Apple Cider Donut Cake

October 18, 2018

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It looks like Fall weather has finally arrived! I can not tell you how exceedingly happy that makes me!!! This is definitely my kind of weather. There is a crisp chill to the day, the leaves are changing, and there is often a whiff of bonfire smoke in the air. Time for toasting marshmallows, making s’mores and over indulging in every kind of apple, cinnamon, pumpkin-y type of dessert that exists. Which leads me to do something I have never done before. I am going to re-blog a recipe. And not just any recipe…Oh no. This is the recipe that has received the highest number of views EVER in the history of my blog. That’s right! With over 500,00 views, I am choosing to share the recipe for this Apple Cider Donut Cake with all you kind folks once again. I originally published this back in 2014 and its popularity is still going strong! And I want to tell you about a new feature I have added to my blog. Now, when you click on the Runcible Eats/Recipes tab you will notice that I have added a “Favorites” category. What you will find here are recipes that folks have said are their favorites. Many had mentioned to me that they often had difficulty finding their favorite recipes among the plethora of recipes that I have published. So now here they are, easy-peasy to find, right at the beginning of the recipe lists. If you don’t see your favorite there, drop me a line and let me know. So without further ado, I give you: Apple Cider Donut Cake (which you will find at the top of the favorites category)! Could I have crammed any more deliciousness into that recipe title? I’ve already told you how I love apples. And Apple Cider…especially the type that is a bit more medicinal…if you know what I’m saying…is exciting. Donuts! Who doesn’t love cinnamon sugar laden apple cider donuts?! Well you get all of those mouthwateringly yummy flavours all wrapped up in one gorgeous big old bundt cake.

IMG_9804This cake is amazingly moist and tender, just bursting with apple flavour. It would be delicious simply unadorned, but it is completely over the top when brushed with some boozy cider glaze and dusted, quite liberally with crunchy cinnamon sugar.

IMG_9750It is great anytime of the day, for breakfast, tea-time snack, dessert or even when eaten in the dark in the middle of the night while everyone else is sleeping. What? Like you haven’t done that?

IMG_9735And I must say, this cake is a breeze to make. I love Apple Cider Donuts, let there be no doubt. But a gotta say, they are a bit fiddly to make, what with the rising and the frying etc. Definitely a labour of love. Now, this cake will lead folks to believe you slaved away all day….when really you were outside enjoying the beautiful Fall weather. And I won’t tell them otherwise. Mum’s the word.

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Apple Cider Donut Cake

  • Servings: 15 -18 slices - depending on how you cut them
  • Difficulty: easy
  • Print

recipe slightly adapted from: Two In the Kitchen

Ingredients:

  • 1/2 cup of unsalted butter, softened
  • 2 large Granny Smith apples, peeled, cored, and chopped
  • 1 1/2 cups apple cider *(see information below)
  • 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
  • 3/4 cup sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs, at room temperature
  • 1/4 cup coconut oil, melted (you can substitute vegetable oil – but coconut tastes better!)
  • 1 teaspoon pure vanilla bean paste (can substitute in extract if you don’t have paste…put get some paste, you won’t regret it!)

For the Cider Glaze:

  • 1/4 cup butter
  • 1/4 cup sugar
  • 1/8 cup water
  • 1/8 – 1/4 cup hard cider *(see below for substitutions)

For the Cinnamon Sugar Coating:

  • 6 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Directions:

Preheat the oven to 350ºF and spray a bundt pan with baking spray. (Recently I have had a couple of folks mention that they haven’t had much success with the baking spray saying that the cake stuck to the pan. Then I recently experienced the same thing myself. When I made the cake again the following day and greased the pan with butter & flour and the cake came out perfectly. Don’t know why this is, but just thought I’d share.)

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 the milk into it. Set the apple/milk mixture aside for later. (As for the remaining cider/apple puree, it is left over. I usually save it and put it over yogurt, or oatmeal. It is also fabulous heated slightly and drizzled over ice cream.)

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 the oil and mix well. CAUTION: If you are planning on using coconut oil, make sure those eggs are at room temperature or slightly warmer if your house is chilly. If the eggs are cold and you add coconut oil to the mixture, the coconut oil will solidify and you will end up with a clumpy mess!

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.

While cake is baking, prepare Cider Glaze. Melt butter, sugar and water over medium high heat. Bring mixture to a boil and let boil for 1-2 minutes. Remove from heat and immediately add the cider, stirring to combine.

Place baking sheet under wire rack. Using a pastry brush or marinate brush, cover cake with glaze. I usually do this in several passes, letting one application of glaze sink in and then going back over the cake with another.

Prepare the Cinnamon Sugar Coating. Combine sugar, cinnamon, and nutmeg in a small bowl. Sprinkle the warm, glazed cake with cinnamon sugar, using fingers to rub it onto the sides of the cake. (I usually place my cinnamon sugar mixture in an empty spice bottle, or salt shaker and then sprinkle it over the cake.)

*Since I originally posted this recipe, I have had quite a few questions about hard cider vs. fresh cider. So let me just start out by saying fresh cider is the juice from pressed apples. It is unfiltered and often appears cloudy. Unless you buy it directly from an orchard it has likely also been pasteurized. Hard Cider occurs when unpasteurized fresh cider is allowed to ferment. It becomes carbonated and alcoholic. This cider can be found wherever beer is sold. Now as far as substitutions: If you do not wish to use hard cider in the glaze, you can substitute in fresh cider. However, fresh cider is often sweeter than hard cider and the glaze will be a bit sweeter, but still delicious I’m sure. You can also just leave the cider out of the glaze, which would then just be a sweet buttery glaze, but lack apple flavor. Another possibility for a substitution that lacks alcohol, but still gives you an intense apple flavor is boiled cider. Boiled Cider is fresh cider which has been boiled down to produce an intensely flavored apple cider syrup. I have provided a link below if you wish to try that ingredient. I always use hard cider for my glaze, so I’m not sure how much boiled cider you should use as a substitution. I would start with 1/2 Tablespoon and taste it until it reaches your desired level of apple-y goodness.

Enjoy!

Apple Cider Donut Cake brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Apple Cider Donut Cake:

Kitchen Aid Artisan Stand Mixer

Microplane Grate & Shake Nutmeg Grater

Oxo Silicone Pastry Brush

Nordic Ware Bundt Cake Pan

Oxo Dusting Wand for Sugar

Nielsen-Massey Madagascar Bourbon Vanilla Bean Paste

Boiled Cider

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Fireball Cider Cocktail

October 31, 2016

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Happy Halloween ya’ll! I’m sitting here with cocktail in hand and candy at the ready! I thought you might also like to enjoy a lovely cocktail that is just bursting with Fall/Halloween flavors – The Fireball Cider Cocktail.

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It is made with Fireball Cinnamon Whiskey and hard apple cider with a few slices of apples thrown in cuz you want to make sure you’re eating healthy and all… It is delicious and packs quite a punch! You can serve it over ice or if it is going to be a really chilly Halloween where you are, this cocktail also tastes great when served warm. You know…think mulled wine…’cept better, with a fiery cinnamon punch to delight the taste buds. Have one or two (or so…) of these tipples to keep you warm on your wanders. Happy Hauntings!

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Fireball Cider Cocktail

  • Servings: one cocktail
  • Difficulty: easy
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recipe from: What’s Cooking America

Ingredients:

  • Ice Cubes (approximately 4 or 5 ice cubes)
  • 2 ounces Fireball Cinnamon Whiskey
  • 3 ounces hard apple cider
  • Apple slices

Directions:

Fill a glass (highball glass or white wine glass) 1/4 full with ice cubes.  You want to chill the drink and not water it down.  Pour in the Fireball Cinnamon Whiskey and then top with the apple cider. (If you chose to enjoy this drink warm, heat the cider and just before you are ready to serve, stir in the Fireball Cinnamon Whiskey. If you heat the whiskey too long you risk evaporating all of that lovely alcohol…)

Gently stir until mixed.  Garnish with apple slices.

Enjoy & Happy Halloween!

Fireball Cider Cocktails brought to you by: Runcible Eats (www.leaandjay.com)


Cider-Brined Pork Chops with Sauteed Apples

March 5, 2015

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You might be wondering what makes Cider-Brined Pork Chops with Sautéed Apples a particularly Irish recipe. I suppose I would be hard-pressed to show an Irish provenance for it were someone to require it. What I can say is that all of the ingredients used in this dish are abundant in Ireland and have been part of the cuisine there for thousands of years. Indeed there is archaeological evidence which indicates that apples have been grown there for over 5000 years and cider making stretches back at least 2000 years if not more. We also know that wild boar was being consumed in Ireland as far back as 7000 BC. So although I didn’t actually find this recipe in an Irish cookbook, I know it is the type of dish, made with fresh locally sourced ingredients, that you would be likely to encounter when visiting the country. And I’ve got to tell you, it is absolutely delicious!

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You see these pork chops have been brined overnight in cider based brine. A brine is similar to a marinade, but is able to really permeate the meat, and infuse it with flavour. It also works to tenderize the meat. And these pork chops would nearly melt in your mouth!

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The classic combination of pork and apples also delivers that savory sweet sensation that I love. This dish would be very welcome in Fall when apples are in season but would also make a very nice St. Patrick’s Day offering. Now that I’ve made it once, I get the feeling that the husband will do his best to keep it in frequent rotation.

