Martha Stewart Apple-Cider Donut Cake

Martha Stewart Apple-Cider Donut Cake turns apple cider, applesauce and whole-wheat flour into a moist, cinnamon-sugar-coated Bundt cake in 2 hours 25 minutes. It's an easy fall dessert for potlucks, Thanksgiving or cozy weekend brunch, and it's a make-ahead cake that tastes like orchard donuts.

Brush the Bundt pan with butter and dust it with flour, reaching every crevice, because that is what lets the cake slide out whole. Skip that care and the pretty ridged sides stay stuck to the pan.

Martha mixes apple cider and unsweetened applesauce into the batter, so the cake tastes like apples without any chopped fruit. Swapping one cup of the white flour for whole-wheat adds a sturdy crumb and a nutty note, much like a real cider donut.

Martha Stewart Apple-Cider Donut Cake

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

290

kcal

A tender, sturdy crumb with a nutty edge comes from the olive oil batter and the mix of two flours. Brushing the warm cake with butter and rolling it in cinnamon sugar gives it that crackly donut-style crust.

Ingredients

• 2 tablespoons unsalted butter, melted, plus more for pan
  

• 2 cups unbleached all-purpose flour, plus more for pan
  

• 1 cup whole-wheat flour
  

• 1 1/2 teaspoons baking powder
  

• 1 1/2 teaspoons ground cinnamon
  

• 1/2 teaspoon baking soda
  

• 3/4 teaspoon kosher salt
  

• 1 3/4 cups natural cane sugar
  

• 1 cup apple cider
  

• 3/4 cup extra-virgin olive oil
  

• 3/4 cup unsweetened applesauce
  

• 2 teaspoons pure vanilla extract
  

• 3 large eggs, room temperature
  

Directions

• Prep the pan: Preheat the oven to 350°F, then generously butter and flour a 12-cup Bundt pan, using a pastry brush to reach every crevice. Whisk 2 cups all-purpose flour, 1 cup whole-wheat flour, baking powder, 1 teaspoon cinnamon, baking soda and salt in a large bowl.
• Mix the wet ingredients: Whisk 1 1/2 cups sugar, 1 cup apple cider, olive oil, applesauce, vanilla and 3 eggs in another bowl. Keep whisking until the mixture looks smooth and evenly combined.
• Make the batter: Pour the egg mixture into the flour mixture and whisk until just combined. Then scrape the batter into the prepared pan.
• Bake the cake: Bake for 45 to 50 minutes, rotating the pan halfway through, until a tester in the center comes out clean. Set the pan on a wire rack over a rimmed baking sheet and cool for 15 minutes.
• Make the cinnamon sugar: While the cake cools, stir the remaining 1/4 cup sugar with 1/2 teaspoon cinnamon in a small bowl. Keep it close by, because it goes on while the cake is still warm.
• Invert and coat: Turn the warm cake out onto the rack, tapping the pan gently if it sticks. Brush it with 2 tablespoons melted butter, then sprinkle liberally with the cinnamon sugar.
• Cool and serve: Let the cake cool completely before slicing. That way the crumb sets and the sugar coating stays crisp.

Tools for this recipe

• Nordic Ware Anniversary Bundt pan, OXO silicone pastry brush, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use apple juice instead of apple cider?

Yes, apple juice works in equal amounts if you can't find real cider. The cake will taste a little less deep and apple-forward, but it will still be moist. Just avoid sparkling cider, which is only carbonated juice.

How long does apple-cider donut cake keep?

Store leftovers covered or in an airtight container at room temperature for up to 2 days. Because the cake is so moist, I wouldn't leave it uncovered, or the cinnamon sugar coating will get sticky.

Can I swap the natural cane sugar?

You can use the same amount of regular granulated sugar. Cane sugar keeps a slight molasses warmth, so the cake will taste a touch less round, but it bakes the same way.

How do I keep the cake from sticking to the Bundt pan?

Brush softened butter into every crevice with a pastry brush, then dust with flour and tap out the extra. After baking, wait 15 minutes before inverting. If it still clings, loosen the edges with a rubber spatula, not a knife.

What can I serve with this cake?

A scoop of vanilla ice cream is the easiest way to dress it up. Whipped cream sweetened with a little maple syrup works too, and so does a drizzle of homemade caramel sauce over each slice.