If you love the apple-cider donuts often sold at farmers' markets, you'll love this cake! Baked in a Bundt pan, it's essentially a giant cakey donut, made a little more wholesome with whole-wheat flour. A blend of olive oil and applesauce helps keep it moist and makes it our favorite fall dessert. This recipe appears in our cookbook, A New Way to Bake and Martha made this recipe on Martha Bakes.

Martha Stewart Living, March 2017

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Read the full recipe after the video.

Recipe Summary

prep:
20 mins
total:
2 hrs 35 mins
Yield:
Makes one 10-inch cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Generously butter and flour a 12-cup Bundt pan; use a pastry brush to be sure to get into all the crevices. 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.

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  • 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.

  • 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.

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