Apple Cider Doughnut Cake

A fresh-from-the-orchard apple cider doughnut with a steaming cup of coffee on the side is the idea of the perfect fall treat. Each cinnamon sugar-coated bite takes you back to orchard visits with your family: crisp air, colorful leaves and bakery bags full of warm doughnuts.

Prep:25 min
Cook:45 min
Yield:12 servings

Ingredients

• 1 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 3/4 cup unsalted butter, melted
• 2 large eggs, room temperature
• 1 cup apple cider or juice
• 1/4 cup chunky applesauce
• 1 tablespoon vanilla extract
• 2-2/3 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• cinnamon sugar :
  • 1 cup sugar
  • 3 teaspoons ground cinnamon

Directions

1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Place sugar, cinnamon, salt and nutmeg in a food processor; process for 30 seconds. Transfer to a large bowl.
2. Beat in melted butter, eggs, apple cider, applesauce and vanilla until well blended. In another bowl, whisk flour and baking powder; gradually beat into sugar mixture.
3. Pour batter into prepared pan. Bake until a toothpick inserted near center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing.
4. In a small bowl, combine sugar and cinnamon. Sprinkle over warm cake, pressing it onto the sides as needed. Let cool completely.

Nutrition Facts

1 slice: 311 calories, 13g fat (7g saturated fat), 62mg cholesterol, 220mg sodium, 45g carbohydrate (23g sugars, 1g fiber), 4g protein.