Apple-Cider Doughnut Cake
Ingredients
- 2 tbs unsalted butter melted, plus more for pan
- 2 cups all-purpose flour unbleached, plus more for pan
- 1 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 1 3/4 tsp natural cane sugar
- 1 cup apple cider
- 3/4 cup extra virgin olive oil
- 3/4 cup unsweetened applesauce
- 2 tsp vanilla
- 3 large eggs room temperature
Instructions
- Preheat oven to 350 degrees. Butter and flour a 12-cup Bundt pan. In a large bowl, whisk together both flours, baking powder, 1 teaspoon cinnamon, baking soda, and salt. In another bowl, whisk together 1 1/2 cups sugar, cider, oil, applesauce, vanilla, and eggs. Add egg mixture to flour mixture; whisk until combined. Transfer batter to prepared pan.
- Bake, rotating pan halfway through, until a tester inserted in center comes out clean, 45 to 50 minutes. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes. Meanwhile, mix together remaining 1/4 cup sugar and 1/2 teaspoon cinnamon.
- Invert warm cake onto rack. Brush with melted butter, then sprinkle liberally with cinnamon sugar. Let cool completely before serving. Cake can be stored, covered, at room temperature up to 2 days.
Notes
Apple-Cider Doughnut Cake
Bundt pans need to be generously buttered and floured so cakes don't stick; use a pastry brush to be sure to get into all the crevices. OK'S NOTES
Bundt pans need to be generously buttered and floured so cakes don't stick; use a pastry brush to be sure to get into all the crevices.
Bundt pans need to be generously buttered and floured so cakes don't stick; use a pastry brush to be sure to get into all the crevices.
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