Apple Cider Donut Cake

[Honoria]

Apple Cider Donut Cake






INGREDIENTS



FOR THE CAKE

3 cups (360 g) all-purpose flour

2 tsp (5 g) ground cinnamon

1/4 tsp (1 g) nutmeg

1 tsp (5.6 g) salt

1 1/2 tbsp (21 g) baking powder

1 1/2 cups (300 g) granulated sugar

1/2 cup (110 g) brown sugar

1 cup (224 g) vegetable oil

3 eggs, at room temperature

1 cup (250 g) unsweetened applesauce, at room temperature

1 cup (248 g) apple cider juice (not vinegar), at room temperature

1 tsp (5.6 g) vanilla extract


FOR THE CINNAMON SUGAR COATING

1/4 cup (56 g) unsalted butter melted

1/4 cup (50 g) granulated sugar

2 tsp (5 g) cinnamon


INSTRUCTIONS



Preheat your oven to 325 degrees F. Spray a bundt pan with non-stick spray and then dust with flour. Set aside.

In a medium size mixing bowl, combine the flour, cinnamon, nutmeg, salt, and baking powder. Whisk to combine. Set aside.


In a large bowl, combine the sugar, brown sugar and oil. Mix on medium speed to combine.

Add the eggs to the sugar mixture and mix on medium speed for about two minutes.


Add the applesauce and vanilla. Mix to combine.


With the mixer on low speed, add ⅓ of the flour mixture, followed by half of the apple cider. Continue alternating the flour mixture and the apple cider, finishing with the flour mixture. Mix until no streaks of flour remain. The batter will be slightly thin, not thick.


Pour the batter into the bundt pan and bake for 50 minutes. The cake is done when a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.


Let the cake cool for an hour in the bundt pan before turning it over onto a cake plate or cooling rack.


Using a pastry brush, coat the cake in butter.


Combine the ¼ cup sugar and 2 teaspoons cinnamon and then sprinkle onto the top and sides of the cake. To coat the sides, it's best to fill your hand with the mixture and pat it on the cake.


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[maybetoday]

Here's another recipe for Apple Cider Donut cake that starts with a cake mix.

APPLE CIDER DOUGHNUT CAKE




INGREDIENTS

Yellow cake mix (I used Betty Crocker Super Moist Yellow Cake – you will use JUST the dry mix). If you want a stronger flavor, I highly recommend using Duncan Hines Spice Cake Mix.

1 cup apple cider (NOT apple juice, and PLEASE do not use apple cider vinegar)

¼ teaspoon cinnamon

½ cup apple sauce (I used cinnamon apple sauce, not chunky)

3 large eggs, room temperature

1 tablespoon brown sugar

1 teaspoon vanilla

2 tablespoons cinnamon

¼ cup sugar

¼ cup unsalted butter, melte


HOW TO MAKE APPLE CIDER DOUGHNUT CAKE


Preheat oven to 350 degrees.


In a large mixing bowl, beat the dry cake mix, apple cider, apple sauce, and eggs.


Add in cinnamon (1/4 tsp), brown sugar, and vanilla to the cake mix batter.


Pour the mixture into a well-greased AND floured bundt pan.


Place bundt pan on center rack and bake for 45 minutes. Test with a toothpick by sticking into the middle of the cake, if it comes out clean it is ready. Remove from heat and allow to cool on a wire rack for 20 minutes.


CINNAMON SUGAR TOPPING

A couple of notes on the cinnamon-sugar topping:



Cinnamon sugar ratios are a very personal thing. Some people like more cinnamon, others like more sugar. You do you with this. I prefer a 2:1 ratio (2 sugar to 1 cinnamon). Some others prefer even less cinnamon or some more.


If you aren’t sure what side of the cinnamon-sugar wagon you are on, start with less cinnamon, and you can always add more!


TIP: When adding the cinnamon sugar and butter topping, I brushed the butter onto the cake and let it set for about a minute. You want it to be slightly wet so it holds the sugar, but not so much that it absorbs it into the cake (this will make the finish look very dark.)


TIP: Mix the cinnamon and sugar together after brushing the butter on the cake while you’re waiting for that perfect level of moisture. That should give it just the right amount of time. And if needed add an extra layer of sugar.

TIPS FOR THE BEST APPLE CIDER DONUT CAKE!

Choose Quality Apple Cider: Opt for high-quality, fresh apple cider for the best flavor. Avoid apple juice as it lacks depth.


Spice It Right: Use freshly ground cinnamon, nutmeg, and a touch of allspice for a richer flavor profile.


Use Room Temperature Ingredients: Ensure eggs, butter, and apple cider are at room temperature for even mixing and a smoother batter.


Preheat Your Oven: Always preheat to the exact temperature; consider using an oven thermometer for accuracy.


Grease and Flour the Pan: Properly prepare your cake pan to ensure easy removal and maintain the cake’s shape.


Test for Doneness: Use a toothpick or cake tester in the center of the cake; it should come out clean or with minimal crumbs.


Let It Cool: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack.


HOW TO MAKE INTO MINI-MUFFINS

I have been asked a few times about making these into muffins or mini muffins. I just made them into mini-muffins and they were out of this world.



Just follow the instructions above but instead of putting them in the bundt pan, put them in a well-greased mini-muffin pan. Fill them just short of the top of the muffin cup top. Bake at 350 for about 14 minutes. To tell if they are done insert a toothpick in the center of a muffin and if it comes out clean, they are done.



Let them cool for about 15 minutes and take a sharp knife to loosen the edges and they should easily come out. Brush the tops with melted butter and dip them (generously) in the cinnamon sugar.



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