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Delicious homemade apple coconut Bundt cake with powdered sugar and coconut topping. Perfect for cozy fall baking.

Apple Cider Donut Cake

Julie Hession
My Apple Cider Donut Cake recipe was inspired by fall trips to New Jersey apple orchards. We'd always return home with a bag of warm apple cider donuts (minus a few devoured on the road!) This soft and moist Bundt cake mimics the flavors and textures of those donuts, including a batter flavored with spiced apple cider puree and a crisp, sweet cinnamon sugar exterior.
Prep Time 25 minutes
Cook Time 45 minutes
Servings 16 slices
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Equipment

Ingredients
 
 

Apple Cider Puree

  • 2 cups chopped tart apples, unpeeled (I use Granny Smith or McIntosh)
  • 1½ cups unsweetened apple cider
  • ¼ cup light brown sugar, packed
  • 1 tablespoon cornstarch
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground allspice

Cake

  • 2¾ cups all-purpose flour
  • 1½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon kosher or sea salt
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter, room temperature (one stick)
  • ½ cup canola, vegetable, or safflower oil (see Ingredients section in post)
  • 1¼ cups granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon pure vanilla extract
  • ⅓ cup buttermilk (well shaken)

Topping (See Notes)

  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoon unsalted butter, melted

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Instructions
 

Prepare Apple Cider Puree

  • In a medium saucepan, cook apples and cider over medium heat, stirring occasionally, for about 8 minutes or until apples have softened and cider has almost completely reduced.
  • Stir in the brown sugar, cornstarch, cinnamon, cardamom, and allspice and cook over medium low heat, stirring, for 2-3 minutes or until the mixture has thickened.
  • Let the mixture cool slightly, then transfer it to s food processor fitted with a metal blade (see Notes); process until smooth.

Prepare Bundt Cake

  • Preheat your oven to 350℉. Spray your Bundt pan with nonstick baking spray (see Notes.)
  • In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
  • Using a stand mixer fitted with a paddle attachment or a hand mixer, beat butter, oil, and sugar at medium speed for 3 minutes or until light and fluffy. Beat in the eggs and the egg yolk, one at a time, making sure each egg is incorporated before adding another. Stop to scrape down the sides of the bowl as necessary.
  • Beat in the vanilla and the apple cider puree.
  • With the mixer on low speed, beat in half of the flour mixture. Beat in the buttermilk and then the remaining flour mixture. Mix until all of the ingredients are incorporated and the batter is smooth. Transfer the batter to the prepared pan and smooth the top.
  • Bake in the center of your preheated oven for 40-50 minutes or until the top of the cake is puffed and golden and a cake tester inserted into the center comes out clean. Let the cake cool in the pan for 5 minutes and then carefully invert it onto a wire rack to cool for 10 minutes more.

Sugar Coating (and/or Glaze)

  • In a small bowl, whisk sugar and cinnamon. Using a pastry brush, brush the surface of the warm cake with the melted butter and then immediately sprinkle the surface with the sugar mixture. Let the topping set for 10 minutes. Serve warm or at room temperature.
  • If you would like to add a glaze on top of the sugar topping, try my Vanilla Glaze, Orange Glaze, or Apple Cider Glaze (see Variations section in the post.)

Notes

  • For Bundt cakes that don't stick, I always recommend spraying your pans thoroughly with nonstick baking spray, such as Baker's Joy or Pam for Baking.  This method is much easier, and much less messy, than using the "butter and flour" method. 
  • You can use a food processor, mini chopper, or blender to puree the apple cider mixture. Fun fact: I actually used my Ninja Smoothie Maker to do the pureeing for this recipe, and it worked like a charm!
  • The cake can be prepared and stored at room temperature for 2-3 days or in the refrigerator for up to 5 days.  Wrap the cooled cake in plastic wrap to store.  If desired, rewarm a slice in the microwave for 10-15 seconds or wrapped in foil in a 300F oven. 

Nutrition

Calories: 290kcal | Carbohydrates: 40g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 119mg | Potassium: 85mg | Fiber: 1g | Sugar: 23g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
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