Apple-Cider Donut Cake

Our apple-cider donut cake tastes like a giant, cinnamon-sugar-dusted donut and will transport you straight to the apple orchard. Its apple flavor comes from a mix of applesauce and apple cider, which also keeps it nice and moist. We use a combination of all-purpose and whole-wheat flour, which lends a sturdy texture and a hint of nuttiness to the finished cake. Baking it in a Bundt pan further contributes to its donut resemblance, as does a final coating of cinnamon sugar.

This recipe doesn’t require any special equipment and is ready for the oven in under 20 minutes. It’s the perfect recipe to bring to a fall get-together or to serve at home for a cozy, autumnal treat. It's also the kind of recipe that everyone will be asking you to make again and again—it's just that good.

Key Ingredients for Apple-Cider Donut Cake

Apple cider: A generous cup of apple cider adds deep flavor to this delicious cake. If you can find local cider from a nearby orchard or farmers market, it's definitely worth seeking out. Otherwise, you should be able to find it in grocery stores from early fall to early winter. Don't mistake bottled sparkling cider—which is really just carbonated apple juice—for the true apple cider that's called for in this recipe.

Substitute: If you can't get your hands on apple cider, you can swap in apple juice instead; the cake may be slightly less flavorful.

Applesauce: If you've baked with applesauce in the past, you will be familiar with the extra moisture it adds to baked goods. To avoid making the cake too sweet and unbalanced, choose plain, unsweetened applesauce when shopping.

Natural cane sugar: We opt for natural cane sugar over granulated white sugar for this recipe as it adds a subtle warmth and roundness to the finished product. As it's less refined than white sugar, it still retains a slight molasses taste, which blends beautifully with the other flavors.

Substitute: If you can't find natural cane sugar, you can swap in an equal amount of granulated sugar.

Whole-wheat flour: Incorporating one cup of whole-wheat flour into the batter lends a sturdiness to the cake's texture along with a hint of nuttiness. We don't recommend using all whole-wheat flour as doing so could make the cake overly tough and dry. But if you have white whole-wheat flour on hand, you can certainly swap it for the standard wheat flour.

Olive oil: Extra-virgin olive oil adds plenty of moisture and tenderness to this cake, in addition to a subtle fruity flavor.

Substitute: Use light olive oil instead, which is lighter in color and less robust in flavor, or use an equal amount of a neutral oil like canola or vegetable.

Prepping a Bundt Pan for Easy Release

Baking cakes in a Bundt pan results in a gorgeous ring-shaped result with attractive detailing along the sides. However, there are a couple added steps you'll want to take to ensure a stick-free release:

1. Rather than simply spritzing the pan with cooking spray or greasing with butter, use a pastry brush to get into all the crevices where batter likes to stick. Take your time with this step, ensuring you've reached each and every part of the pan.
2. Dusting the pan with flour adds an additional layer of stick-free insurance. Sprinkle it along the bottom and sides, then shake and tap the pan to help it coat the entire inside (don't forget about the inner portion in the center!).

Releasing the Cake from the Bundt Pan

Once the cake is baked, let it sit for about 15 minutes, during which time the cake will begin to contract. Carefully invert it onto a wire rack, giving it a gentle tap or two if it doesn't immediately release. If you're still having difficulty getting it out, you can try loosening the sides with a rubber spatula—avoid using a knife as it can cause the cake to tear—or simply let it sit inverted on the rack for a few minutes to let gravity work its magic.