Baked Apple Cider Donuts

Fall is finally here! I go back and forth between pumpkin and apples. Honestly, I would have been baking with both way sooner if my family had let me ๐Ÿ˜‚. These very easy baked apple cider donuts are a perfect way to dip into the season!

I bought my donut pan at Target for $10! You can use a muffin tin as well. The easiest way to fill the donut tin is to fill a ziplock with batter and snip the corner. It makes things way less messy.

These last up to 4 days in a sealed container or ziplock. I actually prefer them the day after so all the sugar soaks into the outside.

Ingredients

2 cups of apple cider

1/2 cup granulated sugar

1/2 cup light brown sugar

1 egg

3 tbsp of browned butter

2 tbsp of vanilla extract

1 tsp cinnamon

1 tsp of nutmeg

1 tsp of baking powder

1 tsp baking soda

2 cups of AP flour

Topping

1/2 granulated sugar

3 tbsps of cinnamon

Directions

Preheat oven to 350 degrees F

Heat apple cider to a simmer. Let reduce to half.

Mix your sugars and cooled butter. (You can also just melt the butter, but browning it gives a little extra something)

Add in the egg and vanilla

Once your apple cider has reduced let cool and add to your wet ingredients

Mix in the dry ingredients- flour, spices, baking soda and powder.

Mix until everything is just combined. Don’t overmix it’s ok if it is a little lumpy

Grease or spray your pan

Pour batter into a ziplock. Cut the corner and fill pan 3/4 of the way

Bake for ten minutes or until golden

Mix your remaining sugar and cinnamon, dip donuts while still warm

These donuts are delicious alone or with a hot cup of espresso!

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Pumpkin Banana Snack Cake

I was going to wait until September 1st to share this recipe, but it is just too good not to share! Plus I am sure we all have overly ripe bananas hanging out!

This cake is so light and fluffy with banana chunks. The brown sugar topping keeps it from drying out. I played around with a lot of different sugar combos and dark brown sugar works the best!

This is best kept at room temperature wrapped up for 3 days. (If it lasts that long!)

Ingredients:

3 very ripe bananas

1 can of organic pumpkin (not pumpkin pie filling)

2 eggs room temperature

1 stick of salted butter softened

1 cup packed dark brown sugar (plus more for topping)

2 tbsp of vanilla extract (or pumpkin spice extract if you have it!)

1 tbsp cinnamon

1 tbsp nutmeg

1 3/4 cups of AP flour

1 tsp salt

1 tsp baking soda

Directions:

Preheat oven to 350 degrees

Line baking dish with parchment or grease to prepare

I prefer a standard brownie tin square but a loaf pan works too!

Mix sugar and butter until whipped

Add banana and pumpkin until incorporated

Add eggs and vanilla

Add in the dry ingredients until just combined. Do not over mix.

Sprinkle brown sugar over the top. You don’t have to cover every inch because the sugar is going to melt into a yummy crust!

Bake for 40-45 minutes until cake has risen and middle is set.

You can eat it right away, but we actually prefer it the next day! The brown sugar melts into the cake and it is absolutely magical!

Enjoy!

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