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Apple Cider-Doughnut Bundt Cake

This cake tastes exactly like an apple cider cake doughnut that you would get after you went apple picking!
PLAN AHEAD NOTE: The butter and eggs need to be brought to room temperature.
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Prep Time 20 minutes
Cook Time 55 minutes
Servings: 12
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • ½ cup packed light brown sugar
  • 1 ¼ cups granulated sugar divided
  • 1 cup unsalted butter softened and divided
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • 2 ½ teaspoons ground cinnamon divided
  • 1 ¼ teaspoons ground ginger divided
  • ¾ teaspoon freshly grated nutmeg divided
  • 1 cup apple cider vinegar
  • ½ cup unsweetened apple sauce

Method
 

  1. Preheat oven to 350°.
  2. Coat a 10-12-cup Bundt pan with baking spray. (I love the PAM Baking Spray)
  3. Beat brown sugar, 1 cup of the granulated sugar, and ¾ cup of the butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, 3 to 4 minutes.
  4. With mixer on low speed, add eggs, 1 at a time, beating well after each addition.
  5. Beat in vanilla until just combined.
  6. Whisk together flour, baking powder, salt, baking soda, 2 teaspoons of the cinnamon, 1 teaspoon of the ginger, and ½ teaspoon of the nutmeg in a large bowl until combined.
  7. Stir together apple cider and applesauce in a small bowl just until combined.
  8. With mixer on low speed, add flour mixture and apple cider mixture alternately to butter mixture, beginning and ending with flour mixture, beating until just combined after each addition and stopping to scrape down sides of bowl as needed.
  9. Transfer batter to prepared pan.
  10. Bake until wooden pick inserted in center comes out clean, 50 to 55 minutes.
  11. Let cool in pan on a wire rack 10 minutes.
  12. Invert cake onto wire rack and remove pan.
  13. Microwave the remaining ¼ cup butter just until melted, about 30 seconds.
  14. Stir together the remaining ¼ cup granulated sugar, ½ teaspoon cinnamon, and ¼ teaspoon each ginger and nutmeg in a small bowl until combined.
  15. Set cake on a wire rack over a large, rimmed baking sheet.
  16. Brush warm cake with melted butter.
  17. Sprinkle evenly with cinnamon-sugar mixture, repeat with any excess from baking sheet until all cinnamon-sugar mixture is used, pressing gently to adhere to cake.
  18. Let cool completely on wire rack, about 2 hours.
  19. Store cake in an airtight container in refrigerator for up to 3 days.

Notes

Recipe from Southern Living Magazine