Description
This Cinnamon Swirl Apple Cider Donut Bundt Cake captures all the cozy fall flavors of classic apple cider donuts in a tender, moist cake. With a brown sugar-cinnamon swirl running through the middle, a buttery apple cider soak, and a sugar-cinnamon coating, it’s the ultimate autumn dessert — warm, nostalgic, and perfect with a cup of coffee or cider.
Ingredients
Units
Scale
For the Apple Cider Donut Bundt Cake
- 3 cups (360g) all-purpose flour
- 2 tsp (8g) baking powder
- 1/2 tsp (3g) baking soda
- 1 tsp (6g) salt
- 2 tsp (4g) cinnamon
- Optional: 1/2 tsp (1g) apple pie spice
- 1 cup (220g) granulated sugar
- 2/3 cup (160g) brown sugar, preferably dark
- 2/3 cup (160ml) avocado oil (or oil of choice)
- 1/2 cup (130g) applesauce, at room temperature
- 1/4 cup (60g) Greek yogurt or sour cream, at room temperature
- 2 eggs, at room temperature
- 2 tsp (8g) vanilla bean paste or extract
- 1/2 cup (120ml) apple cider (not vinegar)
- 1/2 cup (120ml) Olipop Crisp Apple Soda (or 1/2 cup more apple cider)
For the Brown Sugar Cinnamon Swirl
- 3/4 cup (180g) brown sugar, light or dark
- 1 tbsp (6g) cinnamon
For the Apple Cider Butter Soak & Cinnamon Sugar Coating
- 3 tbsp (42g) salted butter, melted
- 1/4 cup (60ml) apple cider
- 1/3 cup (70g) granulated sugar
- 2 tsp (4g) cinnamon
For the Warm Spiced Apple Topping (Optional)
- 2 tbsp (28g) salted butter
- 3 1/2 cups (390g; 3-4 medium apples) diced apples of choice
- 1/2 cup (120g) light brown sugar
- 1 tsp (2g) cinnamon
- Optional: 1/2 tsp (1g) apple pie spice
- Pinch of salt
- 1 tsp (4g) vanilla bean paste or extract
- Optional: flaky sea salt, for serving
Instructions
- Preheat oven to 350°F (180°C). Generously grease and flour a 10-cup Bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and apple pie spice (if using). Set aside.
- In a large bowl, whisk together granulated sugar, brown sugar, oil, applesauce, yogurt, eggs, and vanilla until smooth and combined.
- Whisk in the apple cider and apple soda (or additional cider) until incorporated.
- Add dry ingredients to wet ingredients and mix until just combined — do not overmix.
- In a small bowl, stir together brown sugar and cinnamon for the swirl.
- Pour half of the batter into the prepared Bundt pan, sprinkle evenly with the cinnamon-sugar swirl, then top with the remaining batter. Swirl lightly with a knife.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack.
- For the apple cider soak, whisk together melted butter and apple cider. Brush the warm cake generously with the mixture.
- Combine granulated sugar and cinnamon for the coating, then sprinkle or roll the cake in it while still slightly warm.
- For the optional apple topping, melt butter in a skillet, add apples, brown sugar, cinnamon, and spices. Cook for 5–7 minutes until soft and caramelized. Stir in vanilla and a pinch of salt.
- Serve slices of the cake warm with a spoonful of spiced apples on top and a sprinkle of flaky sea salt, if desired.
Notes
- Reduce the apple cider slightly before using for an even more intense flavor.
- The cake tastes even better the next day once the flavors meld.
- For an extra treat, serve with vanilla ice cream or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg