Apple Cider Donut Cake
From the Blog Author
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup apple cider
- 1/4 cup milk or buttermilk
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
Directions
Preheat oven to 175°C (350°F). Grease and flour a 10-cup Bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, cream butter and sugar until light and fluffy, then beat in eggs one at a time.
Stir in apple cider, milk, and vanilla. Gradually fold in the dry ingredient mixture until just combined.
Pour batter into the prepared Bundt pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool slightly.
While the cake is still warm, brush it with melted butter and generously coat with the cinnamon sugar mixture.
Serve warm or at room temperature, donut-style.
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Frequently Asked Questions
How should I store leftover Apple Cider Donut Cake to keep it fresh?
For best texture, store the cooled Apple Cider Donut Cake in an airtight container at room temperature for up to 3 days. If you plan to keep it longer, you can refrigerate it, but allow it to come to room temperature before serving for the best flavor, especially if it has a glaze.
Can I substitute the ground cinnamon or nutmeg if I don't have them for this cake?
While cinnamon and nutmeg are key to the donut flavor, you can substitute the 2 teaspoons of cinnamon with 1.5 teaspoons of apple pie spice blend. If you omit the nutmeg entirely, the flavor will still be good, but adding a tiny pinch of allspice can help mimic the warmth.
What is the best way to ensure my Apple Cider Donut Cake comes out moist and doesn't stick to the Bundt pan?
To guarantee a moist cake, ensure you cream the 1/2 cup of softened butter and sugar properly until light and fluffy before adding eggs. For easy release from the 10-cup Bundt pan, thoroughly grease and flour the pan, making sure to get into all the crevices before pouring in the batter.
