If you love Apple Cider doughnuts then you are going to love this cake by Martha Stewart. It is the perfect thing to make for a weekend breakfast. If you bake it in a bundt pan and it comes out like a “big gooey cakey donut”. This is a favorite of Martha’s and now ours too!!! Bon Weekend!!
ADAPTED FROM MARTHASTEWART.COM
Ingredients
- 2 tablespoons 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 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 3/4 teaspoon 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 teaspoons pure vanilla extract
- 3 large eggs, room temperature
- Preheat oven to 350 degrees. 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 to 50 minutes. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes. Meanwhile, mix together the remaining 1/4 cup sugar and 1/2 teaspoon cinnamon.
- Invert warm cake onto rack. Brush with melted butter, then sprinkle liberally with cinnamon sugar. Let cool completely before serving.