Apple Cider Doughnuts have been an especially popular autumn thing the past few years. Good food, however, should be confined to no single season. This Cider Doughnut Bundt Cake would be delicious to make this very day.
Use a good quality nonalcoholic apple cider for this recipe. The more flavor and spice to start, the more flavor in the final bake. I’m rather fond of a Honeycrisp cider that Aldi carries in the fall and I wish they had it year-round for my baking needs.
The end result here is a moist spiced cake with lots of apple pieces and a outer layer coated in cinnamon and sugar. Note that this is a cake to feed a crowd, but leftovers are fantastic to freeze in slices.
Modified a lot from Bake from Scratch Magazine.
Bready or Not: Cider Donut Bundt Cake
The ultimate apple cider donut: a big bundt cake imbued with that same flavor and spice! Modified a lot from Bake from Scratch Magazine.
Equipment
- 10-cup bundt cake
- baking spray with flour
- pastry brush
Ingredients
Cake
- 1 cup unsalted butter (2 cubes) softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 3 1/4 cups all-purpose flour
- 1 Tablespoon ground cinnamon
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups apple cider (nonalcoholic) spiced version, if available
- 1/2 cup milk or half & half
- 1 teaspoon apple cider vinegar
- 1 large Honeycrisp apple peeled and chopped
Topping
- 2/3 cup confectioners’ sugar
- 1 Tablespoon water
- 2 Tablespoons white sugar
- 1/2 Tablespoon ground cinnamon
Instructions
- Preheat oven at 325 degrees. Coat the inside of a 10-cup Bundt pan with baking spray with flour.
- In a big bowl, beat butter, white sugar, and vanilla until creamy. Add eggs, one at a time.
- In another bowl, mix together flour, cinnamon, salt, baking powder, and baking soda.
- In another small bowl, stir together cider, milk, and apple cider vinegar.
- Gradually add flour mixture to butter mixture, alternately with cider blend, beginning and ending with flour mixture. Beat until just combined after each addition. Fold in apple pieces. Pour batter into prepared pan and even out.
- Bake for 1 hour to 1 hour 12 minutes, until the middle passes the toothpick test. Let cool in pan for 10 minutes then invert onto a wire rack. Let cool for about 30 minutes more.
- In a small bowl, whisk together confectioners’ sugar and water until smooth. Brush mixture all over surface of cake, working quickly to keep moist.
- Combine the remaining sugar and cinnamon; sprinkle over cake to coat. Serve cake warm or at room temperature.
