I hope everyone is enjoying their fall! Around the Chicago area, we have been having a very beautiful season. It is starting to get cool, but not cold. The sunsets are just gorgeous. And the leaves are beginning to change colors.
In fact, I think that autumn is Chicago’s best season! But it doesn’t last nearly long enough. So I am trying to suck every last bit of enjoyment, and flavor, out of the season.
One thing I can’t get enough of during the fall is apples. My family and I always enjoy a beautiful fall day at an apple orchard and we pick a ton of fresh juicy apples just waiting to be baked in some delicious treat.
I had in my mind to bake an apple cake. But I wasn’t sure exactly what I would do with it. So I began scouring the internet to get some ideas.
As I was surfing the net, my jaw suddenly dropped. Because I saw these words on the screen: Apple. Cider. Donut. Cake. Whaaaaat??? I didn’t even know such a thing existed.
I am a glutton for donuts in the fall as I told you when I made these Double Chocolate Donuts. And the type of donut that I look most forward to in the fall is apple cider donuts.
As much as I love apple cider donuts, I have to tell you that I think this Apple Cider Donut Cake is even better than donuts themselves. Why? Because sometimes when I bite into a donut, I can get a little disappointed because they are drier or tougher than I think they should be.
Not so with this donut cake. It is moist, tender and flavorful. In fact, I brought a slice to a friend to try who I know loves apple cider donuts and her first comment was on how moist it is. She asked if it was made with sour cream. Nope, no sour cream. Just yummy apple-y goodness!! Thanks for taste testing Kim!! 🙂
I stayed quite true to the original recipe (See the bottom of the post) except that I exchanged the mace out for cloves because I am not a big fan of mace. I also added cinnamon and changed just a few measurements of some of the ingredients.
Oh, and if you really want a donut experience, after you slice it, you can dip both sides into some cinnamon sugar. Oh my heavens!! Amazing!!!
So skip the apple cider donuts this year and go right for an Apple Cider Donut Cake. You will not be disappointed.
This is my favorite Bundt Pan for this recipe:
- 1 large Granny Smith apple, peeled, cored, and chopped
- 1 1/2 cups apple cider
- 1/2 cup milk, at room temperature
- 2 1/2 cups 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 cloves
- 1 teaspoon ground cinnamon
- 1/2 cup of unsalted butter, softened
- 3/4 cup sugar
- 1/2 cup 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
- Preheat the oven to 350 degrees and spray a bundt pan with baking spray.
- In a medium saucepan, bring chopped apples and cider to boil over medium heat. Reduce heat to medium and simmer until apples are fork tender. About 10 to 12 minutes. Remove pan from heat, cool for a few minutes, then pulse in a food processor or blender until pureed. Measure out 1 cup apple mixture and stir in milk. Set aside for later. *** SEE NOTE BELOW.
- In a medium bowl, combine flour, baking powder, baking soda, salt, nutmeg, cloves and cinnamon and set aside.
- In a large mixing bowl, cream the butter, sugar, and brown sugar on medium speed until light and fluffy. Add the eggs, one at a time, mixing until incorporated. Add oil and mix well.
- Add the flour mixture and apple/milk mixture alternatively in three additions, scraping the bowl as needed and mixing after each addition.Add the vanilla and beat once more, just to combine.
- Scrape batter into prepared pan. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Place the cake in its pan on a cooling rack for ten minutes before removing the cake itself to a cooling rack for at least 30 minutes.
- Combine sugar, cinnamon, and nutmeg, in a small bowl. Sprinkle warm cake with cinnamon sugar, using fingers to rub it onto sides. Save some for dipping individual cake slices in if desired.
- You will only use the cup of apple puree that you removed from the processor for this recipe. The remaining pureed apples left in the processor is leftover and not needed for the recipe. People often ask why the recipe called for more apples than needed and the reason is that because apples are not standard in either size or the amount of liquid they will yield, you need to boil and puree more than enough to make sure you have enough to yield a cup of puree. Everyone will end up with a different amount of leftover puree depending on how big the apples you used and the amount of liquid they yield.
Adapted from: Serious Eats
Try these other fall treats: