Wednesday Recipes: Apple Cider Doughnut Bundt Cake

Dear Readers, hope you're doing great! I've made this twice for family and friends--now, I'm going to sell one for the youth auction at church--wish me luck! It gets competitive. :)

Apple-Cider Doughnut Bundt Cake

Ingredients:

Baking spray

½ cup packed light brown sugar

1 ¼ cups granulated sugar, divided

1 cup unsalted butter, softened and divided

3 large eggs

2 teaspoons vanilla extract

3 cups of all-purpose flour

1 ½ teaspoon baking powder

1 teaspoon kosher salt

½ teaspoon baking soda

2 ½ teaspoon ground cinnamon, divided

1 ¼ teaspoon ground ginger, divided

¾ teaspoon grated fresh nutmeg, divided

 1 cup of apple cider

½ cup unsweetened applesauce

Directions:

1.      Preheat oven to 350 degrees F. Coat a 10 – 12 cup Bundt pan (the quality of the pan is

key, replace if yours is old and scratched) with baking spray; set aside.

2.      Beat brown sugar, 1 cup of the granulated sugar, and ¾ cup of the butter in the bowl of

a stand mixer fitted with a paddle attachment on medium-high speed until light and

fluffy, 3 to 4 minutes. With mixer on low speed, add eggs, 1 at a time, beating well after

each addition. Beat in vanilla until just combined.

3.      Whisk together flour, baking powder, salt, baking soda, 2 teaspoons of the cinnamon, 1

teaspoon of the ginger, and ½ teaspoon of the nutmeg in a large bowl until combined.

Stir together apple cider and applesauce in a small bowl until just combined.

4.      With mixer on low speed, add flour mixture and apple cider mixture alternately with

butter mixture, beginning and ending with flour mixture, beating until just combined

after each addition and stopping to scrape down sides of bowl as needed. Transfer

batter to prepared pan.

5.      Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 55

minutes. Let cool in pan on a wire rack 10 minutes. Invert cake onto wire rack and

remove pan.

6.      Microwave remaining ¼ cup butter in a small heatproof bowl on high until melted,

about 30 seconds.

7.      Stir together the remaining ¼ cup granulated sugar, ½ teaspoon cinnamon, and ¼

teaspoon each ginger and nutmeg in a small bowl until combined. Set cake on a wire

rack over a large, rimmed baking sheet. Brush warm cake with melted butter.

8.      Sprinkle evenly with cinnamon-sugar mixture; repeating with any excess from baking

sheet until all cinnamon-sugar mixture is used, pressing gently to adhere to cake.

9.      Let cool completely on wire rack, about 2 hours. Store cake in an airtight container in

refrigerator or at room temperature (better so it doesn’t dry out) for up to 3 days.

Note: I prefer to eat while it’s still warm. 😊

Also Noted: This recipe came from the November 2024 Southern Living magazine, page 76.