Apple Cider Donut Cake
Apple Cider Donut Cake
Ingredients
Cake
- ½ cup sour cream
- 5 eggs room temperature
- ⅓ cup brown sugar or sub Swerve Brown
- ⅓ cup caster sugar or sub Swerve sweetener if keto/low-carb
- 2 tsp apple extract
- 2 cups almond flour
- ⅓ cup coconut flour
- ⅓ cup protein powder
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup apple cider or unsweetened apple sauce
Topping
- 2 tbsp butter melted
- 2 tbsp caster sugar or sub Swerve sweetener if keto/low-carb
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 180C and grease a 10 cup capacity bundt pan well.
- In a high-powered blender or food processor, combine the sour cream, eggs, sweeteners, and apple extract. Blend until smooth. Add the almond flour, coconut flour, protein powder, baking powder, cinnamon, and salt. Blend again until smooth.1/2 cup sour cream, 5 eggs, 1/3 cup brown sugar, 1/3 cup caster sugar, 2 tsp apple extract, 2 cups almond flour, 1/3 cup coconut flour, 1/3 cup protein powder, 1 tbsp baking powder, 1 tsp ground cinnamon, 1/2 tsp salt
- Add ⅓ of the apple cider, and blend. If that batter is still quite thick, add the remaining apple cider and blend. The batter should be of a thick but pourable consistency.1/2 cup apple cider
- Pour into the prepared baking pan and bake 35 to 40 minutes, until the top is golden brown and firm to the touch. Remove and let cool at least 30 minutes in the pan, then flip out onto a wire rack to cool completely.
- Once cool, brush all over with the melted butter. Stir the sugar and cinnamon together and sprinkle all over the cake.2 tbsp butter, 2 tbsp caster sugar, 1 tsp ground cinnamon
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