A Year-Round Guide to Franklin and Nantahala

2 cups Midstate Mills Southern Biscuit all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 1 cup buttermilk 1 cup applesauce, freshly made with North Carolina

Madison County Championship Rodeo

2 cups Midstate Mills Southern Biscuit all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 1 cup buttermilk 1 cup applesauce, freshly made with North Carolina

Rosemary and Goat Cheese Strata

2 cups Midstate Mills Southern Biscuit all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 1 cup buttermilk 1 cup applesauce, freshly made with North Carolina

The Krispy Kreme Cake

2 cups Midstate Mills Southern Biscuit all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 cup applesauce, freshly made with North Carolina apples*
⅓ cup vegetable oil
1 tablespoon finely ground Larry’s Beans mocha coffee beans
2 teaspoons Yah’s Best gourmet vanilla extract
16 ounces Escazú chocolate 64% cocoa
2 large eggs
2 large egg whites
1 cup sugar
6-12* Krispy Kreme original glazed doughnuts, torn into 4 chunks (let doughnuts air-dry several hours)
powdered sugar

Preheat oven to 325º. Spray Bundt cake pan with nonstick spray.

Sift together flour, baking powder, baking soda, and salt. In another bowl, whisk buttermilk with applesauce, oil, coffee granules, and vanilla.

Melt chocolate in microwave in 10-second intervals, stirring each time, until melted. Cool slightly.

Beat eggs and egg whites with stand mixer on low speed. Gradually add sugar. Increase mixer speed to high, and continue beating until mixture is thick and pale, about 5 minutes.

Pour in chocolate, and mix on low until incorporated.

With spatula, alternately fold dry ingredients and buttermilk mixture into egg mixture, beginning and ending with the dry ingredients.

Spoon a layer of batter into pan to cover the bottom (which will become the top when inverting onto cake plate). Arrange pieces of torn doughnuts over the batter. Spoon batter over doughnut pieces and repeat batter/doughnut layers until pan is full.

Bake 45-60 minutes or until cake springs back when lightly touched.

Let cool in pan on wire rack for 10 minutes. Invert cake onto rack. Cool completely.

Just before serving, dust cake with powdered sugar.

Notes: The number of doughnuts depends on size and shape of pan. For best results, use a Bundt pan with wider tube. Fresh doughnuts will “melt” into cake. Be sure to allow doughnuts to air-dry several hours or overnight to prevent them from disappearing in the cake.

*For applesauce, use 4 cooking apples, 2 tablespoons water or apple juice, and 2 tablespoons sugar or honey. Peel, core, and chop apples. Place in microwave-safe bowl. Sprinkle with water. Cover tightly, and cook on high about 6 minutes or until apples are tender. Add sugar, and mash with potato masher until desired consistency. (If the apples are naturally sweet, you can omit adding sugar.)


Try the other quintessential North Carolina cakes that appeared originally with this one:

The Maple Syrup & Country Ham Cake
The Pimento Cheese Cake
The Nabs Cake
The Pepsi ‘N’ Peanuts Cake

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This story was published on Jan 27, 2012

Wendy Perry

Wendy Perry is a recipe developer, personal chef, and Franklin County native.