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5 from 1 vote

Apple Cider Donut Cake

I mis-read a Martha Stewart recipe and ended up with a great mistake re-do.
Course: Beginnings, Endings
Cuisine: American
Keyword: apple cider, cake, donut
Servings: 0

Ingredients

  • 2 Tbs. Unsalted Butter, melted More for the pan.
  • 2 Cups Unbleached All-Purpose Flour More for the pan.
  • 1 Cup Whole Wheat Flour I used whole wheat pastry flour.
  • 1-1/2 tsps. Baking Powder
  • 1 tsp. Ground Cinnamon
  • 1/2 tsp. Baking Soda
  • 3/4 tsps. Kosher Salt
  • 1 cup Granulated White Sugar
  • 1/2 cup Light Brown Sugar, packed
  • 3/4 cup Apple Cider
  • 1/4 cup Apple CIder Vinegar
  • 3/4 cup Extra Virgin Olive Oil
  • 3/4 cup Unsweetened Applesauce
  • 2 tsp. Vanilla Extract
  • 3 Lrg. Eggs, room temperature.
  • 1/4 cup Granulated white sugar or sanding sugar
  • 1 tsp. Ground Cinnamon

Instructions

  • Preheat oven to 350°.
    Butter and flour a bundt pan, set aside.
    Whisk together flours, baking powder, cinnamon, baking soda and salt, in a large bowl and set aside.
    In a small bowl, whisk together both sugars, apple cider, apple cider vinegar, oil applesauce, vanilla and eggs.
  • You do not need to use an electric mixer.
    Gradually whisk egg mixture into flour mixture. Be careful not to overmix.
    Pour batter into prepared pan.
    If using muffin tins, line with muffine liners then fill 3/4 way up.
  • Bake 45-55 minutes. You want a tester to come out clean or with a few crumbs. For muffins bake 20-30 minutes.
    Let cool in pan for 15 minutes, then turn out on rack.
    Meanwhile stir together 1/4 cup wahite sugar and 1 teaspoon cinnamon.
    Brush warm cake with melted butter. Then generously sprinklw with cinnamon sugar mixture.