Apple Cider Doughnut Cake

I’ve mentioned it quite a few times before that one of my favorite things about going apple picking is getting freshly made apple cider doughnuts. I posted about a baked version last year. And while those were good, there is something about a fried doughnut that just can’t be topped. If you are not sure about frying doughnuts (I tried once and it was a fail) check out my post for Apple Cider Fritters. They’re bite size and so good you may end up guilty of eating one too many. So, when I came across a recipe for a twist on my favorite doughnuts in a cake form (including a cinnamon sugar topping) I knew I had to try it. Well, at first I was going to pass on it. I try to stick with recipes that require ingredients that I have on hand or that I know I will use again. So, when I saw that this recipe included wheat flour as one of the ingredients I was a tad bit skeptical. I know, wheat flour isn’t something that is all that odd, but, there aren’t many recipes I come across that require it so I was a bit concerned that it would end up just sitting in my cabinet or refrigerator indefinitely. I also wondered why both? Which of course required a Google search. And what I learned is that using a combination of all-purpose and whole wheat flour produces a cake that is lighter in texture and rises better. And by mixing the two you also get the added benefits of more fiber and nutrients thanks to the whole wheat.

So, a slightly funny story while making this cake. One of the ingredients is unsweetened applesauce. I had a jar of it in my refrigerator from another recipe but I never actually checked it until it was time to add it to the batter. So, I had all of my wet ingredients in a bowl and was about to add in the applesauce when I saw there was mold on top of it. Okay, not so funny. I didn’t bother to check it since it wasn’t set to expire until next year. But, this will definitely be a lesson to me to check those odd ball ingredients just in case. This is a good example of what I was saying before, buying ingredients that will sit without being used for a while. I ended up covering the ingredients with a piece of plastic wrap and ran out to the store to buy a new jar of applesauce. Hopefully the same thing won’t happen to this one. I guess I better come up with recipes for whole wheat flour and applesauce ASAP.

Letting the ingredients sit for a bit of time didn’t have any affect on the final cake. It did somehow separate while baking, but, I doubt it was because of the time my ingredients were left sitting. If you are having trouble seeing it in the picture below it’s on the right-hand side.

After adding a cinnamon sugar coating to the cake and letting it cool completely it was time to slice in to the cake and enjoy a piece. It didn’t taste exactly like my favorite apple cider doughnuts, but, it was just as good.

Apple Cider Doughnut Cake

Ingredients:

2 cups all-purpose flour

1 cup whole-wheat flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon baking soda

3/4 teaspoons kosher salt

1 3/4 cups sugar

1 cup apple cider

3/4 cup extra-virgin olive oil

3/4 cup unsweetened applesauce

2 teaspoons vanilla extract

3 large eggs, at room temperature

4 tablespoons unsalted butter, melted

 

Directions:

Preheat the oven to 350 F degrees. Spray a Bundt pan with baking spray or coat with butter and flour.

In a large bowl whisk together both flours along with the baking powder, 1 teaspoon of the cinnamon, baking soda and salt.

In another bowl whisk together 1 1/2 cups of the sugar, apple cider, olive oil, applesauce, vanilla and eggs. Once well blended add to the flour mixture and whisk both mixtures together until well combined. Transfer the batter to the prepared pan.

Bake in the preheated oven for 45 to 50 minutes, or until a cake tester inserted in the middle comes out clean. Transfer the pan to a wire rack set over a large bowl or rimmed baking sheet to cool for 15 minutes. While the cake is cooling mix together the remaining sugar and cinnamon and melt the butter.

Invert the cake onto the wire rack. Brush sections of the cake with melted butter and the sprinkle with the cinnamon sugar mixture. Continue doing this until the entire cake is coated with the butter and cinnamon sugar. Let the cake cool completely before serving.

Recipe from Martha Stewart