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 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.
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) 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!
I bet they used apple cider vinegar instead of apple cider.
OMG they absolutely used apple cider vinegar. This is where common sense comes in, why would you put A CUP of vinegar into a cake???
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.
Great idea, Mark! I’m definitely trying this next time!
I used the same method, I coated my pan with cinnamon sugar instead of flour, just watch so it doesn’t burn! Great idea 💡😸🐈🐾
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
Hi, can I substitute apple cider with apple juice, as I’m not able to find cider near me.
Thanks Courtney
You can. It just won’t be as strong of a taste.
Do you ever have problems with your powdered sugar sinking into the cake? I have a Bundt cake I make and it tends to sink in sometimes so it seems if I put melted butter on a cake and then put powdered sugar on it, it would sink in even more? I am no baking pro so I am curious as to how to keep the powdered sugar from sinking in! 😃
Are you letting the cake cool off before adding your icing?
You can get a non melting confectioners sugar at King Arthur’s. Doesn’t melt even if you sprinkle it while still hot.
I can’t wait to try this!!! Do you think I could add some chopped apples in this or would this mess up the recipe? I also want to add some caramel sauce to go with it.
Try it! I bet it could work.
Just made this, and it’s absolutely delicious! This will definitely be my go to cake for fall.
Could chunky applesauce work with this recipe?
I wouldn’t
Hello Courtney,
I read step five where you “Add the applesauce and vanilla. Mix to combine.” Then step six says: “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 cider”
Is this also when I add the applesauce and vanilla mixture in with the flour mixture and cider? I didn’t see that. Thank you!
You want to add the applesauce and vanilla mixture in before the flour and cider.
Hi Courtney,
Have you ever made these as cupcakes without cupcake papers? Just curious! Thanks for your amazing recipes!
I haven’t!!
This recipe sounds so amazing. Do you think it could be used in cupcake liners?
Sure!
Do you think if I make ahead and freeze, that applying the butter/sugar coating after thawing will work well? Or should I make, store at room temp for a few days, then apply coating on day of serving. (Have to make ahead) thx!
You need to apply it when its warm!
Hmmm. In your instructions, the cake is supposed to cool in the pan for an hour before unmolding, and in the notes you mention putting the coating on a *cooled* cake. I had no problem unmolding the cake after 10 minutes (I used Bakers Joy), so the cake is still warm ATM, and now I don’t know if I should coat the cake while it’s still warm, or wait until it’s room temp.
Room temp
Have you ever tried coating the pan with the cinnamon & sugar mix & then adding the batter & baking it? I have a poppyseed cake recipe that I coat the pan with oil & sprinkle with sugar & it turns out so yummy. Wondering if the same concept would work for this yummy cake.
I haven’t with this cake, but that will work great!
Do you use sweetened or unsweetened applesauce?
Thank you
unsweetened.
Can you substitute butter instead of the vegetable oil?
I wouldn’t
I am going to make this recipe but have not yet. An idea for you.. Every fall I buy a gallon of fresh cider and simmer on low until it is reduced to 2 cups. It will keep easily for a year in the refrigerator and gives me a great apple cider flavor throughout the year. Using this concentrate I would make an apple cider glaze for the cake. I think using apple butter insead of sauce will also give the cake a stronger flavor
I made this today as we watched college football. I used my homemade applesauce which is chunky and I included in the middle of the cake, a cinnamon/butter/brown sugar mix! Absolutely delicious. Your cakes are the best!
The taste is delicious but the texture was a bit wet for me. Before I took it out, the stick was dry so I wonder if I should’ve stuck it in more places to see if they’re all ready? But the taste is amazing.
Yea check some of the deeper spots.
Lovely recipe! I halved it as I have a European Kugelhopf and is smaller that a bundt tin, worked perfectly.
Can I use the instant cider packets you mix with water? If i can’t find actual cider?
Sure!
I don’t like donuts so probably would have never tried this cake; however, I thought I had to try it since it got do many votes during your cake March Madness so had it on my list to try. So glad I did! It was simple, looked beautiful and delicious! I did not change anything for the cake batter. Only change I made was use sparkling sugar and only 1 teaspoon of cinnamon for the topping. I also lightly dusted with powdered sugar as the cinnamon in the sugar wasn’t making it as sparkly and white as yours. Thank you!
Just want to confirm that the baking powder amount is 1.5 Tbsp (4.5 tsp)
Is that correct?
Thanks
Any chance I can use this recipe for a layered cake?
Sure!
Any suggestions on having the cinnamon sugar coating stick, especially the sides?
Plenty of melted butter
I will be making this cake Saturday for a get-together with friends this weekend. I’m very excited to try it and make my first Cakes by Courtney cake. Starting with something I think I can do. Scrolling down I also noticed the cornmeal cake? Headed back to check that out. 😁
I’m planning to make this but would like to know what size bundt? If it was given in the instructions I didn’t find it. Thank you.
10-15 cups
I noticed in the picture the sugar looks big and sparkling as opposed to fine. Is that right ? Thanks!
Yes, but just the sugar that coats the pan. For the cake recipe, use regular sugar. To coat the pan, use turbinado sugar.
I’m wanting to do this in a loaf pan what would be the measurements for that?
If you’re doing one loaf pan, I’d split this recipe in half.
Good morning! Thoughts on using Boiled Apple Cider instead of regular for this cake?
I think that should work!
Hi Courtney! In my experience, there are some cakes that taste better fresh (day-of) and some that taste better on the second day. Thoughts on this one?
Yeah, I think you’re right. I think denser cakes are better second day. This one is a great second day cake too!
If making a day ahead- should i wait to put on the sugar topping? I just took it out if the oven but serving it tomorrow!
Yes I would wait.
Can’t wait to try this! We don’t use vegetable oil though. Would coconut oil, butter, olive oil or avacado oil work best for a substitute?
avocado or grapeseed if possible
Easy, moist and delicious
Ii made this cake and it was super delicious. I followed the directions exactly and it turn out beautifully.
Thank you for posting this “keeper” recipe.
Terry
Made this for the Utes game tonight and it was a hit. It is moist and flavorful without being too sweet. It was also very easy to make.
Absolutely delicious! Perfect for the fall season. Did have a little trouble applying the sugar topping but made it work
For some reason I can’t view the Bundt pan you recommend. Do you use a non stick Bundt pan?
I spray mine. It doesn’t have to be.
I made this today Very good I served it with a salted caramel sauce
I was wondering how much apple pie spice I could use, instead of using the separate spices?
Thank you!
Try 2 tsp
Just made this cake today and served it for desert tonight. It was tender and light, not overly sweet and easy to serve.
Next time I might serve with a small scoop of ice cream along side.
An easy fall cake that you also want to enjoy with your morning coffee 🙂
Made this recipe last year and was delicious. Made it this year with some vegan substitutes (more applesauce and no eggs) and it was a huge success. Love everything Courtney does!
thank you so much!
My cake turned out super dense. Is it supposed to be so dense?
I’m about to try this for the first time but was a tiny bit confused at the directions. Is it one and a half tablespoons of baking powder? It says tbsp in the recipe but usually that’s capitalized to further delineate the difference so I just wanted to be sure. Thank you!
Oops never mind – I read through the comments and see that it is indeed tablespoons. Can’t wait to try it!
yes it is
Fantastic cake, delicious and easy to make. There wasn’t as much apple flavor as I was expecting, but I had to sub apple cider for Simply Apple juice because I couldn’t find any cider at my store that wasn’t $10/gallon. But it was still delicious, even without icing.
Wow! Delicious! It came out great – very moist. I did the sugar/cinnamon on the outside but also made some Bourbon glaze and served it with cooked, sweetened apples and vanilla ice cream. Next time, I won’t bother with a glaze. I don’t think it needed it. My daughter brought some to her friends and school and they flipped out – loved it. I’m getting recipe requests and I will send your link to give credit where it is due. Great recipe! (I didn’t change anything but it took a full hour in my oven, which did not surprise me.)
Love this!! Thanks for telling me!
Would this recipe work with mini Bundt pans? If so how long do you recommend baking for?
Yes it would. Lots of readers have used it for mini. I haven’t but I would guess the bake time is about 15-20 mins.
Wonderful recipe! The cake tastes delicious!
But my cake came out very moist, almost wet and dense after the butter coating. Maybe I added too much?
Did you let it cool?
This is delicious! Very nice texture, not super sweet but has good flavor- a keeper! Thank you! (PS yes, 1 1/2 tablespoons of baking powder! I baked for 55 min.)
