Apple Cider Cinnamon Doughnut Cake

This is a recipe for a tasty Fall dessert.

 The Recipe:

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

Directions

1. 1. Preheat oven to 350 degrees. Butter and flour a 12-cup Bundt pan. In a large bowl, whisk together both flours, baking powder, 1 teaspoon cinnamon, baking soda, and salt. In another bowl, whisk together 1 1/2 cups sugar, cider, oil, applesauce, vanilla, and eggs. Add egg mixture to flour mixture; whisk until combined. Transfer batter to prepared pan.
2. 2. 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 together remaining 1/4 cup sugar and 1/2 teaspoon cinnamon.
3. 3. Invert warm cake onto rack. Brush with melted butter, then sprinkle liberally with cinnamon sugar. Let cool completely before serving. Cake can be stored, covered, at room temperature up to 2 days.

 I sprinkled cinnamon sugar over the batter before baking the cake.

 I used baking spray to grease the bundt pan and both of them popped right out.

 Brush it with butter then sprinkle it with cinnamon sugar.

 I gave one away and wrapped the second one in plastic wrap and stored it in the fridge.

My husband has been enjoying it with his coffee for breakfast.

An easy Fall treat.