A favorite Fall tradition is a trip (or two) to an apple orchard/cider mill to get apples. More importantly it is the enjoyment of warm cider doughnuts washed down with a glass of apple cider. I did not go to a cider mill this year so instead I made this delicious apple cider doughnut cake. It was so moist and flavorful – probably one of the best cakes I have ever made – it tasted like cider donuts too!
This recipe came about because I just finished making applesauce (a project I have done for years) and I still had apple cider in the refrigerator. I always use Cortland apples to make my applesauce; it gets the pretty color from the skins. Nothing is added, no sugar or spices!
See A Fall Ritual, Applesauce From Scratch and Grandma’s Applesauce
This is what I use to can – a bushel or two!
I did donate most of my canning equipment (except some of the jars) and I now freeze the applesauce in Ball freezer jars.
I found a number of recipes online; one used a yellow cake mix instead of a flour mixture (good idea if you are out of flour like during the early months of covid), others cooked apples such as granny smith or honey crisp in the apple cider to get a puree, and the third used a combination of applesauce and apple cider.
In addition to applesauce and apple cider part of the flour was whole wheat and turbinado sugar was used instead of granulated white sugar. No butter either except in the cinnamon-sugar topping. For your information turbinado sugar is a variety made from first pressing of raw sugar cane and is minimally refined. It has large grains which are medium brown. The flavor is delicate similar to caramel and perfect for this recipe.
So, are you getting hungry? Can you just imagine how delicious this would be with your morning coffee/tea, afternoon brunch or even for dessert? Give this recipe a try as you will not be disappointed.
Apple Cider Doughnut Cake
- 2 cups flour
- 1 cup whole wheat flour
- 1-1/2 tsp. baking powder
- 1-1/2 tsp. cinnamon (I used a high-oil cinnamon)
- 1/2 tsp. baking soda
- 3/4 tsp. kosher salt
- 1-3/4 cups turbinado sugar
- 1 cup apple cider
- 3/4 cup olive oil
- 3/4 cup applesauce, after draining (I used my homemade applesauce)
- 2 tsp. vanilla extract
- 3 large eggs, lightly beaten
Preheat the oven to 350 degrees. Grease and flour a 12-cup Bundt pan thoroughly as you don’t want the cake to stick; set aside.
Whisk together the two flours, baking powder, baking soda, cinnamon and salt in one bowl.
In another bowl combine the sugar, apple cider, olive oil, applesauce (drained), vanilla and eggs. Add these ingredients into the dry and stir until combined.
Pour the batter into the prepared pan. Bake for 45 to 55 minutes, until a toothpick inserted into the cake comes out clean.
Allow to cool on a rack for 15 minutes before removing to finish cooling.
Once the cake is cool, brush with melted butter and sprinkle with cinnamon-sugar mix.
Cinnamon-Sugar Topping:
- 1/4 cup butter, melted
- 1/8 cup granulated sugar
- 1/2 tsp. cinnamon (to taste)
You could serve with a dipping glaze:
- 1 cup confectioners’ sugar
- 1/4 cup apple cider
This cake freezes beautifully either in individual portions, 1/2 a cake or the whole cake.
Recipe by cookingwithauntjuju.com
Applelicious. Be still my heart. 🍂🍎
I know Gail – apple recipes are always a winner for me 🙂
I love discovering new ones, like yours. 🍩🍂🍎
Looks delicious! Fall desserts are simply the best!
Thanks so much – I am all about apple recipes. They are perfect for not only sweet but savory dishes 🙂
Judi, this sounds reminiscent of the donuts we used to get at our local u-pick apple orchard and cider stand that we visit when we lived in the US. I too make our apple sauce with no additives and freeze it and use it mostly for baking. Apple cider is never an issue, but I have to look and see if I have a non-alcoholic one. I do have a question. In the ingredients, you show “1/2 tsp. taking soda” listed (just below the cinnamon). I’m not sure what that is. Thanks for sharing…
Thanks Ron – I used regular apple cider NOT hard cider – so no alcohol. Oops – thanks for pointing out my error in the recipe. There is only 1/2 tsp. baking soda (not 1-1/2 tsp. and “taking” should have been baking) – I have corrected it. I update my recipes so much before posting them and this got by me 🙂 Thanks also for reading my post!
Beautiful Bundt and great flavours in here!
Thanks Shy – I had fun researching different recipes. The cake was perfect using so many delicious ingredients 🙂 Moist and a keeper for sure!
This cake looks amazing, and I can imagine the wonderful fragrance in the kitchen while baking. Love the brushing with butter and the cinnamon sugar topping. Definitely on my list to make very soon! 🙂
You nailed it Ronit – the smell and then the taste. I could hardly wait for it to cool so I could finish with the cinnamon-sugar mix. It’s a very good cake – I hope you do have a chance to make it – lots of good apple flavor 🙂
I hope to get to a farm stand next week, and get some decent apples for homemade apple sauce, and then… 🙂
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looks beautiful; sounds delicious.
A perfect Fall cake using both apple cider and my homemade applesauce 🙂
Beautiful. And I think I’m actually capable of making this!
I love apple recipes and this cake was especially good, moist and full of the flavors of Fall!
Your recipes and the design of your blog are brilliant!
Thanks very much for your nice compliment. Cooking/baking is a fun hobby which I have been doing for over 9 years. I love to learn new things and to share as well 🙂