Pastel de dona de sidra de manzana
Mi pastel de dona de sidra de manzana es húmedo, ligeramente especiado y cubierto con un dulce glaseado de canela y azúcar que sabe exactamente a una dona de sidra de manzana, pero en forma rebanada y compartible.
- 2 3/4 tazas de harina de uso general
- 1 1/2 tazas de azúcar granulada orgánica
- 2 cucharaditas de bicarbonato de sodio
- 1 cucharada de canela molida
- 1 cucharadita de jengibre molido
- 1/2 cucharadita de clavo molido
- 1/4 cucharadita de nuez moscada molida
- 3/4 cucharadita de sal
- 1 taza de sidra de manzana ((no vinagre de sidra de manzana - Nota 1))
- 3/4 taza de aceite vegetal
- 1/2 taza de puré de manzana
- 1 cucharada de extracto de vainilla
- 1 taza de azúcar granulada orgánica
- 1 cucharada de canela molida
- 3 cucharadas de mantequilla vegana (derretida)
- Precaliente el horno a 350°F.
- Engrasa y enharina el interior de un molde para bizcocho tipo Bundt de 25 cm (10 pulgadas).
- En un bol grande, mezcla con un batidor la harina, el azúcar, el bicarbonato de sodio, la canela, el jengibre, el clavo, la nuez moscada y la sal.
- En un recipiente aparte, como por ejemplo una jarra medidora grande, mezcla la sidra de manzana, el aceite, el puré de manzana y el extracto de vainilla.
- Vierta la mezcla de sidra de manzana en el bol con la mezcla de harina y bata todo junto con una batidora eléctrica a alta velocidad durante aproximadamente 1 minuto, hasta que la masa esté homogénea.
- Vierta la masa en el molde preparado. Hornee el pastel durante 40 a 45 minutos, o hasta que al insertar un palillo en el centro, este salga limpio.
- Coloca el molde sobre una rejilla para enfriar y deja que el pastel se enfríe completamente en el molde.
- Una vez que el pastel se haya enfriado, pase suavemente un cuchillo por los bordes y luego inviértalo sobre un plato para retirarlo del molde (Nota 2).
- Mezcla el azúcar y la canela para la cobertura en un tazón pequeño.
- Unta el pastel con la mantequilla derretida y luego espolvoréalo con el azúcar y la canela.
- Cortar y servir.
My apple cider doughnut cake is moist, lightly spiced, and covered in a sweet cinnamon sugar topping. It tastes just like an apple cider doughnut… in sliceable, shareable form!
Favorite fall treat? Apple cider doughnuts are definitely a top one for me. I could eat a whole batch. What I'd really love, though, is a giant apple cider doughnut. So one day I was like, "Hey, why not do that, in a bundt pan?" And apple cider doughnut cake was born.
Okay, that was a total lie, but it's kind of fun to fantasize about eating this whole beautiful cake, isn't it?
Apple cider doughnut cake is a thing. I didn't come up with it, I just made it vegan. I love apple cider doughnuts, and I can't resist a good bundt cake.
But the appeal of this one doesn't stop at the shape. It's full of classic spiced apple cider flavor, super moist, and covered in that sweet cinnamon sugar topping that you just can't get enough of. It tastes like fall and will absolutely make your home smell like fall while it bakes. It's the perfect treat to enjoy with a big cup of coffee for dessert, or, let's be real, breakfast. I won't tell.
Below you'll find a list of ingredients in this recipe, with notes and substitutions.
Flour. We're using all-purpose wheat flour (also known as white flour), which is the only variety I've tested the recipe with, so it's the only type I can promise will work.
Sugar. Use organic sugar to keep the recipe vegan. Conventional sugar is sometimes processed with animal bone char.
Baking soda.
Spices. You'll need cinnamon, ginger, cloves, and nutmeg.
Salt.
Apple cider. Make sure you're using apple cider, and not apple cider vinegar. In some regions it's called cloudy apple juice. Confused? Make sure you're buying a beverage and not something from the salad dressing aisle.
Vegetable oil. Any neutral baking oil will work, such as canola oil, corn oil, or melted coconut oil.
Applesauce.
Vanilla extract.
Vegan butter. Most grocery stores carry this in the refrigerated section, near the regular butter.
How It's Made
Below is a detailed photo tutorial on how to make this dish.
Steps 1 & 2: Prepare. Start by preheating your oven to 350°F. Grease a 10-inch bundt pan, then flour it.
Step 3: Mix dry ingredients. Whisk the flour, sugar, baking soda, spices, and salt together in a nice big bowl.
Step 4: Mix wet ingredients. Stir the apple cider, oil, applesauce, and vanilla together in a separate container.
Step 5: Mix the batter. Add the wet ingredients to the dry, then beat everything together with an electric mixer. Just mix until the batter is smooth.
Step 6: Pour and bake. Pour the batter into your greased and floured pan, then bake the cake for about 40 to 45 minutes. A toothpick will come out clean when it's done.
Steps 7 & 8: Cool then remove. Let the cake cool completely in the pan on a cooling rack, then run a knife along the edges to loosen it before inverting it on a plate.
Steps 9 & 10: Top it. Brush the outside of the cake with melted vegan butter, then sprinkle it with a mix of cinnamon and sugar.
Step 11: Serve. Your apple cider doughnut cake is ready! Slice it up and enjoy!
Variations
Add spices. Additional warming spices like cardamom, allspice, and even black pepper would work in this cake. Get creative, but start conservative, as these spices are potent!
Drizzle with glaze. Make a glaze by stirring together 1 cup of powdered sugar, 2 tablespoons non-dairy milk, and a teaspoon of vanilla. Drizzle the cake instead of or in addition to coating it with cinnamon sugar.
Powdered sugar coating. Replace the cinnamon sugar with powdered sugar, or, better yet, cinnamon powdered sugar by mixing 1 cup powdered sugar with 1 tablespoon ground cinnamon.
Stir-ins. Add chopped nuts, diced apple, or dried fruit such as raisins to the batter.
Can this cake be made gluten-free?
I'm not sure. If you'd like to try it, an all-purpose gluten-free flour blend would be the safest option, but I haven't tested this myself.
My cake doesn't want to come out of the pan. Help!
Keep running a knife around the edges, both inner and outer, loosening as you go. Be patient, and gently pry the cake out when it starts to feel loose. I also have better luck when I grease my bundt pan with vegetable shortening, as opposed to cooking spray, so consider using that for your next cake.
Can I use apple juice instead of apple cider?
I haven't tried this, but generally a mix of apple juice and applesauce is the best substitute for cider. Use ¾ cup of apple juice and an additional ¼ cup of applesauce.
How should I store my cake and how long will it keep?
Store your apple cider doughnut cake in an airtight container, such as a cake keeper, at room temperature for up to a day, in the fridge for up to 5 days, or in the freezer for up to 3 months.