Description
This Apple Cider Donut Bundt Cake tastes just like a giant apple cider donut. Made with reduced fresh apple cider, applesauce, warm spices, and a tender cake crumb, it is brushed with melted butter and finished with cinnamon sugar for a delicious fall dessert.
Ingredients
- 1 cup (2 sticks) plus 2 tablespoons unsalted butter, melted, divided, plus more for the pan
- 3 cups all-purpose flour, spooned and leveled, plus more for the pan
- 2 1/4 cups fresh apple cider
- 3/4 cup unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons kosher salt
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1/2 cup packed light brown sugar
- 1 1/4 cups granulated sugar, divided
- 2 teaspoons ground cinnamon, divided
Instructions
- Preheat the oven to 325°F (165°C), with a rack in the middle position. Butter and flour a 12-cup Bundt pan, making sure to coat all the grooves thoroughly.
- Pour the apple cider into a medium saucepan and bring it to a boil over medium-high heat. Reduce the heat to a simmer and cook for 10 to 15 minutes, until reduced to 1 cup plus 2 tablespoons.
- Measure 1 cup of the reduced cider into a bowl and let it cool slightly for about 5 minutes. Whisk in the applesauce, vanilla extract, eggs, egg yolk, and 1 cup of the melted butter.
- In a separate large bowl, whisk together the flour, baking powder, baking soda, kosher salt, nutmeg, ginger, allspice, brown sugar, 1 cup of granulated sugar, and 1 1/2 teaspoons of cinnamon.
- Add the apple cider mixture to the dry ingredients. Whisk just until combined, taking care not to overmix.
- Transfer the batter to the prepared Bundt pan and spread it evenly.
- Bake for 45 to 50 minutes, or until a wooden pick inserted into the center comes out clean.
- Transfer the pan to a wire rack and let the cake cool for 15 minutes.
- Run a paring knife or small offset spatula around the edges and center tube of the cake to loosen it. Carefully invert the cake onto the wire rack.
- In a small bowl, stir together the remaining 1/4 cup granulated sugar and 1/2 teaspoon cinnamon.
- In a separate bowl, stir together the remaining 2 tablespoons melted butter and 2 tablespoons of the reduced apple cider.
- While the cake is still warm, brush the butter-and-cider mixture all over the surface. Sprinkle the cinnamon sugar over the top and sides of the cake.
- Let the cake cool completely, about 2 hours, before slicing and serving.
Notes
- Use fresh apple cider rather than apple juice for the richest apple flavor.
- Reduce the cider until you have 1 cup plus 2 tablespoons. Measure 1 cup for the cake batter and reserve 2 tablespoons for the butter coating.
- Allow the reduced cider to cool slightly before mixing it with the eggs so the eggs do not cook.
- Make sure the Bundt pan is thoroughly buttered and floured, including all the grooves, to help the cake release cleanly.
- Whisk the batter only until the ingredients are combined to keep the cake tender.
- Let the cake cool in the pan for 15 minutes before turning it out. Cooling too long in the pan can make it harder to release.
- Brush the butter-and-cider mixture onto the cake while it is warm so the cinnamon sugar sticks.
- Allow the cake to cool completely before slicing for the best texture.
- Serve with hot coffee or tea for an apple cider donut-inspired treat.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American