I love fall. Mostly because of the colors, flavors and aromas. I’m all over fall recipes and prefer to cook with in-season items like apples, turnips, parsnips and the like. Yet, I’m not really a pumpkin spice kinda gal. So this farm-(OK, orchard) to-table apple cider cake checks all the boxes. It’s like a big apple cider donut.

Easy Apple Cake Recipe

Did I mention it’s easy too? Good thing because I am not a stellar baker. I don’t own a mixer so when I bake I need to be able to mix the ingredients together with a whisk by hand or use an immersion blender.  This cake is an ideal fall recipe.

Apple Picking Season

Since I live in New York state I enjoy going apple picking with my kids at least once a fall. Prime picking time is here is from September into early October. Then we eat apples (and I cook with them) until I run out, but thankfully all of us enjoy hand-picked apples. I also make sure to buy a pint or gallon of apple cider because my kids love it so.

Delicious Apple Cider Cake Recipe

You probably already have most of the ingredients in your pantry for this apple cake and only need two mixing bowls! The best part is this apple donut cake is totally delicious. It keeps for two days but I highly doubt it will be around that long.

Apple Cider Cake Ingredients

1 cup apple cider

3/4 cups unsweetened applesauce

3/4 cups extra virgin olive oil

1 1/2 cups brown sugar

3 large eggs, at room temperature

2 teaspoons pure vanilla extract

3 cups unbleached all-purpose flour (plus more for pan)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

4 tablespoons unsalted butter (plus more for pan)

Cinnamon Sugar Topping

1/3 cup sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

pinch of salt

Instructions

1. Preheat the over to 350 degrees
2. Butter and flour a 12-cup Bundt pan.
3. Combine the flour, baking powder, baking soda and cinnamon in a large bowl.
4. In a separate bowl, whisk together the brown sugar, apple cider, applesauce, 2 tbsp. butter, olive oil, eggs and vanilla.
5. Add the wet ingredients to the dry and mix until combined.
6. Pour batter into the prepared Bundt pan and bake for 45-50 minutes.
7. Remove from the oven and let cool for 15 minutes.
8. In a small bowl combine all the ingredients for the cinnamon sugar. Melt the remaining 2 tbsp. butter.
9. Turn cake onto a cooling rack. Brush all over with melted butter then sprinkle all over with the cinnamon sugar and cool completely before slicing a serving.

*Stores for 2 days covered and not refrigerated.

Enjoy it with a glass of apple cider.

Yield: 16

Apple Cider Cake

Print

This apple cider cake is easy and delicious. It's like a big apple cider donut!

Prep Time 15 minutes

Cook Time 50 minutes 45 seconds

Additional Time 5 minutes

Total Time 1 hour 10 minutes 45 seconds

Ingredients

• Ingredients
• 1 cup apple cider
• 3/4 cups unsweetened applesauce
• 3/4 cups extra virgin olive oil
• 1 1/2 cups brown sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 3 cups unbleached all-purpose flour (plus more for pan)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 4 tablespoons unsalted butter (plus more for pan)
• pinch of salt

Cinnamon Sugar Topping

• 1/3 cup sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• pinch of salt

Instructions

1. Preheat the over to 350 degrees
2. Butter and flour a 12-cup Bundt pan.
3. Combine the flour, baking powder, baking soda and cinnamon in a large bowl.
4. In a separate bowl, whisk together the brown sugar, apple cider, applesauce, 2 tbsp. butter, olive oil, eggs and vanilla.
5. Add the wet ingredients to the dry and mix until combined.
6. Pour batter into the prepared Bundt pan and bake for 45-50 minutes.
7. Remove from the oven and let cool for 15 minutes.
8. In a small bowl combine all the ingredients for the cinnamon sugar. Melt the remaining 2 tbsp. butter.
9. Turn cake onto a cooling rack. Brush all over with melted butter then sprinkle all over with the cinnamon sugar and cool completely before slicing a serving.
   
   

Notes

Stores for 2 days covered and not refrigerated.

Enjoy it with a glass of apple cider.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 309Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 43mgSodium: 122mgCarbohydrates: 42gFiber: 1gSugar: 23gProtein: 4g

Try more of Lauren’s delicious recipes like How To Make The Best-Ever Chocolate Chip Cookies and The Best Gluten-Free Dark Chocolate Zucchini Brownie Recipe.

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