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Apple Cider Doughnut Bundt Cake with Pecan Brown Sugar Ripple
- 30 minutes
- 19 ingredients
- Pecans
- Easy
- servings
Ingredients
- For the Cookies
- 3 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp cardamon
- 1/2 tsp kosher salt
- 1-3/4 cups granulated sugar
- 1 cup apple cider
- 3/4 cup unsweetened applesauce
- 3/4 cup olive oil
- 1 tsp vanilla extract
- 3 large eggs room temperature
- Pecan Brown Sugar Ripple
- 1 cup brown sugar lightly packed
- 1 tsp ground cinnamon
- 1/2 cup Diamond of California® Finely Diced Pecans
- Cinnamon Sugar Topping
- 1/4 cup granulated sugar or pure cane sugar
- 2 tsp ground cinnamon
- 1/8 tsp nutmeg
- 3 tbsp unsalted butter melted
The Steps
- Preheat oven to 350 degrees. Spray a 12-cup bundt generously with nonstick cooking spray with flour in it. You can also use butter and then a dusting of flour.
Set aside. - In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, cardamom, and salt. In a medium bowl, whisk together sugar, cider, applesauce, olive oil, vanilla, and eggs. Add to flour mixture just until combined.
- In a small bowl, combine the ripple ingredients. Mix with your fingers or a fork until well blended.
- Pour half of the batter into the prepared pan. Top with the ripple mixture leaving an inch outside border. Top with the remaining batter. Smooth top with a rubber spatula.
- Bake for 45-50 minutes or until a tester comes out clean. Transfer to a wire rack to cool for 10-15 minutes.
- In a small bowl, combine sugar, cinnamon, and nutmeg of the topping ingredients. Release the cake from the bundt pan onto a wire rack. Brush the cake with the melted butter. Sprinkle generously with the cinnamon-sugar mixture. I like to serve mine when it’s still a bit warm, perhaps with a dollop of whipped cream. Can be stored at room temperature, covered for up to 2 days.
RECIPE CONTRIBUTED BY THE BEACH HOUSE KITCHEN