Description
This Apple Cider Donut Bundt Cake is a moist, tender cake infused with warm fall spices and apple cider, topped with a cinnamon-sugar coating that mimics the classic apple cider donut flavor. Perfect for autumn gatherings or a cozy dessert, it combines the nostalgic taste of cider donuts with the ease of a bundt cake.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup apple cider
- 1/2 cup buttermilk
Topping
- 2 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking and ensure easy release of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, allspice, and salt. Set aside for later use.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for flavor.
- Combine Liquids: In a separate bowl or measuring cup, mix together the apple cider and buttermilk thoroughly.
- Incorporate Ingredients: Gradually add the dry ingredient mixture and the cider-buttermilk mixture alternately to the creamed butter and sugar, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Pour Batter Into Pan: Transfer the batter into the prepared bundt pan, smoothing the surface with a spatula for even baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely, preventing sticking and breaking.
- Apply Butter Coating: Once the cake is cool, brush the entire surface with the melted butter to prepare for the topping.
- Add Cinnamon Sugar Topping: Mix granulated sugar and ground cinnamon in a small bowl. Sprinkle the cinnamon sugar over the butter-coated cake, pressing lightly so it adheres and creates a delicious, sweet crust reminiscent of apple cider donuts.
Notes
- Be sure to use fresh apple cider for the best flavor.
- Do not overmix the batter to keep the cake tender and avoid toughness.
- Ensure the cake is completely cooled before applying the butter and sugar topping to prevent melting and sogginess.
- You can substitute buttermilk with a mixture of milk and vinegar or lemon juice if needed.
- This cake stores well covered at room temperature for up to 3 days or can be frozen for longer storage.
