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Easy Apple Cider Donut Bundt Cake: Best Cinnamon Sugar Recipe

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This Easy Apple Cider Donut Bundt Cake with Cinnamon Sugar is a moist, tender cake infused with concentrated apple cider flavor and coated in a crackly cinnamon sugar crust. Perfect for fall gatherings, it delivers the taste of apple cider donuts in an easy-to-make Bundt cake form.

Ingredients

Scale
  • 2 cups (480 ml) apple cider
  • 1/2 cup (113 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons (10 ml) vanilla extract
  • 2 1/2 cups (312 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup (180 ml) buttermilk, room temperature
  • 1/2 cup (120 ml) reduced apple cider (from 2 cups cider)
  • For the Cinnamon Sugar Coating:
  • 1/2 cup (100 g) granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup (57 g) melted butter

Instructions

  1. Reduce the apple cider: Pour 2 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until reduced to about 1/2 cup, about 20-25 minutes. Stir occasionally. Remove from heat and let cool completely.
  2. Preheat oven to 350°F (175°C). Generously grease a 10-cup Bundt pan with butter or baking spray with flour.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  4. In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes with a hand mixer on medium speed.
  5. Add eggs one at a time, beating well after each addition. Beat in vanilla extract until smooth.
  6. With mixer on low speed, add dry ingredients in three additions, alternating with buttermilk, beginning and ending with dry ingredients. Mix just until combined; do not overmix.
  7. Gently fold in the cooled reduced apple cider until just incorporated.
  8. Pour batter into prepared Bundt pan and spread evenly. Tap pan on counter to release air bubbles.
  9. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in pan for 10 minutes.
  10. Invert cake onto a cooling rack and let cool slightly.
  11. While cake is still warm, brush entire surface with melted butter. Generously sprinkle or roll cake in cinnamon sugar mixture (1/2 cup sugar mixed with 2 teaspoons cinnamon).
  12. Let cake cool completely before slicing, about 1-2 hours.

Notes

For best results, use real apple cider (not apple juice) and reduce it slowly to concentrate flavor. Room temperature ingredients ensure a tender crumb. Grease the Bundt pan thoroughly to prevent sticking. Apply cinnamon sugar coating while cake is warm for best adhesion. Cake can be stored at room temperature for up to 3 days or frozen for up to 3 months (without coating).

Nutrition

Keywords: apple cider donut cake, Bundt cake, cinnamon sugar, fall dessert, apple cake, easy cake recipe

Find it online: https://coracooks.com/easy-apple-cider-donut-bundt-cake-best-cinnamon-sugar-recipe/