Looking For Thanksgiving Desserts? Christina Tosi’s Apple Cider Donut Bundt Cake Is the Perfect Autumnal Recipe

Looking for Thanksgiving desserts that aren’t, well, pumpkin pie? Prepare to add a new entry to your recipe box: Christina Tosi’s Apple Cider Donut Bundt Cake.

It checks all the boxes for the November holiday dessert (i.e., autumnal and delicious ) and then some: it only involves one bowl, meaning you won’t be taking up precious real estate in your kitchen on its busiest day of the year. “Made in the style of bread pudding, this stunner of an Apple Cider Donut Bundt cake makes for a visually impressive and deliciously festive tabletop treat for the big event or even post-Thanksgiving meal breakfast to keep the holiday spirit going,” Tosi tells Vogue.

Below, find the Milk Bar founder’s recipe for Apple Cider Donut Bundt Cake, as featured in her new cookbook, Bake Club. Who knows? It might become one of your favorite Thanksgiving desserts.

Apple Cider Donut Bundt Cake

Makes 1 cake, serving 12

We’ve all been there: You got a dozen apple cider donuts because you were really feeling that “I pulled out my cable knit sweater for THIS perfect day” feeling. But your eyes were bigger than your belly. Enter this stunner, literally: your sad day-old donuts used for Bundt cake perfection. Made in the style of bread pudding, this simple recipe never lets a well-intended nosh sesh go to waste. Recycling never tasted so good. Scale this recipe up or down, based on the number of donuts or cake pan size you have. No one gets mad at an individually sized ACDBC! –Christina Tosi

Ingredients:

• 1/2 cup sugar
• 3 eggs
• 3/4 cup milk
• 3/4 cup apple cider
• 1/3 cup heavy cream
• 1 teaspoon vanilla extract 1/2 teaspoon kosher salt
• 10–12 day-old apple cider donuts (about 2 pounds total)
• Cinnamon sugar, for top (stir together 2 tablespoons sugar and 1/4 teaspoon cinnamon)

Directions

1. Heat the oven to 350°F, pan-spray a 12-cup Bundt pan, and lightly dust it with flour to coat the crevices.
2. In a large bowl, whisk together the sugar, eggs, milk, apple cider, cream, vanilla, and salt, mixing until everything is smooth and combined, about 1 minute.
3. Break up the donuts by hand into bite-sized pieces, and add them to the bowl. Ditch the whisk for a sturdy spatula, and stir the donut pieces into the liquid below to coat them completely. Let the mixture sit for 10 minutes so the donut pieces completely absorb the liquid.
4. Pour the mixture into the prepared pan, and bake at 350°F for 50 minutes. The mixture will puff, rise, and caramelize, setting into a freshly baked cake with some donut pieces still prevalent.
5. Let the cake cool in the pan at room temperature for 30 minutes, then invert the pan onto a plate to release the cake. While it’s still warm, sprinkle the cinnamon sugar over the top (the humidity will act as a glue to the granules). Cool the cake fully, or slice it and serve it warm. In an airtight container, it will keep fresh for up to 5 days at room temperature or in the fridge for up to 2 weeks.