Baked in a Bundt pan, this cozy apple cider doughnut cake looks like a jumbo doughnut, complete with a sparkling cinnamon sugar coating.
A fresh-from-the-orchard apple cider doughnut with a steaming cup of coffee on the side is my idea of the perfect fall treat. Each cinnamon sugar-coated bite takes me back to orchard visits with my family: crisp air, colorful leaves and bakery bags full of warm doughnuts.
Made with warm spices, rich apple cider and applesauce, this apple cider doughnut cake captures all that cozy flavor in a beautiful, sliceable dessert. Best of all, there’s no messy frying required. This recipe makes a Bundt pan cake that’s finished with a crunchy cinnamon sugar coating, so it looks just like a giant doughnut. It’s an easy fall baking project, sized for sharing and perfect for fall gatherings or anytime you’re craving a taste of the orchard in your kitchen.
Ingredients
- Brown sugar: We use brown sugar in the cake batter to add rich, caramel-like sweetness and extra moisture for a soft, tender crumb. Both light and dark brown sugar work, but dark will give your cake a deeper molasses flavor.
- Spices: Ground cinnamon and nutmeg give the cake the same warm, cozy spiced flavor as classic apple cider doughnuts.
- Butter: Melted butter adds rich flavor and keeps the cake moist. Let the butter cool slightly after melting it so it doesn’t scramble the eggs in the batter.
- Eggs: Room temperature eggs will mix more smoothly into the batter. Let them sit at room temperature for 30 minutes or place them in a bowl of warm water for five minutes.
- Apple cider: This recipe calls for apple cider (unfiltered apple juice), which brings bright, tangy apple flavor to the cake and adds moisture to the batter.
- Chunky applesauce: The applesauce adds moisture and enhances the apple flavor. Chunky applesauce gives the cake a little texture, but smooth applesauce can be used in a pinch. Just make sure you use unsweetened so the cake doesn’t end up overly sweet.
- Vanilla: A splash of vanilla extract rounds out the flavor and enhances the cider, applesauce and warming spices.
- All-purpose flour: Overpacking your measuring cup can result in a dense cake, so be sure to spoon and level flour rather than scooping it out of the bag or a canister for the most accurate measurement.
- Baking powder: Double-check the expiration date on your baking powder to ensure the cake lifts during baking.
- Cinnamon sugar coating: Granulated sugar and ground cinnamon are pressed onto the cake after baking for a sweet, slightly crunchy exterior.
Directions
Step 1: Prepare the Bundt pan
Preheat your oven to 350°F. Generously grease and flour a 10-inch fluted tube (Bundt) pan, ensuring all the nooks and crannies are well-coated.
Step 2: Blend the sugar and spices
Combine the brown sugar, cinnamon, salt and nutmeg in a food processor. Process for 30 seconds until everything is well mixed and the sugar is finely textured. Transfer the mixture to a large mixing bowl.
Step 3: Mix the batter
Add the melted butter, eggs, apple cider, applesauce and vanilla to the sugar mixture. Beat until the sugar mixture is smooth. In a separate bowl, whisk together the flour and baking powder. Gradually beat the dry ingredients into the wet mixture until they’re just incorporated.
Step 4: Bake
Pour the batter into the prepared Bundt pan. Bake the cake until a toothpick inserted near the center comes out clean, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack.
Step 5: Coat with cinnamon sugar
In a small bowl, mix the granulated sugar and cinnamon. While the cake is still warm, sprinkle the mixture over the top and sides, pressing lightly to help it stick. Let the cake cool completely before slicing and serving it.
Source: https://www.tasteofhome.com/recipes/apple-cider-doughnut-cake/
Comments(3)