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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Boozy Peanut Butter & Banana Pound Cake with a Peanut Butter Nutella Glaze

October 14, 2011

So the other day I had a real hankering for something with peanut butter and bananas. Then I saw the bottle of Jack Daniels sitting there and decided bourbon would have to be involved in the dish as well. I don’t know why it is that I want to put Jack Daniels in everything. I think I’m borderline obsessed with the stuff! What’s even stranger is that I never drink Jack Daniels in any type of cocktail form. In fact, I only drink it straight after the most harrowing of days. 🙂 Yet I want to put it in everything I bake. Go figure…. Perhaps I lived in Tennessee in a previous life…

The man himself!

Well, I had come across a recipe that called for all of the desired ingredients. It was listed on a blog from which I had never attempted to make any dishes and which due to the following outcome, shall remain nameless. I must admit, I was a bit sceptical about said recipe because it did not call for any eggs. Hmmm…. And it seemed a bit short on flour. Hmmm…. But I soldiered on and popped the ill-fated concoction in the oven. The cloud of doubt grew ever darker as I peeked in the oven to check on its progress ( ie. lack of progress). With growing apprehension, I went to one of my favourite blogs, Buns in My Oven, because I knew Karly had published a recipe for a fantastic looking Peanut Butter & Banana Pound cake not too long ago. I checked her ingredients…yup…5 eggs and over double the amount of sugar and flour. Oh no! Why did I ever stray! But what could I do but sit with a horrible sinking feeling, hoping for the best, yet fearing the worst. Sadly, my perseverance merely resulted in  a terribly disappointing blob emerging from the oven. Utter failure! I hate it when that happens. But I proceeded to pick myself up ( after uttering a string of expletives which I wouldn’t even think of replicating here ) and began to mix up the recipe for Peanut Butter & Banana Pound Cake with a Peanut Butter Nutella Glaze from Buns in My Oven, but with the addition of some lovely Jack Daniels. It was obvious from the get-go that this was much more like it. I felt my spirits lifting and knew I would be redeemed in this cake.

Sure enough… This cake is stunning!

I bet it’s even awesome without the Jack. You could leave it out if you were taking it to a church pot-luck or a children’s party or some other such teetotalling thing. But it just makes me feel better knowing Jack’s in there.

Boozy Peanut Butter & Banana Pound Cake with a Peanut Butter Nutella Glaze

Recipe slightly adapted ( I added the Jack Daniels 🙂 ) from Buns In My Oven

ingredients:

  • 1 1/2 cups (3 sticks) butter, room temperature
  • 1 cup smooth peanut butter (I used JIF), divided
  • 2 3/4 cups sugar
  • 5 eggs
  • 2 teaspoons vanilla
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 large bananas, mashed
  • 3 Tablespoons Jack Daniels (or your preferred Bourbon)
  • 1 cup Nutella, divided
  • 2 tablespoons milk or water (optional – or you could use some more Bourbon – as you seen fit)

Directions:

Preheat the oven to 325 degrees. Grease and flour a bundt pan.

In the bowl of your stand mixer, cream the butter and 3/4 cup of the peanut butter until smooth. Beat in the sugar, mixing until light and airy, around 5 minutes. Add the eggs, one at a time, mixing well between each addition. Stir in the vanilla.

Add the flour and salt to the mixer, all at once, and mix just until incorporated. Mix in the mashed banana on low. Add the Jack Daniels and mix until incorporated.

Pour batter into the prepared bundt pan. Drop heaping spoonfuls of Nutella over the top of the batter, about 1/2 a cup. Using a butter knife, swirl the Nutella all throughout the cake to get a marbled look.

Bake the cake for 60 – 75 minutes or until the cake is golden brown and a tester comes out clean.

Allow cake to cool in the pan for 20 minutes, then remove to a wire rack to cool completely.

Heat remaining Nutella and peanut butter in the microwave in 10 second intervals to soften it up enough to drizzle. If desired, mix in a little milk or water or even some more bourbon, depending on the day you’ve had, to thin out the glaze until it reaches the desired consistency.

Drizzle on top of the bundt cake.

Enjoy!


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