, you can use gluten-free all-purpose flour to make this cake gluten-free. You can also swap apple cider with apple juice, though it will alter the flavor slightly.

How should I store leftovers?

Store leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to a week or freeze for up to three months. Just thaw when you’re ready to enjoy!

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Apple Cider Donut Bundt Cake

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Author: Anna
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

This Apple Cider Donut Bundt Cake is a delightful mix of apple cider and spices, making it a must-try dessert for every occasion. Its simple preparation ensures that anyone can whip it up effortlessly, providing a comforting and flavorful treat that’s perfect for gatherings or cozy evenings at home.

Ingredients

Scale

4 cups (500 g) all-purpose flour
3 cups (600 g) granulated sugar
4 teaspoons baking powder
4 teaspoons apple pie spice
1 teaspoon kosher salt
2 ½ cups apple cider, or apple juice
2 large eggs, room temperature
¼ cup (½ stick / 57 g) unsalted butter, melted
2 tablespoons vanilla extract
¼ cup apple cider
½ cup (100 g) granulated sugar
2 teaspoons apple pie spice

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Instructions

Preheat your oven to 350°F and generously grease a 10 to 12 cup Bundt pan.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, apple pie spice, and salt.
In another bowl, combine the apple cider, eggs, melted butter, and vanilla extract, whisking until well mixed.
Pour the wet mixture into the dry ingredients, stirring gently until just combined; avoid overmixing as the batter will be slightly thin.
Evenly pour the batter into the greased Bundt pan.
Bake for 50 to 65 minutes or until a toothpick inserted into the thickest part comes out with a few moist crumbs (begin checking at 50 minutes).
Let the cake cool in the pan for 10 to 15 minutes before inverting it onto a wire rack.
Brush or drizzle the ¼ cup of apple cider evenly over the warm cake.
In a small bowl, combine the sugar with the apple pie spice. While the cake is still warm, sprinkle this mixture over the surface, pressing gently for even coverage.
Allow the cake to cool completely before slicing.

Notes

Make sure to use room temperature eggs for better mixing.
For a decorative touch, dust the cake with powdered sugar before serving.
Store any leftover cake in an airtight container at room temperature for up to three days.