This cake is ideal for baking on the weekend and then eating a slice every evening (or morning) throughout the week. The recipe is flexible—you can replace up to ½ cup (63 grams) all-purpose flour with whole wheat, use 2 Tbsp. flour instead of cornstarch, swap buttermilk for the sour cream, or use any neutral oil in place of the butter. Oh, and thanks to the reduced cider that’s incorporated into the batter and soaked into the warm cake, it actually tastes just like a farmstand cider doughnut.
Apple-picking season really means apple cider doughnuts, the fragrant treat that apple farms smartly sell as post-picking snacks. Usually made from boiled-down apple cider, these crunchy, craggly cake doughnuts are irresistible — especially when they’re still warm from the fryer.
Take all your favorite flavors of an apple cider donut and make them into an easy bundt cake. This apple cider bundt cake is tender, moist, spiced to perfection and coated in a buttery, cinnamon sugar for the ultimate Fall treat.
INGREDIENTS
Cake
Yellow cake mix
¾ cup apple cider
¼ cup water, room temperature
¼ teaspoon cinnamon
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