Apple Cider Donut Bundt Cake
An easy and delicious Apple Cider Donut Bundt Cake, packed with cozy fall flavors of apple cider, cinnamon, and nutmeg, and topped with a buttery cinnamon-sugar coating. Perfect for autumn gatherings or a cozy treat!
Ingredients
- 3 cups flour see notes for gluten free
- 1 1⁄2 tablespoon baking powder
- 1 1⁄2 teaspoon Cinnamon
- 1⁄4 teaspoon nutmeg
- 1 teaspoon salt
- 1 1⁄2 cups granulated sugar
- 1⁄2 cup brown sugar
- 1 cup coconut oil (or vegetable oil) melted
- 3 large eggs room tempeture
- 1 Cup apple sauce room temperatur
- 1 cup apple cider room temperatur
- 2 teaspoon pure vanilla extract
Topping
- 1⁄4 cup unsalted butter melted
- 1⁄4 cup granulated sugar
- 2 teaspoon cinnamon
Instructions
- Preheat oven to 325 degrees. Use a non-stick spray to coat a bundt pan and then dust withflour. Set aside.
- In a medium size bowl, combine the flour, baking powder, cinnamon, nutmeg, salt. Mix well and set aside.
- Using a large bowl, combine the sugar, brown sugar and the oil. Mix on medium speed.
- Add the eggs and mix on medium speed for 1-2 minutes. Add the applesauce and vanilla. Mix to combine.
- Turn the mixer to low speed and add about 1⁄2 of the flour mixture, followed by half of the apple cider. Keep alternating the flour mixture and cider until you have added all of both. Continue mixing until well combined. The batter will be slightly thin.
- Pour the batter into the bundt pan and bake for 50-55 minutes. The cake is done when a toothpick inserted in the center of the cake comes out clean.
- Allow the cake to cool for about 15-20 minutes before turning it over on a flat plate or cooling rack. Using a pastry brush, coat the cake in melted butter.
- In a small bowl combine the 2 teaspoons of cinnamon with the 1⁄4 cup sugar. Mix well. Pat/rub the mixture onto the cake until you have covered all of it.
Notes
For a gluten-free cake simply replace the flour with a 1 for 1 gluten-free flour.
Tried this recipe?Let us know how it was!