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Apple Cider Doughnut Bundt Cake

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  • Author: Amanda
  • Yield: 10 to 12 servings 1x

Description

Let’s indulge in the ultimate apple experience with this Apple Cider Doughnut Bundt Cake recipe. Positively bursting with apple flavor from dried apples, boiled cider, applesauce, apple juice…what other apple products could we possibly have packed in? This moist and tender Bundt cake is a true delight!

Ingredients

Scale

APPLE-CINNAMON SUGAR:

  • 2 ounces dried apples
  • 1 cup (200 grams) granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon fennel pollen, optional

CAKE:

  • 8 tablespoons butter, at room temperature
  • 3/4 cup (160 grams) packed light brown sugar
  • 1/2 cup (100 grams) apple cinnamon sugar, recipe above
  • 3 large eggs, at room temperature
  • 1/3 cup whole milk, at room temperature
  • 1/4 cup sour cream, at room temperature
  • 1/4 cup apple juice or apple cider, at room temperature
  • 1/4 cup boiled cider, at room temperature
  • 1/4 cup vegetable oil
  • 2/3 cup unsweetened applesauce, at room temperature
  • 2 teaspoons vanilla extract
  • 2–1/2 cups + 1 tablespoon (315 grams) all-purpose flour
  • 1–1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon allspice

BROWNED BUTTER-APPLE GLAZE:

  • 4 tablespoons (56 grams) butter
  • 2 tablespoons boiled cider

Instructions

  1. Preheat the oven to 350°. Prepare a 10-cup Bundt pan by greasing absolutely every nook and cranny with nonstick baking spray (or softened butter, if desired). Set on a large baking sheet.
  2. Make the Apple-Cinnamon Sugar: Add the dried apples to the bowl of a food processor; process until as finely ground as possible. Sift over a bowl containing the granulated sugar, cinnamon, nutmeg, and fennel pollen (if using).
  3. To make the cake: Add the butter, brown sugar, and apple-cinnamon sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream on medium speed until well-combined, fluffy, and pale in color, about 5 minutes. Once you’ve added the apple-cinnamon sugar; transfer the remaining sugar to an airtight container; the fruit makes this mixture extra hygroscopic, and it will start clumping when exposed to air.
  4. While the butter creams, combine the milk and sour cream in a measuring cup or bowl. In another measuring cup (large if you have one), combine the apple juice, boiled cider, oil, applesauce, and vanilla extract in a large measuring cup. In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice, whisking to combine.
  5. Once the butter is creamed, scrape down the sides, paddle, and bottom of the mixer; add the eggs one at a time on medium-low speed, mixing to thoroughly combine before adding the next egg. After all the eggs have been added, add the sour cream-milk mixture and mix until completely combined (the mixture may look a little separated—it will be okay!) Again, scrape the bowl with a rubber spatula.
  6. Decrease the mixer speed to low and add the flour mixture in three additions, alternating with the apple-oil mixture and starting and ending with the flour. Once the flour is almost completely combined, turn the mixer off and finish combining the mixture by hand with a rubber spatula. Transfer the batter to the prepared Bundt pan, smoothing to level the top.
  7. Bake for 35–40 minutes, or until the cake has browned and a cake tester inserted in several spots in the middle comes out clean. Let the cake cool in the pan for 15 minutes before carefully turning out on a wire cooling rack.
  8. Once the cake has cooled completely, make the Browned Butter-Apple Glaze: Melt the butter in a small saucepan over medium heat.  It will melt, separate into milk solids and clear butter, foam and then start browning. It will take longer than you think it will, but do not venture far and stir often, because once it starts to brown, it will go quickly. Once the butter is browned and smells nutty, it is ready. Stir in the boiled cider. Using a pastry brush, brush the glaze on the entire cake, including the bottom, with the glaze. Generously sprinkle with the reserved apple-cinnamon sugar, pressing to adhere it to the sides and anywhere else it doesn’t want to stick.

Notes

It is incredibly important for your ingredients to be at room temperature; otherwise, the mixture can separate and it can cause big air pockets in your finished cake.

Inspiration: Apple Cinnamon Sugar on seriouseats.com

  • Category: Cakes, Desserts

Find it online: https://nevernothungry.com/apple-cider-doughnut-bundt-cake/