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Best Apple Cider Donut Bundt Cake Recipe

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This Apple Cider Donut Bundt Cake takes everything you love about classic fall donuts—the tender crumb, the tangy apple cider flavor, that shattering cinnamon-sugar coating—and turns it into a stunning bundt cake that feeds a crowd without the fuss of frying.

Ingredients

  • Apple Cider, 2 cups (480 ml)
  • All-Purpose Flour, 3 cups (375 grams)
  • Granulated Sugar, 1½ cups (300 grams)
  • Light Brown Sugar, ½ cup (100 grams), packed
  • Baking Powder, 2 teaspoons
  • Baking Soda, 1 teaspoon
  • Salt, 1 teaspoon
  • Ground Cinnamon, 2 teaspoons
  • Ground Nutmeg, ½ teaspoon
  • Ground Cloves, ¼ teaspoon
  • Unsalted Butter, 1 cup (226 grams or 2 sticks), softened
  • Vegetable Oil, ¼ cup (60 ml)
  • Large Eggs, 3, room temperature
  • Vanilla Extract, 2 teaspoons
  • Buttermilk, 1 cup (240 ml)
  • Unsalted Butter, ½ cup (113 grams or 1 stick), melted (for coating)
  • Granulated Sugar, ½ cup (100 grams) (for coating)
  • Ground Cinnamon, 2 teaspoons (for coating)

Instructions

  1. Reduce the apple cider: Pour 2 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until reduced to about ½ cup, about 15-20 minutes. Remove from heat and let cool.
  2. Preheat oven to 350°F (175°C). Grease a 10 to 12-cup bundt pan thoroughly with butter or baking spray containing flour.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter, granulated sugar, and brown sugar on medium speed until light, fluffy, and pale, about 3-4 minutes. Scrape down sides as needed.
  5. With mixer on low speed, add eggs one at a time, beating well after each addition. Add vegetable oil and vanilla extract. Batter may look slightly curdled.
  6. With mixer on low speed, add flour mixture in three additions, alternating with buttermilk, starting and ending with flour. Mix just until combined after each addition.
  7. Fold in the cooled reduced apple cider with a rubber spatula until batter is smooth and uniform.
  8. Pour batter into prepared bundt pan and spread evenly. Tap pan on counter a few times to release air bubbles. Bake for 45-55 minutes, until a toothpick inserted into center comes out clean or with a few moist crumbs.
  9. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack and gently lift off pan. Let cool completely.
  10. While cake is still slightly warm, brush entire surface with melted butter. In a small bowl, whisk together granulated sugar and cinnamon. Sprinkle generously over buttered cake, pressing onto sides if needed.

Notes

Don’t skip reducing the cider—it concentrates flavor and removes excess water. Room temperature ingredients are crucial for proper creaming. Grease the pan thoroughly to prevent sticking. Check for doneness early as ovens vary. Let cake cool slightly before applying coating for best results.

Nutrition

Keywords: apple cider donut bundt cake, fall dessert, apple cake, bundt cake, cinnamon sugar cake

Find it online: https://flurpchef.com/best-apple-cider-donut-bundt-cake-recipe/