Marry This Pioneer Woman Apple Cider Doughnut Cake Recipe is a moist and tender recipe, which is made with apple cider and chunky applesauce. It’s the perfect fall dessert, ready in about 1 hour and 15 minutes plus cooling time.
Jump to RecipePioneer Woman Apple Cider Doughnut Cake Recipe Ingredients
For the Cake:
- 1 1/4 cups granulated sugar, divided
- 1/2 cup light brown sugar
- 1 cup chunky applesauce, at room temperature
- 1 cup apple cider, at room temperature
- 3 large eggs, at room temperature
- 3/4 cup vegetable oil
- 2 tsp. vanilla extract
- 3 cups all-purpose flour
- 2 1/2 tsp. ground cinnamon, divided
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/4 tsp. ground nutmeg
- Baking spray with flour
For the Topping:
- 1/4 cup unsalted butter, melted
How To Make Pioneer Woman Apple Cider Doughnut Cake
- Prep and Mix Wet Ingredients: Preheat the oven to 350°F. In a large bowl, whisk together 1 cup of the granulated sugar, the light brown sugar, applesauce, apple cider, eggs, vegetable oil, and vanilla until everything is well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, 1 1/2 teaspoons of the cinnamon, the baking powder, baking soda, salt, and nutmeg.
- Make the Batter: Gradually stir the dry ingredient mixture into the wet apple cider mixture. Mix with a spatula or whisk until just combined, being careful not to overmix.
- Bake the Cake: Thoroughly spray a 10- to 12-cup Bundt pan with baking spray that contains flour. Pour the batter into the prepared pan. Bake for 50 to 55 minutes, or until a wooden pick inserted into the center comes out with a few moist crumbs attached.
- Cool Slightly: Let the cake cool in the Bundt pan for exactly 10 minutes before proceeding. This helps it firm up so it won’t break when inverted.
- Prepare the Topping: While the cake is cooling, combine the remaining 1/4 cup of granulated sugar and the remaining 1 teaspoon of cinnamon in a small bowl.
- Coat the Cake: Place a wire rack over a rimmed baking sheet (to catch drips). Carefully invert the warm cake onto the rack. Immediately brush the entire surface of the warm cake with the melted butter, then sprinkle generously with the cinnamon-sugar mixture, pressing gently to help it adhere.
- Cool and Serve: Allow the cake to cool completely on the wire rack before slicing and serving.
Recipe Tips
- How do I prevent my Bundt cake from sticking? The key is to be generous and thorough when greasing the pan. Use a baking spray that contains flour and spray it into every nook and cranny right before you pour in the batter.
- Why use room temperature ingredients? Using room temperature eggs, applesauce, and apple cider allows the batter to mix together smoothly and evenly. This creates a more uniform texture and a more tender crumb in the finished cake.
- How do I know when the cake is perfectly baked? Do not overbake. Start checking for doneness at the 50-minute mark. The cake is ready when a toothpick or wooden skewer inserted into the thickest part comes out with a few moist crumbs, but no wet batter. The cake will also start to pull away from the sides of the pan.
- What’s the best way to apply the cinnamon-sugar topping? You must do this while the cake is still warm. The heat helps the melted butter absorb slightly into the crust, which in turn acts like glue for the cinnamon sugar. Don’t be shy with the topping!
What To Serve With Apple Cider Doughnut Cake
This cake is wonderfully flavorful on its own, but it’s also delicious with:
- A dollop of lightly sweetened whipped cream.
- A scoop of vanilla bean ice cream.
- A warm mug of coffee, tea, or hot apple cider.
How To Store Apple Cider Doughnut Cake
Store: Keep the cake in an airtight container or under a cake dome at room temperature. It will stay moist and delicious for up to 3 days.
Apple Cider Doughnut Cake Nutrition Facts
- Calories: ~450 kcal per slice
- Protein: 4g
- Fat: 22g
- Carbohydrates: 60g
- Sugar: 38g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this cake in a different pan?
Yes. If you don’t have a Bundt pan, you can bake this in a 13×9-inch pan. The baking time will be shorter, around 35-40 minutes. Check for doneness with a toothpick.
Can I use smooth applesauce instead of chunky?
Absolutely. Smooth applesauce will work just fine if that’s what you have on hand. The chunky variety just adds a little extra texture to the cake.
My cake seems oily. What did I do wrong?
This can sometimes happen if the batter is overmixed after the flour is added. Mix only until the ingredients are just combined. An oily texture can also result from the cake not cooling properly before being wrapped for storage.
Try More Recipes:
- Pioneer Woman Halloween Cheesecake Bars Recipe
- Pioneer Woman Caramel Apple Sheet Cake Recipe
- Pioneer Woman Burnt Cheesecake Recipe
Pioneer Woman Apple Cider Doughnut Cake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy12
servings15
minutes55
minutes450
kcalA wonderfully moist and tender Bundt cake that captures all the flavor of a classic apple cider doughnut, complete with a buttery cinnamon-sugar coating.
Ingredients
Cake: 1 cup granulated sugar, 1/2 cup brown sugar, 1 cup chunky applesauce, 1 cup apple cider, 3 large eggs, 3/4 cup vegetable oil, 2 tsp vanilla, 3 cups all-purpose flour, 1 1/2 tsp cinnamon, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/4 tsp nutmeg.
Topping: 1/4 cup granulated sugar, 1 tsp cinnamon, 1/4 cup melted unsalted butter.
Directions
- Preheat oven to 350°F. Grease and flour a 10-12 cup Bundt pan.
- Whisk together wet cake ingredients (sugars, applesauce, cider, eggs, oil, vanilla).
- In a separate bowl, whisk together dry cake ingredients (flour, 1 1/2 tsp cinnamon, baking powder, soda, salt, nutmeg).
- Stir the dry mixture into the wet until just combined. Pour into the prepared pan.
- Bake for 50-55 minutes, until a toothpick comes out with moist crumbs. Cool in the pan for 10 minutes.
- Invert the warm cake onto a wire rack. Brush all over with melted butter.
- Sprinkle generously with a mixture of the remaining 1/4 cup sugar and 1 tsp cinnamon. Cool completely.
Notes
- Using room temperature wet ingredients is key to a tender cake.
- Do not overmix the batter once you add the flour, as this can make the cake tough.
- Apply the butter and cinnamon-sugar topping while the cake is still warm so it adheres properly.
- Be sure to grease the Bundt pan very well to prevent the cake from sticking.
