Apple Cider Doughnut Bundt Cake
The best of the fall season in a cake.
1 box First Street Yellow Cake Mix
1 cup First Street Apple Cider
1/3 cup First Street All Purpose Vegetable Oil
3 First Street large eggs
3 teaspoons pumpkin pie spice - Jamie's homemade recipe
1 cup coarsely shredded peeled tart apples
For the Topping:
1/4 cup First Street Granulated Cane Sugar
1 tsp First Street Ground Cinnamon
3 tbs First Street Unsalted Butter, melted
Preheat the oven to 350 degrees. Generously spray a standard-size Bundt cake pan with non-stick cooking spray.
Combine the cake mix, apple cider, vegetable oil, eggs and pumpkin pie spice in the bowl of an electric mixer. Blend on low speed for 1 minute, scrape down the sides and beat on medium speed for 2 minutes more. Stir the apples in by hand.
Pour the batter into the prepared pan and bake for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let stand for 15 minutes, then invert the cake onto a cooling rack over waxed paper.
Once the cake is cool, combine the sugar and cinnamon in a small mixing bowl. Brush the top and sides of the cake with melted butter and sprinkle the cinnamon sugar mixture over the top and sides of the cakes, pressing gently to adhere.
Slice and serve.
Makes 1 Bundt Cake