APPLE-CIDER DOUGHNUT CAKE
If you love the apple-cider doughnuts often sold at farmers' markets, you'll love this cake! Baked in a Bundt pan, it's essentially a giant cakey doughnut, made a little more wholesome with whole-wheat flour. A blend of olive oil and applesauce helps keep it moist. This classic fall dessert recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter). Martha also made this recipe on "Martha Bakes" episode 802.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Time 2h35m
Yield Makes one 10-inch cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter and flour a 12-cup Bundt pan. In a large bowl, whisk together both flours, baking powder, 1 teaspoon cinnamon, baking soda, and salt. In another bowl, whisk together 1 1/2 cups sugar, cider, oil, applesauce, vanilla, and eggs. Add egg mixture to flour mixture; whisk until combined. Transfer batter to prepared pan.
- Bake, rotating pan halfway through, until a tester inserted in center comes out clean, 45 to 50 minutes. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes. Meanwhile, mix together remaining 1/4 cup sugar and 1/2 teaspoon cinnamon.
- Invert warm cake onto rack. Brush with melted butter, then sprinkle liberally with cinnamon sugar. Let cool completely before serving. Cake can be stored, covered, at room temperature up to 2 days.
APPLE CIDER CAKE DONUTS
These are really a small bundt cake. Good for breakfast. Not sure where I got this recipe but I like them especially in the fall. I use a pan that has four bundt style molds.
Provided by adopt a greyhound
Categories Quick Breads
Time 40m
Yield 12 cakes, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven 400 deg.
- Coat molds with cooking spray.
- In a bowl, blend together first 5 ingredients.
- In another bowl, combine remaining ingredients and add dry ingredients. Stir until just blended.
- Put 1/4 Cup dough into each of the four molds.
- Bake 12 minutes.
- Cool slightly and remove.
- Clean and spray molds again and use the other half of the dough.
- Bake 12 minutes.
- Cool slightly and enjoy with coffee.
Nutrition Facts : Calories 197.5, Fat 3.2, SaturatedFat 0.5, Cholesterol 16.4, Sodium 316.3, Carbohydrate 39.6, Fiber 1, Sugar 21.7, Protein 3
APPLE CIDER (BAKED) DONUTS
Steps:
- Preheat the oven to 350 degrees F. Spray four 6-cavity donut pans with nonstick baking spray.
- In a large mixing bowl, combine the flour, baking powder, salt, cinnamon, nutmeg and lemon zest. Whisk for 30 seconds to distribute the leavening.
- In a liquid measure cup, combine the cider, buttermilk and vanilla.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar and granulated sugar. Mix on high until light and fluffy, 3 to 4 minutes. Scrape down the bottom and sides of the bowl.
- Add the eggs, one at a time, mixing well between each addition. Scrape the bottom and sides of the bowl.
- With the mixer on low, add one-third of the flour mixture and then half of the cider mixture. Continue alternating between the two until the batter is just combined. Remove the bowl from the stand mixer and, using a large rubber spatula, fold the batter a few times to make sure the ingredients are well distributed.
- Transfer the batter to a piping bag or a large zip-close bag with a corner snipped off, and pipe into two of the donut pans. Top each pan with a second, inverted pan and use clips to hold them in place. (Some pans come with clips; otherwise, use metal hardware or paper clips.) Bake until the cake just springs back when gently touched, 15 to 20 minutes.
- Turn the donuts out onto a cooling rack; immediately brush with melted butter, then dip in the cinnamon sugar.
APPLE CIDER DOUGHNUTS
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 12 doughnuts
Number Of Ingredients 15
Steps:
- Core and coarsely chop the apples (do not peel). Combine with 1 1/2 cups cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or in a food processor until smooth. Measure the sauce; you should have 1 cup. (Boil to reduce further, if necessary.) Let cool slightly.
- Whisk the flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt and nutmeg in a medium bowl.
- Beat 2/3 cup granulated sugar and the shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not overmix.
- Scrape the dough onto a lightly floured sheet of parchment paper and pat into a 7-by-11-inch rectangle, about 1/2 inch thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- Meanwhile, make the glaze: Simmer the remaining 1 cup cider in a small saucepan over medium heat until reduced to 1/4 cup. Whisk in the confectioners' sugar until smooth and glossy, then set aside. Mix the remaining 1 cup granulated sugar and 2 teaspoons cinnamon in a shallow bowl; set aside for the topping.
- Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees. Line a baking sheet with paper towels. Cut the chilled dough into 12 rounds, using a floured 2 1/2- or 3-inch biscuit cutter, then cut out the middles with a 1-inch cutter (or use a doughnut cutter). Slip 2 or 3 doughnuts at a time into the hot oil and fry until golden brown, 1 to 2 minutes per side, adjusting the heat as needed. Transfer to the paper towels to drain.
