This was really good! This recipe is modified from the Apple Cider Donut Bundt Cake in Country Living, October 2022, pg. 85 to be gluten free and use less sugar. It was also cut in half for a smaller portion and apples added to it. To make the full batch, double all of the ingredients listed below. <\/p>\n
6 tbs butter, melted
\n1 cup apple cider
\n1\/2 cup unsweetened applesauce
\n1 tsp vanilla extract
\n1 egg
\n1 1\/2 cups gluten free all purpose flour
\n1\/4 cup coconut sugar
\n1 tsp baking powder
\n1\/4 tsp baking soda
\n1\/2 tsp salt
\n1\/4 tsp nutmeg
\n1\/2 tsp ginger
\n1 tsp cinnamon
\n4 apples, peeled and diced<\/p>\n
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Cinnamon sugar:
\n1 tbs butter
\n2 tbs coconut sugar
\n1\/2 tsp cinnamon<\/p>\n
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Preheat oven to 350. Butter or spray a bundt pan with non-stick cooking spray.<\/p>\n
In a large bowl, mix butter, cider, applesauce, vanilla and egg. In a separate bowl, combine the flour, coconut sugar, baking powder, baking soda, salt, nutmeg, ginger and cinnamon.
\nAdd to the applesauce mixture.<\/p>\n
Transfer batter to a prepared bundt pan. Bake for 35 45 minutes or until an inserted toothpick comes out clean. Cool 15 minutes and remove from pan.<\/p>\n
For the topping, melt 1 tbs butter and brush it on the top of the bundt cake.
\nCombine the 2 tbs coconut sugar and 1\/2 tsp cinnamon and sprinkle on the top of the bundt cake.<\/p>\n
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