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Lighter Apple Cider Donut Bundt Cake: Easy Healthy Fall Dessert

Lighter Apple Cider Donut Bundt Cake - featured image
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A tender, moist bundt cake with concentrated apple cider flavor and warm spices, topped with a crackly cinnamon sugar coating. This lighter version uses whole wheat pastry flour and less sugar, making it a healthier fall dessert that tastes indulgent.

Ingredients

Scale
  • 1 1/2 cups (360 ml) apple cider
  • 1 cup (120 g) whole wheat pastry flour
  • 1 cup (120 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup (113 g) unsalted butter, softened
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (120 g) plain Greek yogurt
  • 1/3 cup (80 ml) reduced apple cider (from reducing 1 1/2 cups cider)
  • 1/4 cup (50 g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 2 tablespoons (28 g) unsalted butter, melted (for coating)

Instructions

  1. Reduce the apple cider: Pour 1 1/2 cups apple cider into a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until reduced to about 1/3 cup (15-20 minutes). Let cool completely.
  2. Preheat oven to 350°F (175°C). Grease a 10-cup bundt pan thoroughly with butter or non-stick spray, then dust with flour, tapping out excess.
  3. In a large bowl, whisk together whole wheat pastry flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. In another large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy (3-4 minutes). Scrape down sides.
  5. Add eggs one at a time, beating well after each. Add vanilla extract and beat until smooth and glossy.
  6. With mixer on low, add one-third of the dry ingredients to the butter mixture, mixing until just combined. Add half of the Greek yogurt and mix gently. Repeat with another third of dry ingredients, remaining yogurt, and final third of dry ingredients. Stop mixing as soon as flour disappears.
  7. Fold in the cooled reduced apple cider with a rubber spatula until evenly distributed (5-6 strokes). Batter will be thick.
  8. Spoon batter into prepared bundt pan and spread evenly. Tap pan on counter to release air bubbles. Bake for 35-40 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  9. Cool in pan on a cooling rack for 15 minutes. Invert pan onto rack and lift off gently. Let cool completely (about 1 hour).
  10. While cake is still warm, brush entire surface with melted butter. Mix 1/4 cup sugar and 1 tablespoon cinnamon in a small bowl. Sprinkle generously over buttered cake. Let coating set before slicing.

Notes

Don’t skip reducing the cider—it concentrates the apple flavor. Room temperature ingredients are crucial for proper creaming. Grease the bundt pan thoroughly to prevent sticking. Let cake cool exactly 15 minutes before inverting. Apply cinnamon sugar coating while cake is warm for best adhesion.

Nutrition

Keywords: apple cider donut bundt cake, healthy fall dessert, lighter apple cake, whole wheat bundt cake, cinnamon sugar cake

Find it online: https://perkypan.com/lighter-apple-cider-donut-bundt-cake-easy-healthy-fall-dessert/