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Apple Cider Doughnut Bundt Cake with Pecan Brown Sugar Ripple

Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Servings: 10 -12 servings
Author: MaryAnn Dwyer

Ingredients

  • 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 pecans finely chopped (I use Diamond of California Pecans)
  • Cinnamon Sugar Topping:
  • 1/4 cup granulated sugar or pure cane sugar I use pure cane sugar because it has a larger grain. More crunch. Looks prettier too.
  • 2 tsp. ground cinnamon
  • 1/8 tsp. nutmeg
  • 3 Tbsp. unsalted butter melted

Instructions

  • 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, cardamon 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.