The Most Delicious Apple Cider Donut Bundt Cake

 Now, don't be put off by the title, but there were no leftovers after Thanksgiving dinner. And I even made it gluten-free so my brother in law and I could enjoy some dessert, too. And since I'm trying to eat less granulated (white) sugar, I used an alternative for that, too.

The Most Delicious Apple Cider Cake is where you can find the original version. 

But this is how I made it:


APPLE CIDER DONUT CAKE

INGREDIENTS
3 cups (360 g) all-purpose GF flour blend
2 tsp (5 g) ground cinnamon
1/4 tsp (1 g) ground nutmeg
1 tsp (5.6 g) salt
1 1/2 tbsp (21 g) GF baking powder
1 1/2 cups (300 g) coconut sugar
1/2 cup (110 g) brown sugar
1 cup (224 g) vegetable oil
3 eggs at room temperature
1 cup (250 g) applesauce at room temperature
1 cup (248 g) apple cider at room temperature
1 tsp (5.6 g) vanilla extract

INSTRUCTIONS
Preheat your oven to 325 degrees F. Spray a bundt pan with non-stick spray and then dust with flour. Set aside.
In a medium size mixing bowl, combine the flour, cinnamon, nutmeg, salt, and baking powder. Whisk to combine. Set aside.
In a large bowl, combine the sugar, brown sugar and oil. Mix on medium speed to combine.
Add the eggs to the sugar mixture and mix on medium speed for about two minutes.
Add the applesauce and vanilla. Mix to combine.
With the mixer on low speed, add 1/3 of the flour mixture, followed by half of the apple cider. Continue alternating the flour mixture and the apple cider, finishing with the flour mixture. Mix until no streaks of flour remain. The batter will be slightly thin, not thick.
Pour the batter into the bundt pan and bake for 50 minutes. The cake is done when a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
Let the cake cool for an hour in the bundt pan before turning it over onto a cake plate or cooling rack.
*When using coconut sugar instead of granulated sugar, cake will turn out darker. Just keep an eye on it. 
Again, if trying to reduce sugar intake, skip this part. Cake is still delicious.
Using a pastry brush, coat the cake in butter.
Combine 1/4 cup sugar and 2 teaspoons cinnamon and then sprinkle onto the top and sides of the cake. To coat the sides, it's best to fill your hand with the mixture and pat it on the cake.


I may try honey next time. 




Comments

Post a Comment

Popular posts from this blog

Cassoulet

Image
It's been quite awhile since I last put together a batch of Cassoulet. So much so that I have forgotten it was an all day thing, even using the quick soak method for dried beans. While they are getting cool enough to place in the fridge, I will post the recipe here. As with the previous post regarding Bean Prep, this recipe also comes from the Northarvest. As will the next one. That's because, of the five recipes listed in it, these two are the only ones I ever really enjoyed. CASSOULET Ingredients: 1 Pound Navy Beans (or your own combination of beans equal to one pound) 1/2 Tablespoon Chicken Bouillon Powder 5 Cups Water 4-5 Slices Bacon, diced 1 Medium Onion, diced 2 Carrots, cut into 2-inch pieces 1 Bay leaf 1 Tablespoon Parsley 1 Tablespoon Celery Leaves or seeds 1 Teaspoon Salt 1/8 Teaspoon Black Pepper (either ground or fresh grind) 1 Pound Polish (or Italian or Chicken Sausage)  1 1/2 Pounds Ham Directions: Soak beans. Drain beans; discard soak water...
Read more

Squmpkin Bread

SQUMPKIN BREAD (FROM FARM JOURNAL'S BEST EVER VEGETABLE RECIPES)  3 1/2 Cups Sifted Flour  3       Cups Granulated Sugar  1 1/2 Teaspoons Salt 1 1/2 Teaspoons Baking Soda 1        Teaspoon Cinnamon 1        Teaspoon Nutmeg 1        Cup Vegetable Oil 4        Eggs 2        Cups Cooked and Mashed Butternut Squash 1/2     Cup Water      Sift flour onto waxed paper. Into large bowl, sift flour again along with the sugar, salt, baking soda, cinnamon and nutmeg; set aside.      In medium bowl stir oil, eggs, squash and water until well blended.  Stir wet ingredients into dry ingredients, mixing just until moistened.       Grease two 9x5x3-inch loaf pans and line with wax paper. Pour batter into both pans evenly.       Bake in 350F oven ...
Read more

Ruby Bevins' Sugar Cookies

  SUGAR COOKIES 1 Cup Margarine (or equivalent [I used avocado butter]) 2 Cup Shortening 1 Cup Granulated Sugar 2 Eggs (or sub out for alternative eggs) 4 Cups Flour minus 1 TBSP 1 Tsp Cream of Tartar 1 Tsp Baking Powder 1 1/2 Tsp Vanilla Cream butter, shortening and sugar.  Add eggs and beat well.  Add dry ingredients. Blend thoroughly.  Drop by teaspoonfuls onto ungreased cookie sheet.  Sprinkle with colored sugar and bake at 350°F for 5 to 10 minutes.
Read more