Apple Cider Donut Cake

Well hello, long lost blog friends.   It's been 8 days since I posted on the blog and even though most of you probably never even noticed my absence, I feel compelled to explain. 🤣  You're going to have to stick with me here because even though my explanation may take a minute - I WILL (eventually) get to the reason for my blog hiatus.  

We are officially T-minus 10 days until our kitchen remodel begins!!  As excited as I am about a new, more efficient space to work and create, I have to admit that I'm a little nervous about the process.  The thought of not having a kitchen sink is a little unnerving, to say the least.  😬 

In anticipation of my upcoming, "forced" cooking sabbatical, I've been loading my September calendar with catering orders.   I'm not sure if it's the need to validate my "shut down" during kitchen construction next month but I've been stepping out of my catering comfort zone more than ever.   🤷🏻‍♀️ ​

This weekend I tackled a charcuterie style brunch for 90!  NINETY!! 😳 It was a huge undertaking which ended up as 16 amazing feet of morning deliciousness.  I made eggs, bacon, cheese, fruit, muffins, bagels, croissants, biscuits, tarts, biscotti, yogurt - all the typical "brunchy" foods. 🥐🍳🥓 It was a lot of fun but preparing this epic brunch buffet occupied so much of my time this week that there was just no time left for blogging.  (Told you I would get there eventually.)

​Not one, but two apple cider donut cakes had staring roles on my charcuterie brunch table.  Soaking the fruit in apple cider really gives this cake a rich, deep apple flavor.   🍎 This cake has earned a spot as a Fall staple at our house.  

Apple Cider Donut Cake
1 large honey crisp apple, peeled and chopped
1 1/2 cups apple cider
1/2 cup milk
1/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon ground allspice
8 Tablespoons butter, softened
3/4 cup light brown sugar
½ cup white sugar
3 large eggs

Topping
6 Tablespoons butter
1/3 cup sugar
1 teaspoon cinnamon
¼ teaspoon freshly ground nutmeg
Pinch of salt

Combine chopped apple and apple cider in a saucepan.  Bring to a boil, reduce to simmer and cook until the apple is soft and the cider is absorbed.

Mash the apple with a fork to break up any large bits. 

Combine 1 cup apple mixture, oil, milk and vanilla.

Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice. 

Beat butter until creamy.

Add sugars and beat until light and fluffy.

Beat in eggs, one at a time. 

Add dry ingredients, alternating with apple mixture.  

Spread batter into a greased bundt pan.

Bake 35-45 minutes at 350.

Melt butter in a saucepan until cook until brown bits form on bottom.  

Stir together sugar, cinnamon and salt. 

Let cool in pan 15 minutes then remove from pan and cool completely. 

Brush cake with browned butter and then sprinkle with cinnamon sugar mixture. 

It's apple season in Georgia and I think I found the most delicious way to enjoy this delicious fruit.  🍎😉

​Ciao!

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