My closest friends are people who know and understand that it is totally acceptable to eat cake for breakfast! I first had this Cider Donut Bundt Cake when a friend served it at a brunch. It has the perfect mild apple flavor to have with a piping hot cup of coffee. Giving the recipe the perfect flavors for fall are the touch of wheat flour and the hint of spices that mix with the apple. And while I have been quoted as saying that “cake is simply a vehicle that enables the consumption of frosting,” you really can’t go wrong with this cake and a dusting of cinnamon sugar. – Tracy
2 c. all-purpose flour
1 c. whole-wheat flour
2 tsp. ground cinnamon
½ tsp. ground ginger
1 1/2 tsp. baking powder
1/2 tsp. baking soda
½ tsp. salt
1 ¾ c. sugar
1 c. apple cider
¾ c. light vegetable oil (I use canola oil)
¾ c. unsweetened applesauce
2 tsp. pure vanilla extract
3 large eggs, at room temperature
2 T. melted butter
For Cinnamon Sugar Sprinkle:
1 T. cinnamon
2 T. sugar
Preheat oven to 350°F.
In a large bowl, lightly whisk together both flours, cinnamon, ginger, baking powder, baking soda, and salt.
In another bowl, combine sugar, cider, applesauce, oil, vanilla, and eggs. Add egg mixture into the dry ingredients and mix well.
Pour into a very well-greased and floured bundt cake pan. If using a flour cooking spray, spray generously.
Bake at 350 for approximately 45 minutes or until a tester comes out clean.
While cake is baking, remember to mix 1 T. of cinnamon with 2 T. of sugar for the sprinkle and set aside.
Place cake pan on a wire rack upon removal from the oven and allow to cool for 10 – 15 minutes before turning cake out onto plate. Be careful turning out the cake as the pan itself may still be very warm.
Lightly brush cake top with melted butter and sprinkle with cinnamon sugar mixture.