DOUGHNUT CAKE RECIPES

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.

Steps:

• Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add butter; cut into flour using 2 knives or a pastry cutter, until butter is well combined and looks like coarse cornmeal. Add milk, and stir until dough forms a ball. Place dough on a floured surface, and knead until dough is smooth and forms a cohesive ball, about 30 seconds. Cut dough into 14 equal balls. Roll each gently to form evenly smooth balls.
• Thoroughly coat bottom of air fryer basket with cooking spray. Place 7 dough balls in the basket of air fryer, spacing evenly to avoid touching. Spray dough balls with cooking spray. Cook at 350°F until browned and puffed, about 10 minutes. Gently remove from basket, and place on a wire rack. 
• Whisk together powdered sugar and water in a medium bowl until smooth. Place cooked dough balls, 1 at a time, in glaze; roll to coat. Place on wire rack or baking sheet lined with parchment paper to dry. 
• Repeat procedure with remaining dough and glaze.