Favorite Fall Tradition
Every Fall I look forward to taking a drive out into the country to find a local Apple Orchard. I love to buy a bag of apples, fresh pressed apple cider, and maybe the best part…a warm apple cider cinnamon sugar crusted donut! That was the inspiration in making this Apple Cider Donut Cake, but I think the cake actually turned out better than the donuts. Sometimes the donuts look so good, and the flavor is right but they are disappointingly dry when you take a bite. That is NOT the case with this cake. It is seriously so moist, tender, perfectly spiced, and the cinnamon sugar coating is delicious!
Oat Flour
I think the oat flour really is the key to the donut cake. It is the secret to the moist and tender crumb which gives it the donut feel. You may wonder what oat flour is and where to get it. The answer is easy! Simply blend up rolled oats in your blender until you get a nice smooth flour. If I make more than I need, I simply freeze the extra flour for next time.
People love this cake
This was one of the desserts that I made for my second sons wedding open house last month and everyone loved it. I got lots of requests for the recipe and promised to post it soon. I got a little delayed though….because I became a Grandma (or Mimi in my case) when my oldest son and his wife welcomed this little guy into the world!
Welcome Baby Wesley
Is is very hard to concentrate on anything with this little sweetheart around! I am in love! I am visiting my son and his wife this week in Idaho to help with the baby and I am seriously LOVING every minute of it!
Are you getting ready for Thanksgiving next week? In between baby snuggles, I will try to post a round up of my favorite Thanksgiving recipes. I was just thinking that this Apple Cider Donut Cake would be perfect to add to my dessert table this year, for those who do not love pie.
Have you tried my other Donut Cake? It is one of my favorite cakes! Sooo good!!
Old Fashioned Buttermilk Donut Cake
Apple Cider Donut Cake
Ingredients
dry ingredients
- 2 cups all purpose flour
- 1 1/2 cups oat flour
- 1 1/2 cups sugar
- 1 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
wet ingredients
- 1 cup apple cider (I use Spiced cider–more flavor)
- 3/4 cup applesauce
- 3/4 cup vegetable oil (I use Coconut or avocado oil)
- 3 large eggs room temperature
- 2 tsp vanilla extract
topping
- 4 Tbsp unsalted butter melted
- 1/4 cup sugar
- 1/2 tsp cinnamon
Instructions
- 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–it is important so it comes out nicely.
- 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 to an hour (letting it cool in the pan, helps it come out easier).
- 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.
notes:
- Sub cardamom for cinnamon, yum.
- Fold in some finely diced fresh apple for texture.
- You might use apple butter instead of applesauce.
- Instead of the sugar coating you could make a simple glaze out of cider and powdered sugar to drizzle (liberally!) over the cake.
Recipe Source: adapted from Martha Stewart and The View from the Great Island
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