The Most Delicious Apple Cider Donut Bundt Cake for Fall
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 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. 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 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.
Other Cakes You’ll Love for Fall
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) applesauce at room temperature
- 1 cup (248 g) apple cider 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.
This looks so good! I don’t have a bundt pan. What other type of pans could be use for this? Can’t wait to try it!
9×13
Looks amazing. Can’t wait to try this! I do have a question. Is the applesauce sweetened or unsweetened? Thank you!
Either is fine!
Hi! My kids are egg allergic and we usually just use an egg replacer – any thoughts on that in this recipe ?
Should work!
I used “just egg” for another bundt cake and it worked perfectly. It’s made of Mung beans.
This looks delicious. I can’t wait to try it! Do you use unsweetened applesauce?
Yes.
If the finished cake tastes as good as the batter, this is going to be amazing!
Yes it does!
I liked the texture and the humidity of the bread but I did not like the intensity of the vinegar flavor … is there any way to improve it?
There is no vinegar in this cake…
Oops!
This looks and SOUNDS amazing. I can’t wait to try it. I do have an odd question though. Where did you get that darling cake stand?
Orson Gygi!
Hi! What size of Bundt pan are you using for this recipe?
15 cup caapcity
I can’t wait to try this-it looks prefect for fall weather! What size Bundt pan should I use?
15 cup capacity.
If you wanted to do this in round pans, how many would these make using 8 or 9 inch? Thanks
3
Made this cake two nights ago and it was DELICIOUS!
Thank you! I’m so glad!
Is it possible to convert this recipe to cupcakes? What temp and time would you try first? I’m excited to experiment! Looks amazing.
This was absolutely delicious! Came out perfect. Thank you for sharing.
Made this last night and followed the recipe to a T. First off, my house smelled amazing! The cake was a hit. It’s easy to make and simply delicious. thank you!
Is the applesauce sweetened or unsweetened? Thanks!
Either one!
This was so simple and was super moist & delicious. Thank you for including the weight measurements in your recipes. It is amazing how my cup/utensil measurements are not accurate.
This is a delicious cake! I used the spiced cider from Trader Joe’s (because it’s what I had on hand) and skipped the nutmeg (because I didn’t have any). This is the first time I used one of your recipes, and I will definitely be making more! Thank you for sharing!
Love love love the recipe, the flavors are amazing. I baked it for 50 minutes , tested with the toothpick and it had some moist crumbs but after letting it cool down the bottom was way to gooey/undercooked. Help!
It just needs a few more minutes baking. Try 55 minutes. Your cake won’t dry out.
Hi Courtney,
I have loved ever recipe of yours! The carrot cake is a favorite, especially in a jelly roll pan for crowds and traveling.
Would this cake do well in a jelly roll pan? Or is it more loaf like? I was considering making it in a jelly roll pan, debating on frosting flavor. Suggestions?
It would probably be better in a loaf pan!
Made this today. I didn’t have any applesauce so I used apple butter instead. I’m not sure how or if it affected the recipe but the cake was delicious!
Yum!
This cake smelled so good baking & even better as I waited not so patiently for it to cool. Yet, the taste topped these both! What a delicious & simple cake!
Thank yoU! I’m so glad!
Did you use a course sugar picture looks course?
Granulated sugar.
I have a question. The recipe calls for 1 1/2 tablespoons of baking powder. Is the amount correct? Thank you.
Do you think you could use this recipe for mini-bundtlets? Would anything change? Shorter baking time?
Yes just keep an eye on them!
Just curious if you would make any changes for high altitude? (6000ft) Thanks!
It is already adjusted for high altitude!
I used sparkling apple cider because it’s all I could find. Hopefully, it turns out!
I had to cook the cake an extra 25 minutes beyond the 50 and the inner circle is still not cooked all the way. Taste is great and I am trying the recipe again tomorrow. Not sure if it’s the eggs nearly bring room temp or even the cider. But it needs maybe double the cook time? Felt so odd!
That’s weird! Make sure your oven is preheated for awhile before next time!
Same. I think it’s because low altitude.
This recipe is perfect! I made mini bundts, they just came out of the oven and I’m enjoying one now. Literal perfection. I made one small change: I started with 2 cups of cider and cooked it down to 1 cup, to make a more intense apple flavor. It worked like a charm!! Thank you for the great recipe!
Thank you so much!
Highly recommend. Made this for breakfast today. Easy and very moist and delicious. My cider was not very strongly flavored so maybe next time I’ll reduce it down and get more flavor. Outstanding!
Thank you!!
This turned out great! I love apple cider donuts and cake, so I was thrilled to be able to combine the two. Very moist and tasty.
Thank you so much!
Have made this recipe 3 times now, its that good! Located in Georgia. First time just used measuring cups and spoons not by weighing anything, baked in regular bundt pan was fantastic. Second and third time we used a mini bundt pan that has 6 bundts (had enough batter for 12 bundts total, filled them with 1/2c of batter) again delicious! Currently baking again this time tried the weighing ingredients method. The flour was off quite a bit, everything else seemed to be spot on or close, should we have tried sifting the flour? Other question we couldn’t get the spices to weigh at all in the recipe amounts. First time weighing ingredients any guidence greatly appreciated!
Hi 🙂
When measuring using the metric/weight method you normally just use teaspoons and tablespoons for spices etc. I normally always use the metric versions of the recipes on this website and never had an issue with it. But totally get how the flour might be off as it all depends on how loose you pack the flour if using a cup measure! Hope that helps 🙂
I just made these and want to freeze them (I made smaller bunts) do I freeze them before I brush with butter?
