Apple Cider Donut Cake
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This Apple Cider Cake Recipe is perfect for a Fall party or Thanksgiving dessert table. It’s soft and moist, with a crunchy cinnamon sugar topping. It’s like apple cider donuts in cake form!
Kim’s Tips
Tips
- Use plain apple cider. Do not use spiced apple cider in this recipe. The cake is made with seasonings already and the added flavor of spiced apple cider will be too much.
- Use room temperature ingredients. For the best results, bring the yogurt, butter, and eggs all to room temperature before mixing. This helps balance the texture while baking.
- Grease the pan. Bundt cake pans need to be greased properly in order for the cake to invert. Give it a light coating of nonstick spray before you add in the batter. You can dust the bundt cake pan with flour after greasing for additional protection, if desired.
- Don’t over-mix! Over-mixing can cause the batter to be too dense. Mix only until just combined.
- Check for doneness. This apple cider donut cake can cook completely anywhere between 45 and 60 minutes. The cooking time depends on your oven and how hot your bundt pan gets. Always check with a skewer for doneness before removing for the oven.
- To check for doneness, insert a skewer into the center of the cake. If it comes out clean, then the cake is good to go!
Variations
- No bundt pan? You can use this batter to make donuts or muffins using a donut pan or muffin tin! Keep in mind that this will affect the bake time.
- Add nuts. Toss in a handful of chopped pecans or walnuts for a nutty taste and crunchy texture. Add another layer of flavor depth by toasting them first!
- No yogurt? You can add moisture and apple flavor by substituting it out for an equal amount of applesauce.
Storage
Room Temperature: To maintain freshness, store this cake outside of the fridge in an airtight container or cake dome. It will last for up to one week. Only slice what you need to keep it as fresh as possible!
Freezer: You can freeze individual slices of cake or the entire cake. Simply wrap it in plastic wrap followed by a layer of aluminum foil. Place into a freezer-safe bag or airtight container and freeze for up to 3 months. Thaw on the countertop before serving.
What Can You Use Instead of Cinnamon and Sugar?
If you’re out of cinnamon and sugar, there are a couple of other alternatives to try.
You might consider a sweet glaze made from powdered sugar and milk, which will add a lovely shine and sweetness to your cake.
Another option could be sprinkling apple pie spice mixed with sugar over the top of the cake for a robust, autumn flavor.
What Does Apple Cider Do to a Cake?
Apple cider adds warm, sweet apple flavor to the cake, but also adds tons of moisture. This gives it the perfect light, fluffy, and moist texture!
Ingredients
Cake
- 2 ½ cups (313 g) all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 ¼ cups (250 g) granulated sugar
- 10 tablespoons (142 g) unsalted butter, at room temperature (½ cup + 2 tablespoons)
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240 ml) apple cider, at room temperature
- ¾ cup (180 g) plain yogurt, at room temperature
Cinnamon Sugar Topping
- ¼ cup (50 g) granulated sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons (28 g) unsalted butter, melted
Instructions
- Preheat the oven to 350°F, and grease a 10 to 12-cup Bundt pan.
For the Cake
- In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, nutmeg, ginger, and cloves.2 ½ cups (313 g) all-purpose flour1 ½ teaspoon baking powder1 teaspoon ground cinnamon1 teaspoon salt½ teaspoon baking soda½ teaspoon ground nutmeg½ teaspoon ground ginger¼ teaspoon ground cloves
- In a separate bowl, beat together the sugar and butter until light and fluffy, about 3 minutes. Add the eggs and vanilla, and mix until combined.1 ¼ cups (250 g) granulated sugar10 tablespoons (142 g) unsalted butter2 large eggs2 teaspoons pure vanilla extract
- Use a third bowl to combine the apple cider and yogurt.1 cup (240 ml) apple cider¾ cup (180 g) plain yogurt
- Mix on low speed, and add the flour mixture and apple cider yogurt mixture to the butter mixture alternating between dry and wet ingredients beginning and ending with the flour mixture. Don’t overmix!
- Scoop the batter into the prepared Bundt pan, and smooth into an even layer with a spatula. Bake for 45 to 50 minutes or until a skewer inserted into the center comes out mostly clean. The cake should be golden in color. Allow the cake to cool in the pan for 10 to 15 minutes before inverting and transferring to a wire rack to cool completely.
For the Cinnamon Sugar Topping:
- In a small bowl, combine the granulated sugar and cinnamon.¼ cup (50 g) granulated sugar½ teaspoon ground cinnamon
- Use a pastry brush to apply the melted butter to the cooled cake. Sprinkle the cinnamon sugar mixture over the cake and press gently so the mixture adheres.2 tablespoons (28 g) unsalted butter
- Slice the cake and serve.
- Scroll down and see the post for tips, variations, FAQs, and storage recommendations.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of cake (serves 16) . Actual calories will vary.
*Applesauce can be substituted for the yogurt.
Nutrition
Serving: 1sliceCalories: 242kcalCarbohydrates: 36gProtein: 4gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 44mgSodium: 233mgPotassium: 63mgFiber: 1gSugar: 21gVitamin A: 294IUVitamin C: 0.1mgCalcium: 45mgIron: 1mg
Could this be made in layer cake tins instead of a Bundt pan?
Hi Lisa!
I think that would work great! The cook time will need to be adjusted. I’d start checking it around 20-25 minutes to see if it’s done and go from there. Happy Holidays! 🙂
I made this and it is great! I had some strong cider so I doubled my spices. I don’t have a Bundt pan so I used an angle food tin. Yum! I will make it part of my fall lineup.
That’s wonderful to hear Jean! Kim and I are thrilled you enjoyed the cake. Thank you for commenting and sharing your experience. Have a lovely day 🙂