Apple Cider Donut Bundt Cake – an incredibly tender and moist apple spice cake with a delicious cinnamon sugar coating.
Since moving to Utah six years ago, one of my favorite fall traditions is visiting Rowley’s Big Red Barn in Santaquin. It’s about a 45-minute drive from our house and worth every minute on the road! As soon as we arrive, we hop the wagon ride out to the field to do all the activities first. The kids love the corn mazes, slides, zip-line and apple throw.
After hours playing in the field, we head back to the Red Barn for apple cider donuts, ice cream and apple slushies. We always get one of everything! (Well, more than one donut, because those are too hard to share. Ha!)
Every year after we visit Rowley’s, I always say I’m going to make an Apple Cider Donut Cake based on their donuts. Somehow, however, life gets in the way and other cake flavors take priority.
Not this year!
Apple Cider Donut Bundt Cake
For this cake, I worked off my pumpkin cake recipe from my Pumpkin Pie Cake. In my pumpkin cake layers, I use two cups of pumpkin puree. Since we’re not using pumpkin, we’re replacing that with a cup of applesauce and one cup of apple cider for this cake…plus oil! All these liquids make this cake incredibly moist! I’ve also added some cinnamon and nutmeg for a little extra flavor.
Cinnamon Sugar Coating
Once the cake is baked and cooled, you’ll use a pastry brush to coat the cake with butter and then a dusting of cinnamon and sugar. I used coarse sugar, but you can also use regular, granulated sugar.
Tips for Making a Bundt Cake
- Bake at a low temperature for longer to ensure your cake bakes completely but doesn’t burn around the edges.
- Allow the cake to cool in the bundt pan for at least an hour. This will make it easier for the cake to come out of the pan.
- This cake will freeze well if covered in plastic wrap. Just make sure to bring back to room temperature before serving.
- At room temperature, this cake can be stored for a couple days in an airtight container.