Total time to prepare – Approximately 1 hours, 35 minutes. Serves ten (10).
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If you love apple-cider doughnuts from Farmer’s Markets, you’ll love this cake. Baked in a Bundt cake pan, it’s essentially a giant cake doughnut.
Equipment needed: Bundt pan
[/recipe-ingredients]
- Unsalted Butter, melted, Plus more for the pan – 2 Tbsp
- Unbleached all-purpose flour, plus more for the pan – 2 cup
- Whole wheat flour – 1 cup
- Baking powder – 1.5 tsp
- Baking soda – 1/2 tsp
- Ground cinnamon – 1 Tbsp
- Kosher salt – 3/4 tsp
- Sugar – 1 3/4 cup
- Apple cider – 1 cup
- Extra-virgin olive oil – 3/4 cup
- Unsweetened applesauce – 3/4 cup
- Pure vanilla extract – 2 tsp
- Eggs, large – 3
- Preheat oven to 350 degrees.
- Generously butter and flour a 12-cup Bundt pan.
- In a large bowl, whisk together both flours, baking powder, cinnamon, baking soda, and salt.
- In another bowl, whisk together 1.5 cups sugar, cider, oil, applesauce, vanilla, eggs.
- Add egg mixture to flour mixture, whisk until combined.
- Transfer batter to prepared pan.
- Bake 45-50 minutes. Rotate pan halfway through until a test toothpick comes out clean.
- Transfer pan to a wire rack over a rimmed baking sheet. Cool 15 minutes. Meanwhile, mix remaining 1/4 cup sugar and 1 tsp cinnamon.
- Invert warm cake onto rack. Brush with melted butter. Then sprinkle liberally with cinnamon sugar.
- Cool. Store cake covered, at room temperature, for up to two (2) days.ENJOY!
- ENJOY!
Martyatl 