Apple Cider Doughnut Cake

4.0
(1)

Warm spices with a true apple flavor. This cake is so moist and luscious. The shredded apple adds a little bit of texture, and isn't too piece-y or crunchy. The reduced apple cider packs a concentrated apple flavor, and the apple butter adds warm, apple-y sweetness. The butter and cinnamon-sugar finish really gives this that "cider doughnut" feel.

Prep Time:
25 mins
Cook Time:
1 hrs 10 mins
Additional Time:
1 hrs 15 mins
Total Time:
2 hrs 50 mins
Servings:
10
Yield:
1 bundt cake

Ingredients

  • 1 ½ cups apple cider

  • 1 tablespoon vegetable shortening, or as needed

  • 3 cups all-purpose flour, plus more for dusting

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon kosher salt

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • 3 ½ teaspoons ground cinnamon, divided

  • 3 large eggs

  • 1 cup firmly packed light brown sugar

  • 1 cup canola oil

  • ½ cup whole buttermilk

  • ¼ cup apple butter

  • 2 teaspoons vanilla extract

  • 1 cup white sugar, divided

  • 1 medium Honeycrisp apple, peeled and grated

  • ¼ cup unsalted butter, melted

Directions

  1. Pour apple cider into a medium saucepan and bring to a boil over high heat. Cook, without stirring, until reduced to about 1/2 cup, 12 to 15 minutes. Remove from heat and set aside.

  2. While cider reduces, preheat the oven to 350 degrees F (175 degrees C). Generously rub shortening all over the inside of a 12-cup Bundt pan. Sprinkle some flour all over inside of pan over shortening and tap around to completely cover in flour. Tap out excess flour and set pan aside.

  3. Whisk together flour, baking powder, baking soda, salt, nutmeg, cloves, and 2 teaspoons of the cinnamon in a medium bowl.

  4. Whisk together eggs, brown sugar, oil, buttermilk, apple butter, vanilla, 2/3 cup of the granulated sugar, and reduced apple cider in a large bowl. Add half of flour mixture to egg mixture and stir to combine. Add remaining half of flour mixture and grated apple and stir until just incorporated, but some lumps still remain, and making sure apples are evenly incorporated (you may need to use a fork to separate apple pieces). Pour into the prepared pan.

  5. Bake in the preheated oven until golden brown and a toothpick inserted in center of cake comes out clean, 50 to 55 minutes. Cool cake in the pan on a wire rack for 15 minutes. Remove cake from pan to a wire rack to cool completely, about 1 hour.

  6. Stir together remaining 1/3 cup granulated sugar and 1 1/2 teaspoons cinnamon in a small bowl. Brush melted butter evenly over outside and center ring of cake. Sprinkle top and sides of cake with cinnamon-sugar. Serve.

    looking down at an apple cider doughnut cake with a few slices cut
    dotdash meredith food studios

Cook's Notes:

You could substitute Honeycrisp with really any apple. I used Smucker's apple butter, but there are so many to choose from – use your favorite or even make your own homemade apple butter.

Reducing the apple cider allows the apple flavor to really concentrate and intensify, meaning you can add less of it and add more of the other yummy wet ingredients like buttermilk, apple butter, oil, etc.

Nutrition Facts (per serving)

619 Calories
30g Fat
82g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 619
% Daily Value *
Total Fat 30g 39%
Saturated Fat 6g 28%
Cholesterol 69mg 23%
Sodium 462mg 20%
Total Carbohydrate 82g 30%
Dietary Fiber 2g 7%
Protein 6g
Potassium 137mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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