Apple Cider Donut Bundt Cake – an incredibly tender and moist apple spice cake with a delicious cinnamon sugar coating.
One of My Favorite Fall Traditions
Since moving to Utah nearly 10 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 used to love the corn mazes, slides, zip-line and apple throw.
After hours playing in the field, we always head back to the Red Barn for apple cider donuts, ice cream and apple slushies. We get one of everything! (Well, more than one donut, because those are too hard to share. Ha!)
A few years ago, I came home from one of our visits and decided I had to recreate the donuts in cake form!
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. All these liquids make this cake incredibly moist! I’ve also added some cinnamon and nutmeg for a little extra flavor. This Apple Cider Donut Bundt Cake is simply one of the best fall desserts you’ll ever make!
Cinnamon Sugar Coating
Once the bundt 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. (or powdered sugar for a more “wintery” looking cake!”
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 to cool completely. Allowing the cooled cake to sit will make it easier for the cake to come out of the cake 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 of days in an airtight container.
Which Bundt Pan Should I Use
When making bundt cakes out of my cake recipes, I recommend using a 12-cup bundt pan. You’ll have plenty of room for the cake to rise without spilling. I recommend THIS bundt pan.
How to Make This Apple Cider Donut Bundt Cake: Video Tutorial
Other Cakes You’ll Love for Fall
- Caramel Apple Cake
- French Apple Pie Cake
- Turtle Pie Cake
- Pumpkin Gingersnap Cake
- 5 Delicious Thanksgiving Cakes
Apple Cider Donut Cake
Ingredients
For the Cake
- 3 cups (360 g) all-purpose flour
- 2 tsp (5 g) ground cinnamon
- 1/4 tsp (1 g) nutmeg
- 1 tsp (5.6 g) salt
- 1 1/2 tbsp (21 g) baking powder
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (110 g) brown sugar
- 1 cup (224 g) vegetable oil
- 3 eggs, at room temperature
- 1 cup (250 g) unsweetened applesauce, at room temperature
- 1 cup (248 g) apple cider juice (not vinegar), at room temperature
- 1 tsp (5.6 g) vanilla extract
For the Cinnamon Sugar Coating
- 1/4 cup (56 g) unsalted butter melted
- 1/4 cup (50 g) granulated sugar
- 2 tsp (5 g) cinnamon
Instructions
- Preheat your oven to 325 degrees F. Spray a bundt pan with non-stick spray and then dust with flour. Set aside.
- In a medium size mixing bowl, combine the flour, cinnamon, nutmeg, salt, and baking powder. Whisk to combine. Set aside.
- In a large bowl, combine the sugar, brown sugar and oil. Mix on medium speed to combine.
- Add the eggs to the sugar mixture and mix on medium speed for about two minutes.
- Add the applesauce and vanilla. Mix to combine.
- With the mixer on low speed, add ⅓ of the flour mixture, followed by half of the apple cider. Continue alternating the flour mixture and the apple cider, finishing with the flour mixture. Mix until no streaks of flour remain. The batter will be slightly thin, not thick.
- Pour the batter into the bundt pan and bake for 50 minutes. The cake is done when a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
- Let the cake cool for an hour in the bundt pan before turning it over onto a cake plate or cooling rack.
- Using a pastry brush, coat the cake in butter.
- Combine the ¼ cup sugar and 2 teaspoons cinnamon and then sprinkle onto the top and sides of the cake. To coat the sides, it's best to fill your hand with the mixture and pat it on the cake.
Courtney, I made this while on our mission and fell completely in love with it! The Bundt pan I had there must have been larger than my Bundt pan at home! I made it last week and it went all over my oven! Is your pan a 12 cup? Could I do a 9 x 13? What about muffins! Thanks, Courtney!
I am never able to use all the batter in my bundt pan when making this recipe…. I end up throwing some away or using to make a couple muffins.
I made this tonight and it was absolutely amazing! Next time, and there WILL DEF be a next time, I think I’ll try a thin glaze over it!
Yum!
I’m not sure if I messed up or what but I made this it came out perfect but definitely lacked the apple flavor! I used unsweetened apple sauce and apple cider. I’m so sad I didn’t like it bc I was so excited to try this one.
I’ve made with with cider and pressed apple juice. The pressed juice was SO much better! Try it with that!
Perfect fall cake! So moist and flavorful! I’m making it for a ladies get together this weekend and know it will be a hit! Thanks for another amazing recipe Courtney!!!
Can I use regular apple juice instead of apple cider?
Yes but it wont have as strong of a flavor.
