Love apple cider doughnuts? Then you have to try this Apple Cider Doughnut Bundt Cake! It has all the flavour of the classic fall treat, but it’s baked in a pan for a fuss-free, crowd-pleasing dessert.

Ingredients

For the Cake:

2 cups apple cider
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1/2 cup brown sugar, packed
4 large eggs
1 teaspoon vanilla extract
1 1/2 cups diced apples (peeled and cored)

For the Glaze:

1 cup powdered sugar
2-3 tablespoons apple cider
1/2 teaspoon cinnamon (optional)

Instructions

In a saucepan, bring the apple cider to a boil over medium heat. Reduce the heat and let it simmer until reduced to about 1 cup (about 15-20 minutes). Allow to cool.
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Cream Butter and Sugars:
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-5 minutes).
- Beat in the eggs, one at a time, followed by the vanilla extract. Mix until combined.
Combine Wet and Dry:
- Gradually add the dry ingredients to the butter mixture, alternating with the cooled apple cider reduction, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the diced apples
- Bake
- Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the centre comes out clean.
- Allow the cake to cool in the pan for about 15-20 minutes before inverting it onto a wire rack to cool completely.

Prepare Glaze:
- In a small bowl, whisk together the powdered sugar and enough apple cider to achieve a drizzling consistency. If desired, add cinnamon for an extra flavour.
- Once the cake is completely cooled, drizzle the glaze over the top.

Serve

FAQs

1. Can I use a different type of apple?

Yes, you can use any apple variety you prefer. Sweet apples like Fuji or Gala can work well, while a tart apple like Granny Smith adds a nice balance.

2. How should I store the cake?

Store the bundt cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

3. Can I freeze the cake?

Yes! Wrap the cake tightly in plastic wrap and then foil, or place it in a freezer-safe container. It can be frozen for up to 2-3 months. Thaw in the fridge overnight before serving.

4. What if I don’t have apple cider?

You can substitute apple cider with apple juice or even a mixture of water and a bit of apple flavouring. The flavour may vary slightly but will still be delicious.

5. Can I make this cake ahead of time?

Absolutely! This cake is perfect for making ahead of time. The flavour often improves after a day or two as the spices meld together.