- Dip one side of each doughnut in the cider glaze, letting the excess drip off; dip just the glazed side in the cinnamon-sugar or roll all over in cinnamon-sugar, if desired. Serve warm.
APPLE CIDER CAKE MIX DOUGHNUTS
The fall always reminds me of a few things the changing of the leaves, cool crisp air, Halloween and of course warm apple cider doughnuts. These are very yummy and are best served warm. Be sure to make plenty because these don't last very long.
Provided by Jeco2722
Categories Breads
Time 8m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In a small sauce pan, bring two cups of apple cider to a gentle boil.
- Dissolve yeast in the apple cider for about 5 minutes.
- Put cake mix and flour in a large bowl.
- Add the cider with the yeast and mix well. The dough will be soft.
- Cover with a dish cloth and let rise about 1 hours.
- Roll dough out on floured counter.
- Cut the dough using 2 circle cutters. I like to use a drinking glass for the larger circle and a clean pill bottle for the smaller hole.
- Cover and let rise for 30- 45 minute.
- Fry in vegetable oil for about 3 minutes per side.
- Remove carefully from oil and place in a bowl with cinnamon and sugar.
- Coat well on both sides and put on a cooling rack.
- Best when served warm with a cold glass of apple cider!
Nutrition Facts : Calories 337.2, Fat 5.1, SaturatedFat 0.8, Sodium 285.9, Carbohydrate 65.6, Fiber 1.7, Sugar 23.5, Protein 6.6
APPLE CIDER DOUGHNUTS
Wonderful and warm, these donuts are delicious! Though perfect for fall, these treats are great year-round. I even make the batter the night before and then finish them in the morning. I also like to dust them with powdered sugar...YUM!
Provided by A Michelle
Categories Bread Quick Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Mix 1 cup sugar and 1 tablespoon cinnamon together in a resealable freezer bag.
- Bring apple cider to a boil in a saucepan; cook, stirring occasionally, until cider has reduced to 1/2 cup, about 20 minutes. Remove from heat and cool.
- Whisk 1 cup flour, 1 cup sugar, baking powder, 2 teaspoons cinnamon, and salt together in a large bowl. Mix butter, eggs, egg yolk, and cooled cider together in a separate bowl until smooth; stir into flour mixture. Stir remaining 2 3/4 cup flour into mixture until dough is smooth. Refrigerate dough for 10 minutes.
- Heat oil in a large pot or deep-fryer to 375 degrees F (190 degrees C).
- Turn dough onto a well-floured work surface using floured hands; pat dough into 1/2-inch thickness. Cut dough into doughnuts using a doughnut cutter or 2 round cookie cutters (1 large and 1 small). Gather scraps and re-pat dough to cut out as many doughnuts as possible.
- Carefully slide doughnuts, working in batches, into hot oil; fry until doughnuts rise to the surface and begin to brown, 2 to 3 minutes. Flip doughnuts and continue frying until opposite side is browned, about 1 1/2 minutes.
- Remove doughnuts with a slotted spoon and place on a paper towel-lined plate to cool until easily handled, about 1 minute. Toss cooled doughnuts in the reserved bag of cinnamon-sugar. Bring oil back to 375 degrees F (190 degrees C) before frying next batch.
Nutrition Facts : Calories 219 calories, Carbohydrate 34.2 g, Cholesterol 29.1 mg, Fat 8.2 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 2.1 g, Sodium 159.5 mg, Sugar 18.5 g
APPLE CIDER DOUGHNUT CAKE
Nothing says "fall" quite like an apple cider doughnut, and with this easy bundt, you get a crowd-friendly version of everyone's favorite seasonal treat. The yellow cake batter gets an apple infusion with cider and shredded apples before being baked and finished with a double sprinkle of cinnamon sugar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 12
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 280, Carbohydrate 37 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 23 g, TransFat 0 g
BAKED APPLE CIDER DOUGHNUTS
This recipe yields the classic flavor of baked cider doughnuts. For the most traditional result, a doughnut pan is recommended, but you can also bake these off in a muffin pan.
Provided by Erin Jeanne McDowell
Categories breakfast, snack, cakes, pastries, quick breads, dessert
Time 35m
Yield 12 doughnuts or muffins
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Lightly grease 2 (6-cavity) doughnut pans (or a 12-cup muffin tin) with nonstick spray. In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar and 1/4 cup/50 grams granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract.
- Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogeneous.
- Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way. (You can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch opening cut from one corner.) Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)
- While the doughnuts bake, whisk the remaining 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 17 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 10 grams, Sodium 198 milligrams, Sugar 27 grams, TransFat 1 gram
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