Apple Cider Bundt Cake
I adore all things fall and this cake tastes like the season. If you’re looking for an easy and delicious recipe, I cannot recommend this one enough. Slices of this cake pair well with a cup of tea or a glass of apple cider. Happy Fall!
2 cups all-purpose flour
1 cup whole wheat flour
1 ½ teaspoons baking powder
1 teaspoon + ½ teaspoon cinnamon (divided)
½ teaspoon baking soda
¾ teaspoon Kosher salt
1 ½ cups + ¼ cup sugar (divided)
1 cup apple cider
¾ cup olive oil
¾ cup unsweetened applesauce
2 teaspoons vanilla extract
3 large eggs, room temperature
2 tablespoons butter, melted
Preheat oven to 350 degrees. Butter and flour the bundt pan; set aside.
In a large bowl whisk together the two flours, baking powder, 1 teaspoon cinnamon, baking soda, and salt. In another large bowl mix together the 1 ½ cups sugar, apple cider, olive oil, applesauce, vanilla, and eggs. Combine the dry ingredients with the wet ingredients and transfer the batter to the prepared pan. Bake for 45 to 50 minutes. Let cool for 15 minutes.
Invert the cake onto a wire rack. Mix together the remaining ¼ cup sugar and ½ teaspoon cinnamon. Brush melted butter over the cake and then sprinkle with the cinnamon sugar. Serve.
This cake can be stored at room temperature, covered, for up to 2 days.