Apple Cider Donut Cake with Apples
A tender Bundt cake flavored with apple cider, freshly grated apples, warm spices, sour cream, and brown sugar. Once cooled, the cake is brushed with melted butter and coated in cinnamon sugar to recreate the familiar flavor and texture of an apple cider donut.
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Ingredients
For the Cake:
- 1/3 cup apple cider brought to room temperature
- 1 cup firmly packed dark brown sugar
- 1/2 teaspoon ground ginger
- 4 large eggs at room temperature
- 2 teaspoons baking powder
- 1 1/4 cups granulated sugar
- 1 cup finely grated apple approximately 2 medium Honeycrisp apples
- 1 1/2 teaspoons ground cinnamon preferably Saigon cinnamon
- 2/3 cup sour cream
- 1 tablespoon vanilla extract
- 2 1/2 cups sifted cake flour
- 1/2 teaspoon ground nutmeg
- 1 1/4 cups salted butter softened to approximately 67°F
- Flour-containing baking spray for coating the Bundt pan
For the Cinnamon-Sugar Topping:
- 1/4 cup salted butter melted and allowed to cool slightly
- A small pinch freshly grated nutmeg optional
- 1 teaspoon ground cinnamon
- 2/3 cup granulated sugar
Instructions
- Set the oven to 350°F and arrange an oven rack in the center position. Thoroughly coat a 10–12 cup Bundt pan with baking spray containing flour, taking care to cover every groove and recessed area of the pan.
- Sift the cake flour, baking powder, cinnamon, nutmeg, and ginger together into a medium mixing bowl. Set this mixture aside until needed.
- Using an electric mixer at medium speed, beat the softened salted butter for approximately 2 minutes, or until fluffy.
- Add the granulated sugar and packed dark brown sugar. Continue beating at medium speed for another 3–4 minutes, until the mixture becomes noticeably pale, light, and airy.
- With the mixer running, incorporate the eggs individually, allowing each egg to blend into the mixture before adding the next. Mix in the vanilla extract after all four eggs have been incorporated.
- In a separate bowl, whisk the room-temperature sour cream together with the apple cider until the mixture is smooth and uniform.
- Using a rubber spatula, gently fold approximately one-third of the prepared dry mixture into the creamed butter mixture. Stir only until the ingredients are nearly combined.
- Fold in half of the sour cream and apple cider mixture. Follow with another third of the dry ingredients, then incorporate the remaining sour cream mixture.
- Add the final portion of the dry ingredients and fold gently just until a cohesive batter forms. Avoid excessive mixing to preserve the cake's delicate texture.
- Carefully fold the grated apples into the completed batter until they are evenly distributed.
- Transfer the batter to the prepared Bundt pan and level the surface.
- Bake at 350°F for 55–65 minutes. The cake is finished when a toothpick inserted near the center comes out clean.
- Leave the baked cake in its pan for 10 minutes. Carefully invert it onto a wire cooling rack, remove the pan, and allow the cake to cool completely before applying the topping.
- Combine the granulated sugar and ground cinnamon in a small bowl. If desired, mix in a pinch of freshly grated nutmeg.
- Brush the slightly cooled melted salted butter over the entire exterior of the cooled cake, working it into the ridges and crevices of the Bundt shape.
- Distribute the cinnamon-sugar mixture generously over the butter-coated cake. Press the coating very lightly against the surface where necessary so that it adheres evenly.
Notes
- For smoother incorporation into the batter, the eggs, sour cream, and apple cider should be at room temperature.
- Softening the butter to approximately 67°F helps it cream efficiently with the sugars.
- Sifting the cake flour promotes a finer, lighter crumb, while gently folding the batter after the flour is introduced helps prevent overmixing.
- Freshly grated nutmeg in the topping is optional and provides an additional aromatic note without altering the essential cinnamon-sugar finish.