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+ servings
The finished Apple Cider Donut Cake on a wire rack.
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5 from 7 votes

Apple Cider Doughnut Bundt Cake

This Apple Cider Donut Cake is filled with diced apples, and apple cider and is brushed with butter and sprinkled with cinnamon sugar. It's perfect for fall dessert or breakfast! 
Prep Time20 mins
Cook Time55 mins
Cooling Time1 hr
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: apple cider donut, apples, bundt cake
Servings: 12 people
Calories: 359kcal
Cost: $4.80

Equipment

  • measuring cups
  • Stand mixer or handheld mixer
  • Measuring spoons
  • mixing spoon
  • whisk
  • mixing bowls
  • bundt pan
  • Apple Peeler Corer
  • cutting board
  • chef's knife

Ingredients

FOR THE CAKE:

  • 8 Tablespoons unsalted butter at room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream or full-fat Greek yogurt
  • 1 cup apple cider
  • 3 cups all-purpose flour
  • 1 ½ teaspoon ground cinnamon
  • 1 ½ teaspoon salt
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 large or 2 small apples peeled and diced
  • 1 teaspoon all-purpose flour

FOR THE TOPPING:

  • 2 Tablespoons unsalted butter melted
  • 2 Tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

FOR SERVING:

  • vanilla ice cream optional
  • caramel sauce

Instructions

PREHEAT OVEN AND PREP PAN:

  • Move the oven rack to the middle position and preheat the oven to 350 degrees F.
  • Liberally spray a 10-inch bundt pan with floured baking spray.

MAKE CAKE BATTER:

  • Add unsalted butter, granulated sugar, and light brown sugar to the bowl of a stand mixer. Cream together for a few minutes until lightened in color. You can also do this in a large bowl with a hand mixer.
  • Beat the eggs in, one at a time.
  • Beat in the vanilla extract, sour cream, and apple cider.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
  • Add the dry ingredients into the wet and mix just until combined. Do not over mix.
  • In a small bowl, toss the apples with a teaspoon of flour. This will prevent the apples from sinking to the bottom of the cake.
  • Stir in the diced apples by hand and pour the batter into the prepared bundt pan.

BAKE CAKE:

  • Bake for 50 to 55 minutes or until a toothpick, inserted into the center, comes out clean. Allow the cake to cool slightly before turning out of the pan.

FOR THE TOPPING:

  • In a small bowl, combine the granulated sugar and ground cinnamon.
  • Brush the cake with the melted butter and sprinkle generously with the sugar mixture.

COOL AND SERVE:

  • Cool the cake for at least an hour before slicing and serving.
  • Serve with ice cream and caramel sauce (both optional).

Notes

  • This is the exact pan we used.
  • To prevent the cake from sticking to a bundt pan, even with a complex design, you need to use baking spray with flour in it and be generous when spraying. Just buttering and flouring this type of pan is hit or miss and do not use regular baking spray. We used Pam Perfect Release baking spray but Baker’s Joy is also fine.

Nutrition

Serving: 1slice | Calories: 359kcal | Carbohydrates: 57g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 366mg | Potassium: 167mg | Fiber: 1g | Sugar: 31g | Vitamin A: 420IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg