Apple Cider Doughnut Cake
Dessert
Ingredients
Apple Cider Cake
Yellow cake mix (I used Betty Crocker Super Moist Yellow Cake – you will use JUST the dry mix)
¾ cup apple cider (NOT apple juice)
¼ cup water, room temperature (you can omit the water for a stronger cider taste, just use 1 cup apple cider instead if you take out the water)
¼ teaspoon cinnamon
½ cup apple sauce (I used cinnamon apple sauce, not chunky)
3 large eggs, room temperature
1 tablespoon brown sugar
1 teaspoon vanilla
2 tablespoons cinnamon
¼ cup sugar
¼ cup unsalted butter, melted
Apple Cider Glaze
1 cup powdered sugar
1/4 cup apple cider
Directions
Make the cake and then make the glaze!
Don’t use mott’s apple juice unless necessary (and then reduce)
Preheat oven to 350 degrees.
In a large mixing bowl, beat the dry cake mix, apple cider, apple sauce, water, and eggs.
Add in cinnamon (1/4 tsp), brown sugar, and vanilla to the cake mix batter.
Pour the mixture into a well-greased AND floured bundt pan.
Place bundt pan on center rack and bake for 45 minutes. Test with a toothpick by sticking into the middle of the cake, if it comes out clean it is ready. Remove from heat and allow to cool on a wire rack for 20 minutes.
While the cake is cooking, prepare the apple cider glaze by adding powdered sugar and the 1/4 cup apple cider to a small bowl and whisking them together until you reach your desired consistency.
In a separate bowl, mix together the cinnamon and sugar.
Once the cake has cooled, brush the entire surface of the cake with melted butter. Rub the cinnamon sugar mixture until the whole cake is evenly coated.
Serve the cake with the apple cider glaze dipping sauce and enjoy!