Recipes

[Chi-town girl]

I have not made this - not sure that we even have  bundt pan. This recipe sounds delicious 

Apple-Cider Doughnut Cake

If you love the apple-cider doughnuts often sold at farmers' markets, you'll love this cake! Baked in a Bundt pan, it's essentially a giant cakey doughnut, made a little more wholesome with whole-wheat flour. A blend of olive oil and applesauce helps keep it moist. This classic fall dessert recipe appears in our cookbook, A New Way to Bake (Clarkson Potter). Martha also made this recipe on "Martha Bakes" episode 802.

Prep: 20 mins

Total: 2 hrs 35 mins

Yield: Makes one 10-inch cake

Ingredients

• 2 tablespoons unsalted butter, melted, plus more for pan
• 2 cups unbleached all-purpose flour, plus more for pan
• 1 cup whole-wheat flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 3/4 cups natural cane sugar
• 1 cup apple cider
• 3/4 cup extra-virgin olive oil
• 3/4 cup unsweetened applesauce
• 2 teaspoons pure vanilla extract
• 3 large eggs, room temperature

Directions

• Step 1

  Preheat oven to 350 degrees. Butter and flour a 12-cup Bundt pan. In a large bowl, whisk together both flours, baking powder, 1 teaspoon cinnamon, baking soda, and salt. In another bowl, whisk together 1 1/2 cups sugar, cider, oil, applesauce, vanilla, and eggs. Add egg mixture to flour mixture; whisk until combined. Transfer batter to prepared pan.

• Step 2

  Bake, rotating pan halfway through, until a tester inserted in center comes out clean, 45 to 50 minutes. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes. Meanwhile, mix together remaining 1/4 cup sugar and 1/2 teaspoon cinnamon.

• Step 3

  Invert warm cake onto rack. Brush with melted butter, then sprinkle liberally with cinnamon sugar. Let cool completely before serving. Cake can be stored, covered, at room temperature up to 2 days.

Cook's Notes

Bundt pans need to be generously buttered and floured so cakes don't stick; use a pastry brush to be sure to get into all the crevices

[Yahooey]

@Chi-town girl 

I don't own a Bundt pan either although it does sound awfully good.

May try it with a tube pan and make it with only AP flour. I don't have whole wheat and I hate buying it for only a cup. I googled and it says add an extra TBS per cup and has s shorter shelf live - than white flour.

thank you for posting - MS, Ina and ATK are my go to for baking

[LindaSal]

Thanks for posting @Chi-town girl , this sounds delicious and my hubby would eat it for breakfast!!  I'll just skip the sprinkle of sugar and cinammon at the end.  Exciting to be entering baking season.

[RespectLife]

I have a lot of bundts, even some fancy ones!  Wish I could lend them to ya!

Thanks for posting @Chi-town girl 

I think this would be delish w/ a cup of coffee or tea, not an overly sweet, heavily frosted dessert.

I bake a LOT but have never in my life used EVOO in baking!  EVOO is so much more expensive than Veg or Canola.....I would hate to waste it if it didn't enhance the flavor of the cake.

Interesting....has anyone ever used it in baked goods?  I'd be interested to hear your thoughts!

[wagirl]

Looks really good

[wagirl]

I use olive oil alot in baking. it gives a very subtle hint of a richness. I don't bake frou-frou things with it. but olive oil is what I use mostly anyway. better for you even tho it still is fat. I use avocado oil alot too.