Apple Cider Donut Bundt Cake

• Vegetarian

• Produce

  • 1 1/2 cup Apple chunks

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 3/4 cup All-purpose flour
  • 1 1/2 tsp Baking powder
  • 3/4 tsp Baking soda
  • 7/8 cup Brown sugar, light
  • 2 1/4 tsp Cinnamon
  • 1 1/4 cup Granulated sugar
  • 1/2 tsp Nutmeg
  • 2 tbsp Powdered sugar
  • 1/2 tsp Salt
  • 1 1/4 tsp Vanilla

• Drinks

  • 1 cup Apple cider

• Dairy

  • 1 cup Heavy cream

Found on bakedbyrachel.com

Description

Ingredients

• 1C apple cider
• 2 large eggs
• 3/4 tsp vanilla extract
• 2 3/4C all purpose flour
• 3/4C granulated sugar
• 3/4C light brown sugar
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 1/2-2C apple chunks
• 1/2C granulated sugar
• 3/4 tsp cinnamon
• 1C heavy cream
• 2Tb light brown sugar
• 2Tb powdered sugar
• 1/2 tsp vanilla extract

Directions

• Preheat oven to 350°F. Grease a 10-inch bundt pan with baking spray.* In a large measuring cup, whisk together apple cider, eggs and vanilla.  In a large bowl or stand mixer combine remaining dry ingredients. With mixer running on low, slowly add liquid ingredients. Mix until just combined and no streaks remain. Mix in apple chunks by hand. Pour batter into prepared pan.  Bake for 35-40 minutes or until a toothpick inserted comes out clean. Cool in pan, set on a wire rack, until easy to handle.  In a small bowl, combine granulated sugar and cinnamon. Set aside.  In a medium bowl, beat together whipped cream ingredients until nearly stiff peaks form. Keep chilled until ready to use.  Place a wire rack over a rimmed baking sheet. Invert cake onto wire rack. Sprinkle cinnamon-sugar mixture over the top of the cooled cake. Tilt cake as needed to coat all sides. Reuse cinnamon-sugar mixture from baking pan, sprinkling over cake until entire cake is coated well. *If cinnamon-sugar mixture does not stick, lightly brush melted butter on the cake and repeat sprinkling of cinnamon-sugar.  Slice and serve with optional whipped cream.  Store in an airtight container for up to several days.