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Apple Cider Donut Mini Bundt Cakes

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Charming mini bundt cakes that capture the beloved flavor of apple cider donuts. These little cakes have a tender crumb infused with reduced apple cider and warm spices, finished with a cinnamon-sugar coating that creates that classic donut experience.

Ingredients

Scale

For the Cider Reduction:

  • 2 cups apple cider
  • 1 cinnamon stick
  • 2 whole cloves

For the Cake Batter:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup reduced apple cider (from above)
  • 1/2 cup buttermilk, room temperature
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons vanilla extract

For the Cinnamon-Sugar Coating:

 

  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, melted

Instructions

  1. Reduce the Apple Cider: In a medium saucepan, combine the apple cider, cinnamon stick, and cloves. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until reduced to about 1/2 cup, approximately 20-25 minutes. Remove cinnamon stick and cloves. Let cool completely.
  2. Prepare for Baking: Preheat your oven to 350°F (175°C). Generously grease a 12-cavity mini bundt pan with butter or baking spray that contains flour.
  3. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice until well combined.
  4. Cream the Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
  5. Add the Wet Ingredients: Add the eggs one at a time, beating well after each addition. In a measuring cup, combine the reduced apple cider, buttermilk, vegetable oil, and vanilla extract. Gradually add the dry ingredients to the butter mixture in three additions, alternating with the wet ingredients (beginning and ending with the dry ingredients). Mix just until combined after each addition.
  6. Fill the Pan: Spoon or pipe the batter into the prepared mini bundt pan, filling each cavity about 2/3 full. Tap the pan gently on the counter to release any air bubbles.
  7. Bake the Cakes: Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Allow to cool in the pan for 10 minutes, then invert onto a wire rack.
  8. Prepare the Coating: While the cakes are still warm (but not hot), mix the sugar and cinnamon in a shallow bowl. Brush each mini bundt cake all over with melted butter, then roll in the cinnamon-sugar mixture to coat completely.

Serving Suggestions:

 

Serve these mini bundt cakes slightly warm or at room temperature. They’re delicious with a cup of coffee, hot apple cider, or a scoop of vanilla ice cream. For extra apple flavor, serve with warm caramel sauce or a dollop of apple butter.

Notes

Pro Tips:

  • For the most intense apple flavor, use high-quality, unfiltered apple cider (not apple juice).
  • The key to a tender crumb is not overmixing the batter once the flour is added.
  • If you don’t have a mini bundt pan, you can use a standard muffin tin or mini loaf pans (adjusting baking time accordingly).
  • For extra flavor, add 1/2 cup finely diced dried apples to the batter.
  • Make sure to thoroughly grease every nook and cranny of the bundt pan to ensure easy release.

Common Mistakes to Avoid:

  • Skipping the cider reduction step – this concentrates the flavor and is essential.
  • Overfilling the bundt cavities, which can cause the cakes to overflow.
  • Not allowing the cakes to cool slightly before removing from the pan, which can cause them to break.
  • Waiting too long to apply the butter and cinnamon-sugar coating – it adheres best when the cakes are still warm.
  • Using cold ingredients, which can result in a denser texture.

Storage Instructions:

Store in an airtight container at room temperature for up to 3 days. For longer storage, these mini bundt cakes freeze well for up to 2 months (without the cinnamon-sugar coating). Thaw at room temperature and apply the coating before serving for the freshest taste.

 

Enjoy your Apple Cider Donut Mini Bundt Cakes!

Find it online: https://bakesbliss.com/apple-cider-donut-mini-bundt-cake/