Apple Cider Doughnut Cake

From Mary McClintock, The Recorder.

Apple Cider Doughnut Cake


2 large Granny Smith apples, peeled, cored, chopped [Mary’s note: use your favorite locally grown apples]

1 1/2 C. apple cider

1/2 C. milk, at room temperature

2 1/2 C. all-purpose flour

1 1/2 tsp. baking powder
1/2 tsp. baking soda

1 tsp. salt

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1 tsp. ground cinnamon

1/2 C. unsalted butter, softened

3/4 C. sugar

1/2 C. packed light brown sugar

3 large eggs, at room temperature

1/4 C. vegetable oil

1 tsp. pure vanilla extract

For Cinnamon Sugar Coating

6 T. granulated sugar

1 tsp. ground cinnamon

1/8 tsp. ground nutmeg

Preheat oven to 350 degrees and spray bundt pan with baking spray. In medium saucepan, bring chopped apples and cider to boil over medium heat. Reduce heat to medium and simmer until apples are fork-tender, about 10 to 12 minutes. Remove pan from heat, cool for a few minutes, then pulse in food processor or blender until pureed. Measure out 1 C. apple mixture and stir in milk. Set aside. In medium bowl, combine flour, baking powder, baking soda, salt, nutmeg, cloves, and cinnamon and set aside. In large mixing bowl, cream butter, sugar, and brown sugar on medium speed until light and fluffy. Add eggs, one at a time, mixing until incorporated. Add oil and mix well. Add flour mixture and apple/milk mixture alternatively in three additions, scraping bowl as needed and mixing after each addition. Add vanilla and beat once more, just to combine. Scrape batter into prepared pan. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Place cake in its pan on cooling rack for 10 minutes before removing cake to cooling rack for at least 30 minutes.

For Cinnamon Sugar Coating:

Combine sugar, cinnamon, and nutmeg in small bowl. Sprinkle warm cake with cinnamon sugar, using fingers to rub it onto sides. Save some for dipping individual cake slices in.

Local food advocate and community organizer Mary McClintock lives in Conway and works as a freelance writer for Greenfield Community College, Interim Executive Director of the Franklin County Community Meals Program, and Brand Promoter for Goshen-based local food company Appalachian Naturals. Send column suggestions and recipes to