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A super tender, moist apple spice bundt cake with a sweet cinnamon sugar coating that captures the classic fall apple cider donut flavors.

Ingredients

Scale
  • 3 cups (360 g) all-purpose flour
  • 2 tsp (5 g) ground cinnamon
  • 1/4 tsp (1 g) nutmeg
  • 1 tsp (5.6 g) salt
  • 1 1/2 tbsp (21 g) baking powder
  • 1 1/2 cups (300 g) granulated sugar
  • 1/2 cup (110 g) brown sugar
  • 1 cup (224 g) vegetable oil
  • 3 eggs, at room temperature
  • 1 cup (250 g) unsweetened applesauce, at room temperature
  • 1 cup (248 g) apple cider juice (not vinegar), at room temperature
  • 1 tsp (5.6 g) vanilla extract
  • 1/4 cup (56 g) unsalted butter, melted (for coating)
  • 1/4 cup (50 g) granulated sugar (for coating)
  • 2 tsp (5 g) cinnamon (for coating)

Instructions

  1. Preheat oven to 325°F (163°C) and grease a 12-cup bundt pan with nonstick spray; dust with flour and tap out excess.
  2. Whisk together 3 cups all-purpose flour, 2 tsp ground cinnamon, 1/4 tsp nutmeg, 1 tsp salt, and 1 1/2 tbsp baking powder until evenly mixed.
  3. In a large bowl or stand mixer bowl, beat 1 1/2 cups granulated sugar, 1/2 cup brown sugar, and 1 cup vegetable oil on medium speed until smooth.
  4. Add 3 room-temperature eggs one at a time, mixing on medium speed about 2 minutes until fluffy and combined.
  5. Mix in 1 cup unsweetened applesauce and 1 tsp vanilla extract until blended.
  6. With the mixer on low, add one-third of the dry flour mixture, then half of the 1 cup apple cider; continue alternating flour and cider, finishing with the flour, and mix just until no flour streaks remain. Avoid overmixing.
  7. Pour the batter into the prepared bundt pan and smooth the top.
  8. Bake about 50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool the cake in the pan on a wire rack for at least 1 hour.
  10. Invert the bundt pan onto a plate or cooling rack to release the cake.
  11. Using a pastry brush, lightly coat the entire cake with 1/4 cup melted butter.
  12. Mix 1/4 cup granulated sugar and 2 tsp cinnamon in a shallow bowl, then sprinkle and pat the cinnamon sugar mixture all over the buttered cake to coat the top and sides.

Notes

For best results, use a 12-cup bundt pan to give the batter plenty of room to rise without spilling., Bake at a lower temperature and give it more time to achieve even baking without over-browning edges., Let cake cool completely in the pan for about an hour before removing to prevent breakage., The cake can be frozen wrapped tightly in plastic wrap for up to 3 months; thaw overnight before serving and reapply cinnamon sugar coating if desired., Store coated cake in an airtight container at room temperature for up to two days or refrigerate (uncoated) for 4-5 days., Add-ins like peeled, chopped apples, nuts, or raisins can be incorporated by lightly tossing in flour before folding into batter., For a glaze alternative, whisk powdered sugar with apple cider and drizzle over cooled cake., Mini bundt cakes or muffins can be made by dividing the batter into greased mini pans and baking at 325°F for 18-25 minutes., Increase cinnamon and add ground cloves or allspice for a spicier variation.

Nutrition

Find it online: https://gingerbaking.com/the-most-delicious-apple-cider-donut-bundt-cake-for-fall/