Apple-Cider Donut Cake

• servings: 16 servings
• active time: 20 minutes
• total time: 2 hours 25 minutes

Ingredients

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 ½ teaspoons baking powder

1 ½ teaspoons ground cinnamon

½ teaspoon baking soda

¾ teaspoon kosher salt

1 ¾ cups natural cane sugar

1 cup apple cider

¾ cup extra-virgin olive oil

¾ cup unsweetened applesauce

2 teaspoons pure vanilla extract

3 large eggs, room temperature

Directions

Preheat oven, prep pan, and whisk together dry ingredients:

Preheat oven to 350°F. Generously butter and flour a 12-cup Bundt pan; use a pastry brush to get into all the crevices. In a large bowl, whisk together both flours, baking powder, 1 teaspoon cinnamon, baking soda, and salt.

Whisk together wet ingredients:

In another bowl, whisk together 1 1/2 cups sugar, cider, oil, applesauce, vanilla, and eggs.

Add wet ingredients to dry; transfer to pan:

Add egg mixture to flour mixture; whisk until combined. Transfer batter to prepared pan.

Bake and cool; mix sugar and cinnamon:

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.

Invert cake; brush with butter and sprinkle with cinnamon sugar:

Invert warm cake onto rack. Brush with melted butter, then sprinkle liberally with cinnamon sugar. Let cool completely before serving.