Apple Cider Donut Cake

A rustic style cake inspired by an autumn classic. This Bundt cake looks and tastes like a giant apple cider donut but is SO much easier to make. Whipping up the batter just involves whisking together the wet and dry ingredients and then combining. The cake is then brushed with melted butter and topped with a generous sprinkle of crispy, sparkly cinnamon sugar. It's basically warm and coziness in every bite!

what is apple cider?

Apple cider is a drink made from pressed apples and is a common ingredient used in baking. It's similar to apple juice but they differ in 3 main ways:

1. Sweetness: Apple juice typically contains added sugar while apple cider is usually just made from apples. That's why apple cider is ideal for baking (it won't make your dessert overly sweet).
2. Filtration: Apple juice is filtered while apple cider is not. You'll usually see sediment on the bottom of your apple cider bottle which is why it usually will advise you to shake well before pouring.
3. Appearance: Because apple juice is filtered, it has a clearer appearance, with a light orange / yellowish color. Comparatively, apple cider will be noticeably cloudy with a slightly darker color.
4. Flavor: Apple juice will taste sweeter (again, because of the added sugar) while apple cider will taste a lot like a fresh apple. Overall, apple cider has a better "apple-y" flavor that will make your cake taste fresher and tangier without being overly sweet.

Note: Apple cider is NOT the same as cider (an alcoholic drink), apple juice (a close relative but still different manufacturing process), or apple cider vinegar (which is... well, vinegar!)

how to make apple cider donut cake

This cake is so so easy to make. All you need to do is whisk together wet and dry ingredients and then combine. Then the batter is ready to be baked!

Here are a few simple tips to keep in mind when making your cake to ensure it comes out perfect:

Prepping your pan: There's nothing worse than working on a Bundt cake and having everything go right - up until the cake sticks to the pan! To prevent this, generously grease your pan and then dust with flour. Make sure to get into all the nooks and crannies. I personally recommend using your fingers and spreading some softened butter into the pan for the best coverage. Then generously dust every inch of the inside with flour and tap out any remaining excess.

Measuring the flour: This is a tip that I include in almost every recipe and it's because it's SO important! Flour is very easy to accidentally mismeasure and it can lead to anything from a mildly dry cake to a VERY dense and crumbly cake.

Mixing: Once the wet and dry ingredients are combined, it's important to watch out for overmixing. Overmixing cake batter will develop the gluten in the flour. This can result in a dense, tough cake. When mixing, stop once you reach a streak free batter then use a spatula to give it one last little mix by scraping the sides and bottom of the bowl to catch any hidden dry spots. A few small clumps are normal (and recommended!) - it means the cake will bake up nice and tender!

Baking: To determine when the cake is done baking, it should be puffed, lightly browned on the surface with darker brown edges, and should spring back if you poke it. As the ultimate test, insert a toothpick into the center of the cake: it should come out clean of any batter but should have a few moist cake crumbs on the tip. That means it's perfectly moist but fully baked through!

Cooling: Don't cool the cake for more than 10 minutes in the pan, otherwise it could stick. Bundt cakes should always be turned out when they're still quite warm but they should be cooled slightly so they're not too soft and delicate. 10 minutes is the sweet zone!

how to coat apple cider cake

I won't sugarcoat it (get it? Sugar coat? Ok, moving on...) This part is messy! Here are some tips to help with coating this donut cake with the sparkly cinnamon sugar:

1. Put something underneath to catch drips. This not only makes cleanup easier, but it will also allow you to pick up any lost sugar and stick it back onto the cake. I like to place a sheet of parchment paper, but you could put a plate, baking sheet, aluminum foil, really anything.
2. Try to work fast. After the butter is brushed on top of the cake, work fast to press the sugar coating on top before the cake has a chance to absorb the butter. Otherwise, the sugar won't stick.
3. Pick up any drips and press into the cake. The sugar won't all stick to the cake right away, so you'll need to grab some of the sugar that's fallen underneath and use your fingers to really press it into the cake so it sticks. This is the part where things get especially messy!
4. Serve immediately. The sugar coating will keep nice and crunchy for a few hours, but it will lose its crunch the longer it sits. For the best texture and appearance, I would serve the cake immediately after coating.

apple cider cake storage

Avoid slicing your cake until right before you plan on serving it - the less air the center is exposed to, the longer it'll keep moist. Once it's fully cooled, cover the cake with plastic wrap or a cake dome / inverted bowl. I recommend serving this cake the same day so the sugar coating is extra sparkly, but it will keep for 3-4 days at room temperature.

check out these other apple recipes!

• Apple Fritter Cake
• Apple Cinnamon Rolls
• Apple Coffee Cake
• Apple Crumb Muffins
• Easy Apple Crisp
• Apple Pie Cookies
• Apple Crumble Cheesecake

Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.

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Enjoy!

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