Description
This Apple Cider Doughnut Cake combines the warm, spiced flavors of classic doughnuts with the moist, tender crumb of a cake. Made with a mix of all-purpose and oat flours, apple cider, and a cinnamon-sugar topping, this bundt cake is perfect for fall gatherings or any time you crave a cozy, autumn-inspired treat.
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1 1/2 cups oat flour
- 1 1/2 cups sugar
- 1 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup apple cider
- 3/4 cup applesauce
- 3/4 cup vegetable oil (safflower oil recommended)
- 3 large eggs (room temperature)
- 2 tsp vanilla extract
Topping
- 2 Tbsp unsalted butter (melted)
- 1/4 cup sugar
- 1/2 tsp cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Generously butter and flour a bundt pan, ensuring you coat all the nooks and crannies to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, oat flour, sugar, cinnamon, baking powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the apple cider, applesauce, vegetable oil, eggs, and vanilla extract until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Avoid overmixing to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick inserted near the center comes out clean with no wet batter clinging.
- Cool Slightly: Place the bundt pan on a cooling rack and allow the cake to cool for 15 minutes.
- Prepare the Topping: In a small bowl, stir together the sugar and cinnamon for the topping.
- Apply Topping: Carefully invert the cake onto a serving plate. Brush the entire surface of the cake with the melted butter, then generously sprinkle the cinnamon-sugar mixture all over the cake to mimic the signature doughnut coating.
Notes
- Make sure the eggs are at room temperature to help create a smooth batter and better rise.
- When flouring the bundt pan, tapping out excess flour will help avoid clumps that can mar the cake surface.
- Use fresh apple cider for the best apple flavor intensity.
- If oat flour is unavailable, you can make your own by grinding rolled oats in a food processor until fine.
- For an extra moist texture, avoid overbaking—start checking at 45 minutes.
- This cake tastes great served slightly warm or at room temperature.
- Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to a week.
