Cinnamon Bunt Cake with Cider Frosting


For the Cake

½ cup olive oil

1 cup granulated sugar

½ cup coconut sugar

4 tablespoons unsalted butter, melted

3 large eggs

1 tablespoon vanilla extract

2½ cups all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup buttermilk

For the Frosting

1½ sticks unsalted butter

3 cups powdered sugar 1 teaspoon vanilla extract

Pinch of ground cinnamon

Pinch of fine sea salt

¼ cup boiled cider

Preheat the oven to 350, then grease a bunt pan.

For the cake

Whisk oil, sugar, brown sugar and melted butter until well combined.

Add eggs one at a time, whisking thoroughly to combine before adding the next, then whisk in the vanilla.

In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt.

Add dry mixture to wet mixture, stirring to combine, then mix in buttermilk and scrape the side of the bowl well to ensure the batter has no dry spots.

Pour batter into the pan and spread it into an even layer. then place into the oven and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes and remove from the oven to cool completely.

For the Frosting

In a bowl, cream butter and powdered sugar on medium speed until light and fluffy, 4 minutes.

Scrape the bowl well, then add vanilla, cinnamon and salt, then mix to combine.

With the mixer running on medium speed, add cider in a slow, steady stream, then mix well to incorporate.

Pour the frosting on top of the cooled cake. Serve immediately, or keep covered for up to one day at room temperature.


To make your own cider by reducing 1½ cups apple cider to ½ cup, then whisk in 3 tablespoons sugar and continuing to cook, stirr occasionally, until mixture is reduced to ¼ cup.

Cool 10 minutes before using. Enjoy!

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