Apple Cider Doughnut Bundt Cake

Hello friends!

As Autumn arrives, the air gets crisp with cooler temperatures, the beautiful red and yellow hues color the trees, and that quintessential seasonal activity becomes a popular weekend event: apple picking.

Farmers markets and orchards make use of the season’s apple bounty by brewing apple cider and baking crowd-pleasing apple cider doughnuts.  Inspired by these fall treats, I’ve created a delicious Apple Cider Doughnut Cake.

This irresistible warm cinnamon apple cider cake is perfectly moist, tender, and full of apple goodness.  Loaded with flavor, a blend of delicious applesauce for moistness, fresh apple cider for sweetness, and juicy apple slices for more apple intensity.

Easy and very simple! Nothing fancy or fussy about it!

It’s basically everything you love about the season’s treats, baked up in a cake!

Meet ya in the kitchen!

For the Cake:

3 cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoon salt              applepicture

1 1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/4 teaspoon nutmeg

3/4 cup granulated sugar

3/4 cup brown sugar

1/2 cup unsweetened applesauce

1/2 cup vegetable oil

3/4 cup apple juice

1 teaspoon vanilla extract

3 large eggs

2 1/4 cups apples, peeled, cored, sliced 1/4″

Cinnamon Sugar:

3/4 cup granulated sugar

2 teaspoons cinnamon

1/4 teaspoon allspice

1/8 teaspoon nutmeg

Pinch of salt

Let’s Bake!

Preheat the oven to 350 degrees.  Grease or use spray with cooking spray a 12-cup Bundt pan.

In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and spices.

Using another large bowl whisk together the eggs, oil, sugars, apple juice, applesauce, vanilla.  Gradually add the wet ingredients to the dry mixture, mixing until you make a smooth batter.  Add the sliced apples and mix until just incorporated.



Turn the batter into a greased bundt pan and smooth the top and tap on counter to allow air pockets to escape.

Bake, rotating the pan halfway through until a tester inserted in center comes out clean. 45-50 minutes.  Transfer pan to a wire rack set over a rimmed baking sheet, let cool 15 minutes.  Meanwhile, mix the cinnamon sugar together and sprinkle generously over warm cake.

Serve warm or at room temperature.

Thanks for stopping by.

Bake some LOVE!








One Comment Add yours

  1. Angela@eatlivehappy says:

    What a lovely cake! I love the pan you used as well.


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