Apple Cider Donut Cake

By mmcspencer

Ingredients

• For the Cider Glaze:
• 1/2 cup of unsalted butter, softened
• 2 large Granny Smith apples, peeled, cored, and chopped
• 1 1/2 cups apple cider
• 1/2 cup milk, at room temperature
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 3/4 cup sugar
• 1/2 cup packed light brown sugar
• 3 large eggs, at room temperature
• 1/4 cup coconut oil, melted (you can substitute vegetable oil – but coconut tastes better!)
• 1 teaspoon pure vanilla bean paste (can substitute in extract if you don’t have paste…put get some paste, you won’t regret it!)
• 1/4 cup butter
• 1/4 cup sugar
• 1/8 cup water
• 1/8 – 1/4 cup hard cider
• For the Cinnamon Sugar Coating:
• 6 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Preparation

Step 1

Directions:

Preheat the oven to 350ºF and spray a bundt pan with baking spray.

In a medium saucepan, bring chopped apples and cider to boil over medium heat. Reduce heat to medium and simmer until apples are fork tender. About 10 to 12 minutes. Remove pan from heat, cool for a few minutes, then pulse in a food processor or blender until pureed. Measure out 1 cup apple mixture and stir the milk into it. Set the apple/milk mixture aside for later.

In a medium bowl, combine flour, baking powder, baking soda, salt, nutmeg, cloves and cinnamon and set aside.

In a large mixing bowl, cream the butter, sugar, and brown sugar on medium speed until light and fluffy. Add the eggs, one at a time, mixing until incorporated. Add the oil and mix well. CAUTION: If you are planning on using coconut oil, make sure those eggs are at room temperature or slightly warmer if your house is chilly. If the eggs are cold and you add coconut oil to the mixture, the coconut oil will solidify and you will end up with a clumpy mess!

Add the flour mixture and apple/milk mixture alternatively in three additions, scraping the bowl as needed and mixing after each addition. Add the vanilla and beat once more, just to combine.

Scrape batter into prepared pan. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Place the cake in its pan on a cooling rack for ten minutes before removing the cake itself to a cooling rack for at least 30 minutes.

While cake is baking, prepare Cider Glaze. Melt butter, sugar and water over medium high heat. Bring mixture to a boil and let boil for 1-2 minutes. Remove from heat and immediately add the cider, stirring to combine.

Place baking sheet under wire rack. Using a pastry brush or marinate brush, cover cake with glaze. I usually do this in several passes, letting one application of glaze sink in and then going back over the cake with another.

Prepare the Cinnamon Sugar Coating. Combine sugar, cinnamon, and nutmeg in a small bowl. Sprinkle the warm, glazed cake with cinnamon sugar, using fingers to rub it onto the sides of the cake. (I usually place my cinnamon sugar mixture in an empty spice bottle, or salt shaker and then sprinkle it over the cake.)