in my kitchen · more cake, please

Apple Cider Donut Bundt

A few weeks ago, a friend of mine gave me a bunch of beautiful, lovely, much needed hand-me-downs for my Mackenzie!  I was so blessed by this wonderful gift, I promised my friend a cake.     Time went by and I realized that I still needed to make that promised cake!

After discussing what her family might enjoy, I browsed my pinterest page for ideas.  I found the PERFECT option (thank you to Martha Stewart) : Apple Cider Donut Bundt.  The write-up sounded like this cake was right up my friend’s alley.  I made a few changes, but- stayed true to the recipe otherwise.

When I baked the cake, the smell from my oven was AMAZING!  It was all I could do to not take a warm chunk!  But, I resisted the urge and got the cake to my friend quickly!  Within minutes of giving her the cake, I got a text!  They loved it!  She did say that maybe it wasn’t quite the texture of a donut- so, I’m gonna work on that a little bit!  Otherwise this may be a contender for the “keeper” list!

*****  Hey, friends!  When week 26 is completed, I’m going to post a “half-way-thru-the-year” review of my favorite cakes!  I would LOVE to hear from you if you’ve tried any cakes and loved them!  By the end of week 52 I would like to have a list of “best” cakes to draw on… you know, in case I go into business and need to create a menu of sorts! 🙂  ***********

Here is the recipe!  Seriously, you really might want to try this one!

Apple Cider Donut Bundt Cake

Ingredients:

  • 2 tablespoons unsalted butter, melted, plus more for pan (I used 1/4 cup of butter)
  • 2 cups unbleached all-purpose flour, plus more for pan
  • 1 cup whole-wheat flour (I used only all-purpose flour this time)
  • 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 (I used regular, every day sugar)
  • 1 cup apple cider (I used part apple juice, part sparkling cider -because I dare you to find real cider in June.)
  • 3/4 cup extra-virgin olive oil (I used vegetable oil)
  • 3/4 cup unsweetened applesauce
  • 2 teaspoons pure vanilla extract
  • 3 large eggs, room temperature

Instructions:

  • 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 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. Cake can be stored, covered, at room temperature up to 2 days. (While working on this coating, I painted butter on a small section of the cake, sprinkled cinnamon-sugar immediately, and then moved onto another section.)

 

 

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