Recipe: Apple Cider Doughnut Cake (using whole wheat flour and oats)

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."



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

Preheat oven to 350 degrees F. Butter and flour a 12-cup Bundt pan. (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.)

In a large bowl, whisk together both flours, baking powder, 1 teaspoon cinnamon, the baking soda, and salt.

In another bowl. whisk together 1 1/2 cups sugar, the apple cider, olive oil, applesauce, vanilla, and eggs. Add egg mixture to flour mixture and whisk until combined. Transfer batter to 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 the remaining 1/4 cup sugar and 1/2 teaspoon cinnamon.

Turn out warm cake onto rack. Brush cake with melted butter. Sprinkle liberally with cinnamon-sugar. Let cool completely before serving. (Cake can be kept, covered, at room temperature up to 2 days.)

Makes one Bundt cake
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: A New Way to Bake From the Kitchens of Martha Stewart by Martha Stewart Living