Apple Cider Doughnut Cake with Apple Cranberry Compote

Peel, core and chop apples. Combine them with apple cider in a saucepan . Bring to boil, then simmer over medium heat for 10-12 minutes until apples are tender. The mixture will foam up when it boils. Cool for five minutes, then puree (preferably with an immersion blender, but a blender or food processor will do) for about 35 minutes or until puree is liquified. Combine 1 cup of apple mixture with milk; this allows milk to curdle like buttermilk. You will have about 2/3 of a cup of apple puree left. Use it later with oatmeal, in smoothies or drink as apple cider.

Combine flour, baking soda, baking soda, salt and nutmeg in a mixing bowl and set aside. Cream butter with sugar and brown sugar in stand mixer on medium speed, using the paddle attachment for three minutes until light and fluffy. Add eggs one by one. Add oil and vinegar, mix for another minute until well incorporated. Alternate adding flour and apple mixtures in batches, beginning and ending with flour mixture. Scrape the bottom of the mixer bowl to make sure butter and sugar isn’t sticking. Mix for 10 more seconds to ensure mixture is light and fluffy. Pour batter into an extremely well-greased Bundt cake pan and bake at 350 degrees for 35-50 minutes. Cool cake in the pan for 10 minutes, then invert and set on cake plate.

Combine sugar, cinnamon, nutmeg and salt. Coat cake with cinnamon sugar. You may want to spray cake gently with oil to help cinnamon stick, but this is optional. Cool completely or for at least 45 minutes before cutting.

Add all ingredients to a medium saucepan and bring to a boil over medium heat. Reduce heat to low, stirring occasionally until apples become tender and cranberries begin to pop (12-15 minutes). Remove from heat and serve warm, with doughnut cake.