No brush the butter on after you defrost them!
Hi- What size bundt pan should I use for this recipe?
10-15 cups
Would this freeze well if I need to make it in advance?
Yes! Double wrap in saran!
Is it possible to substitute apple juice for cider?
Yes!
This was excellent – it took my oven an extra 10 minutes – one of my favorite bakes yet.
yay!
If I made this a day or 2 ahead of time what is the best way to store it? Should I coat with cinnamon/sugar/butter right before serving?
Yes do the butter and cinnamon sugar right before serving! Keep it frozen wrapped in saran!
This is a fantastic cake! Delicious, easy recipe. Day 2 was equally as great!
Thank you so much!
A wonderful fall cake without pumpkin! East to make and tasted delicious.
Thank you!! It’s one of my favs!
Any idea how long to bake in mini Bundt pan ?!
About 15 minutes.
I’m not sure what happened here, but I followed the recipe as written and it came out blah and took forever to cook. I preheated to 325 and sat for almost 15 minutes before cake went in. I feel like either the measurements in spice are off or maybe I needed to reduce the apple cider again to gain flavor. Either way, not sure I’d make it again 😕
Bummer. Sorry it didn’t work for you.
I haven’t purchased coarse sugar before. Does your image show coarse or extra coarse sugar?
Coarse.
So moist and delicious! And the smell from the oven smelled like fall!
Love to hear it!
I usually use Applesauce as substitute for oil….any suggestions..as I don’t want cake to be too runny?
I wouldn’t sub more applesauce. The texture will change. You can use a different oil.
Another way to get the coating on the cake us to dust the greased Bundt pan with the cinnamon sugar mixture. Can’t wait to try this. Thanks.
How do you think this would work with King Arthur 1 to 1 Baking Flour? Thank you!
Great!
Incredible! New fall staple.
Thank you!
Do you use unsweetened apple sauce, cinnamon apple sauce, or plain sweetened apple sauce?
I use unsweetened.
I made this cake with all organic ingredients and followed the recipe exactly. Even though I am at a high altitude it came out perfectly. It is delicious and my family loved it. The Apple Cider Donut Cake will now be an autumn tradition in my home.
Thank you!
I’m at high altitude too! I’m so glad you loved it.
Made this twice now and everyone loved it! I do have 1 questions, is it really 1 1/2 Tablespoons of baking powder or is that supposed to say teaspoons? The second time I made it I used Tablespoons, even though I was hesitant because I have never seen that amount in a recipe. The first time I made it I think I automatically used teaspoons just thinking that’s what the recipe said. Both actually came out great but the first one was a little more condensed (short).
Tablespoons is correct.
I’ve made this cake three times now. I love it and it’s always a big hit!
Yay! love that!
When you say apple cider as an ingredient do you mean apple cider vinegar? I can’t find just regular apple cider.
No. Apple cider. You can use apple juice if you can’t find apple cider.
This came out great! My bundt pan was too small to hold all the batter so I made some of it into cupcakes – they baked for about 20 minutes and turned out well. I don’t like my desserts very sweet so I cut the white sugar from 300 g to 100 g (1.5 cups to .5 cups) and I thought it was perfect. I also used butter and flour to grease the bundt and cupcake pans and the cakes came out very smoothly! Thanks for the recipe!
MMM delish!
After 50 minutes, my cake tester showed raw batter. I had to bake for over an hour. Followed the recipe to the letter, and my oven is highly accurate. What could cause that?
It’s ok! Some take longer than others.
I can’t wait! It’s in the oven now; however, it’s been 50 minutes and the inside is still very wet. I’ll check it in 10 and see how it’s doin.
That’s ok! Every oven is different.
The BEST. It’s so delicious and easy. I used homemade apple sauce that was supposed to be apple pie filling that I accidentally cooked too far. So that probably helped make the cake so amazing.
Yum!!
This cake is delicious!!
Thank you so much!
Tried this for the first time. Turned out perfectly! So moist and flavorful. I baked it at 350 and needed 50 minutes in the standard Bundt pan. My new fall favorite!
Thank you!
Has anyone tried making this with all purpose gluten free 1to1 flour?
Yes and it’s delicious.
Has anyone tried using mini Bundt pans? Any changes?
For mini bundts you’ll bake them for 15-20 minutes. Check them after 15.
Very moist, fragrant, and delicious. I’m not a regular baker but really wanted to make the apple cider donut cake. I just made my 2nd, so good! My coworkers ate up the first cake. The house also smells wonder. Thanks for a great recipe, Courtney!
Love it!
I’m wondering if instead of coating in sugar I could do some type of apple cider glaze? Do you have a recommendation that would work?
I don’t but it sounds delicious! Try it!
I made this cake yesterday because I had an open bottle of apple cider. It came out great! Very moist with just the right combination of sweet and spicy. I did have to bake it for a full hour, but that was the only change I made. I will definitely be making it again.
Yay! I’m so glad!
Followed directions to the T- one exception I only had 1/2 cup of applesauce instead of 1 cup. The cake still came out fabulous! Thank you to the creator!
Yay!
No eggs?
There are eggs
The ingredient list is missing the number of eggs. Can you pls let us know how many. Thank you.
It says 3 in the ingredients.
I only use fresh apple cider, never the store bought stuff. I liked to get it in the days before it was pasteurized so I could let it ferment a bit! Instead of apple sauce, i used my home made apple butter. This cake was so good! I had to read the comments to find the eggs. Could you please list them in the ingredients? Thanks bunches!
Eggs are listed in the ingredients!
Love these desserts
Yea
Hey del