Apple Cider Doughnut Cake - our favorite Fall dessert! SO easy to make. NO mixer required! Simply whisk together the dry ingredients and the wet ingredients and bake. All-purpose flour, whole-wheat flour, cinnamon, salt, baking soda, baking powder, apple cider, applesauce, eggs, olive oil, vanilla, and turbinado sugar. Coat the cake with cinnamon and sugar. Can freeze leftovers for a quick dessert later. #cake #dounut #doughnut #dessert #doughnutcake
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:
There is no butter in the cake batter. The batter uses olive oil. I know it sounds strange, but it works.
Another different ingredient in this cake is turbinado sugar or raw sugar. I bought my turbinado sugar at Walmart.
You can make this cake ahead of time and store it in an airtight container. The cake will keep on the countertop for 3 to 4 days and up to a week in the refrigerator.
I love to freeze leftover cakes. I will usually slice the cake into slices, wrap them in plastic wrap, and put the slices in a freezer bag. I love being able to pull out a slice of cake for a little afternoon pick me up.
You can also freeze the whole cake. Follow the same process as freezing slices - wrap and put in a freezer bag. Let the cake thaw on the counter for an hour or so before slicing.