Apple Cider Donut Cake
The secret to the BEST Apple Cider Donut Cake, swap the applesauce for Sour Cream!
It’s all about achieving that moist, spongey, texture, and sour cream works it’s magic on getting a consistent, creamy texture.
Ingredients:
For the Cake:
3 cups flour
2 tsp cinnamon
1 tsp apple pie spice
1/4 tsp nutmeg
1 1/2 tbsp baking powder
1 1/2 cup granulated sugar
1/2 cup brown sugar
1 cup vegetable oil
3 eggs
1 cup sour cream
1 cup apple cider
2 tsp vanilla
For the Sugar Coating:
1/4 cup unsalted melted butter
1/4 cup granulated sugar
2 tsp cinnamon
Directions:
Preheat oven to 350 degrees F. Coat a bundt pan with room temperature butter and flour and set aside. In a large bowl, combine the flour, baking powder, cinnamon, apple pie spice & nutmeg. Whisk to combine, set aside.
In a separate large mixing bowl, combine the granulated sugar, brown sugar & oil; whisk until combined. Add eggs, vanilla and sour cream, mix on medium speed of an electric mixer for about 2 minutes to combine.
Add half of your flour mixture, then half of the apple cider. Mix on low, then once combined, repeat the step by adding the other half of your flour mixture and the other half of your apple cider. Whisking until combined and there are no lumps or streaks of flour.
Pour the batter into your prepared bundt pan and bake for 40-50 minutes. Remove cake from oven when toothpick inserted in the center comes out clean or only a few crumbs attached. Allow to cool for at least 30 minutes before setting on a cooling rack or cake stand.
Once removed from the bundt pan, coat the cake in the 1/4 cup melted butter with a kitchen brush, coating the sides, center and tops. Add your combined 2 tsp cinnamon + 1/4 cup granulated sugar to the coated cake. The best way to do this is by filling your hand with the mixture and patting it on the sides of the cake.
