Pinterest is the ultimate rabbit hole for me, taking me down winding paths of cookies, pies, cakes, and all manner of treats. Some recipes turn out well while others leave a lot to be desired, and I’m happy to say that this apple cider donut cake from Broma Bakery is one that turned out very well.
The flavor profile is absolutely delicious; apple and cinnamon, with a hint of nutmeg. I added nutmeg to my sugar coating as well for an extra kick, because it’s one of my favorite spices. While coating the cake is a messy business, it’s well worth the trouble. Alternatively, you could just whip up a cider glaze for an easier option. As you can see in the photo below, even Tucker was interested. Much to his chagrin, he didn’t get a slice.
For the cake
- 2 3/4 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 2/3 cup applesauce
- 1 cup apple cider
- 12 tablespoons butter, softened
- 2/3 cup light brown sugar
- 2/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 eggs, at room temperature
For the coating
- 4 Tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
- pinch of nutmeg
Preheat oven to 350 degrees. Generously grease and flour a standard 10-cup Bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger; set aside. In a medium glass measuring cup, combine applesauce and apple cider; set aside.
In a mixer fitted with the paddle (or whisk, as the original recipe is written) attachment, cream butter and sugars until light and fluffy, about 3-4 minutes. Add vanilla and eggs and mix to combine. Add flour mixture and applesauce mixture in three batches alternatively, mixing to just combine between each.
Pour batter into Bundt pan and bake for 45-55 minutes, until a cake tester comes out clean. Allow cake to cool for about 20 minutes before turning out onto a wire rack.
While the cake is still warm, brush it with melted butter. Stir together coating ingredients of sugar, cinnamon, and nutmeg and sprinkle over the top, then press into the sides of the cake. This is a bit messy, but it’s worth it. Serve warm or allow to cool and serve at room temperature. Store in an airtight container at room temperature for 2-3 days. Makes about 16 servings.
At left, Tucker lingers in the kitchen hoping for a taste of what to him looks like one giant donut. His begging endeavors proved unsuccessful.
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