Apple Cider Donut Cake

We decided to throw a dinner party between Xmas and New Years and Tim made this great cake for desert.  The trick to the recipe is to use a light extra virgin olive oil.

Ingredients:

        2 tablespoons unsalted butter, melted, plus more for 

        pan 

       

        2 cups unbleached all-purpose flour, plus more for pan 

1 cup whole-wheat flour

• 1 1/2 teaspoons baking powder
  
• 1 1/2 teaspoons ground cinnamon
  
• 1/2 teaspoon baking soda
  
• 3/4 teaspoon kosher salt
  
• 1 3/4 cups natural cane sugar
  
• 1 cup apple cider
  
• 3/4 cup extra-virgin olive oil
  

3/4 cup unsweetened applesauce

• 2 teaspoons pure vanilla extract
  
• 3 large eggs, room temperature
  

Directions:

• 
  1. Preheat oven to 350 degrees. Butter and flour a 12-cup Bundt pan. In a large bowl, whisk together both flours, baking powder, 1 teaspoon cinnamon, baking soda, and salt. In another bowl, whisk together 1 1/2 cups sugar, cider, oil, applesauce, vanilla, and eggs. Add egg mixture to flour mixture; whisk until combined. Transfer batter to prepared pan.
  
• 
  2. Bake, rotating pan halfway through, until a tester inserted in center comes out clean, 45 to 50 minutes. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes. Meanwhile, mix together remaining 1/4 cup sugar and 1/2 teaspoon cinnamon.
  
• 
  3. Invert warm cake onto rack. Brush with melted butter, then sprinkle liberally with cinnamon sugar. Let cool completely before serving. Cake can be stored, covered, at room temperature up to 2 days.
  

Bundt pans need to be generously buttered and floured so cakes don't stick; use a pastry brush to be sure to get into all the crevices.