Apple Cider Baked Cake Donuts
Nothing says Fall more deliciously than apples! On your way to the orchard, let everyone gobble down these yummy apple cider baked doughnuts! Bake them using the Wilton Doughnut Pan and our easy recipe, including cider glaze and maple topping.
2 cups cake flour, sifted
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup apple cider
2 eggs, lightly beaten
2 tablespoons butter, melted
Apple Cider Glaze
1 1/2 cups sifted confectioners' sugar
2 tablespoons + 1 teaspoon apple cider
Maple Whipped Topping
2 cups thawed frozen whipped topping
1 teaspoon maple extract
About 6 donut stacks
- Easy-Add 6-Cavity Doughnut Pan Add to shopping list 6-Cavity Doughnut Pan
- Tip: 1A (optional)Easy-Add Tip: 1A Add to shopping list Tip: 1A
- 12 in. Disposable Decorating Bags (optional)Easy-Add 12 in. Disposable Decorating Bags Add to shopping list 12 in. Disposable Decorating Bags
- Easy-Add Cooling Grid Add to shopping list Cooling Grid
Preheat oven to 425°F. Spray Donut Pan with vegetable cooking spray.
In large bowl, sift together flour, sugar, baking powder, salt, nutmeg and cinnamon. Add cider, eggs and butter; beat by hand until just combined. Fill each pan cavity approximately 2/3 full.
Bake 9-10 minutes or until the tops of the donuts spring back when touched. Let cool in pan 4-5 minutes before removing. Donuts are best served fresh.
Step 4Apple Cider Glaze
In small bowl, whisk together confectioners’ sugar and apple cider until smooth. Dip tops of donut in glaze and set on cooling grid, allowing glaze to drip. Serve immediately.
Step 5Maple Whipped Topping
In small bowl, fold together whipped topping and extract. Serve with glazed donuts.
If stacking, using a 1A tip, pipe ring on top of glazed donut; top with second donut. Repeat stacking until three donuts high.