Description
This Apple Cider Doughnut Cake combines the warm flavors of cinnamon and apple cider into a moist, tender bundt cake perfect for fall or any time you crave a spiced treat. Coated with a buttery cinnamon sugar glaze, it captures the nostalgic taste of classic apple cider doughnuts in an easy-to-make cake form.
Ingredients
Scale
Cake Batter
- 1 (15.25 ounce) box Yellow cake mix or Spice Cake Mix
- 1 cup apple cider (NOT apple juice or apple cider vinegar)
- ½ cup cinnamon apple sauce (not chunky)
- 3 large eggs (room temperature)
- ¼ tsp ground cinnamon
- 1 tbsp brown sugar
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- 2 tablespoons ground cinnamon (adjust to preference)
- ¼ cup granulated sugar
- ¼ cup melted butter
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the right temperature before baking.
- Mix Batter: In a large mixing bowl, combine the dry cake mix with apple cider, apple sauce, and eggs. Add ¼ teaspoon cinnamon, brown sugar, and vanilla extract. Beat the mixture thoroughly until smooth and well combined.
- Prepare Bundt Pan: Grease and flour a bundt pan thoroughly to prevent sticking. Using a spray like Baker’s Joy which contains flour is ideal for easy release.
- Bake Cake: Pour the batter evenly into the prepared bundt pan. Place the pan on the center oven rack and bake for 40 to 45 minutes. Check doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready.
- Cool Cake: Remove the cake from the oven and let it sit on a wire rack to cool for about 20 minutes. This helps the cake set and makes it easier to handle for coating.
- Prepare Cinnamon Sugar: In a separate bowl, combine 2 tablespoons cinnamon with ¼ cup sugar, mixing evenly to create the cinnamon sugar coating.
- Coat Cake: Once cooled, brush the entire surface of the cake with melted butter. Immediately sprinkle and rub the cinnamon sugar mixture over the cake until coated evenly, replicating the classic doughnut sugary cinnamon crust.
Notes
- Use apple cider, not apple juice or cider vinegar, for authentic flavor and proper acidity to react with the cake mix.
- Cinnamon quantity can be adjusted to taste, especially in the batter and coating.
- For best results, use room temperature eggs to help the batter mix smoothly.
- Allow the cake to cool before applying the cinnamon sugar to prevent it from melting and sliding off.
- This cake can be stored at room temperature wrapped tightly for up to 3 days or refrigerated for up to a week.
- To warm before serving, microwave slices for 10-15 seconds or briefly heat in an oven.
