MG apple cider sugared donut cake


 

This is just one of those gently spiced apple cakes that slices off in big hunks which is a good thing because it’s the type of cake everyone digs into for seconds. Best made a day (or at least hours) ahead. It sets up better and the flavors mature. It’s the fine-grained moist crumb with the sugary-donut coating that really makes it rock! Btw you have a choice here to glaze the cake or brush it with melted butter after baking and then dust on the Cinnamon Donut Sugar. I’ve even served it with caramel sauce! But the crunch of the coarse sugar and spice is just about this cake's main selling point.

Cake Batter
1 ¼ cup unsalted butter
1 1/2 cups white sugar
1 cup golden brown sugar
1 tablespoon pure vanilla extract
4 eggs
3 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup whipping cream
1 tablespoon lemon juice

Cinnamon Donut Sugar
1/4 cup white sugar
1/3 cup demerara or coarse white sugar
½ teaspoon cinnamon

Alternate Apple Cider Glaze
2 cups apple cider (or 1 cup apple juice)
½ cup sugar
2 cups confectioners’ sugar
Pinch cinnamon
Pinch salt

Generously spray a 12 cup Bundt pan or 10 inch Angel food cake pan or 10 inch springform with non-stick cooking spray. Place on a parchment paper lined baking sheet. Place this baking sheet on top on another (it protects over-browning on this cake). Preheat oven to 350 F.

For the cake, in a mixer bowl, cream the butter, white and brown sugar until well-blended, scraping bottom and sides of bowl often. Add in vanilla and eggs and mix well. Mix the flour, salt, baking powder, baking soda, cinnamon and nutmeg together. In a measuring cup, mix whipping cream with lemon juice and let stand 30 seconds. Fold in dry ingredients and curdled cream into the batter and blend well. Spoon batter into cake pan. Mix the sugars with the cinnamon in a small bowl and then sprinkle this evenly over the cake top You can decorate top with some thin apple wedges if you like at this point. Bake 65 minutes or until cakes springs back when gently touched with fingertips. A cake tester is helpful for this cake especially if you bake it in a 10 inch springform pan. Cool well before serving. You can also add the Apple Cider Glaze.

For the Apple Cider Glaze, simmer the apple cider in a saucepan about 20 minutes to reduce it to one cup. If using apple juice, do not reduce. Once it’s reduced to one cup, lower heat and stir in sugar and blend well. Place the confectioners’ sugar in a medium bowl and drizzle in the cider, cinnamon and salt. Stir well and cover until needed.

Cool cake on a rack and set on a serving plate. Drizzle glaze over cake.

Serves 12-14

Comments

Post a Comment

Popular posts from this blog

Ultimate Scalloped potatoes ATK

We’ve all had not-worth-the-calories scalloped potatoes, the kind that take two hours to roast and still emerge unevenly tender, with a sauce that’s more gloppy than creamy. Bridget Lancaster, Julia Davison and the rest of their crew at America’s Test Kitchen know exactly what we’re talking about here. They’ve experienced it, too. So now they’re sharing a few tricks — and a recipe — for making the ultimate holiday side. First, Lancaster and Davison say, use russet potatoes and slice them with a food processor for uniform potato slices that are 1/8-inch thick. Any thicker and they’ll slip and slide when you serve them; thinner and you end up with mush. Second, don’t use flour to thicken the sauce — use a mixture of heavy cream and whole milk, amped up with onions, garlic and fresh thyme. And third, simmer the potato slices in the cream mixture before they see the inside of a baking dish, and you’ll have a gratin that roasts to perfection in 20 minutes flat. Holiday Scalloped
Read more

ATK Potato, Green Bean, and Tomato Salad

Ingredients 1 ½ pounds Yukon Gold potatoes, unpeeled, cut into ¾-inch chunks ¾ teaspoon table salt and ground black pepper, plus salt for cooking vegetables 1 pound green beans, trimmed and cut into 1-inch pieces ½ cup extra-virgin olive oil ¼ cup white wine vinegar   ¾ teaspoon pepper   6 ounces grape tomatoes, halved   ¼ cup capers   1 shallot, sliced thin 1/2 cup fresh parsley leaves 1/4 cup chopped fresh dill 1.. Place potatoes and 2 t. salt in large saucepan and cover with water by 1".  Bring to boil over high heat.  Reduce heat to medium-low and simmer til potatoes are almost tender, about 7 minutes.  Add until potatoes are almost tender, about 7 minutes. Add green beans and continue to cook until both vegetables are tender, about 7 minutes longer. 2.  While vegetables cook, whisk oil, vinegar, pepper, and salt together in a large bowl; measure out 1/4 cup dressing and set aside.  Add tomatoes, capers shal
Read more

MK hanukkah donuts or soufganiot

Image
  Genius!  A little over-easy challah dough does double duty as the foundation of these light, holiday jelly doughnuts, also called soufganiot. You can also use the dough to cut ring doughnuts and toss in sugar and a bit of nutmeg or vanilla powder. 1 1/2 cups warm water 2 tablespoons instant yeast 3/4 cup sugar 1/2 cup canola oil 3 eggs 4 teaspoons pure vanilla extract 2 3/4 teaspoons salt 6-8 cups all-purpose flour (or half bread flour and all purpose) Canola oil for frying Finishing Touches Jam or jelly Sugar, coarse or regular Nutmeg, vanilla sugar In a large mixing bowl, briskly whisk together the water and yeast. Add in two cups of the flour, and then briskly stir in the sugar, honey, oil, eggs, vanilla, salt and most of the remaining flour. Mix, then knead on slowest speed of mixer to form a smooth but resilient dough (a soft but elastic bread dough). Add additional flour and knead 6 minutes and then fold in the cranberries and knead gently, another few minutes until the dough i
Read more