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Easy Apple Cider Donut Bundt Cake with Cinnamon Sugar

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This Easy Apple Cider Donut Bundt Cake with Cinnamon Sugar captures the tangy-sweet apple flavor of classic apple cider donuts in a simple, fuss-free cake. The secret is reducing apple cider to a syrup for concentrated flavor, then coating the cake in cinnamon sugar for that irresistible donut crunch.

Ingredients

Scale
  • 2 cups apple cider
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • ½ cup light brown sugar, packed
  • 3 large eggs, room temperature
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, room temperature
  • For the Cinnamon Sugar Coating:
  • ½ cup granulated sugar
  • 1 ½ tablespoons ground cinnamon
  • 3 tablespoons melted butter

Instructions

  1. Reduce the Apple Cider: Pour 2 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to a steady simmer. Cook, stirring occasionally, until reduced to about ½ cup (15-20 minutes). Set aside to cool completely.
  2. Preheat and Prep the Pan: Preheat oven to 350°F (175°C). Generously grease a 10-cup bundt pan with butter or non-stick baking spray. Optionally, dust with flour and tap out excess.
  3. Cream the Butter and Sugars: In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy (3-4 minutes with hand mixer, 2-3 minutes with stand mixer). Scrape down sides halfway through.
  4. Add the Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Batter may look slightly curdled.
  5. Combine the Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until no lumps remain.
  6. Alternate Adding Dry Ingredients and Buttermilk: With mixer on low, add one-third of dry ingredients to butter mixture, mixing until just combined. Add half of buttermilk and mix. Repeat with another third of dry ingredients, remaining buttermilk, and final third of dry ingredients. Stop mixing as soon as flour disappears.
  7. Fold in the Cider Reduction: Gently fold cooled cider reduction into batter using a rubber spatula until evenly distributed. Batter will be thick.
  8. Bake the Cake: Pour batter into prepared bundt pan and smooth top. Bake for 40-45 minutes, or until a toothpick inserted in center comes out clean or with a few moist crumbs. Top should be golden brown and edges pulling away from pan.
  9. Cool in the Pan: Let cake cool in pan for 15-20 minutes.
  10. Turn Out and Cool Completely: Place a cooling rack over pan and carefully invert cake. Lift pan off gently. Let cake cool completely on rack.
  11. Make the Cinnamon Sugar Coating: While cake cools, mix granulated sugar and ground cinnamon in a small bowl. Melt 3 tablespoons butter in a separate small bowl.
  12. Coat the Cake: Once cake is completely cool, brush entire surface with melted butter. Sprinkle cinnamon sugar mixture all over cake, pressing gently into butter.

Notes

Don’t rush the cider reduction; low and slow prevents scorching. Room temperature ingredients are crucial for proper incorporation. If using a dark bundt pan, reduce oven temperature by 25°F. The cake tastes even better the next day. For an extra-thick coating, brush with butter, add half the cinnamon sugar, brush with more butter, then add remaining sugar.

Nutrition

Keywords: apple cider donut bundt cake, cinnamon sugar bundt cake, fall dessert, apple cake, easy bundt cake

Find it online: https://ovenmila.com/easy-apple-cider-donut-bundt-cake-with-cinnamon-sugar/