Apple Cider Doughnut Loaf Cake Recipe

Apple Cider Doughnut Loaf Cake Recipe: The flavor of this apple cider doughnut cake is comparable to that of the well-known doughnuts that are sold at U-Pick orchards. It is a delectable combination of nostalgia and tradition. A warmly spiced Bundt cake that features a crispy cinnamon-sugar coating and the delightful flavor of fresh apple will transport you to the cool autumn evenings of your youth.

Regarding this straightforward apple dessert, however, there is no requirement to boil cider or peel any apples in order to prepare it. In the event that you are unable to locate apple cider in your neighborhood grocery, any hazy or unfiltered apple juice would be an excellent alternative for this autumnal cake. When this apple cider doughnut Bundt is presented as a special cake for the holidays or when it is shared with friends over a cup of coffee, it is certain to bring a smile to the face of anybody who takes a bite out of it.

Apple Cider Doughnut Cake | The Kitchn

Table of Contents

Apple Cider Doughnut Loaf Cake Recipe


  • 1 1/4 c. granulated sugar, divided
  • 1/2 c. light brown sugar
  • 1 c. chunky applesauce, room temperature
  • 1 c. apple cider, room temperature
  • 3 large eggs, room temperature
  • 3/4 c. vegetable oil
  • 2 tsp. vanilla extract
  • 3 c. all-purpose flour
  • 2 1/2 tsp. ground cinnamon, divided
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground nutmeg
  • Baking spray with flour
  • 1/4 c.unsalted butter, melted


  • For the cake: Preheat the oven to 350°F.
  • One cup of granulated sugar, light brown sugar, applesauce, apple cider, eggs, vegetable oil, and vanilla extract should be mixed together in a large bowl using a whisk until the ingredients are thoroughly incorporated.
  • You should thoroughly combine the flour, 1 1/2 teaspoons of cinnamon, baking powder, baking soda, salt, and nutmeg by whisking them together in a larger bowl until they are thoroughly incorporated. Mix the flour mixture into the apple cider mixture in a slow and steady manner until it is almost completely incorporated.
  • Spray a Bundt pan with baking spray and flour that has a capacity of 10 to 12 cups. Transfer the batter to the pan that has been prepared. It should take between fifty and fifty-five minutes for a wooden pick to come out with a few moist crumbs. The cake should be allowed to cool for ten minutes in the pan. A rimmed baking sheet should be placed on top of a wire rack.
  • While this is going on, in a small bowl, mix together the remaining one teaspoon of cinnamon and the remaining quarter cup of granulated sugar.
  • Turn the warm cake over onto the rack that has been prepared. The cake should be brushed with the melted butter, and then the cinnamon sugar should be sprinkled carefully over it while being pressed down to adhere. Hold off on slicing and serving the cake until it has totally cooled down.

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