I had to use my angel food pan, and that took about 15 extra minutes of baking, but this turned out wonderful. Made the whole house smell like fall. Thank you!
I have made this cake several times since I first found it as my family loves it. It is seriously fantastic!!
Thank you so much!!
How many eggs?
The recipe says 3
I gave this one only 3 stars, which I hate to do because I love her cakes. But I found that it needed more spices. And the cinnamon sugar on top was way too much. Those are things that are easily changeable. It was moist. My husband enjoyed it.
4 stars
Delicious. Tastes like fall without too much spice. Sweet and tangy. I used cider from my local orchard.
I used mini bundt pans and baked for 35 minutes. I also added some diced apples coated with flour and it turned out great. Turned out very soft and flavorful and not too wet. My family devoured it.
Could you use this to make donuts?
If you wanted to bake them in a donut pan.
Simple but beautiful and delicious cake! Very tender and moist. Used it for a fall themed birthday cake and it was a big hit.
This is a 10 star cake and easy to make. I made it for a ladies group and they all raved about the taste and moistness. Several wanted the recipe.
I’ve made two of them already and served each slice with a dollop of cool whip and then sprinkle the cool whip with cinnamon.
Looking forward to trying this in a couple weeks, but am seeing high altitude mentioned in lots of comments. Any recommendations or changes for low altitude?
no
Made this and it was spectacular. Question: I saw you posted someone had made this into donuts. Do you know how that was done? Just same recipe, shaped into donuts and fried? I’d like to do this next weekend for our Apple harvest. As we make cider, we can eat apple cider donuts!
I think they baked them in a donut pan.
Flour by weight must be off…the batter was way too runny & the resulting texture was dense & gummy. Flavor was good, but not the crumb!!
Looks delicious! Just wondering, I cannot seem to find a 15 cup bundt pan but have a 12 cup pan. Would that work? I plan on making this in the next day or two for a gathering and I just want to make sure I have the correct size pan. Thank you!
It might get a little too full! make sure it has enough room to bake and rise!
Is a 12 cup or 15 cup pan best? This recipe says to use a 12 cup pan but this comment is making me second guess that. It also looks like it is supposed to link to the best pan to use but it doesn’t actually have a link. I am looking to buy a bundt pan to make this recipe with and am wondering what is the best size to get.
Yes I used a 12-cup bundt pan and the cake baked perfectly.
This cake was delicious and so moist inside! The spices didn’t come through as much as i would have liked, so I would add extra next time.
I gave it 4 stars, this recipe is a good start.
I’m a self taught baker since I was 8 years old. I bake weekly for my family. Also I live down the street from a Cider Mill.
I recommend that you do a reduction with the cider, Do Not boil, just let it heat on medium heat and let it steam for about an hour. (For 1 cup of condensed cider, Start with 2 cups of cider and wait until you have half left) This adds a lot of flavor! You can even do this in advance. I also eliminated the nutmeg, my family said that it was too much like a pumpkin bread flavor. It’s just my personal opinion. I LOVED the cinnamon sugar crust! I don’t understand why anyone is complaining about it… It’s an apple cider cake.. to taste like the cinnamon sugar donuts .. it should taste accordingly. Great recipe! Thank You 💞🐈🐾
So good! Made it for a baby shower today and the compliments just kept coming!
I love that!
Super moist and delicious! I added the cinnamon to the melted butter and then spread it on so it distributed evenly. Thank you for sharing!
So good that I made two of these in one weekend! Wonderfully autumnal! Super easy recipe as well
Needs much more apple flavor and spices. Moist, but no defining flavor.
Thanks for the feedback. You may want to double the spices next time to get the flavor you’re looking for.
I’ll be making this tonight, quick question at what stage do you combine the four mix to the wet mix? After step 5? Instructions seem explicit and I don’t want to mess it up.
Thanks
Yes add the dry ingredients at the end, after the wet ingredients.
Finally found THE recipe!!! Perfect moisture, perfect texture. One bite and you will know. Perfect!! This recipe will make 2 – 8” loaf pans and 6 muffins if you want to share.
What kind of applesauce ? Natural or with sugar? Thank you
Natural would be best.
This cake was very moist but I doubled all spices and added clove and cardamom. I still felt it could have used a bit more spice so the next time I’ll add extra cinnamon.
Not sure what went wrong! My toothpicks came out clean, but when I served the cake it was doughy and dense on the inside. Just did not work for me.
