Spiced Pecan Apple Cider Doughnut Cake.
If there was ever a recipe that screams fall, it’s this Spiced Pecan Apple Cider Doughnut Cake. Made with salted apple butter, spiced cider, cinnamon, and nutmeg and layered with a buttery, cinnamony apple pecan streusel. There’s really nothing not to love about this autumn spiced cake. The true secret? A ripple of sweet maple throughout the center of the cake that keeps it incredibly moist and so delicious. Finish the cake with a (generous) sprinkle of cinnamon spice for a true apple cider “doughnut” cake. Best enjoyed while still warm, with a steaming mug of coffee…or a scoop of vanilla ice cream. The perfect way to celebrate the autumn apple season.
It’s officially wedding weekend and it’s officially complete chaos. The family is all over the place running around prepping for my brother’s wedding tomorrow. I’m not going to lie, I think everyone’s on a little bit on edge. Don’t get me wrong, everyone’s happy and excited, but hosting a wedding with 200 people is not a small task. Naturally, there’s just a bit of stress in the air.
And yes, I’m still making the wedding cakes, and yes, I am still super nervous about it. Today is all about baking and assembling cakes. I’m going to do my best to share some stories of the process. But it can be hard to both film with my phone and focus on actually making the food look and taste great. So there will be more to come on that next week.
Fingers crossed all goes well. But no matter what, everyone will have fun, that’s just my family, we always make it work.
Until I have all the details of the wedding to share, let’s talk cake. Especially my first official autumn dessert. I know fall doesn’t start until the 23rd, but here in the mountains of Colorado, it’s very much fall. The temperatures have dropped greatly at night, the leaves are just starting to change, and the air is crisp. In fact, it snowed on the mountain tops on Wednesday night leaving a very pretty dusting.
It’s my favorite time and I’m loving all the fall recipes so very much.
This cake took some effort to get just right, but I’m pretty excited to be sharing it. Many times it’s the recipes I have to work hard to perfect that I end up being most excited to share.
So…the details.
This is not your average bundt cake. It’s not your average coffee cake.
It is so much better.
For starters, it kind of tastes like an old school apple cider doughnut…but in cake form…and minus all the grease from frying. In fact, this cake was inspired by last fall’s mulled apple cider doughnuts. All the same flavors, but in cake form, and with the addition of a “pecan pie” layer.
The cake batter itself is fairly simple. Butter, eggs, apple butter, flour, spices, and apple cider. A lot of apple cakes call for applesauce, but I much prefer to use apple butter. It’s has a deeper apple flavor, and in my opinion, is far better than apple sauce.
The batter is all mixed in one bowl and takes only a few minutes to throw together. I baked my cake in this bundt pan, it is very similar to this one, but these nordic ware bundt pans are my usual go-to’s. Either works really well and turns out so pretty.
Now, the streusel. It’s buttery, very heavy on the cinnamon, and tossed with brown sugar, sweet honeycrisp apples, and nutty pecans. Kind of basic, kind of not.
Next, the “pecan pie” layer. AKA the three magic ingredients that make this cake better than all other apple bundt cakes.
I really wanted the center of this cake to be as gooey as possible. I tried many different things, but in the end found that using a mix of maple syrup, vanilla, and 1 egg created an incredibly moist and almost gooey center to this cake. Looking at the photos you might not think this is a “gooey” cake, but once you bite in, you’ll understand. The “pecan pie” layer is drizzled over the streusel, then covered with additional cake batter. As the cake bakes, the mix melts down into the cake creating the most delicious, moist and flavorful bite.
Every. Single. Time.
While the cake is still warm, sprinkle it generously with cinnamon sugar. Nothing is better.
I really can’t describe just how good this cake tastes. You’ll just have to trust me here and give it a try.
And preferably this weekend, because it’s already mid-September and the apples are at their best. Find yourself an apple farm, pick fresh apples, bake this cake. The most perfect September weekend!
Bonus? The smells wafting through your house as this cake bakes are better than a fall candle. SO GOOD.
If you bake this over the weekend, you’ll have Monday morning breakfast all worked out. Because let’s be honest, this cake makes a great breakfast with a steaming mug of coffee. Or skip to the end of the day, and serve this cake as a sweet dessert with a scoop of ice cream. It’s great either way you serve it up, just be sure to serve it up. And soon!
