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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Apple-Cider Doughnut Cake Recipe

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This recipe for Apple-Cider Doughnut Cake is from LISA'S COOKBOOK FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp. unsalted butter, melted, plus more for pan
2 Cups unbleached all-purpose flour, plus more for pan
1 cup whole-wheat flour
1 1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. baking soda
3/4 tsp. kosher salt
1 3/4 cups natural cane sugar
1 cup apple cider
3/4 cup extra-virgin olive oil
3/4 cup unsweetened applesauce
2 tsp pure vanilla extract
3 large eggs, room temperature
Directions:
Directions:
Preheat oven to 350º. 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, 45-50 minutes. Transfer on a rimmed baking sheet, set on a wire rack. Let cool 15 minutes. Meanwhile, mix together remaining 1/4 cup sugar and 1/2 tsp. 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.
Number Of Servings:
Number Of Servings:
One 10-inch cake
Preparation Time:
Preparation Time:
Total time: 2 hr. 35 min.

 

 

 

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