14. Apple Cider Donut Bundt Cake

Experience the warm flavors of fall with this Apple Cider Donut Bundt Cake. Moist and tender, this cake combines the delightful taste of apple cider donuts with chunks of fresh apples, all baked into a beautiful bundt shape. It's perfect for gatherings or a cozy treat at home.

Ingredients

Cake:

1 cup apple cider
2 large eggs
¾ teaspoon vanilla extract
2¾ cups all-purpose flour
¾ cup granulated sugar
¾ cup light brown sugar
1½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1½ to 2 cups apple chunks

Topping:

½ cup granulated sugar
¾ teaspoon ground cinnamon

Whipped Cream (Optional):

1 cup heavy cream
2 tablespoons light brown sugar
2 tablespoons powdered sugar
½ teaspoon vanilla extract

Equipment:

10-inch Bundt Pan
Stand Mixer or Large Mixing Bowl

Instructions

Preheat your oven to 350°F (175°C). Generously grease a 10-inch bundt pan with baking spray to ensure easy release.
In a large measuring cup or medium bowl, whisk together the apple cider, eggs, and vanilla extract until well combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl), combine the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
With the mixer on low speed, gradually pour the liquid mixture into the dry ingredients. Mix until just combined, making sure there are no dry spots but being careful not to overmix.
Gently fold in the apple chunks by hand using a spatula or wooden spoon.
Pour the batter evenly into the prepared bundt pan, smoothing the top if necessary.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan on a wire rack for about 15-20 minutes, or until it is cool enough to handle.
While the cake is cooling, prepare the cinnamon-sugar topping by mixing the granulated sugar and ground cinnamon in a small bowl.
If making the whipped cream, combine the heavy cream, light brown sugar, powdered sugar, and vanilla extract in a medium bowl. Beat with an electric mixer until nearly stiff peaks form. Refrigerate until ready to serve.
Carefully invert the slightly cooled cake onto a wire rack placed over a rimmed baking sheet. This will catch any excess topping.
Sprinkle the cinnamon-sugar mixture generously over the entire cake, using your hands to press it onto the sides if needed. If the topping doesn't stick well, you can lightly brush the cake with melted butter before applying the cinnamon sugar.
Let the cake cool completely before slicing. Serve each slice with a dollop of whipped cream if desired.
Store any leftovers in an airtight container at room temperature for up to several days.