Apple Cider Cake

This is a lovely fall inspired cake that I adapted from Martha Stewart’s Apple Cider Donut Cake Recipe. It’s perfect for breakfast or dessert. I recommend a very fruity EVOO for this like Favacchio.

INGREDIENTS:

  • 1 1/2 tablespoon pastured unsalted butter

  • 1 cup organic all-purpose flour

  • 2 cup organic whole-wheat flour

  • 1 1/2 teaspoons baking powder

  • 1 1/2 teaspoons ground cinnamon / pumpkin pie spice or combo of both

  • 1/2 teaspoon baking soda

  • 3/4 teaspoon fine sea salt

  • 1 1/3 cups organic sugar

  • 1 cup organic apple cider or unfiltered apple juice

  • 3/4 cup extra-virgin olive oil ( Favacchio organic is best)

  • 3/4 cup unsweetened organic applesauce

  • 2 teaspoons organic vanilla extract

  • 2 large pasture raised eggs, room temperature

DIRECTIONS:

Preheat oven to 350 degrees. Butter and flour a 12-cup Bundt pan. Either using the whisk attachment to your mixer or by hand, whisk together sugar, cider, olive oil, applesauce, vanilla, and eggs. In another bowl whisk together both flours, baking powder, cinnamon/pumpkin pie spice, baking soda, and salt. Add flour mixture to egg mixture; whisk until combined. Transfer batter to prepared pan.

Bake, rotating pan halfway through, until a tester inserted in center comes out clean, 40 minutes. Transfer pan to a wire rack . Let cool completely. Invert onto a dish . Sprinkle with additional cinnamon sugar if desired (1/4 cup sugar and 1/2 teaspoon cinnamon )

DessertsErsilia Morenoapples, pumpkin pie spiceComment