Apple Cider Doughnut Cake
INGREDIENTS:
- 2 cups all-purpose flour
- 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 cups turbinado sugar
- 1 cup apple cider
- 3/4 cup olive oil
- 3/4 cup applesauce
- 2 tsp vanilla extract
- 3 large eggs
- 1/4 cup butter, melted
- 1/2 cup sugar (white)
- 1 tsp cinnamon
INSTRUCTIONS:
- Preheat oven to 350ºF. Grease and flour a 12-cup Bundt pan. Set aside.
- In a large bowl, whisk together all-purpose flour, whole-wheat flour, baking powder, cinnamon, baking soda, and salt.
- In another bowl, whisk together turbinado sugar, apple cider, olive oil, applesauce, vanilla, and eggs.
- Pour wet ingredients into dry ingredients and whisk until well combined.
- Pour batter into prepared Bundt pan.
- Bake cake 45 to 55 minutes, until a toothpick inserted into the middle of the cake comes out clean.
- Let cake cool in the pan for 15 minutes. Remove cake from pan and place on a baking rack,
- Combine 1/2 cup sugar and 1 tsp cinnamon.
- Brush cake with melted butter and sprinkle liberally with cinnamon-sugar mixture. Use your hands to coat the side of the cake.
- Cool the cake completely and serve.
NOTES:
- Cake will keep covered at room temperature for 2 to 3 days.
- This Recipe adapted from >>>> Click Here