Apple Cider Doughnut Cake
If fall had a flavour, it just might be this cake. Inspired by those warm cinnamon-sugar-coated apple cider doughnuts you find at farm markets while apple picking, this cake captures in a bite everything we love about a crisp autumn day. Pair this cake with Fitzpatrick Fitz Brut or Verve Cider.Ingredients
Serves 12
½ cup + ⅓ cup (205 ml) unsalted butter, room temperature, divided
½ cup (125 ml) vegetable oil
1 cup (250 ml) light brown sugar
¼ tsp (1 ml) fine sea salt
5 large eggs, room temperature
2 tsp (10 ml) vanilla extract
⅓ cup (80 ml) applesauce
¾ cup (180 ml) hard apple cider
½ tsp (2.5 ml) ground nutmeg
1 tbsp + 2 tsp (25 ml) ground cinnamon, divided
¼ tsp (1 ml) ground cloves
3½ cups (860 ml) all-purpose flour
2½ tsp (12.5 ml) baking powder
¼ tsp (1 ml) baking soda
2 large apples, peeled and diced
½ cup (125 ml) granulated sugar
Instructions
- Preheat oven to 350 F (175 C). Grease a 12-cup (3 L) Bundt cake pan with cooking spray or butter, then dust all over with flour to coat evenly. Tap out any excess flour. Set pan aside.
- In bowl of a stand mixer fitted with paddle attachment, cream ½ cup (125 ml) butter, oil, brown sugar and salt until well combined and lightened in colour, about 3 minutes. Beat in eggs 1 at a time. Add vanilla, applesauce, cider, nutmeg, 1 tbsp (15 ml) cinnamon and cloves. Mix until well combined.
- Remove bowl from stand mixer and sift flour, baking powder and baking soda right over batter. Top with diced apples and use a spatula to fold everything together until just combined.
- Scoop batter into prepared Bundt cake pan and smooth top to even. Transfer pan to oven and bake until a wooden skewer inserted into centre comes out clean, 50 to 60 minutes.
- Meanwhile, in a small bowl, whisk granulated sugar and remaining 2 tsp (10 ml) cinnamon. Set aside.
- Once cake has baked, let rest on a rack for 10 minutes. Carefully turn out of pan and cool to room temperature.
- In a small saucepan over medium heat, melt remaining ⅓ cup (80 ml) butter. Continue to cook, watching carefully and stirring constantly, until milk solids start to separate and turn golden, about 5 minutes. Transfer to a bowl and set aside.
- Once cake is cool, set on a rack over a baking sheet. Brush all over with brown butter and then spoon on cinnamon-sugar mixture, pressing gently into cake. Transfer to a serving platter. Slice and serve.