Baking lovers and apple fans, this Apple Cider Doughnut Bundt Cake delivers the deep, cozy flavors of apple cider doughnuts in a tender, moist Bundt. The recipe layers apple flavor from dried apples, boiled cider, applesauce, and apple juice so every bite tastes like autumn—no fresh cider needed. The result is a rich, flavorful cake with a browned butter-apple glaze that seals in moisture and adds a nutty finish.
Yes, the ingredient list is longer than a basic cake, and you may need a few specialty items such as dried apples, boiled cider, or fennel pollen. Each ingredient contributes to the cake’s moisture, texture, or concentrated apple flavor, so while it requires a little extra effort, the payoff is worth it.
An Apple Extravaganza
This is not a subtle apple cake; it’s intentionally apple-forward. The recipe uses boiled cider, which is simply apple cider reduced until it becomes thicker and more intensely flavored. Boiled cider keeps in the fridge for a long time and can be used in other baked goods whenever you want concentrated apple flavor.
Flavor Inspirations
The apple-cinnamon sugar idea was inspired by professional pastry recipes and adds an extra layer of sweetness and spice. Ground dried apples mixed with sugar and warm spices enhances the apple flavor throughout the cake. If available, a light sprinkle of fennel pollen on top is optional but recommended for a subtle floral note.
Moisture and Texture
This cake prioritizes moisture. A combination of applesauce, oil, browned butter glaze, and concentrated boiled cider keeps the crumb tender and flavorful. The browned butter-apple glaze adds a buttery, nutty finish and keeps the cake’s exterior from drying out.
A final tip: bring your ingredients to room temperature before starting. Room-temperature butter, eggs, and dairy help the batter emulsify properly and produce an even crumb without large air pockets.
Enjoy this cake year-round—the concentrated boiled cider and dried apple components let you bake the taste of fall any time. It’s a great choice for sharing at a potluck, welcoming a neighbor, or treating yourself.
Apple Cider Doughnut Bundt Cake
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- Author: Amanda
Yield: 10 to 12 servings
Description
This Bundt cake is intensely apple-flavored and tender, combining dried apples, boiled cider, applesauce, and apple juice for concentrated, layered apple notes. It’s finished with a browned butter-apple glaze and an apple-cinnamon sugar coating for extra texture and sweetness.
Ingredients
Scale
APPLE-CINNAMON SUGAR:
- 2 ounces dried apples
- 1 cup (200 grams) granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon fennel pollen (optional)
CAKE:
- 8 tablespoons butter, at room temperature
- 3/4 cup (160 grams) packed light brown sugar
- 1/2 cup (100 grams) apple-cinnamon sugar (see above)
- 3 large eggs, at room temperature
- 1/3 cup whole milk, at room temperature
- 1/4 cup sour cream, at room temperature
- 1/4 cup apple juice or apple cider, at room temperature
- 1/4 cup boiled cider, at room temperature
- 1/4 cup vegetable oil
- 2/3 cup unsweetened applesauce, at room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups + 1 tablespoon (315 grams) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon allspice
BROWNED BUTTER-APPLE GLAZE:
- 4 tablespoons (56 grams) butter
- 2 tablespoons boiled cider
Instructions
- Preheat the oven to 350°F (175°C). Grease a 10-cup Bundt pan thoroughly with nonstick baking spray or softened butter and place the pan on a large baking sheet.
- Make the apple-cinnamon sugar: finely grind the dried apples in a food processor. Sift the ground dried apples into a bowl with granulated sugar, cinnamon, nutmeg, and fennel pollen if using. Reserve some of this mixture for coating the finished cake.
- In a stand mixer fitted with the paddle attachment, cream the room-temperature butter with the brown sugar and 1/2 cup apple-cinnamon sugar on medium speed until pale and fluffy, about 5 minutes. Store any unused apple-cinnamon sugar in an airtight container to prevent clumping.
- While creaming, combine the milk and sour cream in one cup. In a separate large measuring cup, whisk together the apple juice, boiled cider, vegetable oil, applesauce, and vanilla. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
- With the mixer on medium-low, add the eggs one at a time, scraping the bowl between additions. Add the milk-sour cream mixture and mix until combined; the batter may look slightly separated but will come together.
- Reduce mixer speed to low and add the flour mixture in three additions, alternating with the apple-juice mixture, beginning and ending with the flour. Stop mixing while the batter is almost combined and finish folding by hand with a spatula. Transfer batter to the prepared Bundt pan and smooth the top.
- Bake for 35–40 minutes, until the cake is golden and a tester inserted in several spots comes out clean. Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire cooling rack to cool completely.
- Make the browned butter-apple glaze: melt the butter in a small saucepan over medium heat. Allow the butter to separate, foam, and brown, stirring often; when it smells nutty and the solids have browned, remove from heat and stir in the boiled cider. Use a pastry brush to coat the entire cooled cake with the glaze, including the bottom. Generously press the reserved apple-cinnamon sugar onto the glazed cake so it adheres.
Notes
Room-temperature ingredients are important for even mixing and a consistent crumb. If ingredients are too cold the batter can separate and cause uneven texture or large holes.
- Category: Cakes, Desserts