Description
This Apple Cider Donut Bundt Cake features a delightful flavor brought together with simple ingredients like apple cider and spices. Perfect for any occasion, it promises a warm and inviting dessert experience for friends and family.
Ingredients
Scale
- 4 cups (500 g) all-purpose flour
- 3 cups (600 g) granulated sugar
- 4 teaspoons baking powder
- 4 teaspoons apple pie spice
- 1 teaspoon kosher salt
- 2 ½ cups apple cider, or apple juice
- 2 large eggs, room temperature
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- 2 tablespoons vanilla extract
- ¼ cup apple cider
- ½ cup (100 g) granulated sugar
- 2 teaspoons apple pie spice
Instructions
- Preheat the oven to 350°F and generously grease a 10 to 12 cup Bundt pan with baking spray or butter and flour.
- In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, apple pie spice, and kosher salt.
- In another bowl, whisk the apple cider, eggs, melted butter, and vanilla until well blended.
- Combine the wet ingredients with the dry ingredients, stirring gently until just combined without overmixing.
- Pour the batter into the prepared Bundt pan evenly.
- Bake for 50 to 65 minutes, checking with a toothpick at 50 minutes; it should have a few moist crumbs but no wet batter when done.
- Let the cake cool in the pan for 10 to 15 minutes before carefully inverting it onto a wire rack.
- While the cake is warm, brush or drizzle with ¼ cup apple cider.
- Mix the granulated sugar and apple pie spice in a bowl, then sprinkle it over the warm cake, gently pressing it for even coverage.
- Allow the cake to cool completely before slicing.
Notes
Ensure your eggs are at room temperature for the best texture.
Do not overmix the batter; a few lumps are fine to achieve a moist cake.
This cake can be served warm or at room temperature, making it versatile for gatherings.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg