Pioneer Woman apple cider donut cake is an easy Bundt cake made with applesauce, apple cider and a cinnamon sugar coating, ready in 75 minutes. That makes it a crowd-pleasing fall dessert for Thanksgiving, Christmas or any dinner party, since it tastes just like those orchard doughnuts.
Brushing melted butter on while the cake is still warm is what makes or breaks it, because that is how the cinnamon sugar sticks. Skip the butter and the sugar slides right off onto the plate.
Chunky applesauce in the batter sets this version apart, giving you tender apple bits in every slice instead of just a faint cider flavor. The cake comes together with simple whisking and no frying, which keeps the cleanup to two bowls and one Bundt pan.
Pioneer Woman Apple Cider Donut Cake
Course: DessertCuisine: AmericanDifficulty: Easy10
servings15
minutes50
minutes503
kcalA soft, golden Bundt cake with a tender crumb from apple cider and applesauce, coated in warm cinnamon sugar that turns crackly as it cools.
Ingredients
1 1/4 c. granulated sugar, divided
1/2 c. light brown sugar
1 c. chunky applesauce, at room temperature
1 c. apple cider, at room temperature
3 large eggs, at room temperature
3/4 c. vegetable oil
2 tsp. vanilla extract
3 c. all-purpose flour
2 1/2 tsp. ground cinnamon, divided
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/4 tsp. ground nutmeg
Baking spray with flour
1/4 c. unsalted butter, melted
Directions
- Preheat the oven: Set your oven to 350 degrees F so it is ready once the batter comes together.
- Mix the wet ingredients: In a large bowl, whisk 1 cup of granulated sugar with the light brown sugar, applesauce and apple cider. Add the eggs, vegetable oil and vanilla, then whisk until smooth.
- Combine the dry ingredients: In a medium bowl, whisk the flour, 1 1/2 teaspoons of cinnamon, baking powder, baking soda, salt and nutmeg. Gradually stir this into the wet ingredients until just combined.
- Bake the cake: Spray a 10- to 12-cup Bundt pan with baking spray and pour in the batter. Bake until a wooden pick comes out with a few moist crumbs, about 50 to 55 minutes. Let the cake cool in the pan for 10 minutes before inverting.
- Make the cinnamon sugar: While the cake bakes, mix the remaining 1/4 cup granulated sugar with the remaining 1 teaspoon cinnamon in a small bowl.
- Coat and cool: Invert the warm cake onto a wire rack set over a rimmed baking sheet. Brush it all over with the melted butter, then sprinkle the cinnamon sugar on while pressing gently so it sticks. Let the cake cool completely before slicing.
FAQs
Can I use regular apple juice instead of apple cider?
You can, but the flavor will be milder since apple cider has more body and tartness than filtered juice. Cloudy or unfiltered apple juice is the closest swap because it still carries some of that pulpy character. The cake bakes the same either way, so go with whatever you can find.
Can I bake this in a regular 9×13 pan instead of a Bundt pan?
A 9×13 pan works, though you lose the doughnut shape and should cut 10 minutes off the bake time. The batter spreads thinner in a flat pan, so start checking with a toothpick around 35 minutes. Brush on the butter and cinnamon sugar once it comes out while still warm.
Can I mix the batter the night before and bake in the morning?
I would not recommend it because the leaveners start reacting as soon as they hit the liquid. The batter loses its lift overnight, so the cake will not rise properly. Measure the dry ingredients in one bowl and the wet in another the night before, then combine them right before baking.
Why did my cake stick to the Bundt pan?
The most common cause is not using enough baking spray, especially in the grooves where batter grabs on. Spray every ridge generously before pouring in the batter. Let the cake cool for exactly 10 minutes before inverting, since too short and it crumbles while too long and it bonds to the pan.
How long does the cinnamon sugar coating stay crisp?
The coating stays crunchiest on day one, though it softens by day two as moisture from the cake works into the sugar. Store it loosely tented with foil to keep some texture. A quick 5-minute warm-up in a 300 degree oven brings back the crackle.
