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Apple Cider Doughnut Bundt Cake with Pecan Brown Sugar Ripple

Apple Cider Doughnut Bundt Cake with Pecan Brown Sugar Ripple

  • 30 minutes
  • 19 ingredients
  • Pecans
  • Easy
  • servings
  • Update Ingredients

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¬ģ 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

  1. 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.
  2. 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.
  3. In a small bowl, combine the ripple ingredients. Mix with your fingers or a fork until well blended.
  4. 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.
  5. Bake for 45-50 minutes or until a tester comes out clean. Transfer to a wire rack to cool for 10-15 minutes.
  6. 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

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