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Apple-Cider Doughnut Cake

Course Cakes, Desserts
Prep Time 2 minutes
Total Time 2 minutes
Servings 1 10 inch 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

apple cider donut cake
If you love the apple-cider doughnuts often sold at farmers' markets, you'll love this cake! Baked in a Bundt pan, it's essentially a giant cakey doughnut, made a little more wholesome with whole-wheat flour. A blend of olive oil and applesauce helps keep it moist. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter). Martha also made this recipe on "Martha Bakes" episode 802.
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.