Our apple cider doughnut cake tastes exactly like an apple cider doughnut from your favorite apple orchard. This cake is tasty and moist with an apple cider icing sauce and cinnamon sugar to top it off.
Ingredients
For the Cake:
Yellow Cake Mix (I used Betty Crocker Yellow Super Moist)
3/4 cup apple cider (NOT apple juice)
1/4 cup water (at room temperature. Note: If you want a stronger apple cider flavor, skip the water and use a full cup of apple cider)
½ cup apple sauce (we use cinnamon apple sauce, not chunks)
3 large eggs (room temperature)
¼ teaspoon cinnamon (more if you like real cinnamon!)
1 tablespoon of brown sugar
1 teaspoon of vanilla
For the cinnamon sugar coating
2 tablespoons of cinnamon (depending on how much cinnamon you prefer)
¼ cup of sugar
¼ cup melted butter
For immersion glazing
1 cup of powdered sugar
¼ cup of apple cider
Instructions
Preheat the oven to 350 degrees.
In a large mixing bowl, whisk together the dry cake mix, apple cider, applesauce, water and eggs. Add the cinnamon (¼ tsp,) brown sugar and vanilla to the cake mix dough. (See “recipe options” in the notes)
Pour the mixture into a well-oiled and floured pan (we use Baker’s Joy. It has flour in it to make sure it doesn’t stick).
Place the mold on the center rack and bake for 40-45 minutes. Try with a toothpick sticking in the middle of the cake, if it comes out clean it is ready. Remove from heat and let cool on a wire rack for 20 minutes.
Apple Cider Glazing
While the cake is cooking, prepare the apple cider icing. Add the powdered sugar and 1/4 cup of apple cider to a small bowl and beat until the desired consistency is achieved.
In a separate bowl. Mix the cinnamon with the sugar.
Once the cake has cooled, brush the entire surface with melted butter. Rub the sugar and cinnamon mixture until evenly coated.
Serve with apple cider icing sauce (or drizzle icing on the cake) and enjoy!