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Cider-Brined Pork Chops with Sautéed Apples

  • Servings: 2
  • Difficulty: easy
  • Print

recipe from: The Corner Kitchen

Ingredients:

For the brine and pork:

  • 2 cups apple cider
  • 2 Tablespoons salt
  • 2 Tablespoons brown sugar
  • 2 pork chops, about 1 pound each
  • 1 Tablespoon olive oil

For the apples:

  • 2 Tablespoons butter
  • 1 apple, peeled, cored and sliced
  • 1/2 Tablespoon brown sugar
  • 1/4 cup dry white wine
  • 1/3 cup apple cider
  • 1/4 cup chicken stock
  • 2 sprigs fresh thyme (can sub in 1/2 teaspoon dried thyme)

For the pan sauce:

  • 1/4 cup apple cider
  • 3/4 cup chicken stock
  • salt and freshly ground pepper

Instructions:

For the brine:

In a medium bowl whisk together the apple cider, salt and brown sugar. Continue mixing until the salt and sugar are completely dissolved. Pour the brine in a large resealable plastic bag, along with the pork chops. Seal and refrigerate for at least 4 hours, though preferably overnight.

Preheat the oven to 400°F.

For the Apples:

Melt the butter in a sauce pan over medium heat. Add the apple and brown sugar and stir to coat. Cook until the apples begin to soften, stirring occasionally, about 5 minutes. Pour in the wine and cook until mostly reduced. Stir in the apple cider, stock, thyme and a pinch of salt and pepper. Cook until the apples are very soft and most of the liquid has been absorbed. Set aside.

For the Pork Chops and pan sauce:

Remove the pork chops from the brine. Discard the liquid. Pat the meat dry and season both sides with salt and pepper. Heat 1 tablespoon of olive oil in a large cast iron, or oven safe skillet, over medium high heat. When the oil is very hot (you’ll notice ripples in the oil), but not yet smoking. Add the pork chops to the pan. Cook until there is a good sear and the meat is browned, 3 -5 minutes. Use tongs to flip the meat and cook for another 3 -5 minutes to sear the other side.

Transfer the pan to the oven and cook for 10 – 15 minutes, depending on the thickness of the pork chops. The most accurate measure  of doneness is to test the temperature of the meat, which should be a 145°F. When the meat is completely cooked remove the pan from the oven and transfer the pork chops to a plate.

Add 1/4 cup apple cider and 3/4 cup of chicken stock to the same pan you used to cook the pork, and cook over high heat, scraping the bottom of the pan. Bring the liquid to a boil and cook until it’s reduced by at least half. Taste and season with additional salt and pepper, if necessary.

To serve, divide the pork chops between plates, top with apples and spoon the pan sauce over the meat.

Enjoy!

Cider-Brined Pork Chops with Sauteed Apples brought to you by: Runcible Eats (www.leaandjay.com)


Apple Cider Glazed Donuts

November 11, 2014

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Have mercy! Would you just look at all of these scrumptious Apple Cider Glazed Donuts. There is nothing quite like a warm, fresh, melt in your mouth glazed donut!  You know what I’m talking about . I’m sure you’ve been lusting after them  if you’ve stopped by any Farmer’s Markets recently. Those Apple Cider Donut stands seem to always somehow pop up there magically this time of year.

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Somehow I hadn’t fallen victim to their charms this Fall. In fact, I just told you all about that delicious Apple Cider Donut Cake and how it was so tasty and so much easier to whip up than actual Apple Cider Donuts. Yup I was sure I’d bested them this year. That was until I made the mistake of watching the movie Chef, which is a great by the way. If you haven’t seen it yet, definitely get it in your movie queue. No, there is no mention of donuts in it, but beignets get quite a lot of screen time. So you’re probably wondering what a beignet has to do with a donut huh? Well, my husband had never experienced a beignet. He has heard me “oooh” and “ahhh” over them and listened to all my heretofore empty promises that I would soon fry him up a batch. So when they showed up it the movie, he gently reminded me that he had yet to ever see any materialize from our kitchen. I resolved right then and there that I would set things right and make good on my promise. The very next morning I broke out the deep fryer, filled it up with some oil and launched into all out beignet production. They did not disappoint, I must say. Hang on…I’m getting to the donut bit of the story. So anyway, after we gobbled up every last beignet in sight, I found myself wondering what else I could fry up. I always seem to go a bit deep-frying crazy once I get started. I mean it isn’t often that the deep fryer makes an appearance around here. And there it was all full of oil and ready to go. Certainly there had to be an endless supply of things that were just begging to be deep-fried…what was that thing I heard about some State Fair and deep-fried butter? And that’s when the idea of Apple Cider Glazed Donuts settled firmly into my consciousness. (Thank God…I don’t know if I could stand myself if I actually set about deep-frying butter….)I couldn’t resist. I mean who knows when I’ll get that fryer out again. I just had to make up a batch of those quintessential Fall donuts. Now I have made a lot of cake style, baked donuts, but I had never tried to do the yeast dough, deep-fried variety and was excited to give it a whirl. So I got busy, much to the delight of the husband and the neighbours (who were the unsuspecting recipients of a batch of excess “hot donuts now” – #Krispy Kreme’s got nothing on me – straight from my kitchen).

