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Apple Cider Donut Bundt Cake

Apple cider donut bundt cake with a tender, spiced crumb—baked moist with reduced apple cider, applesauce, and sour cream. Finished with a buttery brush and cinnamon sugar coating for a fresh-donut feel.
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Prep Time 20 minutes
Cook Time 55 minutes
cooling 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1.5 cup granulated sugar
  • 0.5 cup brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 0.5 cup apple cider
  • 0.5 cup applesauce
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 3 cup all-purpose flour
  • 1.5 tsp apple pie spice
  • 0.5 tsp salt
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
For the topping
  • 3 tbsp melted butter
  • 0.5 cup sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 325F and generously grease a bundt pan with nonstick spray, so the cake releases cleanly after baking.
Mix dry ingredients
  1. Whisk together all-purpose flour, apple pie spice, salt, baking powder, and baking soda in a medium bowl until evenly combined and lump-free.
Mix wet ingredients
  1. Whisk the granulated sugar, brown sugar, vegetable oil, eggs, apple cider, applesauce, sour cream, and vanilla extract in a large bowl until smooth and fully incorporated.
Combine batter
  1. Add the flour mixture to the wet ingredients and mix until no streaks of flour remain, keeping the batter cohesive.
Bake
  1. Pour the batter into the prepared bundt pan and bake for 50-55 minutes at 325F, until a toothpick comes out with a few moist crumbs.
Cool and finish
  1. Cool the cake in the pan for 20 minutes before turning it out onto a wire rack to prevent sticking and soggy edges.
  2. Brush the cake with melted butter, then sprinkle generously with cinnamon sugar while the surface is still slightly warm so it adheres.

Notes

Pro tip: for the most even bake, make sure the eggs, sour cream, and apple cider are close to room temperature before mixing. Store covered at room temperature up to 2 days or refrigerate up to 5 days; freezer: yes, wrap tightly and freeze up to 2 months. For a lighter option, use full-fat Greek yogurt in place of sour cream for a similar tang and tender crumb.