Taste All the Favorite Flavors of Fall in These Pumpkin Spice Cider Bundt Cakes
The sun is casting a different glow, and the leaves are starting to turn and fall—which means it’s apple cider donut season! All our favorite pumpkin patches serve them, but you don’t have to leave home to indulge in one of the best treats of autumn. We changed up the classic shape a little and made these gorgeous little bundt cakes, but if you don’t have the right pan, see the note for alternatives.
These tender little cakes are pretty enough to take to a potluck brunch with friends, or just make up a batch and enjoy them with your morning coffee. But we suggest you grab an extra few cans of our Pumpkin Spice Cider to wash them down as a tasty dessert!
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Pumpkin Spice Cider Mini Bundt Cakes
Makes 24 Mini Bundt Cakes
• 3 cups (360 g) unbleached all-purpose flour (spooned and leveled)
• 2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 tsp salt
• 1 1/2 tbsp baking powder
• 1 1/2 cups white granulated sugar
• 1/2 cup light brown sugar (packed)
• 1 cup vegetable oil
• 3 eggs, room temperature
• 1 cup applesauce, room temperature
• 1 cup Portland Cider Co. Pumpkin Spice Cider
• 1 tsp pure vanilla extract
For the Cinnamon Sugar Coating
• 1/4 cup Portland Cider Co. Pumpkin Spice Cider at room temperature
• 1/4 cup white granulated sugar
• 2 tsp ground cinnamon
Directions:
1. Preheat the oven to 325 degrees. Spray a mini bundt pan generously with non-stick spray. Set aside.
2. In a medium mixing bowl, combine the flour, cinnamon, nutmeg, salt, and baking powder. Whisk to combine. Set aside.
3. In a large bowl or stand mixer, combine sugar, brown sugar and oil. Mix on medium speed to combine for 2 minutes.
4. Add the eggs one at a time to the sugar mixture and mix on medium speed for about two more minutes.
5. Add applesauce and vanilla. Mix to combine for 1 minute.
6. With the mixer on low speed, add 1/2 of the flour mixture, followed by half of the Pumpkin Spice Cider. Add remaining cider, then flour and mix until combined. The batter should be a bit thin.
7. Next, pour the batter into the mini bundt pan cavities until about 2/3 full and bake for 25 minutes. Use a toothpick to check if they are done by poking in the center of the mini cakes and it comes out with a few crumbs on it.
8. Let the mini cakes cool for 20 minutes in the pan before turning them out over onto a cooling rack. Let cool for another 10 minutes.
9. While the cakes cool, mix together the 1/4 cup sugar and 2 teaspoons cinnamon in a small shallow dish.
10. Next, brush each mini cake with some additional Pumpkin Spice Cider using a pastry brush.
11. Next gently turn face down each mini cake into the sugar cinnamon mixture and turn until fully coated. Alternatively, you could simply sprinkle the mixture on top of each mini cake.
12. Store mini cakes at room temperature in an airtight container for up to 5 days. You could also store it in the refrigerator for up to 10 days. Simply remove from fridge and let warm to room temperature before enjoying, or re-warm in the oven again at 325 degrees for 5-10 minutes
Note: You could easily make these donuts instead of mini Bundt cakes – just swap your Bundt pan for a donut pan and bake 15-20 minutes. Or, make a full sized Bundt cake using the same steps, but bake for 50 minutes
