This recipe creates a delightful “Spiced Apple Cider Doughnut Bundt Cake,” a charming fusion that combines the moist, tender crumb of a Bundt cake with the warm, comforting flavors and sugared coating of a classic apple cider doughnut. The image prominently features a beautiful, golden-brown Bundt cake, generously dusted with a layer of what appears to be cinnamon sugar or powdered sugar, settling into its intricate grooves. The visual suggests a light, airy texture, yet still retaining a satisfying moistness. This cake is an ideal treat for autumn gatherings, cozy breakfasts, or as a delightful dessert that evokes the nostalgic warmth of an apple orchard in fall. Its unique texture and spiced apple flavor make it a comforting and memorable baked good.
Ingredients:
For the Cake:
- 2 ½ cups (300g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional, for deeper spice)
- ½ teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 2 large eggs, at room temperature
- 1 cup (240ml) apple cider, preferably reduced (see note below)
- ½ cup (120ml) buttermilk, at room temperature (or ½ cup milk + ½ tablespoon lemon juice/vinegar, let sit 5 mins)
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Topping:
- ½ cup (100g) granulated sugar
- 1 tablespoon ground cinnamon
- 4 tablespoons (½ stick or 56g) unsalted butter, melted
Equipment:
- 10-12 cup Bundt cake pan
- Large mixing bowls (2)
- Electric mixer (stand mixer with paddle attachment or handheld mixer)
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Small saucepan (for reducing cider)
- Small bowl (for cinnamon sugar)
- Pastry brush
- Wire cooling rack
Instructions:
Part 1: Prepare the Apple Cider (Optional but Recommended for Intense Flavor)
- Reduce Apple Cider: For a more concentrated apple flavor, pour 2 cups of apple cider into a small saucepan. Bring to a simmer over medium-high heat and cook, stirring occasionally, until the cider has reduced by half (to about 1 cup). This usually takes 10-15 minutes. Let it cool completely before using in the cake batter. If you skip this step, simply use 1 cup of unreduced apple cider.
Part 2: Prepare the Cake Batter
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Generously grease and flour your 10-12 cup Bundt cake pan, ensuring every crevice is coated to prevent sticking. Alternatively, use a non-stick baking spray with flour.
- Whisk Dry Ingredients: In a large bowl, whisk together the all-purpose flour, 1 ½ cups granulated sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, optional ground cloves, and salt. Set aside.
- Cream Butter and Eggs: In a separate large mixing bowl, using an electric mixer on medium speed, cream together the softened unsalted butter until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
- Combine Wet Ingredients: In a third bowl or large measuring cup, whisk together the cooled reduced apple cider (or unreduced cider), buttermilk, and vanilla extract.
- Alternate Wet and Dry: With the mixer on low speed, gradually add the dry ingredients to the creamed butter and egg mixture, alternating with the liquid mixture. Begin and end with the dry ingredients. For example: add 1/3 of the flour mixture, mix until just combined, then add 1/2 of the liquid mixture, mix, then 1/3 of the flour, mix, remaining liquid, mix, and finally the remaining flour mixture, mixing until just combined. Be careful not to overmix the batter, as this can lead to a tough cake. Scrape down the bowl occasionally.
- Pour into Pan: Pour the cake batter evenly into the prepared Bundt cake pan. Gently tap the pan on the counter a few times to release any large air bubbles.
Part 3: Bake the Cake
- Bake: Bake for 45-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached. The top should be golden brown and the cake should spring back when lightly touched.
- Cool in Pan: Remove the cake from the oven and let it cool in the Bundt pan on a wire rack for 10-15 minutes. This allows the cake to set and makes it easier to remove.
- Invert: After 10-15 minutes, carefully invert the cake onto the wire rack to cool completely.
Part 4: Apply Cinnamon Sugar Topping
- Prepare Topping: While the cake is still warm (but cool enough to handle without breaking), melt the 4 tablespoons of unsalted butter in a small microwave-safe bowl or saucepan. In a separate shallow dish, combine the ½ cup granulated sugar and 1 tablespoon ground cinnamon.
- Brush with Butter: Once the cake is out of the pan and on the wire rack, use a pastry brush to liberally brush the entire surface of the warm cake with the melted butter. Ensure all sides are coated, especially the intricate details of the Bundt pan.
- Dust with Cinnamon Sugar: While the butter is still wet, generously sprinkle and pat the cinnamon sugar mixture all over the buttered cake. You can do this by spooning it over or even gently rolling smaller sections of the cake in the sugar mixture. Ensure an even coating across the top and sides.
- Final Cool: Allow the cake to cool completely with the cinnamon sugar coating on the wire rack. The coating will set as the cake cools.
Part 5: Serve
- Serve: Once cooled, transfer the Spiced Apple Cider Doughnut Bundt Cake to a serving plate.
- Enjoy: Slice and enjoy this comforting and flavorful cake. It’s perfect with a cup of coffee, tea, or a glass of cold milk.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3-4 days. The texture may soften slightly over time, but the flavor will remain delicious.