Never lose a BHG recipe again. Find a recipe you love on BHG.com? Click the heart icon to save it (and find it later) with MyRecipes.com.
A quintessential harbinger of the season, apple cider donuts get the coffee cake treatment in these mini bundt cakes. Cider, applesauce, and warming spices flavor a batter that bakes into a tender crumb. Roll the still-warm cakes in a cinnamon-sugar mixture before serving.
Pan Sizing Tips
Sarah’s original recipe made one full-size bundt cake, but we went mini. If your mini fluted tube pan (or muffin tin) isn’t big enough for all the batter, work in two batches: Keep the remaining batter chilled while the first batch bakes, then cool and wash the pan before using it again. If you want to make one big cake, follow the recipe as directed, but use a 10-cup fluted tube pan greased with butter and bake 45 to 55 minutes.
Ingredients
Bundt Cakes
3/4cupunsalted butter, at room temperature, plus more for greasing pan
2/3cup packedlight brown sugar
2/3cupgranulated sugar
3largeeggs, at room temperature
2tsp.vanilla extract
2 3/4cupsall-purpose flour
2tsp.baking powder
1/2tsp.baking soda
2tsp.ground cinnamon
1/4tsp.ground nutmeg
1/4tsp.ground ginger
1cupapple cider
2/3cupunsweetened applesauce
Cinnamon-Sugar Coating
1/2cupgranulated sugar
2tsp.ground cinnamon
4Tbsp.unsalted butter, melted
Directions
For bundt cakes, preheat the oven to 350°F and generously grease a 12-cavity 1-cup mini fluted tube pan or twelve 3 1/4-inch muffin cups.
In a stand mixer fitted with the whisk attachment, combine the butter, brown sugar, and granulated sugar. Beat on medium-high speed until light and fluffy, about 2 minutes.
Use a silicone spatula to scrape down the bottom and sides of the bowl and add the eggs one at a time, beating well between each addition. Add the vanilla extract and mix well.
In a separate mixing bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and 3/4 tsp. salt and whisk to combine.
With the mixer on low speed, add in half of the dry ingredients, then all of the apple cider and applesauce, then the remaining half of the dry ingredients. It’s okay if the batter still has a few lumps in it—you don’t want to overmix.
Spoon the batter into the prepared cups, spreading evenly. Bake until the mini cakes spring back to the touch and a knife inserted into the middle comes out mostly clean, 18 to 20 minutes.
Allow the mini bundt cakes to cool for 20 minutes before turning them out of the pan onto a wire rack.
While the cakes cool, make the cinnamon-sugar coating: Mix together the sugar, cinnamon, and a pinch of salt. Use a pastry brush to brush the cake with the melted butter and (generously) sprinkle or roll the cakes with the cinnamon-sugar to coat the outside. Enjoy warm.
Credits
Recipe reprinted with permission from Sweet Tooth: 100 Desserts to Save Room For (A Baking Book) by Sarah Fennel. Copyright © 2024 by Sarah Fennel. Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.
Nutrition Facts (per serving)
| 392 | Calories |
| 17g | Fat |
| 56g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe12 | |
| Calories392 | |
| % Daily Value * | |
| Total Carbohydrate 56g | 20% |
| Dietary Fiber 1g | 5% |
| Total Sugars 33g | |
| Protein 5g | 10% |
| Total Fat 17g | 22% |
| Saturated Fat 10g | 50% |
| Cholesterol 87mg | 29% |
| Vitamin A 150mcg | 17% |
| Vitamin C 11mg | 12% |
| Vitamin D 0mcg | 1% |
| Vitamin E 1mg | 4% |
| Folate 59mcg | 15% |
| Vitamin K 2mcg | 1% |
| Sodium 158mg | 7% |
| Calcium 81mg | 6% |
| Iron 2mg | 10% |
| Magnesium 12mg | 3% |
| Potassium 103mg | 2% |
| Zinc 0mg | 4% |
| Vitamin B12 0mcg | 6% |
| Omega 3 0g |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
- <span>Recipes & Cooking</span>
- <span>Desserts & Baking</span>
- <span>Cakes</span>
- <span>Bundt Cake</span>
New
