Apple

Apple Cider Donut Cake

9:26 AM






Apple Cider Donut Cake 


1 box yellow cake mix

3/4 cup apple cider

1/2 cup butter, melted

4 eggs

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 cup coarsely shredded peeled tart apples (2 medium)

3 tablespoons butter, melted

1/4 cup sugar

1 teaspoon ground cinnamon


Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour. In large bowl, beat cake mix, apple cider, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon and the nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in apples. Pour into pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack; place cooling rack over waxed paper. Brush top and sides of cake with 3 tablespoons melted butter. In small bowl, mix sugar and 1 teaspoon cinnamon until blended. Press 2 tablespoons cinnamon mixture up side and top of cake with hand. Let stand 20 minutes. Repeat with remaining cinnamon mixture. Cool completely, about 1 hour. Store loosely covered at room temperature.

Apple Cider

Apple Cider Donuts

8:00 AM



Apple Cider Donuts

2 cups apple cider
3 cups all-purpose flour
1/2 cup whole wheat flour
2/3 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon each ground cardamom, nutmeg, cinnamon and allspice
2 large eggs, room temperature
6 tablespoons butter, melted and cooled
Oil for deep-fat frying
1/4 cup sugar/1 tbsp. cinnamon (optional)
1/4 cup sugar/1 tbsp. apple pie spice (optional)
Powdered sugar (optional)

In a small saucepan, bring cider to a rapid boil; cook over high heat until reduced by half, about 12 minutes. Cool completely. Whisk together flours, brown sugar, baking powder, salt, baking soda and spices. In a separate bowl, whisk eggs, melted butter and cooled cider; stir into dry ingredients just until moistened (dough will be sticky). Refrigerate, covered, until firm enough to shape, about 1 hour. Divide dough in half. On a floured surface, pat each portion to 1/2-in. thickness; cut with a floured 3-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 325°. Fry doughnuts, a few at a time, until golden brown, 2-3 minutes on each side. Fry doughnut holes, a few at time, until golden brown and cooked through, about 1 minute on each side. Drain on paper towels; cool slightly. If desired, dip doughnuts into powdered sugar or sugar mixture of your choice.