East End | thebrookcook

I had my first apple-cider doughnut this past fall at a beautiful farm on the East end of Long Island. It was freshly made, hot, and delicious. Naturally, this recipe caught my eye. It is a giant version of fabulousness- even incorporating whole wheat flour and olive oil.

This cake was magnificent. I will make it again in the fall, although I think it is truly season-less. The olive oil and applesauce made it incredibly moist as well. This recipe was adapted from A New Way to Bake, via Martha Stewart Living. I reduced the baking temperature because my Bundt pan has a dark non-stick coating. I also reduced the amount of cinnamon sugar topping. We enjoyed it with a scoop of vanilla ice cream.

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

For the Topping:

2 T natural cane sugar or granulated sugar
1/4 tsp ground cinnamon
2 tablespoons unsalted butter, melted

Preheat oven to 325 degrees if using a dark pan, or 350 degrees in a standard pan, preferably on convection.
Butter and flour a 12-cup Bundt pan. (This step in incredibly important in a Bundt pan- make sure all of the crevices are coated.)
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.
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 2 T sugar and 1/4 teaspoon cinnamon.
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.