Several weeks ago, a local orchard hosted a day of free apple-picking. Our family took a leisurely ride out to the farm and picked oodles of gorgeous red apples in the late summer sunshine. After it was all said and done, we had picked nearly seventy pounds of apples. Our canvas bags were overflowing as we loaded them into the car and headed to the farmhouse for a hearty lunch. As we waited for our table, I thought about all of the delicious treats I could make with our lot. I would make applesauce in the pressure cooker, several spicy applesauce quick breads, a special Bundt cake that holds an array of wonderful fall flavors, peanut butter and apple slice sandwiches, and lots of other apple flavored items.
This cake is one of our family favorites. I often bring it along to various outdoor parties hosted during the autumn months. It’s a great Thanksgiving dessert. Served up with a piping hot cup of tea or coffee, this one is a winner!
Apple Cider Donut Cake
1 box yellow cake mix
¾ cup apple cider
½ cup butter, melted
1 teaspoon vanilla
4 eggs, slightly beaten
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup coarsely shredded peeled tart apples (2 medium)
Cinnamon Sugar Topping
3 tablespoons butter, melted
¼ cup sugar
1 teaspoon ground cinnamon
Heat oven to 350°F. Generously spray a Bundt cake pan with cooking spray.
In large bowl, beat together the first 6 ingredients. Stir in apples. Pour into prepared cake pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; loosen Cake and remove from pan to cooling rack or large, round cake platter.
Brush top and sides of cake with 3 tablespoons melted butter. In small bowl, mix sugar and 1 teaspoon cinnamon until blended. Carefully and generously distribute sugar and cinnamon mixture over the top and sides of the cake. Cool completely, about 1 hour.
This recipe is adapted from a recipe found here:
A beautiful day for a drive…Beautiful red delicious apples…