Apple Cider Doughnut Cake
Makes one 9-inch bundt
1/2 cup unsalted butter
1/2 cup sugar
3/4 cup firmly packed brown sugar
3 large eggs
1/4 cup vegetable oil
1 cup apple sauce
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup milk
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Coat the inside of a 9-inch bundt pan with non-stick cooking spray, and preheat the oven to 350 degrees.
In the bowl of an electric mixer, cream together the butter and sugar, until fluffy. Add the eggs one at a time, adding the oil, applesauce, cinnamon, nutmeg, and milk, beating to blend.
Add the flour, baking powder, soda, and salt, and beat until smooth.
Transfer to the prepared pan, and bake 45 to 50 minutes until a skewer inserted into the center comes out clean.
Cool for 10 minutes, remove from the pan and cool completely on a wire rack.
Glaze if desired.
|The secret to removing the cake from the pan is to let it rest exactly 10 minutes--set a timer--then release it|
For the Glaze
1 cup confectioners' sugar
2 to 4 tablespoons apple cider
pinch of cinnamon
Whisk the confectioners' sugar, adding the cider a tablespoon at a time, until spreading consistency. Whisk in the cinnamon and drizzle over the cake.
This is a great breakfast cake; not too sweet, and with a lovely crumb texture. Perfect with a cup of coffee or tea.
As we begin this third week of self-isolation, I'm thankful that we are safe, that we have what we need, and that our forays out of the house have been few, except for our walks. I'm also thankful for all the truckers, grocery workers, and farmers who keep us fed and stocked. I'm also thankful for all the health and safety personnel who are on the front lines, they and their families need our gratitude. We have tried to support our locals here in San Diego, ordering take out dinner/lunch so that our favorite restaurants will be here when this is over. Until next time, stay safe and stay well.