Apple Cider Doughnut Bundt Cake
Updated 19th Oct 2021
Fall season is definitely upon us. That means apple picking at your favourite apple orchard and all the warm spiced baked goods. One of the best parts of going apple picking is getting some warm apple cider doughnuts when you are checking out. I’m pretty sure that is the only reason my hubby comes with me. If you’ve never had an apple cider doughnut I have to let you know, you are really missing out. They smell heavenly - you just can’t resist getting a few to enjoy there and some to take home. They smell like fall to me - so if you are looking for a fall treat and getting into the fall spirit like I am, this is defining the one. This apple cider doughnut cake tastes exactly like the cake version of these delicious donuts. So, you are totally in for a treat with this recipe. It’s an delicious option for a dessert at a fall gathering. All the same flavours of apple cider doughnuts but in a beautiful bundt that is baked (not fried like some of the doughnuts are) so break out your bundt pans people.
I am happy to be collaborating with Ciroa to bring you this delicious bundt cake recipe showcasing their beautiful bundt cake decorative pans. I made this recipe in their Scallop Decorative Cake Pan, their Swirl Decorative Cake Pan, their Acorns & Leaves Decorative Cake Pan and their Mini Cake Pan with Pumpkin & Leaves. The pans are a delight to use. They have a great non-stick layer which is helpful for unveiling a perfect bundt every time. I showcased my bundts on their pedestal cake stands with bamboo insert as well.
Ciroa is an Australian based company with a diverse range of simply beautiful designs for your kitchen, tabletop and beyond, created in the spirit of Australia’s wonderfully spontaneous and relaxed entertaining style. Australian designed Ciroa brand can now be found in leading retailers, all over the world. Their style is bold and elegant with the goal of turning everyday tabletops into a unique expression of your individual style.
When it comes to bundts there is no reason to fear those intricate nooks and crannies. Embrace them. These Ciroa pans are great pans but no matter the pan I always love to coat them with my trusty cake pan release paste. This is the This is the one I use, it’s the simplest one to make. It’s equal parts vegetable shortening, vegetable oil and flour combined to make a paste and I usually make extra this time of year because it stores well for all the other bundts and cakes I will be making.
Apple Cider Doughnut Cake Ingredients
- Apple cider (not apple cider vinegar) room temperature, you could use apple juice if apple cider is not available but the flavour will not be exactly the same
- All purpose flour
- Whole wheat flour - the blend of the two flours makes for a really nice texture in the cake
- Apple sauce (I used plain unsweetened apple sauce, not the chunky kind)
- Eggs, room temperature
- Brown sugar
- Vanilla extract
- Vegetable Oil - I like to use olive oil but any neutral vegetable oil will work
- Spices - cinnamon and apple pie spice (see notes below for homemade apple pie spice
- Optional Toppings: I like to serve this cake with a big dollop of whip cream but if you are a cake ans ice cream person then feel free to serve it with ice cream. You could also go all out and drizzle the cake with warm caramel sauce
How to Make Apple Cider Doughnut Cake
- Whisk together dry ingredients
- Whisk together the wet ingredients and then pour into the dry ingredients and mix until combined
- Pour the mixture into a well-greased AND floured bundt pan.
- Place bundt pan on center rack and bake for 45-50 minutes. Test with a toothpick by sticking into the middle of the bundt cake, if it comes out clean it is ready. Remove from oven and allow to cool on a wire rack for 15- 20 minutes. Invert then brush with butter and sprinkle with cinnamon sugar mixture
Of all the fall flavoured bundts you make this fall season make sure and squeeze this simple one in. I have made a few apple cider bundt cake recipes out there but this one is my personal favourite and it’s by Martha Stewart. Her recipe is basically a bowl and whisk kind of recipe. Simple, no fuss and can be whipped up in no time. No reducing the apple cider, or anything time consuming like that (although you definitely can do that for a more intense flavour - see recipe notes below)- just basic ingredients go in to making what is essentially a giant cakey doughnut, made a little more wholesome with whole-wheat flour. The blend of olive oil and applesauce helps keep it moist and there is just enough cinnamon and apple pie spice mix in there to give you all the fall feels. Feel free to top yours with whatever you like. I love sticking to the classic cinnamon sugar but hubby loved the maple cider glaze. A simple dusting of powdered sugar works beautifully too and helps showcase some of the lovely intricate designs on this bundt. You are going to love this cake! Enjoy.
I have partnered up with Ciroa to bring you this fabulous recipe, but all opinions are my own. Thank you for supporting Olive & Mango.
- 2 tablespoons unsalted butter, melted, plus more for pan
- 2 cups unbleached all-purpose flour, plus more for pan
- 1 cup whole-wheat flour
- 1½ teaspoons baking powder
- 1½ teaspoons ground cinnamon, divided
- 1 teaspoon apple pie spice *
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1¾ cups light brown sugar, divided
- 1 cup apple cider (or apple juice)
- ¾ cup olive oil or any other vegetable oil (I often use coconut oil)
- ¾ cup unsweetened apple sauce
- 2 teaspoons pure vanilla extract
- 3 large eggs, room temperature
For the Maple-Cider Glaze
- 1 cup powdered sugar
- 1 tablespoon maple syrup or honey
- 1 tablespoon apple cider
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- Preheat oven to 350°F. Butter and lightly dust with flour a 10-12 cup bundt pan.
- In a large bowl, whisk together the dry ingredients both flours, baking powder, 1 teaspoon cinnamon, apple pie spice, baking soda, and salt.
- In separate medium bowl, whisk together 1½ cups sugar, apple cider, oil, applesauce, vanilla, and eggs. Add egg mixture to flour mixture; whisk until combined. Transfer batter to prepared pan.
- Bake, rotating pan halfway through, until a tester inserted in center comes out clean, 45 to 50 minutes. Transfer pan to a wire rack set over a rimmed baking sheet for less mess when glazing or sprinkling with sugar; let cool 15 minutes. Meanwhile, mix together remaining ¼ cup sugar and ½ teaspoon cinnamon.
- Invert warm cake onto rack. Brush with melted butter, then sprinkle liberally with cinnamon sugar mixture. Let cool completely before serving. Cake can be stored, covered, at room temperature up to 2 days. If glazing or dusting with powdered sugar allow cake to cool completely before doing so.
For the apple cider glaze version
- Combine all ingredients in a small bowl and whisk until smooth. Drizzle over cooled cake.
- If premixed Apple pie spice blend is not available where you are here is a simple mix you can make on your own using a pinch each of ground nutmeg, ground allspice, ground ginger and ground cardamom if you like
- Bundt pans need to be generously buttered and floured so cakes don’t stick; use a pastry brush to be sure to get into all the crevices. I love to use a cake pan release paste as noted on the blog post.
- For a more intense apple cider flavour feel free to double the amount of it and simmer it in a sauce pan until reduced to 1 cup of apple cider that the recipe calls for. Allow it to cool and then use in recipe This may take 20-30 minutes to reduce so this step can be done ahead of time and the reduced apple cider can be stored in a sealed container until you are ready to use it
- When adding the cinnamon-sugar and butter topping, I brush the butter onto the cake and let it set for just about a minute. You want it to be slightly wet so it holds the sugar, but not so much that it absorbs it into the cake.
Adapted from Martha Stewart