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Apple Cider Doughnut Bundt Cake with Pecan Brown Sugar Ripple
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Apple Cider Doughnut Bundt Cake with Pecan Brown Sugar Ripple

This Apple Cider Doughnut Bundt Cake with Pecan Brown Sugar Ripple is perfect for the fall season and for all the holidays ahead!
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: apple cider, bundt cake, fall recipes
Servings: 10 servings
Author: MaryAnn Dwyer

Ingredients

  • 3 cups all-purpose flour
  • 2 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. cardamom
  • 1/2 tsp. coarse kosher salt
  • 1 3/4 cups granulated sugar
  • 1 cup apple cider
  • 3/4 cup unsweetened applesauce
  • 3/4 cup olive oil
  • 1 tsp. vanilla extract
  • 3 large eggs room temperature

Pecan Brown Sugar Ripple

  • 1 cup brown sugar lightly packed
  • 1 tsp. ground cinnamon
  • 1/2 cup pecans finely chopped (I use Diamond of California Pecans)

Cinnamon Sugar Topping

  • 1/4 cup granulated sugar or pure cane sugar I use pure cane sugar because it has a larger grain. More crunch. Looks prettier too.
  • 2 tsp. ground cinnamon
  • 1/8 tsp. nutmeg
  • 3 Tbsp. unsalted butter melted

Instructions

  • Preheat oven to 350 degrees. Spray a 12-cup bundt generously with nonstick cooking spray with flour in it. You can also use butter and then a dusting of flour. Set aside.
  • In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, cardamom and salt. In a medium bowl, whisk together sugar, cider, applesauce, olive oil, vanilla and eggs. Add to flour mixture just until combined.
  • In a small bowl, combine the ripple ingredients. Mix with your fingers or a fork until well blended.
  • Pour half of the batter into the prepared pan. Top with the ripple mixture leaving an inch outside border. Top with the remaining batter. Smooth top with a rubber spatula.
  • Bake for 45-50 minutes or until a tester comes out clean. Transfer to a wire rack to cool for 10-15 minutes.
  • In a small bowl, combine sugar, cinnamon and nutmeg of the topping ingredients. Release the cake from the bundt pan onto a wire rack. Brush the cake with the melted butter. Sprinkle generously with the cinnamon sugar mixture. I like to serve mine when it's still a bit warm, perhaps with a dollop of whipped cream. Can be stored at room temperature, covered for up to 2 days.

Notes

I used olive oil for this cake, but you could substitute vegetable oil.
Use unsweetened applesauce for this recipe, not sweetened.