If you make this spiced pecan apple cider doughnut cake be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch The How To Video:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Spiced Pecan Apple Cider Doughnut Cake.
The perfect way to celebrate the autumn apple season.
Ingredients
- 12 tablespoons (1 1/2 sticks) salted butter, at room temperature
- 3/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- 1/2 cup apple butter
- 1 cup apple cider
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
Streusel
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
- 1 stick (8 tablespoons) cold butter cubed
- 2 honeycrisp apples, chopped
- 1 cup pecans, roughly chopped
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 large egg
Cinnamon Sugar Coating
- 1/4 cup cinnamon sugar (1/4 cup sugar + 2 tsp cinnamon)
- 2 tablespoons salted butter, melted
Instructions
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1. Preheat the oven to 375 degrees F. Grease a 10 cup bundt pan with butter, making sure to get into all the nooks and cranies.
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2. In the bowl of a stand mixer, beat together the butter, brown sugar, and vanilla until fluffy, about 2 minutes. Add the eggs, one at a time, until fully incorporated. Add the apple butter, beating until smooth. Add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt and mix on low speed until just combined, being sure the batter is completely mixed.
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3. Slowly add in the apple cider, making sure the mixer is on low speed. Beat until smooth and creamy, about 1 minute. Be careful not to over beat the batter.
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4. To make the streusel. In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the butter and use your fingers to mix the butter into the flour until a crumble forms. Stir in the apples and pecans.
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5. In a small bowl, whisk together the maple syrup, vanilla, and egg.
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6. To layer the cake. Spoon half the cake batter into the prepared pan. Sprinkle 3/4 of the streusel over top the batter, then drizzle the maple syrup mix over the streusel. Spoon the remaining batter over the streusel and carefully spread in an even layer. Sprinkle on the remaining streusel. Transfer to the oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top of the cake is browning, cover with foil for the last 15 minutes of baking.
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7. Let cool 10 minutes and then invert the cake onto a plate. Brush the cake with melted butter, then sprinkle with cinnamon sugar. Serve warm or at room temperature.
Recipe Notes
Bundt Pan: You can buy my bundt pan here.
Our Favorite Recipes
Herb Butter Baked Sweet Potato Fries.
oh yes, this scream Autumn!!!
YES! Thank you Ruth! xTieghan
All my favourite tastes! We cant buy apple butter in Australia whats a good substitue?
Atb for the weekend.
Hey Laura! I would recommend using an unsweetened applesauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Have a wonderful wedding weekend Tieghan! Can’t wait to see the photos!
Thank you Kristen! I am so excited to get them all back! xTieghan
Where can I obtain the baking pan shown in picture of this cake?
Hi Rita! Linked to the pan below! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://ciroa.com/collections/bakeware/products/harvest-decorative-cake-pan-acorn-leaves
Oh my goodness, can’t wait to make this! I just pinned your recipe for Slow Cooker Maple Apple Butter that I’m dying to make so I can use it for the Apple Butter here! One quick question…do you peel the apples for the streusel mix? I would think the peel would cook enough in the oven to soften but I wanted to ask. Love your recipes, especially everything Fall!! Can’t wait to see the wedding photos!!
Hi Lisa! I do not peel the apples. Please let me know if you have any other questions. I hope you love this recipe! Thank you so much!!! xTieghan
This looks delicious! Do you know how many grams of sugar is in a serving?
Hi Tina! I am actually not positive, because I do not calculate the sugars, fats, etc. I hope you still love this recipe! I would put the ingredients into an app and divid by the serving! xTieghan
I can’t wait to try this! I hope to make it later this next week for tailgating next Saturday morning! Thanks for your work in perfecting the recipe and sharing it!! Enjoy the wedding!!
Thank you so much Debbra! xTieghan
This looks amazing! I need to make this for desert tonight since we have some friends coming over!
Paige
http://thehappyflammily.com
Love that! Thank you Paige! xTieghan
I’m soooo excited to bake this cake!!! 😀 question about egg replacement (for egg allergy). For cupcakes I’ve found applesauce works pretty well as an egg substitute, do you think that could work for this cake? have you tried egg substitutes in baking before/ have any other recommendations? Thank you!
