APPLE CIDER DOUGHNUT CAKE
Fall is here and with it fresh apples are plentiful. This recipe is reminiscent of apple cider doughnuts fresh from the orchard and will be a hit with the whole family. Also makes an excellent gift!
- 1 1/4 cup apple cider
- ½ cup sour cream
- 2 tsp vanilla
- ½ cup butter – melted
- 2 eggs – room temp
- 1 cup + 2 Tbsp flour
- 1/4 cup Cream of the West Roasted Wheat
- 2 Tbsp cornstarch
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ tsp cinnamon
- ½ tsp nutmeg
- 2 Tbsp butter – melted
- ¼ cup sugar
- ½ tsp cinnamon
DirectionsIn a small saucepan, bring cider to a boil and continue to boil until it is reduced to about 2/3 cup. Remove from heat and set aside to cool slightly. Stir in sour cream and vanilla.
Melt butter and cool slightly.
Beat eggs and brown sugar until smooth and slightly frothy.
Pour butter slowly into egg mixture while beating on low.
Combine flour, Cream of the West Roasted Wheat, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg, and stir well.
Add dry ingredients and cider mixture alternately to dry ingredients. Mix until just combined.
Coat 9 x 5” loaf pan lightly with baking spray. Pour batter into prepared pan and bake for 50 minutes or until toothpick inserted in center of bread comes out with moist crumbles.
Remove pan from oven and let cool on a rack for 15 minutes.
Carefully remove bread from pan. Brush top and sides with melted butter. Sprinkle with cinnamon sugar mixture. Pressing it into the sides of the bread.