MARTHA STEWART APPLE CIDER DONUT CAKE RECIPES

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CIDER DONUTS RECIPE | MARTHA STEWART



Cider Donuts Recipe | Martha Stewart image

An apple cider reduction and plenty of warming spices transform a batch of cake donuts into everyone's favorite fall treat. They're rolled in cinnamon sugar for good measure.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Total Time 2 hours 50 minutes

Prep Time 40 minutes

Yield Makes 12 to 14, plus holes

Number Of Ingredients 13

1 cup apple cider
3 3/4 cups unbleached all-purpose flour, plus more for dusting
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons kosher salt
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground ginger
6 tablespoons unsalted butter, room temperature
1 3/4 cups sugar
1 large egg plus 1 large yolk, room temperature
2/3 cup buttermilk
Vegetable, peanut, or safflower oil, for frying (about 8 cups)
Cinnamon sugar, for rolling

Steps:

  • Heat cider in a pot over medium-high until reduced to 1/3 cup, 10 minutes.
  • Dust a baking sheet with flour. Whisk together flour, baking powder, baking soda, salt, 3/4 teaspoon cinnamon, and ginger. Beat butter and 3/4 cup sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in egg and yolk, then reduced cider. Scrape down bowl, then beat in dry ingredients in three additions, alternating with buttermilk, beginning and ending with dry ingredients. Turn out dough onto baking sheet; use floured hands to flatten to a 3/4-inch-thick rectangle. Refrigerate at least 1 hour and up to overnight (if longer than 1 hour, cover with plastic wrap).
  • Pour oil into a large, deep, heavy pot, such as a Dutch oven, until it reaches 2 inches up side, leaving about 2 1/2 inches headroom. Clip a deep-fry thermometer to pot and heat oil over medium to 350 degrees. Meanwhile, using a floured 2 1/2-inch round donut cutter, cut out donuts (or use a 2 1/2-inch round cookie cutter, then cut out holes with a 1- to 1 1/2-inch round cutter). Pat together scraps; cut out more donuts (these will not be quite as tender). Working in batches of 3 so as not to crowd pot, carefully drop donuts into hot oil and cook, flipping a few times, until deep golden brown all over, 4 1/2 to 5 1/2 minutes (2 1/2 to 3 1/2 minutes for holes), maintaining oil temperature between 340 degrees and 350 degrees at all times. Transfer donuts and holes to a wire rack set in a rimmed baking sheet; let cool 10 minutes.
  • Meanwhile, stir together remaining 1 teaspoon cinnamon and 1 cup sugar. While still slightly warm, roll each donut in cinnamon sugar. Let stand until donuts are cool, about 1 hour. Donuts are best eaten the day they are made.

APPLE CIDER DOUGHNUT CAKE RECIPE - BETTYCROCKER.COM



Apple Cider Doughnut Cake Recipe - BettyCrocker.com image

You know that moment when you want an apple cider doughnut but also want a cake? Yeah, same. That's where our Apple Cider Doughnut Cake comes in. The cake batter is infused with shredded apple and cider for a dessert you won't be able to stop thinking about. From celebrating fall to birthdays to just because, this Apple Cider Doughnut Cake made with yellow cake mix is a must! Apples from the farmers' market, the store or, even those you picked at the orchard yourself are perfect for our cider doughnut cake. It's also so cute; it's almost illegal not to post it on social media.

Provided by Betty Crocker Kitchens

Total Time 2 hours 40 minutes

Prep Time 20 minutes

Yield 12

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ 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

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 , CarbohydrateContent 37 g, CholesterolContent 90 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 360 mg, SugarContent 23 g, TransFatContent 0 g

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