This Apple Cider Donut Pound Cake Loaf is bursting with fall flavor! It's moist and rich with all the flavors of an apple cider donut and the denseness of an apple pound cake loaf. Of course, the sweet topping of caramel is the perfect finishing touch. It will be your new fall go-to dessert.
I can still remember my growing-up years and our annual trek to the old Cider Mill to get fresh apple cider. My Dad loved fresh apples and apple cider and I don't think we ever missed a season to visit.
The aroma of apples in the crisp air was mouth-watering and watching the apples get pressed while seeing the cider fill up our gallon jug was so cool. (and they gave out free cups of cider to taste too 🙂 )
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Now that I live in Georgia, I'm looking forward to apple picking and baking all my fall favorites. After all, there is nothing better than delicious homemade apple desserts, right! Favorites like Grandma's Apple Dumplings, French Apple Pie, Apple Bundt Cake, and this delicious Apple Cider Donut Cake that reminds me of Apple Cider Donuts.
Ingredients
- Butter - make sure it is room temperature for moist, tender results
- Shortening - is added to increase the amount of rise, help the cake holds its shape and make the overall cake softer and lighter
- Unsweetened applesauce - is added for more apple flavor and a moister cake. You can also use cinnamon applesauce for a deeper, spicy flavor
- Sugar - acts as a sweetener
- Eggs - give the cake its structure. Make sure they are room temperature to enable them to combine more easily with the rest of the ingredients
- Vanilla extract & salt - enhances all the other flavors
- Unbleached flour - forms the structure of the donut cake and gives it a soft, deliciate crumb just like an apple cider donut
- Baking powder - acts as the leavening agent
- Warming spices of cinnamon & nutmeg - brings the flavor of fall to the mix and pairs perfectly with apple cider
- Apple cider - be sure to use apple cider and not apple juice for a richer flavor as well as providing a more fluffy texture
- Caramel topping - is optional but the flavor is the crowning touch on this apple cider donut cake
Variations
- Add a crunchy texture to the apple cake by adding chopped pecans or walnuts
- Add more cinnamon flavor by changing up the unsweetened appledsauce with cinnamon applesauce.
- A chocolate drizzle or an apple cider glaze can be used in lieu of the caramel glaze. For an apple cider glaze just mix 1 cup powdered sugar, ¼ cup apple cider, and 1 tablespoon melted butter.
- For a spicier version, use apple pie spice in place of cinnamon and nutmeg which includes allspice, ginger and cardamon as well as cinnamon and nutmeg. You can even increase the initial quantity of cinnamon and nutmeg to your desired preference.
- This apple cider cake can be made gluten-free by substituting a 1:1 gluten-free flour that contains xanthan gum for the unbleached flour.
How to Make Apple Cider Donut Cake
- Cream butter and shortening.
- Add in applesauce and continue beating.
- Continue to beat as you add the sugar.
- Beat until lighter in color and fluffy to aerate the batter.
- Add eggs one at a time and mix just until yellow disappears.
- Combine dry ingredients alternately with apple cider. Beat until just combined. DO NOT OVERMIX as it will result in a drier cake.
- Pour into pan and bake.
- Remove the cake from the oven and let it cool for 10 minutes in the pan then invert onto a wire rack.
- Now the fun part! Place a cookie sheet lined with wax paper under the cake. Now drizzle caramel all over the top. Doesn't that make your mouth water?
This apple cider donut cake, made with real apple cider and applesauce, is so moist it practically melts in your mouth. And to top it off, there is that oh-so-rich caramel glaze, that combined with the fresh apple taste, just might remind you of caramel apples.
Apple Cider Pound Cake really does make the perfect fall or winter treat! And the smell of apples baking and a warm kitchen is what cool autumn days were made for. Enjoy!
Tips for Making the Best Apple Cider Donut Cake
- First and foremost, use apple cider not apple juice. There is a huge difference in flavor and the cider will give you the deepest flavor reminiscent of those cinnamon-coated cider donuts at the apple orchard.
- Make sure to grease and flour the loaf pan very well. You want this baby to just slide out when it cools.
- In order for the cake to be moist and tender, do not overmix the ingredients. Mix until just incorporated.
More Fall Apple Recipes
Cinnamon Apple Bread is an easy-to-make soft and moist bread with delicious pecan crumbs on top.
Caramel Apple Bars are the perfect fall cookie recipe. A crunchy oatmeal cookie base is topped with cinnamon apples then drizzled with caramel.
Caramel Apple Pie Cupcakes from The Cooking Collective tastes like apple pie in cupcake form.
Apple Cider Cookies are for all those apple cider lovers. Soft, cakey apple-flavored cookies are made even more delicious with easy maple icing.
Find lots of easy fall baking recipes here on 2CM!
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Apple Cider Donut Pound Cake Loaf
Ingredients
- ½ cup butter, softened
- ¼ cup shortening
- ¼ cup unsweetened applesauce
- 1 ¼ cups sugar
- 3 eggs room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups unbleached flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup apple cider
- ½ cup Caramel topping you can make your own or use a jarred variety
Instructions
- Preheat oven to 325 degrees. Grease a loaf pan then line bottom with parchment paper and spray with nonstick spray.
- Cream butter and shortening together.
- Continue to mix while adding in applesauce then slowly incorporating sugar a little at a time. Mix at medium-high speed for 5 minutes to help aerate the batter and make the finished pound cake lighter.
- Add eggs one at a time until the yellow just disappears then vanilla. Do not overmix!
- In a large bowl, combine flour, salt, baking powder and spices. Add alternately with cider to batter and beat until just incorporated.
- Pour into prepared pan and bake for 1-½ hours or until toothpick inserted in center comes out clean.
- Let rest in pan for 10 minutes then turn out on wire rack.
- While still warm, drizzle caramel topping over top and down sides. The least messy way is to place wire rack over cookie sheet to catch excess drippings.
- Let sit on the wire rack until completely cool. Store, loosely wrapped with aluminum foil, at room temperature. It will keep for 3-4 days. If keeping longer, freeze, tightly covered for up to 3 months.
Notes
- First and foremost, use apple cider NOT apple juice. There is a huge difference in flavor and the cider will give you the deepest flavor reminiscent of those cinnamon-coated cider donuts at the apple orchard.
- Make sure to grease and flour the loaf pan very well. You want this baby to just slide out when it cools.
- In order for the cake to be moist and tender, do not overmix the ingredients. Mix until just incorporated.
Nutrition
This post has been updated with new photos and step-by-step directions. The original post was published on December 13, 2013.
