A deliciously comforting apple cider doughnut cake with a hint of honey. It isn’t fall without making this cake!
I love pumpkin everything during fall. I’ve got pumpkin spice everything and proudly sip on my PSL while wearing my favorite black knit Uggs. Apples, however, are probably my favorite fall food and I especially love apple cider. When I was a kid, my mom would buy sparkling apple cider all the time and I would drink it in a fancy glass and feel so grown up. Now that I am older, I buy gallons of apple cider during the fall and I drink pretty much just that paired with an apple cider doughnut from the local farm.
Apple cider doughnuts are the best part about fall if you ask me. I love when they are fresh out the fryer with clumps of cinnamon sugar stuck in the inner nooks and crannies of the doughnut. I’ve never seemed to be able to master a fried apple cider doughnut, so I usually make a baked version which is still amazing – and lighter on the calories!
I became friends with another writer a few years ago when I used to work as a freelance copywriter. One day we had a conversation about drying out honey to make a crystallized honey we could crush and use in place of sugar. I never got around to experimenting with that theory, but when I saw that Tate and Lyle came out with honey granules, my mind immediately went to that conversation. I thought it would make the perfect addition to my apple cider doughnuts for a subtle honey flavor. I also had a few guests coming by, so I thought I would experiment with turning my baked doughnuts into an apple cider doughnut cake. The result is an incredibly flavorful, warm, and moist cake that was gone before the night was over.
In case you were wondering, Tate & Lyle Honey Granules aren’t actually just crystallized and powdered honey. It is actually a blend of pure cane sugar and honey. This gives it a nice balance of sweetness and a light honey flavor. You can use it as an exact replacement to regular sugar to give your baked goods more depth of flavor by adding honey undertones. You can also use it to replace honey. Every cup of honey in a recipe is the same as one cup of Tate and Lyle Honey Granules, plus another 1/4 cup of liquid.
It has a sweet apple flavor that is intensified with that subtle honey flavor. I used my own special blend of spices (I am obsessed with cardamom) to complement the flavors of the cider and Tate & Lyle honey granules. This cake makes the perfect treat to have with coffee or tea any time of day!
- 2¾ cup apple cider
- 4 cups all-purpose flour
- 1½ teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon cloves
- ½ teaspoon cardamom
- ½ teaspoon salt
- 2 large eggs, room temperature
- ¼ cup (4 tablespoons) unsalted butter, melted
- 1 cup light brown sugar
- 1 cup Tate & Lyle Honey Granules
- 1 cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons sugar
- 1 tablespoon honey granules
- 1½ teaspoons cinnamon
- 2 tablespoons melted butter
- Boil the apple cider until it is reduced to one cup. Place in another container and allow to cool to room temperature.
- Preheat the oven to 350 degrees F. Coat the inside of a bundt cake pan with shortening and flour.
- Mix together the flour, baking powder, baking soda, cinnamon, cloves, cardamom, and salt together and set aside.
- In a separate bowl, beat the eggs well and add the melted butter, sugar, honey granules, buttermilk, and vanilla. Beat until well-combined.
- Pour the wet ingredients into the dry and mix until just combined - do not overmix. Pour the batter into the bundt pan.
- Bake for about 40 - 45 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool for about 30 minutes, then sharply tap the cake against the counter to loosen. Carefully flip the cake onto a wire rack and tap to release the cake. Allow to cool completely.
- Mix together the sugar, honey granules, and cinnamon together. Brush the cake with butter, then sprinkle with the cinnamon sugar mixture.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Yup, apples are my favorite too! More so than pumpkin. In fact, I haven’t even posted a single pumpkin recipe yet because apparently I’m a really bad food blogger. Ha ha! This cake = my jam. We always had apple cider donuts growing up. The best!
What a great idea Amanda. I don’t have a doughnut mold, but I love apple cider doughnuts, so this bundt cake is perfect for me. I haven’t seen the Tate & Lyle granules around here – may just have to sub back honey and sugar.
I don’t know if you have a Walmart near you, but I found them between the regular sugar and the agave nectar. If you you decide to use sugar and honey, I’d do 2/3c sugar and 1/3c honey or 1/2c sugar and 1/2 c honey, depending on how strong the flavor of your honey is!
Fantastic – thanks Amanda!
If there’s anything better than apple cider doughnuts, it’s got to be an apple cider cake! Beautiful.
Apple cider doughnuts are the BEST and I love that this cake is essentially one big one! Delicious 🙂 Pinning!
Amanda, this is such a fabulous idea. I love that you transformed an apple cider doughnut into a cake. Apples are my favorite fall food too, and this seems like a scrumptious way to enjoy them. I’m going apple picking again soon so this will definitely be on my list of baked goods to make with the collected apples. Also the honey granules are so cool! It’s the perfect compromise when you’re looking for honey flavor but need the structure that sugar gives. I wonder how they’d fair in cookies? I’ll have to try it!