Hi Christina! Unfortunately, I have not tried any egg subs for this recipe. If you have had success using applesauce I would give that a try (maybe use 1/4 cup?) and see how it goes! Please let me know if you have any other questions and how the cakes ends up for you! I hope you love this recipe! Thank you! xTieghan
I wish you all the best for assembling the cakes, I am sure they will taste great! And I think I would have made this cake, too, it just looks like something so cozy and warm, perfect for fall!
YES! Exactly is. I hope you love this recipe Jenny! xTieghan
What volume bundt pan does this recipe require (5 cup or 10 cup or other?) Thank you!
HI Ashley, you need a 10 cup bundt pan. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Have a wonderful wedding weekend! I would like to know if you have a glutenfree flour to recommend for those of us who cannot eat gluten. Also, where can we purchase this beautiful mold with fall patterns? Thank you 🙂
HI there! I have never made this with GF flour so I can’t really say how it will turn out. If you do try it, I recommend Cup4Cup flour. Please let me know if you have any other questions and how it turns out. I hope you love this recipe! Thank you! OH! And I linked to the pan below. xTieghan
https://ciroa.com/collections/bakeware/products/harvest-decorative-cake-pan-acorn-leaves
Can you bake in something other than a Bundt pan? If so, what size pan?
Hi Jennifer! You can divide the batter between 2 (9×5) inch bread pans and bake for 35-45 minutes. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This looks absolutely amazing! Can’t wait to try. Good luck with wedding baking!!
Thank you Taylor! xTieghan
I made this yesterday and it was amazing! I only had half of the called for amount of apple butter and subbed applesauce for the remaining bit and it worked great. Everyone was crazy about the cake!
That is so great! Thank you Amy! xTieghan
I saw this recipe today. It looked so good I had to get the ingredients that I didn’t have already and make it To-day!!!
I just finished mixing it and it’s in the oven. I’m so excited I can hardly wait! I’ll let you know how wonderful it is. I know it will be because the ingredients are so rich and wonderful. Thanks so much for sharing this recipe!
Thank you for trying this Mellena! I am so glad this turned out so well! xTieghan
Made this today. It is delicious! We didn’t even add the cinnamon sugar yet and still ate much of it. 🙂
Thank you so much Katrina! I am so glad you loved this! xTieghan
This was so good! I would add more apples next time though!
Great! Thank you so much Kristin! xTieghan
Another super yummy recipe! I was gifted a couple of bags of apples from a friend and this recipe was the perfect use for some of them. My family devoured this for dessert tonight! Can’t wait for your new cookbook Tieghan!
Thank you so much Tamara! I am so glad you loved this cake! xTieghan
Is a 10” bundt pan deeper than a basic one? I’m thinking the answer is “yes,” but just checking. Would it not fit in a basic one? Thanks – looks delicious!!!
Hey David! A basic bundt pan is exactly what you need. Most basic bundt pans should hold around 10 cups. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I love how cozy and buttery this cake is for fall!
Thank you! xTieghan
I can’t have dairy so would I be able to substitute something for the butter? What’s a food substitute for apple butter?
Hi Jessica, I would recommend using a vegan butter and unsweetened applesauce for the apple butter. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This looks so good! I’m planning to make this for a party next Saturday. Do you think it will keep well if I make it ahead on Thursday night? How should I store it?
Hey Maggie! Yes, this keeps so well! Just store, well covered, at room temp (no sunlight or high heat). Should be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I accidentally forgot to add the maple syrup mixture when layering…but it still turned out amazing! Will make it properly next time haha.
So glad you still loved this Michaela! Thank you! xTieghan
Delicious!! !I don’t do a lot of scratch cooking anymore, but the pictures and the recipe, tempted me to get out the baking equipment and I am so glad I did.
I am so glad you did as well! Thank you so much Dorothy! xTieghan
I knew I had to try this recipe when I saw it! I made my own apple butter, but from applesauce haha; it was faster!
