Apple Cider Bundt Cake
This apple cider donut bundt cake is everything you love about baked apple cider donuts, but in bundt form! It's ultra soft & moist with an unmistakable apple cider flavor.
Ingredients
For the apple cider donut cake:
- 330 g (2 ¾ cup) all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- 85 g (6 tablespoon) unsalted butter, room temp
- 142 g (¾ cup) dark brown sugar
- 132 g (⅔ cup) granulated sugar
- 3 eggs, room temp
- 1 teaspoon vanilla
- 180 g (⅓ cup + 1 tbsp) apple cider concentrate
- 110 g (½ cup + 1 tbsp) neutral oil
- 130 g (½ cup) unsweetened applesauce
- 56 g (¼ cup) plain whole milk greek yogurt
For the coating:
- 28 g (2 tablespoon) unsalted butter, melted
- 35 g (1 ½ tablespoon) apple cider concentrate
- 50 g (¼ cup) granulated sugar
- ¾ teaspoon cinnamon
Instructions
For the cake:
- Preheat the oven to 350 degrees F (180 degrees C).
- Grease a 10 cup bundt pan by brushing 1 tablespoon of softened butter all over with a pastry brush, then coat with granulated sugar.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, all spice, nutmeg, and ginger. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, dark brown sugar, and granulated sugar for 2-3 minutes.
- Add in eggs and vanilla, and mix on high speed until very well combined.
- Scrape down the bowl, then alternate adding the dry and wet ingredients (apple cider concentrate, oil, applesauce, and yogurt) until everything is fully combined.
- Pour batter into prepared bundt pan and bake for about 35-42 minutes or until a toothpick inserted comes out clean.
- Allow cake to cool for no more than 10 minutes in the pan, then immediately use a knife to gently loosen the sides and turn out onto a cooling rack.
For the coating:
- In a small bowl melt the butter, then stir in the apple cider concentrate.
- In a separate bowl, combine the sugar and cinnamon.
- While the cake is still warm brush all of the butter, cider mixture all over the cake. Trust me, you want to use ALL of it!
- Immediately sprinkle the cinnamon sugar all over the cake.
- Serve the cake warm with a hot cup of apple cider or coffee!
Notes
- Liberally grease the fluted pan. To prevent the cake from sticking to the pan, liberally grease it with softened butter, then coat with a small amount of granulated sugar.
- Turn the cake out after 10 minutes. Do not let the cake cool in the pan longer than 10 minutes, or it may stick to the pan!
- Make the cake ahead of time. This cake stays moist for several days, so if you're making it for a gathering, you can bake it the day before serving.
Video
Nutrition Facts
Serving: 1slice | Calories: 232kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 142mg | Potassium: 59mg | Fiber: 1g | Sugar: 18g | Vitamin A: 180IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 1mg
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