If you’re a fan of apple cider donuts, you are going to love this cake! It’s baked, not fried, boasts all the flavors one of the donut, and there’s more of it to go around. Serve for breakfast, snack or dessert.



3 cups flour
3 teaspoons ground cinnamon

½ teaspoon nutmeg
½ teaspoon cardamom
1 teaspoon salt
1 ½ tablespoons baking powder
2 cups brown sugar
1 cup vegetable oil
3 eggs
1 cup applesauce
1 cup apple cider
1 teaspoon vanilla extract


¼ cup melted butter
¼ cup sugar

1 teaspoon ground cinnamon

Preheat oven to 325F

Grease and flour a Bundt pan

Mix flour, cinnamon, nutmeg, cardamom, salt and baking powder in a small bowl. In a large bowl, combine sugars and oil and beat until combined. Add eggs one at a time to the mixture, blending until frothy, about 2 minutes. Mix in the applesauce and vanilla. 

Gradually add the flour mixture, alternating with the apple cider. Blend until combined. 

Pour batter into the Bundt pan and bake for about 50 minutes to an hour, depending on your oven. Rotate the pan halfway through baking to ensure that it’s evenly cooked. Test the cake around 50 minutes with a cake tester – it should come out clean when fully cooked. Keep baking if necessary, checking every 5-10 minutes.

Remove from oven and allow to cool for 1 hour. Then invert on a plate. 

For the glaze, melt butter in a small saucepan. Add the sugar and cinnamon, stirring to combine. Drizzle evenly over the cake.