Sorry to hear that. I wonder if there was any issues with your baking powder or even your oven?
Paired this with apple crisp coffee this morning and ohhhh man did it hit the spot. I live in a low altitude climate so I did have to cook the cake longer but it was great! Taking the rest to our Halloween gathering tonight. Thank you for the recipe!
Great cake! Takes minutes to mix up. It is very moist, not to sweet. If you are looking for a fall cake with big taste and minimal effort, this ones for you!
Hello,
Can this recipe be doubled? I am going to make ten for thanksgiving and would like to save time. In addition, how necessary is it to use an electric mixer? Have you mixed it by hand?
Thank you in advance for your response!
Yes you can definitely double it and a whisk works great too!
Looks delicious! Going to try it.
Can I use cake flour instead of all purpose?
For this one, AP is best
Looks AMAZING; can you use this recipe for baked donuts?
Yes! I’ve had several readers try it and say it works great.
The first time I made this cake, I used bread flour by mistake and it came out perfect only wish it tasted more like apple. Now that I keep making them with flour it doesn’t work
Oh that’s so strange. If the bread flour works for you, stick with that for sure. xx
I got adventurous since my bundt pan is only 10 cups…..I made 1 and 1/2 recipe than made 2 cakes! It worked perfectly. Also when I buttered the pan I sprinkled it liberally with cinnamon sugar mixture and then didn’t do the extra butter sugar step and it was fine
So happy you loved it! Thanks for leaving a review!
This recipe sounded so good. I had some cider so I wanted to use so just finished the cake a couple of hours ago. Tested for doneness and it was perfect.Doubled the spice too. Cooled off so I excitedly took a small piece and was so disappointed. No real cider taste and it was gummy. Don’t even want to give my husband a piece much less use for company. Not trying to be rude but it just isn’t good!
Hi! Sorry to hear you had issues with the recipe. This cake shouldn’t have a gummy texture, so let’s figure out what may have gone wrong. I do think it may have needed more time in the oven if it was gummy. The texture will be fluffy and very moist when it’s done. It also could have baked poorly due to old baking powder.
I baked mine a bit longer to make sure it was done, but also ended up with a gummy texture. The flavor was fine, but I had reduced 2 cups of cider down to one to give it some extra flavor. I think my problem could have been the eggs that I used — they were nearing the end of their shelf life. Had I used fresh, I have a feeling the texture would have been much better. Use fresh eggs! 🙂
Making this cake for the third time and like it almost as much as a traditional heavy cream bundt. It’s fun for a fall change. I wondered why it said to cool for an entire hour, so I did a little longer than my usual 10 minutes before turning out after baking. I waited 15 minutes and it was just fine. I did not read all the reviews before the first time, but I do like cinnamon so I put in extrq and will again.
That cooling time is to ensure the bundt comes out nice and clean, but if you’re finding you don’t have to wait that long – awesome! so glad you love the cake.
Great apple flavor! I reduced my Cider a day ahead so it was intense. Moist and delicious! I made it into a 3-layer 8 inch with cream cheese filling and salted caramel. Delicious. I would maybe increase the baking powder to 3 tsp to get more of a rise.
Hi there! Love your cakes. Maybe it’s my phone, but the link doesn’t exist for your Bundt pan recommendation. Thanks! 😉
Sorry about that. It’s a nordicware 12 cup bundt pan.
Love watching this lady!! Great recipes!
Good morning. I am wanting to make this for Thanksgiving but need it to be gluten free. Any suggestions on a gf flour? I have on hand better batter and king arthur.
thanks so much!
Hi Susan, I’m a fairly experienced GF baker (been GF for nearly a decade) and I’d highly recommend using Better Batter or Cup4Cup gf flour for this type of cake. I’m planning on making this recipe for Thanksgiving too so I can’t tell how it turned out yet but I’ve made very similar recipes with great success with those flours. Hope this helps!
This cake was simply amazing – followed the recipe exactly except for one thing, based on reviews of the cake not having enough spice flavor I tossed in a tsp of Allspice along with the Cinnamon. Despite all the sugar, was surprisingly not overly sweet – so moist and delicious I did a double take on the 1 1/2 Tablespoons of baking powder as that seemed like a lot, but went with it anyway. I wonder if people who had trouble with the texture of the baked cake read that as teaspoons instead of Tablespoons?? Definitely saving this recipe for future use.
