• prep: 30 min
• cook: 0 hr
• total: 30 min

servings:

[Photograph: María del Mar Sacasa] Tiny and chubby apple cider doughnuts herald the fall season at the farmers' markets. This cake version is the 2.0 version.

• For the Cake:
• 9 tablespoons (4 1/2 ounces) unsalted butter, at room temperature
• 1 large Granny Smith apple (about 8 ounces), peeled, cored, and roughly chopped
• 1 1/2 cups apple cider
• 1/2 cup milk, at room temperature
• 2 1/2 cups (about 12 1/2 ounces) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground mace
• 3/4 cup (about 5 1/4 ounces) sugar
• 1/2 cup (about 3 1/2 ounces) packed light brown sugar
• 3 large eggs, at room temperature
• 1/4 cup vegetable oil
• 1 teaspoon pure vanilla extract
•  
• For the Cinnamon Sugar Coating
• 6 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon salt

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