Apple Cider Doughnut Cake

If you want to drool over beautiful cakes, head over to Cakes by Courtney. We didn't get to our usual apple orchard this year, so I felt especially compelled to bake her apple cider doughnut cake. This cake is moist and dense and tastes like an apple cider doughnut. It's also quite easy to put together. The only thing I've found is that it requires a longer baking time in my oven than her original recipe.

Apple Cider Doughnut Cake

3 cups flour
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. salt
1 1/2 Tbsp. baking powder
1 1/2 cups granulated sugar
1/2 cup brown sugar
1 cup vegetable oil
3 eggs, room temperature
1 cup applesauce, room temperature
1 cup apple cider, room temperature
1 tsp. vanilla extract (I subbed in bourbon vanilla for a little oomph)
Coating
1/4 cup butter, melted
1/4 cup sugar
2 tsp. cinnamon

Preheat oven to 325°F. Coat a Bundt pan with whatever method works for you to get your cake to release. ;-) 

In a medium bowl, combine dry ingredients. In a large mixing bowl, combine sugars and oil on medium speed. Add in the eggs, and mix on medium speed for 2 minutes. Add the applesauce and vanilla, and mix to combine. 

With the mixer on low, add 1/3 of the flour mixture, followed by half the cider. Repeat, finishing with the last 1/3 of the flour. 

Pour batter into prepared pan, and bake for 50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs on it. (I find mine needs at least 60 minutes.) 

Let the cake cool and turn onto a cooling rack or cake plate (again however the Bundt cake techniques work for you). Once cake is cooled, brush with melted butter. Combine sugar and cinnamon, and use your hand to press onto the cake. Serves 8-12.