This Apple Cider Donut Bundt Cake is a wonderful treat, blending the cozy flavors of apple cider and warm spices. It’s soft, moist, and has a lovely sweetness that makes it hard to resist!
Every slice feels like a warm hug, especially with a sprinkle of cinnamon sugar on top. I love serving it with a hot cup of tea—it just makes everything better on chilly days!
Key Ingredients & Substitutions
All-purpose Flour: This is the base of the cake. If you’re in need of a gluten-free option, consider using a 1:1 gluten-free flour blend. It generally works well in cakes.
Apple Cider: Fresh apple cider gives the cake its signature flavor. If you can’t find fresh cider, look for organic apple juice as a substitute—it works in a pinch but may be a bit sweeter.
Butter: Unsalted butter adds richness. If you need a dairy-free version, you can use coconut oil or a dairy-free butter alternative. Just make sure it’s softened!
Spices: The cozy spices—cinnamon, nutmeg, and cloves—give this cake its warm flavor. If you’re short on one, just increase the others slightly. I find that extra cinnamon is always a good choice!
How Do You Achieve a Perfectly Moist Bundt Cake?
One of the keys to a moist bundt cake is following the mixing and baking instructions carefully. Here are some tips:
- Beat the butter and sugars until light and fluffy. This incorporates air and gives your cake a light texture.
- Don’t overmix when adding your dry ingredients and liquid. Stir just until combined, as overmixing can lead to a dense cake.
- Check for doneness by inserting a toothpick. If it comes out clean or with a few moist crumbs, it’s ready to cool.
Cooling the cake in the pan for 15 minutes before inverting helps keep it moist by allowing steam to escape without losing too much moisture.
Apple Cider Donut Bundt Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- ½ cup light brown sugar, packed
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup apple cider
- ½ cup buttermilk
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 2 tsp ground cinnamon
Other:
- Butter or non-stick spray, for greasing the bundt pan
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus 50-60 minutes for baking. After that, allow an additional 15-20 minutes for cooling in the pan and on the rack. Overall, you’ll spend about 1 hour and 30 minutes before it’s ready to slice and serve! Perfect for an afternoon treat!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Make sure to grease your bundt pan thoroughly with butter or non-stick spray so your cake can come out easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This mix of dry ingredients gives the cake its wonderful flavor and texture.
3. Cream the Butter and Sugars:
In a large bowl, use a hand mixer or stand mixer to beat the softened butter on medium speed until it’s creamy and smooth. Add the granulated sugar and brown sugar, and continue beating until the mixture is light and fluffy—this should take about 3-4 minutes.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next one. This step helps to create a nice, light texture in your cake. Then mix in the vanilla extract.
5. Combine Wet Ingredients:
In a separate bowl, combine the apple cider and buttermilk. This mixture adds moisture and a delicious taste to the cake.
6. Combine Dry and Wet Mixtures:
Now, it’s time to combine everything! Gradually add your dry ingredient mixture and the apple cider mixture to the butter mixture, starting and ending with the dry ingredients. Remember to mix until just combined; overmixing can make the cake dense.
7. Bake the Cake:
Pour the batter into your prepared bundt pan, spreading it out evenly. Bake in your preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will start to smell amazing!
8. Cool the Cake:
Once baked, let the cake cool in the pan for about 15 minutes. After that, carefully invert the bundt pan onto a wire rack to cool completely.
9. Add the Cinnamon Sugar Coating:
While the cake is still slightly warm, melt 3 tablespoons of butter in a shallow dish. In another shallow dish, mix together the sugar and cinnamon for the coating. Brush the warm cake with melted butter, then sprinkle generously with the cinnamon sugar mixture, ensuring it gets covered all around.
10. Serve and Enjoy:
Allow the cake to cool fully before slicing. Serve with a cup of tea or coffee and enjoy your soft, spiced Apple Cider Donut Bundt Cake! It’s perfect for sharing with friends and family!
Can I Use Gluten-Free Flour for This Recipe?
Yes! You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Just ensure the blend contains xanthan gum or add a teaspoon of it to help bind the ingredients together.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then adding enough milk to reach ½ cup. Let it sit for about 5 minutes before using!
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it, where it will stay fresh for up to a week. To enjoy the cake warm, you can reheat individual slices in the microwave for about 10-15 seconds.
Can I Add Nuts or Chocolate Chips to the Batter?
Absolutely! Chopped nuts like walnuts or pecans, or even chocolate chips, make great additions. Just fold them into the batter gently before pouring it into the pan, adjusting the baking time by a few minutes if necessary to ensure it’s baked through.
