Apple Cider Doughnut Cake

seriouseats.com

Tink Martin

subheading: For the Cake:

9 tablespoons ( 4 ½ ounces; 135g) unsalted butter at room temperature, divided

2 small Granny Smith apples (about 6 ounces/170g each), peeled, cored, and roughly chopped (about 2 cups)

1 ½ cups (355ml) fresh apple cider

½ cup whole milk, at room temperature, plus more as needed

2 ½ cups all-purpose flour (11 ¼ ounces; 319g)

1 ½ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight

¼ teaspoon ground nutmeg

¼ teaspoon ground mace

¾ cup sugar (5 ¼ ounces; 149g)

½ cup packed light brown sugar ( 3 ½ ounces; 99g)

3 large eggs, at room temperature

¼ cup (60ml) vegetable oil

1 teaspoon (4ml) pure vanilla extract

subheading: For the Cinnamon Sugar Coating:

6 tablespoons granulated sugar (2 ⅔ ounces; 75g)

1 teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

⅛ teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer