Apple Cider Donut Cake

 

Apple cider doughnuts are cake donuts made from a mixture of buttermilk batter, nutmeg, cinnamon, and apple cider. They are then fried and coated with enough cinnamon sugar to satisfy any sweet tooth. The cider added to the batter makes the donuts especially moist, and adds an understated sweetness to the dessert.

It is hard to pin down when exactly apple cider doughnuts became a fall favorite, but the creation seems to be a product of the early American Colonies. In the days before refrigerators, falls were spent butchering meat, so that it could be preserved and stored through the winter. This resulted in a lot of leftover animal fat that the colonists put to good use. They used it to fry up dough mixed with apples from the recent harvest, and apple cider donuts were produced.

Apple cider doughnuts kept a low profile until the early 1950’s, when they were reintroduced by the Doughnut Corporation of America to increase doughnut sales.  The apple cider doughnut has stood the test of time ever since. Paired with a warm glass of apple cider for dipping, they are the perfect addition to any apple picking adventure.

This week’s bake is an Apple Cider Donut Cake from Baran Bakery.  Three cake layers that taste like classic apple cider donuts covered in cinnamon sugar and frosted with dulce de leche Russian buttercream.  

Here is the recipe:

Apple Cider Donut Cake

Ingredients

APPLE CIDER CAKE

2 1/4 (270g) cups flour

1 Tbsp (10g) baking powder

1/2 tsp salt

1/2 Tbsp cinnamon

1/4 tsp nutmeg

1/4 cup (56g) unsalted butter, room temperature

1/2 cup (118mL) canola oil

1 cup (200g) granulated sugar

1/2 cup (95g) brown sugar, packed

3 large eggs

3/4 cup (180mL) apple cider

3/4 cup (170g) sour cream

1 Tbsp vanilla extract

COATING

2-3 Tbsp unsalted butter, melted

1 cup (200g) granulated sugar

1 tsp cinnamon

DULCE DE LECHE FROSTING

1 1/2 (340g) cups unsalted butter, room temperature

1 can (14oz) dulce de leche

2 tsp vanilla bean paste

1 tsp cinnamon

1/8 tsp salt

Instructions

Preheat the oven to 350°F (177°C) and grease three 6 inch cake pans. 

In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg and salt until they're evenly distributed.

Use a Stand Mixer, at medium-high speed to beat the butter, oil and sugars for 2 minutes. 

Add the eggs, one at a time, beating on medium speed until each egg is fully incorporated. 

Add the sour cream and vanilla extract and beat just until combined.

Add half of the flour mixture to the wet ingredients, turn the mixer to low speed and pour in the apple cider, followed by the rest of the dry ingredients.

Distribute the batter evenly among the three cake pans and bake for 30-35 minutes. 

When the cake is fully baked it will release itself from the edge of the pan and it will spring back if you press on the center of it. 

Allow the warm cake to cool completely on a cooling rack.

To make the frosting, use a Stand Mixer to beat the butter for 10 minutes, scraping the edge every few minutes. 

Once the butter is pale and fluffy, add the dulce de leche, vanilla, cinnamon and salt and beat at high speed until the frosting is fully combined.

For the coating, toss the granulated sugar with the cinnamon in a shallow small bowl. Melt the butter and brush it onto the sides of the cake. Then roll it in the cinnamon sugar mixture.

Use a piping bag, fit with your favorite tip, and pipe an even layer of frosting swirls on top of the cake. Repeat with the next two layers. Top with apple slices and cinnamon sticks.

Here are some pictures from the bake:

Have a great day !   Linda & Rob   ****