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Easy Honeycrisp Apple Cider Donut Cake: Best Homemade Fall Dessert

Easy Honeycrisp Apple Cider Donut Cake - featured image
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This Easy Honeycrisp Apple Cider Donut Cake has the same tender crumb, warm spice kick, and unmistakable cider tang of a classic cider mill donut, but without the fuss of frying. It’s a simple one-bowl Bundt cake that comes together in about an hour and tastes like a perfect autumn afternoon.

Ingredients

Scale
  • 2 cups fresh apple cider
  • 2 medium Honeycrisp apples (about 1 cup diced)
  • 2 cups all-purpose flour (240g)
  • 1 cup granulated sugar (200g)
  • 1/2 cup brown sugar (100g, packed)
  • 1/2 cup unsalted butter (1 stick, softened)
  • 2 large eggs (room temperature)
  • 1/2 cup buttermilk (120ml)
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg (freshly grated if possible)
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup granulated sugar (for topping)
  • 1 tablespoon cinnamon (for topping)

Instructions

  1. Reduce the apple cider: Pour 2 cups of fresh apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until reduced to about 1/2 cup, about 12-15 minutes. Stir occasionally, especially toward the end. Remove from heat and let cool completely.
  2. Preheat and prep the pan: Preheat oven to 350°F (175°C). Grease a 9-inch Bundt pan thoroughly with softened butter, then dust with flour and tap out excess.
  3. Prep the apples: Peel, core, and dice Honeycrisp apples into small 1/4-inch cubes (about 1 cup). Toss with 1 tablespoon of flour from the measured flour to prevent sinking.
  4. Mix dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon salt, 1 1/2 teaspoons baking powder, and 1/2 teaspoon baking soda. Whisk for about 30 seconds.
  5. Cream butter and sugars: In a separate bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes with a hand mixer on medium speed. Scrape down sides halfway through.
  6. Add eggs and vanilla: Add eggs one at a time, beating well after each addition. Beat in vanilla extract and cooled reduced cider. The mixture may look curdled; that’s normal.
  7. Alternate dry ingredients and buttermilk: With mixer on low speed, add about one-third of dry ingredients, then half of buttermilk, then another third of dry ingredients, then remaining buttermilk, then last of dry ingredients. Mix just until combined after each addition. Do not overmix.
  8. Fold in apples: Using a rubber spatula, gently fold floured apple pieces into batter until evenly distributed.
  9. Fill the pan: Spoon batter into prepared Bundt pan and spread evenly. Tap pan gently on counter to release air bubbles. Sprinkle cinnamon-sugar mixture (1/4 cup sugar + 1 tablespoon cinnamon) evenly over top.
  10. Bake: Bake at 350°F for 40-45 minutes, until a toothpick inserted into center comes out clean or with a few moist crumbs.
  11. Cool and release: Let cake cool in pan on a wire rack for 15-20 minutes. Carefully invert pan onto rack and lift off. Let cool completely before serving, about 1 hour.

Notes

Don’t skip reducing the cider; it’s essential for intense apple flavor. Watch the cider reduction carefully as it can burn quickly. Room temperature ingredients are important for proper emulsification. Grease the Bundt pan thoroughly to prevent sticking. Let the cake cool properly before removing from pan. The cake tastes even better on day two as flavors meld. For a dairy-free version, use vegan butter and dairy-free buttermilk. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum.

Nutrition

Keywords: apple cider donut cake, honeycrisp apple cake, fall dessert, bundt cake, easy apple cake, homemade cake, cider mill cake

Find it online: https://gleamgulp.com/easy-honeycrisp-apple-cider-donut-cake-best-homemade-fall-dessert/