Apple Cider Doughnut Cake (yeah, you read that right)


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[Edit] I wrote this blog post in December of 2017, but think it’s perfect for October of 2019! Bring on the apple cider!
Yesterday was our first real snowfall in our neck of the woods. What is it about snow that just makes me want to bake like a mad fool? I can't help myself! 

We also fired up the wood burning stove today, so our house is super cozy and warm. It seemed like a good day to celebrate with Apple Cider Doughnut Cake. 

Yes. That's right. I said APPLE CIDER DOUGHNUT CAKE. 

People, stop what you are doing right now and make this. 

Within about 2 minutes of posting a photo of this cake on social media, I had multiple requests for the recipe... so here you go! 

Now you can stop drooling and make it yourself. ;)


Apple Cider Doughnut Cake 

* Adapted from "A New Way to Bake" by the Editors of Martha Stewart Living

  • 2 tbsp unsalted butter, melted, plus more for the pan

  • 2 cups all purpose flour, plus more for pan

  • 1 cup whole-wheat flour

  • 1 1/2 tsp baking powder

  • 2 tsp ground cinnamon

  • 1/2 tsp baking soda

  • 3/4 tsp salt

  • 1 1/2 cups natural cane sugar, + 3 tbsp

  • 1 cup apple cider

  • 3/4 cup extra virgin olive oil

  • 3/4 cup unsweetened applesauce

  • 2 tsp vanilla extract

  • 3 large eggs, at room temperature



1. Preheat oven to 350 degrees. Butter and flour a 12 cup Bundt pan. Be generous with the butter and flour so the cake doesn't stick.

2. In a large bowl, combine both flours, baking powder, 1 1/2 tsp of the cinnamon, the baking soda and the salt. 

3. In another bowl, whisk together 1 1/2 cups sugar, the apple cider, olive oil, applesauce, vanilla and eggs. 

4. Add wet mixture to the dry the mixture and whisk until combined. Pour into the prepared Bundt pan. 

5. Bake for about 45-50 minutes, rotating the pan halfway through, until a tester comes out clean. 

6. Transfer pan to a wire rack and allow to cool for 15 minutes.

7. Meanwhile, melt the butter (if you haven't already) and combine the remaining 3 tbsp of sugar with 1/2 tsp of cinnamon. Turn out cake onto a rack with a plate underneath (to catch the spills). Brush cake with melted butter, then sprinkle liberally with cinnamon-sugar. 

8. Let cool completely before serving (yeah right!!!). Cake can be kept, covered, at room temperature for 2 days. 

Did you try it? 

Let me know what you think! I kind of have a thing for Apple Cider Doughnuts... Of course, this is not quite the same as deep fried doughnut, but my family agrees it's a pretty good substitute.