Apple Cider Cake Donuts

It just dawned on me, since moving to Germany, that some people do not know what a cake donut is!

Basically, they’re just a little piece of cake that is in the shape of a donut and satisfies all of your donut wants and needs.

These donuts are chalk-full of fall flavor and dunked in a cinnamon maple glaze.

If you are in the mood for an easy fall-flavored donut, check these bad boys out!

ingredients

DONUTS

• 1-1/2 cups apple cider
• 2 tablespoons butter, melted
• 2 teaspoons vanilla extract,
• 2 large eggs, room temperature
• 1/4 cup apple butter
• 1/2 cup dark brown sugar, packed
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt

GLAZE

• 4 tablespoons butter
• 1/3 cup pure maple syrup
• 3/4-1 cup powdered sugar, sifted
• 1 teaspoon instant coffee (optional)
• 1/2 teaspoon ground cinnamon

instructions

1. Preheat oven to 350ºF. Grease a donut pan(s) with nonstick cooking spray. Set aside.
2. Bring the apple cider to a boil over medium-high heat and simmer for 10-15 minutes or until reduced to about 1/2 cup. Remove from the heat and let cool.
3. In a large mixing bowl, stir together the 1/2 cup reduced apple cider, melted butter, eggs, apple butter, vanilla, and brown sugar until combined.
4. In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Add dry ingredients to wet ingredients and mix until JUST combined. Overmixing can result in a tough dough.
5. Divide dough into prepared donut pans, filling about 1/2-2/3 full. Place dough into a piping bag is the easiest method here.
6. Bake for 12-13 minutes until just set. Remove from the oven and let cool for about 5 minutes before running a knife around the edges and invert pan onto a wire cooling rack.
7. Meanwhile, make the glaze. Brown the butter slightly, about 2-3 minutes or until the butter is amber, nutty smelling, and has some flecks into the bottom of the pan. Let cool slightly. Whisk in maple syrup, powdered sugar, instant coffee, and cinnamon.
8. Dip in or drizzle donuts with the glaze. Let set slightly before eating. These donuts are best served slightly warm.
9. Apple cider cake donuts can be stored at room temperature in an airtight container for up to 3 days.

apple cider cake donuts

Preheat oven to 350ºF. Grease a donut pan(s) with nonstick cooking spray. Set aside.

Bring the apple cider to a boil over medium-high heat and simmer for 10-15 minutes or until reduced to about 1/2 cup. Remove from the heat and let cool.

In a large mixing bowl, stir together the 1/2 cup reduced apple cider, melted butter, eggs, apple butter, vanilla, and brown sugar until combined.

In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

Add dry ingredients to wet ingredients and mix until JUST combined. Overmixing can result in a tough dough.

Divide dough into prepared donut pans, filling about 1/2-2/3 full. Place dough into a piping bag is the easiest method here.

Bake for 12-13 minutes until just set. Let cool for about 5 minutes in the pan.

Meanwhile, make the glaze. Brown the butter slightly, about 2-3 minutes or until the butter is amber, nutty smelling, and has some flecks into the bottom of the pan. Let cool slightly. Whisk in maple syrup, powdered sugar, instant coffee, and cinnamon.

Run a knife around the edges and invert pan onto a wire cooling rack.

Dip in or drizzle donuts with the glaze.

Let set slightly before eating.

These donuts are best served slightly warm!

Apple cider cake donuts can be stored at room temperature in an airtight container for up to 3 days.