Baked Apple Cider Doughnuts

Apple cider doughnuts are one of my favorite autumn treats. A tasty baked version reduces the guilt- a little bit. 😉 This recipe was adapted from The New York Times, contributed by Erin Jeanne McDowell.

I made mini-doughnuts and madeleines. I must say that we were surprised by how much we enjoyed the apple cider madeleines which were absolutely amazing with crispy edges. The batter could also be baked in a muffin pan.

Yield: 12 mini-doughnuts and 8 madeleines (or 12 muffins)

For the Batter:

• nonstick cooking spray
• 1 3/4 cup/225 grams all-purpose flour
• 1 1/4 tsp baking powder
• 3/4 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 10 T (140 grams) unsalted butter, at room temperature
• 3/4 cup/165 grams light brown sugar
• 1/4 cup/50 grams granulated sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1/2 cup/120 milliliters apple cider

For the Topping:

• 1/2 cup/100 grams granulated sugar
• 1 tsp ground cinnamon
• 6 T unsalted butter

To Make the Doughnuts & Madeleines: (or Muffins)

1. Heat oven to 350 degrees, preferably on convection.
2. Lightly grease 2 (6-cavity) doughnut pans and 8 wells of a madeleine pan (or a 12-cup muffin tin) with nonstick spray.
3. In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar and 1/4 cup/50 grams granulated sugar on medium speed until light and fluffy, 3 to 4 minutes.
5. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary.
6. Beat in the vanilla extract.
7. Add the flour mixture and mix on low speed until incorporated.
8. With the mixer running, add the apple cider in a slow, steady stream and mix to combine.
9. Scrape the bowl well to make sure the batter is homogeneous.
10. Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way. (I use a small cookie scoop and fill each well with 3 scoops. You can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch opening cut from one corner.) Spread evenly with an offset spatula.
11. Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, about 7 to 9 minutes on convection. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)
12. Reduce the temperature to 325 degrees, preferably on convection, if making madeleines. (I reduced the oven temperature because my pan has a dark finish.)
13. Using a small cookie scoop, fill each well with 3 scoops, or until 2/3 full. Spread evenly with an offset spatula.
14. Bake until evenly golden brown and a toothpick inserted into the center comes out clean, about 9 minutes on convection.

To Make the Topping:

1. While the doughnuts bake, whisk 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine.
2. In a separate small bowl, melt the remaining 6 tablespoons butter in the microwave.
3. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans.
4. Brush with the melted butter and dredge them in the cinnamon sugar while they are still warm.
5. Serve immediately, or let cool to room temperature.

Apple Cider Doughnut Loaf

I am going to take a break from my quick weeknight dinner posts (I have several more) to post a few sweet treats. Back to school treats are very important in our house. 🙂

This cake can be served for dessert or as a very special snack or breakfast. We ate it for breakfast. I recommend eating it as soon as possible 😉 , but, it should keep fresh for several days in an airtight container at room temperature. I made it in a standard loaf pan this time, but I plan to make it in my fluted loaf pan on the next occasion.

The recipe was adapted from Bon Appétit, contributed by Sarah Jampel. I weighed the dry ingredients and reduced the baking time. Just as yummy as a farmstand apple cider doughnut!

Yield: One 9-inch loaf

For the Cake:

• 8 T (1 stick) unsalted butter, plus more for pan
• 1 1/2 cups apple cider
• 1/2 cup sour cream or buttermilk
• 1 tsp pure vanilla extract
• 1 1/4 cups plus 2 T (172 g) all-purpose flour (can substitute 63 g with whole wheat flour)
• 2 T (15 g) cornstarch
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 2 large eggs, at room temperature
• 3/4 cup (150 g) granulated sugar

For the Topping:

• big pinch of kosher salt
• 1/4 cup (50 g) granulated sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 1 T unsalted butter, melted
• 1 T reserved reduced apple cider (from above)

1. Place a rack in middle of oven; preheat to 325°, preferably on convection.
2. Lightly butter an 8½ x 4½” or 9×5″ loaf pan. Line with parchment paper, leaving overhang on both long sides. Lightly butter the parchment. (I used cooking oil spray and a metal loaf pan.)
3. Bring cider to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until cider is reduced to ¾ cup, 8–10 minutes.
4. Pour ¼ cup reduced cider into a small measuring glass or bowl and set aside.
5. Transfer remaining reduced cider to a small bowl or glass measuring cup and let cool 5 minutes. Stir in sour cream and vanilla and set aside.
6. Melt 8 tablespoons of butter in same saucepan (no need to clean) over low heat. Let cool slightly.
7. Whisk flour, cornstarch, baking powder, baking soda, salt, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a medium bowl to combine.
8. Vigorously whisk eggs and 3/4 cup (150 g) sugar in a large bowl until pale, voluminous, and frothy, about 2 minutes. (I used a stand mixer with the paddle attachment.)
9. Whisking constantly (with the mixer on low-speed), gradually add melted butter in a steady stream; continue to whisk until fully combined and emulsified (no spots of fat should remain). Reserve saucepan (no need to clean).
10. Whisk dry ingredients into egg mixture in 3 additions, alternating with reserved sour cream mixture in 2 additions; whisk just until no lumps remain. Batter will be thin.
11. Scrape into pan and set on a rimmed baking sheet.
12. Bake cake, rotating halfway through, until deep golden brown and a tester inserted into the center comes out clean, 50–80 minutes. (I baked mine for 55 minutes.)
13. Transfer pan to a wire rack and poke top of cake all over with a toothpick.
14. Spoon 3 tablespoons of the reserved reduced cider over; let cool 10 minutes.
15. Meanwhile, make the topping: Mix a big pinch of salt, remaining 1/4 cup (50 g) sugar, 1/2 tsp cinnamon, and 1/4 teaspoon nutmeg in a small bowl. Melt remaining 1 tablespoon butter in reserved saucepan and mix into remaining 1 tablespoon reduced cider.
16. Using parchment paper, lift cake onto rack and set rack inside rimmed baking sheet. Peel away parchment from sides.
17. Brush warm butter-cider mixture over top and sides of cake.
18. Sprinkle generously with sugar mixture to coat every surface (use parchment to help rotate cake and collect any excess sugar).
19. Remove parchment and let cool completely before slicing.