I didn’t have enough butter to brush the cake at the end, and I overmixed my streusel, so it looked like a thick dough! And finally, my cake broke in 2 when I inverted it on the plate 🙁 But that’s the 3rd recipe where this happens to me, so I’m thinking something is wrong with my bundt pan! (I always grease it generously…)
Despite all this, the cake was absolutely delicious! The streusel layer was still somewhat noticeable, the cake was soft… My mom and I loved it! I will try it again, either in another bundt pan or anohter type of pan entirely!
Hi Sophie! I am so glad you enjoyed this recipe! Thank you so much for trying it! xTieghan
This looks delicious! I’m thinking about cooking the apples beforehand to soften them (or maybe using grated apple). What do you think?
Hey Josh, I don’t personally think the apples need to be pre-cooked unless you like a really, really soft apple in your baked good. I don’t recommend grating them as that will change the texture of the bread. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Eating this wonderful cake with my coffee as I write. I used a regular bundt Pan which decreased the cooking time slightly. Next time I would layer it a bit different with the streusel on the bottom rather than last. I peeled the apples, but maybe not again
Ooo sounds like an amazing morning! I am so glad you liked this, but I hope it turns out better next time, Darla! xTieghan
I forgot to rate this… it’s fantastic. Made the apple butter a few weeks ago but it was gone way too fast! Had to make more for this recipe. Deliciousness on a piece of toast.
Thank you Darla!! xTieghan
Okay this was absolutely delicious!!! When I inverted the pan after letting it cool for 10 minutes, it broke in half. Next time I’ll let it cool a bit longer. The flavor was 100!! I’ll definitely be making it again.
Hi Ariel! I am so glad you loved tis recipe so much! xTieghan
Hi Tieghan,
Oddly, I only have 2 6-cup bundt pans. Would those work or do I need a 10-cup only? I also have loaf pans, they’re just not as pretty 🙂
Thanks,
Kelsey
Hi Kelsey! Just divide that batter between the 2 pans and bake 30-45 minutes. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Can this be made in a loaf pan? Should I half the recipe?
Thanks!!
HI Savannah,
This can be baked into 2 (9×5 inch) loaf pans. I would bake 45-50 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
I really want to make this for my son’s upcoming bake sale. I’m sure it would be a hit! Do you think this can be made in loaf form instead? Like in a paper loaf mold from Sur La Table.
Hi June,
This can be baked into 2 (9×5 inch) loaf pans. I would bake 45-50 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Made this last night and it was delish! Baked it in a Nordic Ware Skyline Bundt pan. The only thing I might do differently is to make three layers of batter and streusel as the middle layer was thick enough to make the structure a bit challenging when I cut it. But even if the pieces fell apart a bit they tasted wonderful!
Hi Linda! I am so glad you loved this recipe so much! Thank you so much! xTieghan
Amazingly beautiful.
Thank you Eva! xTieghan
This looks amazing! If I want to bake right now but don’t have apple butter on hand, what can I substitute?
Hi Tricia, do you have apple sauce or canned pumpkin puree? Either of these would work well! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
I can’t wait to make this! Do you think the ratios will be okay if I don’t use the pecans (nut allergy)? I typically just leave them out when they are included in recipes, but I’m wondering if I should up my amount of apples in the streusel or adjust the streusel ratios?
Hey Lex! Yes, the cake will work just great minus the pecans. I would just omit them and not change anything else with the recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
After 10 minutes I let the cake cool and was going to get it out of the pan to do the cinnamon sugar topping but when I flipped it, it kind of fell apart. I put it back together and I let it settle into the pan and completely cool for a few hours and then I released it from the Bundt pan and topped it with the cinnamon sugar topping. Maybe other people had this problem?? Also I think it would taste really good with a cinnamon sugar glaze drizzled on top- I’m gonna try that next time. Delicious cake-made it for a dinner party and everyone loved it!!
Hey Ann, others have not add an issue releasing the cake from the pan, but I am so sorry you did! Did you butter the pan generously before adding the batter? That really helps to ensure the cake does not stick. Again, so sorry you had a bit of trouble! Please let me know if you have any other questions. I am gald you where still able to enjoy this recipe! Thank you! xTieghan ??
For those doing it in a regular Bundt pan, let it cool for twenty minutes. Mine came out perfectly. Also try keeping the streusel away from the pan edge, streusels and fruit make it more difficult for a cake to release. I made this last night for company, I’ve dying to try it. It was good, but not exceptional. I wished there was more spice in the cake batter. I loved the maple syrup layer, that was the star of the cake and I wished there was more of it. But I don’t think I loved it more than my standard apple cake recipe I usually make.
