All the flavor of those apple cider doughnuts you get at the orchard can be found in this Apple Cider Doughnut Poundcake. A perfect autumn dessert!
It’s almost FALL , people! And although the thermometer says 89 degrees today, I am all in with fall baking! Do you go to apple orchards in the fall? It is one of my favorite autumn activities. The air is crisp. I can wear flannel and boots. There are SO many varieties of apples to pick and all of the orchards have those yummy apple cider doughnuts! Have you tried them? They have a sweet and cinnamony apple cider flavor and are coated in cinnamon and sugar. SO, SO GOOD!
In looking for a fall-flavor cake, I decided to replicate that awesome orchard flavor into a Bundt cake. After all, it kind of looks like a giant doughnut! And Bundt cakes are one of my favorite cakes to make. They serve a crowd and always seem a little more special than a sheet cake. Do you make Bundt cakes? They are really easy and you don’t need to worry about getting them out of the pan, because I have a little secret so they will pop out perfectly every time! That secret is vegetable shortening and Wondra.
These two ingredients, that you will find in your baking aisle, are key in getting cakes to come out in one piece with a beautiful outside crust. Here’s what you need to do. Using a pastry brush, brush a thin coating of Crisco evenly into every nook and cranny of the pan. The coating should be thin enough so that you can barely see the layer. You don’t want any big globs of shortening, or you will have holes and pockets in your cake.
Once you have the pan coated with Crisco. Dump a bunch of the Wondra flour in the pan. Then tip the pan at all different angles so that the Wondra touches every inch of the Crisco. Then tip the pan upside down and bang the side of the pan, so that all the excess flour comes out. If you missed any spots, go back and brush some shortening on the area and sprinkle some Wondra on it again. It should look like this:
Once your pan is coated. Spoon in the batter and smooth it out, so it’s nice and even.
Once the cake has baked, let your cake cool in the pan for 10-15 minutes. Then use a small offset spatula or knife to loosen the edges. Invert your cake onto a cooling rack. That’s all there is to it! All your Bundts will be beautiful!
With this particular cake, there is a high sugar content and it’s a very moist cake, so you will need to loosen the edges before you remove it from the pan. This Apple Cider Doughut Poundcake is the perfect choice for a breakfast cake, because it isn’t too sweet, so it’s perfect with a cup of coffee. Or you can serve it for an afternoon snack or a lighter dessert. It’s great on its own or you can top it with a dollop of whipped cream or a scoop of ice cream.
So as fall arrives in your neck of the woods, grab your flannel and some cider and get a taste of the orchard! Happy Baking!
Tips and Tricks for Your Best Baking:
- Spoon flour into measuring cup and level off to measure; don’t scoop with measuring cup or your flour will be packed down and your measurements will be off.
- Use eggs that are at room temperature for the best cake volume.
- Be sure butter is at room temperature.
- Beat butter and sugar for the full amount of time to allow sugar to dissolve.
- Follow instructions above for greasing and flouring Bundt pan for a cake that releases from the pan well and a cake that has beautiful detail.
Apple Cider Doughnut Pound CakePrep Time 20 minutesCook Time 1 hourTotal Time 1 hour 20 minutesServings 12
- 2 cups sugar
- 1 1/2 cups butter, softened
- 6 eggs
- 3 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 cup apple cider
- 2 teaspoons vanilla
- 5 tablespoons sugar, divided
- 1/3 cup apple cider
- 1 teaspoon cinnamon
In large bowl, combine 2 cups sugar and butter; beat on medium speed 2 minutes, until light and fluffy. Add eggs, one at a time, beating well after each addition.
In medium bowl, stir together flour, salt, baking powder, 1 teaspoon cinnamon, nutmeg and cloves.
Gradually add flour mixture to butter mixture, alternating with 1 cup apple cider, until all ingredients have been incorporated. Stir in vanilla.
Spoon batter evenly into prepared pan. Bake at 325 degrees F. for 55-65 minutes, until toothpick inserted comes out clean. Remove from oven and cool 10 minutes in pan.
While cake is cooling, combine 2 tablespoons sugar and 1/3 cup apple cider in microwave-safe bowl. Microwave on High for 1-2 minutes, until mixture begins to boil and sugar dissolves; set aside.
In small bowl, combine remaining 3 tablespoons sugar and 1 teaspoon cinnamon.
Loosen edges of cake and invert cake onto cooling rack. Using a pastry brush, brush all over the outside of cake with cider mixture. Sprinkle with cinnamon sugar mixture. Serve cake warm or cooled.