I’ve got it baking in the oven right now & I cannot wait to taste it! I love your recipes. I was trying to find the link for your favorite Bundt pan but don’t see the attachment. Could you reshare, please?
I love the nordicware anniversary 12 cup bundt pan.
I don’t think I ever give reviews but this earned one: delicious. My family ate in one sitting 😫😆
Thank you!
Terrible!!! Even after 50 minutes the cake was no where near done!! Do not make this cake! Fake reviews because this cake is a joke!
Some ovens can definitely take longer! I’m sorry it didn’t work out for you!
I made this 2 days ago and it took 60 min in my oven. The finish was deliciously moist without being soggy.
You should probably check your oven 🩷 it likely isn’t getting as hot as it says it does.
Maybe you should try again. It is wonderful!!
Why are you so agressive? Just because your oven wasn’t working properly doesn’t mean that 800 people are writing fake reviews. I hope you can heal the frustration in your soul and find joy.
Definitely not a joke! Have made this several times and it turns out great every time!
Geez, what a ridiculously aggressive comment….try making it again and (more likely the culprit) check your oven’s temp with a proper thermometer because I have made this numerous times and it is always a hit.
I have made this cake more than over 20 times since it’s been released. Not a fake review. Your oven might need to be tested for temp. Google it. Older ovens or ovens that might be defective can show it’s that temp, but inside it isn’t. My oven in Az I cooked this for 60 mins. My oven (new) here in Utah is 50 mins. Cook it longer in 5 min intervals until the toothpick comes out clean. Wishing you luck on your next try!❤️💕
I thought the cake was perfect!!! Sometimes its not the recipe its the baker!
I’m glad I’m not the only one. Still hopeful, but at 50 minutes (right now) and it as about at firm as a smoothy. Not sure what happened. I’ll update if I get it to be cake.
It did take 1 hr 25 min to bake, but it was delicious in the end. I needed a bigger bundt pan as well. I’ll probably do this again in loaf or muffin form.
Has anyone made mini bundt cakes? Looking for cooking time.
Thanks!!
I did years ago… I did the really small ones and the bake time was about 15 minutes.
Could this be made in several loaf pans?
Sure! I haven’t done it as loaf pans, so you’ll have to be careful with the bake time but I think it will bake nicely.
I’m glad I have a big bundt pan for this one because I wouldn’t want to waste any of this deliciousness! The texture is incredible and it’s (surprisingly) not too sweet. Mine took an hour to bake. Next time will probably do a salted caramel drizzle on top.
This cake is so delicious! I’ve got it in the oven now for my family to enjoy when they wake up but I’ve made it several times before. I have brought it to office functions and everyone always raves about it and they even ask me to bring this specifically now! Perfect way to celebrate fall!!
Made this today and served it tonight. This cake is delicious! I used 3 cups of apple juice simmered down for one hour. After simmering, I had one cup of apple liquid that was the thickness of syrup. I’m sure this helped the flavor intensify. Kept every other part of the recipe as written. Baked for exactly 50 minutes.
Sounds perfect!
I love this recipe and have made it several times. I wonder though why it calls for so much baking powder? 1.5 Tablespoons seems like a lot when similar recipes call for 1.5 teaspoons. Is it because there is no baking soda?
Just that much to make sure it rises with all these liquids.
Oh ok, thank you!
This cake is absolutely delicious, have made it several times. I am curious to know though why there is so much baking powder though? 1.5 Tablespoons seems like a lot. Is it a typo and it should be 1.5 teaspoons?
Not a typo!
I absolutely LOVE this cake! I have been making it for a couple of years now and am always excited when I see fresh cider in the fall so I can start making it. I have made it for family and friends and it’s always a hit!
Thank you so much!
Made 4 of these last week. It is absolutely delicious. With my oven, I did need to cook it a few minutes longer but it’s well worth the wait. I’m actually making it again today but this time as cupcakes with vanilla bean buttercream frosting and some salted caramel drizzled over the top. 😋
I love this cake, it’s absolutely delicious!! I’ve made it 2x and mostly due to user error, it’s a little hard to get it out of the Bundt pan. I usually end up cutting parts of the cake to make it look pretty. Any suggestions of what to do with the ugly cake? Crumble it up to make a trifle?
Yes that sounds awesome!
I made this yesterday – turned out perfectly! I have a Nordic 15 cup bundt pan which held all of the batter. Thank you so much for the awesome recipe – it’s definitely a keeper and a new family favorite!
I just made this, with a couple of substitutions. Didn’t have oil or applesauce so used mayo and Greek yogurt. I was a little worried but oh my word. It came out so perfect! I’ve tried several cider cake recipes and this tops them all!