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Growing up in New England meant going apple picking every fall…which then meant eating fresh apple cider doughnuts from the apple orchard farm!

Unable to get my paws on some fresh apple cider doughnuts here in Charlotte, I took matters into my own hands.

Here we have an Apple Cider Doughnut CAKE. It’s like the doughnut version, but just a lot bigger… and not fried. (Booooo.) But despite the lack of artery clogging oil, it’s pretty good. Rubbed with a cinnamon sugar blend, the cake looks just like the doughnut version and is tender and apple-y. I used extra apple cider and cooked it down a bit longer to intensify the apple flavor.

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The recipe comes from Serious Eats. (I used buttermilk in place of the milk that is called for in the recipe. Real apple cider doughnuts use buttermilk.)