Apple Cider Donut Bundt Cake
A tender apple cider Bundt cake with applesauce, warm spices, and a buttery cinnamon-sugar crust.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 105 minutes
- Yield: 12 slices
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups apple cider
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon, divided
- 1/2 teaspoon ground nutmeg
- 3/4 cup unsalted butter, melted and divided
- 1 cup packed brown sugar
- 1/2 cup granulated sugar, divided
- 3 large eggs, room temperature
- 3/4 cup unsweetened applesauce
- 2 teaspoons vanilla extract
Instructions
- Reduce cider: Simmer cider in a saucepan until reduced to 1 cup, 15 to 20 minutes. Cool to lukewarm.
- Prepare: Heat oven to 350°F (175°C). Thoroughly grease and flour a 10- to 12-cup Bundt pan.
- Mix: Whisk flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, and nutmeg. In another bowl whisk 1/2 cup melted butter, brown sugar, 1/4 cup granulated sugar, eggs, applesauce, vanilla, and reduced cider. Fold wet into dry just until combined.
- Bake: Pour into pan and bake 45 to 55 minutes until a tester has a few moist crumbs. Cool in pan 15 minutes, then invert.
- Coat: Mix remaining 1/4 cup sugar with remaining cinnamon. Brush warm cake with remaining 1/4 cup butter and coat with cinnamon sugar.
Notes
Measure flour by spooning and leveling. Store covered at room temperature for two days or refrigerate up to five days. Contains wheat, egg, and milk. Images are AI-generated illustrations; recipe not kitchen-tested.
Find it online: https://sweetindulgencerecipes.com/apple-cider-donut-bundt-cake/