Cinnamon-apple doughnut cake

Serves 12-16

  1. 6 cups cider
  2. 1 cup butter
  3. 250g sugar
  4. 3 eggs
  5. 1tsp vanilla extract
  6. 406g flour
  7. 1tsp salt
  8. 1tsp baking powder
  9. 1/2tsp baking soda
  10. 2tb cinnamon
  11. 1/2 cup milk
  12. 1tsp apple cider vinegar
  13. 1 large McIntosh apple, peeled cored and grated
  14. 80g powdered sugar
  15. 1tb water
  • Bring cider to a boil and reduce on medium heat to about 1-1/2 cups, about 1-1/2 hours. Stir frequently during last 30 minutes. Let cool to room temperature.
  • Cream butter with 200g sugar. Beat in eggs one at a time. Beat in vanilla. Alternately fold in 6-9 + 1tb cinnamon and reduced cider + 11-12 in 5 additions, beginning and ending with dry ingredients. Fold in apple. Bake in a 10in bundt pan at 325 degrees for 1 hour.
  • When cake is cool, glaze with 14-15. Mix remaining sugar and cinnamon and sprinkle all over cake before glaze sets. Serve.
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