I love apple cider. My husband sent me this recipe to try and it’s pretty good. I took the recommendations from thekitchn, and used nutmeg instead of mace, increased baking time to 50 min, and used half of the cinnamon/sugar mixture (and even that was a lot!)
Apple Cider Doughnut Cake (~from seriouseats.com)
Ingredients
·
For the Cake:
o
9 tablespoons (4 1/2 ounces) unsalted butter, at room
temperature
o
1 large Granny Smith apple (about 8 ounces), peeled, cored, and
roughly chopped
o
1 1/2 cups apple cider
o
1/2 cup milk, at room temperature
o
2 1/2 cups (about 12 1/2 ounces) all-purpose flour
o
1 1/2 teaspoons baking powder
o
1/2 teaspoon baking soda
o
1 teaspoon salt
o
1/4 teaspoon ground nutmeg
o
1/4 teaspoon ground mace (used nutmeg)
o
3/4 cup (about 5 1/4 ounces) sugar
o
1/2 cup (about 3 1/2 ounces) packed light brown sugar
o
3 large eggs, at room temperature
o
1/4 cup vegetable oil
o
1 teaspoon pure vanilla extract
·
For the Cinnamon Sugar
Coating
o
6 tablespoons granulated sugar (used 3 tablespoons)
o
1 teaspoon ground cinnamon (used ½ teaspoon)
o
1/8 teaspoon ground nutmeg
o
1/8 teaspoon salt
Directions
For the Cake:
1. Adjust oven rack to middle position
and preheat oven to 350°F. Grease Bundt pan with 1 tablespoon butter.
2. In medium saucepan, bring chopped
apple and cider to boil over medium-high heat. Reduce heat to medium and simmer
until most of the cider has been absorbed and apples are easily smashed with a
fork, 10 to 12 minutes. Remove pan from heat, cool 5 minutes, then pulse in
food processor until pureed. Measure out 1 cup apple mixture and stir in milk;
set aside.
3. In medium bowl, whisk together flour,
baking powder, baking soda, salt, nutmeg, and mace; set aside.
4. In large bowl, beat remaining 8
tablespoons butter, sugar, and brown sugar on medium speed until light and
fluffy, about 3 minutes. Add eggs, one at a time, beating well after each
addition. Add oil and beat until incorporated, about 1 minute.
5. Decrease mixer speed to low and add
flour mixture in three batches, alternating with apple mixture, scraping down
sides and bottom of bowl with rubber spatula as needed. Increase speed to
medium and beat mixture just until combined, about 20 seconds. Add vanilla and
beat once more, just to combine, about 10 seconds.
6. Scrape batter into prepared pan. Bake
until cake tester inserted in cake comes out clean, rotating cake halfway
through baking, 35 to 45 minutes (baked 50 min).
Transfer cake to cooling rack set inside baking sheet and cool in pan 10
minutes, then invert directly onto cooling rack.
For the Cinnamon Sugar
Coating:
1. Combine sugar, cinnamon, nutmeg, and
salt in small bowl. Sprinkle warm cake with cinnamon sugar, using fingers to
rub it onto sides.
Cool cake completely, about 1 hour.
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