Your favorite apple cider donut, reinvented into a moist spiced cake, coated in sweet cinnamon and sugar!
Last weekend, the family and I went to our local orchard for our annual apple picking day.
Now, if I was being 100% honest, I would tell you that the main reason why we go apple picking is for the apple cider donuts. Don’t get me wrong, we pick a bunch of apples but we are really going for the donuts.
And the apple cider. Our local orchard has some of the best apple cider around. And, yes, when we run out, I will drive the 30 minutes to their little store to get us some more.
But I digress.
I have tried to recreate the apple cider donuts at home with some luck. They were ok. Just not the same as when they are warm and fresh at the stand. But then I saw this recipe for Apple Cider Donut Cake floating around and I knew I had to at least give it a try.
This recipe calls for oat flour which I had a hard time finding at my grocery store. If you run into that problem, there’s a really easy solution. Grab some rolled oats, throw them in your food processor, and grind those oats up until you have a nice powdery, flour.
If you are ready to make this Apple Cider Donut Cake for yourself, here is what else you will need:
Ways to Spice Up Your Apple Cider Donut Cake
There are many ways you could make this Apple Cider Donut Cake!
- Dice up some of those apples you picked and fold into the batter
- Chop up some walnuts
How to Store your Apple Cider Donut Cake
If your family doesn’t devour this in one sitting (I dare you try!), cover loosely with aluminum foil or store under a cake dome.
Apple Cider Donut Cake
- 2 cups all purpose flour
- 1 1/2 cups oat flour
- 1 1/2 cups sugar
- 1 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup apple cider
- 3/4 cup applesauce
- 3/4 cup vegetable oil
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 2 Tbsp unsalted butter, melted
- 1/4 cup sugar
- 1/2 tsp cinnamon
- Set oven to 350F and grease your bundt pan.
- Whisk the dry ingredients together in a large mixing bowl.
- Whisk the wet ingredients together in a another bowl.
- Add the wet ingredients to the dry and whisk until just combined. Be careful not to over mix.
- Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it. Set the pan on a cooling rack for 15 minutes.
- Stir the sugar and cinnamon together for the topping.
- Invert the cake onto a plate. Brush with the melted butter, and sprinkle generously all over with the sugar.
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Amount Per Serving Calories 420 Total Fat 18g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 14g Cholesterol 52mg Sodium 233mg Carbohydrates 59g Net Carbohydrates 0g Fiber 2g Sugar 34g Sugar Alcohols 0g Protein 6g