Apple Cider Doughnut Cake


Happy National Doughnut Day! I was actually going to make this recipe tomorrow but when I found out what today was, duh! I bring you this delicious cake inspired by apples and fall. Oh and of course, doughnuts! This cake is very easy to make and no fancy kitchen gadgets are needed. Just 2 bowls and a bundt pan. And if you follow my Insta stories, you know that I completely butchered the cake flip (face palm). I think I need a new bundt pan because I always struggle with inverting cakes with it. None of my other cake pans have problems, just this one…

But, with the power of photography, you can’t even tell in these pictures! And, it doesn’t matter, the cake is still delicious and it just goes to show that no one is perfect. We all make mistakes and sometimes we fail. I still have dessert for my family 🙂

So go get your aprons on, start your ovens and let’s bake!

What you will need:

Bundt pan greased well

For the cake:

2 cups all-purpose flour
1 1/2 cups oat flour
1 cup sugar
1 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup apple cider
3/4 cup applesauce
3/4 vegetable oil
3 large eggs
2 teaspoons vanilla extract

For the topping:

2 tablespoons butter, melted
1/4 cup sugar
1/2 teaspoon cinnamon

Preheat oven to 350 degrees. In a large bowl, whisk together the flours, sugar, cinnamon, baking powder and soda and salt. Set aside. In another large bowl, whisk together the wet ingredients; cider, applesauce, oil, eggs and vanilla.

Pour the wet ingredients into the dry and whisk until just combined. Pour into prepared pan and bake for 40-50 minutes. Allow to cool 15-20 minutes on a wire rack before carefully inverting on a serving plate.

While cake is cooling, melt butter. In a small bowl stir together the sugar and cinnamon. Pour butter over cooling cake and immediately sprinkle on the cinnamon sugar. Slice and serve. Enjoy!

Store covered at room temp.

Look at those pretty crumbs and beautiful cinnamon sugar!

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