Bake Club Apple Cider Donut Bundt Cake
Makes 1 epic cake, serves 12 or more
½ cup sugar
3 large eggs
⅔ cup milk
½ cup apple cider
⅓ cup heavy cream
1 teaspoon vanilla extract
½ teaspoon kosher salt
6 ea/ 1 lb day-old apple cider donuts
Heat oven to 350F and grease (and flour if you’re worried) a Bundt pan.
In a large bowl, whisk together sugar, eggs, milk, cider, cream, vanilla and salt.
Break up the donuts into bite size pieces and mix into the bowl. Let sit 10 minutes for donut pieces to absorb the liquid. Pour mixture into Bundt pan and bake for 50 minutes.
Let the cake cool in the pan for 30 minutes, then run a small butter knife or offset spatula between the edge of the cake and the pan to help release it. Invert the pan onto a plate to fully release the cake and let it cool completely. Dust it with 10x, or drizzle some Bake Club caramel (bonus points if it’s apple cider caramel) atop. Slice and serve.