Well Lisa, you just saved me! As this cake is in the oven, I read this review and realized that’s me…I used 1 1/2 tsp of Baking Powder instead of TABLESPOONS! I’ve never misread a recipe before and I’m kicking myself right now but I’m extremely thankful I saw your review. Also thankful that I have time to remake this cake tomorrow morning! Thank you Lisa!! 😄
Can I freeze this cake?
Yes
Can’t wait to try this recipe for thanksgiving! I want to make a day ahead. Any tips?
Keep in freezer
Literally one of the best tasting cakes ever. Used a bit more cinnamon and vanilla (tradition:) Made a glaze with cider syrup, powdered sugar, apple cider, and triple sec reduced down – for extra sweetness. Was phenomenal!!! Thank you.
What can I use instead of eggs in this recipe. Can I use flaxseed or extra applesauce?
https://cakebycourtney.com/egg-free-dairy-free-vanilla-cake/ I have some egg free ideas here
You can use Chia seed egg
For one “egg “ dissolve 1 TBLS in warm water to make 1/4 cup. Stir until thickened for it to form a gel.
Making this for thanksgiving! If turning down the heat and cooking for longer, what temp/time do you recommend?
325. Might take 90 mins
I made this last week and it was delicious! I’d like to make it in loaf pans this time. Do you have a suggestion on the temperature and time for loaf pans?
Split the recipe in half and use two loaf pans. Same temp. Not sure on time. Keep an eye on it!
Love this cake! It turned out perfectly. I think using unfiltered spiced cider is a must to get the best apple flavor. Everyone asked for the recipe but one friends turned out gummy. Sure she did everything right she was so perplexed. Turns out she used 1 1/2 TSP of baking powder not 1 1/2 TBS. I think this is the reason there are so many comments about it turning out gummy. Maybe they automatically think teaspoons since cake typically uses teaspoons.
** Make sure to use 1 1/2 tablespoons of baking powder everyone!
I made the same mistake between tablespoon and teaspoon. Wish I had seen your comment earlier. I also made that part of my comments on this yummy recipe.
Delicious….but after checking another recipe I realized why this came out wet in the middle: if using store bought applesauce, next time I will strain off some of the excess moisture through a fine mesh sieve lined with cheesecloth, then measure out 1 cup unsweetened applesauce after straining. Will try again with this adjustment. Otherwise a beautiful and delicious cake.
Hi! Love this recipe! Could I make this into 12 mini bundt cakes? And if so what, if any, changes do I need to make (e.g. bake time, addition or subtraction of ingredients, etc.)? Thanks!
Sure! I would reduce bake time to about 20 minutes.
Made this for Thanksgiving and received rave reviews. Definitely a keeper. Thanks for a great recipe.
Baking now….325 for 50 minutes and it’s not even close to done. I see buried in the comments that it’s 325 for 90 minutes????
It depends on your oven. Some take longer than others.
I made this in tiny loaf pans to gift to neighbors. It’s so good!! I boiled down 2 cups of cider to 1 cup to up the apple flavor. Such a yummy recipe.
Really yummy! Made twice this holiday season. Pay attention to TBLS and teas… first time I made it reading off my phone, I read it wrong and didn’t use enough baking powder. Still yummy.
I love yummy foods, but I also want to be healthy. So it was easy enough to swap out half whole wheat flour. I used about a third less sugar. And I substituted half of the oil for Chia seed gel. That turned out terrific. The first time I made it I also diced up two small apples. That was great, but I forgot to do it the second time. I like it better with the little apples.
I don’t think there was any need for added sugar and cinnamon on top. I did dust my pan with cinnamon and sugar instead of flour.
It needs to be baked much longer than directed – start at 60, you may need 75 minutes. Came out delicious once done!
Amazing! I used extra applesauce (to substitute the 3 eggs and make it vegan) and homemade apple juice (instead of apple cider). I did muffins rather than a cake and my family LOVED them.
I made this using my mini muffin tin. I used paper liners sprayed with Baker’s Joy. I baked at the same temperature (325) for 10 minutes. Made about 125 muffins. Good for a crowd. I’ve had better luck with this method than using a bundt pan.
How long would I cook it if I want to make it as cupcakes?
About 20 mins. Keep your eye on it!