Do ahead: Cake can be made 4 days ahead. Store tightly wrapped or in an airtight container at room temperature.

Apple Cider Doughnut Muffins

These muffins were incredibly moist, tender, and delicious. Perfect for a special autumn breakfast. 🙂 I divided the batter between standard muffin and mini-muffin pans. Mini-muffins are such a perfect after school or lunch box snack.

The recipe was adapted from The View from Great Island.com. I incorporated whole wheat pastry flour and halved the amount of cinnamon-sugar topping. Amazing!

Yield: 20 standard muffins or 15 standard muffins plus 24 mini-muffins

Dry Ingredients:

• 1 1/2 cups all purpose flour
• 1 cup whole wheat pastry flour
• 1 cup rolled oats (or 1 cup oat flour)
• 1 1/2 cups granulated sugar
• 1 tsp cinnamon
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp coarse salt

Wet Ingredients:

• 1 cup apple cider
• 3/4 cup applesauce or apple butter
• 3/4 cup vegetable oil (corn, canola, safflower)
• 3 large eggs, room temperature
• 2 tsp vanilla extract

Topping:

• 3 T unsalted butter, melted
• 1/2 cup granulated sugar
• 1 tsp cinnamon

1. Preheat oven to 350 degrees F, preferably on convection.
2. Lightly butter muffins pans or coat with cooking oil spray. (I used standard and mini-muffin pans.)
3. Place the rolled oats in the bowl of a food processor and process until the oats resemble flour. (Alternatively, use oat flour.)
4. Whisk the dry ingredients together to combine.
5. In a separate bowl, whisk the wet ingredients together.
6. Add the wet ingredients to the dry and whisk until just combined, being careful not to over mix.
7. Scoop the batter into the muffin cups and bake for about 19 minutes for standard muffins or about 10 minutes for mini-muffins.
8. Meanwhile, whisk the sugar and cinnamon together for the topping.
9. Let the muffins cool for about 5 to 10 minutes, then remove from the pan.
10. Brush the muffin tops with melted butter, then roll in the cinnamon sugar to coat really well. If necessary, coat twice to get a good coverage.

Note: Muffins keep at room temperature in a sealed container for up to 3 days.

Apple-Cider Doughnut Cake

I had my first apple-cider doughnut this past fall at a beautiful farm on the East end of Long Island. It was freshly made, hot, and delicious. Naturally, this recipe caught my eye. It is a giant version of fabulousness- even incorporating whole wheat flour and olive oil.

This cake was magnificent. I will make it again in the fall, although I think it is truly season-less. The olive oil and applesauce made it incredibly moist as well. This recipe was adapted from A New Way to Bake, via Martha Stewart Living. I reduced the baking temperature because my Bundt pan has a dark non-stick coating. I also reduced the amount of cinnamon sugar topping. We enjoyed it with a scoop of vanilla ice cream.

Yield: One 10-inch Bundt Cake

For the Cake:

• room temperature unsalted butter, or melted butter, for the pan
• 2 cups unbleached all-purpose flour, plus more for pan
• 1 cup whole-wheat flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 1/2 cups natural cane sugar or granulated sugar
• 1 cup fresh apple cider
• 3/4 cup extra-virgin olive oil
• 3/4 cup unsweetened applesauce
• 2 teaspoons pure vanilla extract
• 3 large eggs, room temperature
• vanilla ice cream or freshly whipped cream, for serving, optional

For the Topping:

• 2 T natural cane sugar or granulated sugar
• 1/4 tsp ground cinnamon
• 2 tablespoons unsalted butter, melted

1. Preheat oven to 325 degrees if using a dark pan, or 350 degrees in a standard pan, preferably on convection.
2. Butter and flour a 12-cup Bundt pan. (This step in incredibly important in a Bundt pan- make sure all of the crevices are coated.)
3. In a large bowl, whisk together both flours, baking powder, 1 teaspoon cinnamon, baking soda, and salt.
4. In another bowl, whisk together 1 1/2 cups sugar, cider, oil, applesauce, vanilla, and eggs. Add egg mixture to flour mixture; whisk until combined. Transfer batter to prepared pan.
5. Bake, rotating pan halfway through, until a tester inserted in center comes out clean, 45 to 50 minutes. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes.
6. Meanwhile, mix together 2 T sugar and 1/4 teaspoon cinnamon.
7. Invert warm cake onto rack. Brush with melted butter, then sprinkle liberally with cinnamon sugar.
8. Let cool completely before serving. Cake can be stored, covered, at room temperature up to 2 days.

One Year Ago:

• Chocolate-Avocado Pudding

Two Years Ago:

• Apple Biscoff Crumble

Three Years Ago:

• Vanilla Bean Macarons
• Warm Chocolate Puddings

Four Years Ago:

• Apple-Spice Layer Cake with Maple-Cream Cheese Frosting
• Slow-Cooker Pear & Apple Butter