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I’m telling you, these Apple Cider Glazed Donuts are nothing short of amazing. So tender, so moist and just bursting with Fall Apple-y, cinnamon-y goodness. I should take a moment to tell you about my secret (well…I guess “secret” up til now) ingredient that I love to use in all of my Fall apple recipes. Boiled Cider.

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This amazing syrup, which is made by boiling down apple cider, serves to intensify that apple taste that everyone craves. It is like a bushel of apples in one little old tablespoon of that liquid gold. You can of course make up a batch yourself, but you can also find it all done and bottled for you at King Arthur Flour or on Amazon. I love this stuff! It is so versatile, great as a flavour accent, but equally good simply drizzled over a stack of pancakes. And even though I did reduce 1 cup of fresh cider to make the glaze for these donuts, I still added some of that bottled Boiled Cider to take that apple taste way up over the top. And it worked! We reached some sort of Apple Nirvana with the first bite of these Apple Cider Glazed Donuts.

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So if you are pressed for time, there is no doubt that you should go with that Apple Cider Donut Cake. However, if you’ve got a bit of time on your hands and don’t mind a bit of clean up, make these Apple Cider Glazed Donuts as a special treat this Fall.

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Apple Cider Glazed Donuts

  • Servings: 15 donuts
  • Difficulty: easy, but involves dough rising time and deep frying mess
  • Print

recipe slightly adapted from: Chelsea’s Messy Apron

Ingredients:

For the Donuts:

  • 3-1/4 to 4 cups all-purpose flour
  • 4 1/2  teaspoons (about 2 envelopes) Instant Yeast
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg, freshly ground
  • 1 cup + 2 tablespoons milk
  • 1/4 cup butter
  • 3 large egg yolks
  • Corn Oil or Peanut oil for frying

For the Apple Cider Glaze:

  • 1 cup apple cider
  • 2 cups powdered sugar
  • 1 tablespoon Light Corn Syrup
  • 1 teaspoon vanilla extract
  • 2 Tablespoons boiled cider (optional – but it will really kick up that apple flavour if you have it!)

Directions:

For the donuts:

Combine 2 cups flour, undissolved yeast, sugar, salt, cinnamon and nutmeg in a large mixer bowl. In a small bowl combine the milk and butter and warm in the microwave to very warm (120° to 130°F).

Beat in the egg yolks to the flour mixture and then add in the milk + butter mixture. Beat for 2 minutes at low speed. Continue adding the remaining 1 and 1/2-2 cups of flour, until a soft dough forms.

Knead dough on a lightly floured surface until smooth and elastic (about 4 to 6 minutes). Cover and let rest for 10 minutes.

Roll out dough on a lightly floured counter into a 12-inch circle, about 1/2-inch thick. Using a donut cutter, cut out as many rounds as possible, separating the donut holes from the rounds. If you don’t have a donut cutter, you can use a 3-inch cookie or biscuit cutter to cut out the rounds. Then use a 1-inch cutter to punch out the donut holes in the center.

Place doughnuts and holes about 2 to 3 inches apart on a parchment lined baking sheet. Re-roll and cut remaining dough. Cover doughnuts and let rise for 45 minutes to 1 hour.

To fry: Heat at least 2 inches of oil in a deep fryer or deep pan to 350°F. Fry 2 to 3 doughnuts at a time, turning occasionally until well browned, about 2 to 3 minutes. Remove from oil and drain on paper towels. If you simply can not fry these donuts, you can bake them. I will mention that frying is more delicious, but to each his own. To bake: Preheat your oven to 375°F, and bake the risen doughnuts for 8 to 10 minutes.

Cool and then transfer to wire rack. Using tongs, dunk the doughnuts in the Apple Cider Glaze. Serve warm.

For the Apple Cider Glaze:

Boil the apple cider in a small saucepan until reduced in half, about 7 to 10 minutes. Place powdered sugar in medium bowl. Whisk in hot reduced cider, vanilla, corn syrup and boiled cider until smooth.

Enjoy!

Apple Cider Glazed Donuts brought to you by: Runcible Eats (www.leaandjay.com)

 

 

 


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