Hi! I am sorry to hear that these were not what you expected. Are there any questions I could help you with to make it better for you? Please let me know! xTieghan
I just made this! OMG!! It’s every bit as good as you say it is and it was so easy. A little bit more involved with the streusel and maple layering but so worth it. It makes a lot of cake. I will for sure be making it again because I didn’t take any pics but I cut into it after cooling for 10 mins. It was yummy and I have lots to share with co-workers and friends. Thank you for the recipe!
Thank you so much for trying this Tricia! I am so glad it turned out so well for you! xTieghan
Hi, I made this cake, and then put it into the freezer the next day. I froze it for four days and then took it on a road trip for my adult daughter’s birthday. I was delish, and she appreciated it, but it totally crumbled. I could not cut a clean slice. I was hoping you could give me some insight as to why…? Should I not freeze it? I want to make it for Thanksgiving,and was hoping to do it ahead…maybe I should not freeze it…Thanks for your great recipes, Amy
Hi Amy!! I have never frozen this cake, so I am not sure if this is why it crumbled or not. My guess is the freezing process took away some of the moisture and caused the cake to crumble. If you want to make ahead, you can bake the cake up to 3 days in advance. It keeps well at room temp! Please let me know if you have any other questions. I am glad love this recipe! Thank you and I hope it’s enjoyed for Thanksgiving too! xTieghan
Just made this cake for dessert tonight. The whole
Family loved it! The cake was super moist and the strudel was so good and added a little bit of crunch. My 4 year-old son helped cube butter and apples. He thoroughly enjoyed sprinkling the cake with the cinnamon sugar. We served with coffee ice cream and it was a hit!
That is so sweet! I am so glad your whole family enjoyed this recipe, Cindy! Thank you so much! xTieghan
I just finished baking this cake and I sampled a bit of the overflow, and I think I’m in love. I’m a guy who doesn’t like super sweet cakes, and this I think will hit the spot perfectly. I did modify the recipe a little. Half a cup of bourbon spread between the batter and the maple mix and 1/2 tsp of cardamom.
I am so glad you loved this Chris! Thank you for trying it!! xTieghan
Hi Tieghan — love, love, love your food! Made this cake over the holidays and it was a huge hit! Wondering if this recipe could be converted to muffins? If so, what would you recommend the oven temp be and how long would you recommend they bake for? Thanks so much!!
Hey Ashely! I would imagine baking as muffins could work well. I would try baking for 22-30 minutes at 375, just start checking for doneness around 22 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
With this work with a one to one gluten free flour?
Hey Stacey,
Yes an equal amount of gluten free flour will work here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
My husband loves this cake for breakfast 🙂
Oo yes with some coffee.. Sounds like such a great morning! Thank you Albany! xTieghan
First and foremost, thank you. Your recipes are wonderful and have provided countless happy moments during the past several months of sheltering indoors.
Second, I would like to try to make this spiced pecan apple cider cake in a 9×5 loaf pan and am wondering if you can advise on any adjustments to the amount of each ingredient, the baking temperature and cooking time.
How do you think this cake would hold up to being frozen then thawed before serving?
Hey Jennifer,
I think that would be fine to do:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello! This looks delicious! I’m wanting to make this for Thanksgiving, and feel this is a nice compromise between apple pie and pecan pie. I’m planning on making this the day before. Does this store well at room temperature? I’m also thinking about making something smaller to distribute to my neighbors. Do you think this would translate to muffins? If so, would you have any tips/suggestions for muffins (such as oven temp, baking time)?
Hey Emily,
Yes, totally fine to store this in an airtight container on the counter. For smaller ones I would give these a try: https://dev.halfbakedharvest.com/mini-apple-cider-cakes/
I hope you love the recipe, please let me know if you have any other questions! xTieghan
My new favorite fall recipe!
Thank you Ania! xTieghan
I am hoping to make this for xmas morning breakfast. Do you think I could assemble the cake the night before and stick it in the fridge and then throw in the oven in the morning>?
Hey Erin,
Yes, that should work well. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan