Ingredients
Scale
dry ingredients
- 2 cups all purpose flour
- 1 1/2 cups oat flour
- 1 1/2 cups sugar
- 1 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
wet ingredients
- 1 cup apple cider (I use Spiced cider–more flavor)
- 3/4 cup applesauce
- 3/4 cup vegetable oil (I use Coconut or avocado oil)
- 3 large eggs room temperature
- 2 tsp vanilla extract
topping
- 4 Tbsp unsalted butter melted
- 1/4 cup sugar
- 1/2 tsp cinnamon
Instructions
- Set oven to 350F
- Generously butter and flour your bundt pan, making sure to get into all the nooks and crannies. Don’t skip this step–it is important so it comes out nicely.
- Whisk the dry ingredients together in a large mixing bowl.
- Whisk the wet ingredients together in a another bowl.
- Add the wet ingredients to the dry and whisk until just combined, don’t over mix.
- Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it. Set the pan on a cooling rack for 15 minutes to an hour (letting it cool in the pan, helps it come out easier).
- Stir the sugar and cinnamon together for the topping.
- Invert the cake onto a plate. Brush with the melted butter, and sprinkle generously all over with the sugar.
notes:
- Sub cardamom for cinnamon, yum.
- Fold in some finely diced fresh apple for texture.
- You might use apple butter instead of applesauce.
- Instead of the sugar coating you could make a simple glaze out of cider and powdered sugar to drizzle (liberally!) over the cake.