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Apple-Cider-Donut-Bundt-Cake
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Apple Cider Bundt Cake

Ingredients

For the cake:

  • 2 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • ¾ cup neutral oil like vegetable or canola
  • ¾ cup light brown sugar packed
  • ½ cup granulated sugar
  • 3 large eggs room temp
  • 1 tsp vanilla extract
  • 1 cup apple cider reduced to ½ cup (see note below)
  • ½ cup unsweetened applesauce or plain yogurt if you prefer dairy

For the cinnamon-sugar coating:

  • ¼ cup salted butter melted
  • ½ cup granulated sugar
  • 1 ½ tsp cinnamon

Instructions

  • In a small saucepan, simmer 1 cup of apple cider over medium heat until it reduces to ½ cup, about 10–15 minutes. Set aside to cool slightly.
  • Preheat oven to 350°F (175°C). Grease a 10-cup Bundt pan very well with butter or nonstick spray, making sure to get into every crevice, then lightly dust with flour.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  • In a large bowl, whisk together the oil, brown sugar, granulated sugar, eggs, and vanilla until smooth. Stir in the applesauce and reduced apple cider.
  • Add the dry ingredients to the wet and mix just until combined. Don’t overmix — you want a soft, tender crumb.
  • Pour the batter into the prepared Bundt pan and smooth out the top. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack.
  • Once the cake is warm (not hot), brush it all over with melted butter. In a small bowl, combine the granulated sugar and cinnamon, then generously sprinkle and pat it onto the cake until fully coated.