Apple Cider Doughnut Cake
Try this Apple Cider Doughnut Cake recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
vegetarian
pescatarian
- 1/4 cup sugar
- 1/2 tsp cinnamon
- 1 tsp cinnamon
- 1 cup apple cider
- 1/2 tsp salt
- topping
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 1 1/2 cups sugar
- dry ingredients
- wet ingredients
- 3/4 cup applesauce
- 1 1/2 cups oat flour
- 3/4 cup vegetable oil (i use safflower)
- 2 tbsp unsalted butter melted
- Carbohydrate 32.4761286254114 g
- Cholesterol 131.582083332505 mg
- Fat 13.7049444841723 g
- Fiber 1.8004744919057 g
- Protein 8.11810848689324 g
- Saturated Fat 7.17669584179973 g
- Serving Size 1 1 serving (129g)
- Sodium 8277.40031568683 mg
- Sugar 30.6756541335057 g
- Trans Fat 1.35845259145748 g
- Calories 286 calories
Set oven to 350F Generously butter and flour your bundt pan, making sure to get into all the nooks and crannies. Don't skip this step! Whisk the dry ingredients together in a large mixing bowl. Whisk the wet ingredients together in a another bowl. Add the wet ingredients to the dry and whisk until just combined, don't over mix. Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it. Set the pan on a cooling rack for 15 minutes. Stir the sugar and cinnamon together for the topping. Invert the cake onto a plate. Brush with the melted butter, and sprinkle generously all over with the sugar.
