Soft, sweet, apple cider cake made with apple sauce, apple cider, and a coating of cinnamon sugar around the outside.
Equipment
1 bundt pan
Ingredients
Apple Cider Donut Bundt
2cups apple cider, reduced down to 1/2 cup To reduce the apple cider, simmer the liquid for 20 minutes on the stove until a thin syrup forms. Cool before adding to the cake batter.
1/3cupcinnamon apple sauce
3 whole large eggsroom temperature
1/2cup buttermilk room temperature
1/3cupvegetable oil
1Tablespoon vanilla
1 teaspoon cinnamon
1/4cupflour optional, but helps for higher altitude
115.25 box White Cake MixI prefer Duncan Hines, but any similar brand will do.
Cinnamon Sugar Coating
1/2cup unsalted butter
1/3 cupsugar
1teaspoon cinnamon
Instructions
For the Apple Cider Donut Cake
Preheat the oven to 325 degrees and grease a Bundt cake with a swipe of shortening or cooking spray and a dust of flour to prevent sticking. Set aside.
In a large bowl, hand whisk together the apple cider reduction (instructions in ingredients notes), apple sauce, eggs, buttermilk, oil, vanilla, and cinnamon. Sift in the flour and cake mix and gently mix until combined (don't overmix). Add the cake batter into the bundt pan, and tap the pan to let the batter fill to the bottom corners of the bundt pan.
Bake the bundt for 32-25 minutes, let cool in the pan for about 5 minutes, then flip the bundt out onto a wire rack to cool completely.
Melt the butter. Stir together the cinnamon sugar in a small bowl. Place the wire rack (that the bundt was cooling on) onto a cookie sheet, then brush the butter on the whole bundt. Immediately sprinkle on the cinnamon sugar and serve!