Apple Cake Donuts

20131025-091756.jpgI’ve been craving donuts like it’s nobody’s business lately, but haven’t wanted to devote the time to them. Yeast donuts are the best in my opinion, but in the morning I want my donuts like right now and I just can’t wait for all of that rising. So I made cake donuts. Which are almost as good. If eaten fresh and hot and covered with glaze. These took just a bit longer and a few more dishes then a batch of pancakes. I have to admit I was impressed with how quickly I whipped up fresh donuts on a Sunday morning. Even the kid got to try one. Which she promptly threw on the floor for the dogs. As she does with breakfast most days. She’s just not much of a breakfast girl.20131025-091808.jpgI decided to stud these donuts with chunks of apple and cover them in a cinnamon sugar glaze. If you have cider on hand replace half of the milk with cider and I bet they are even better. I was craving all things fall and these hit the right notes. And then made me want pumpkin ice cream, and hot bourbon cider, and apple pie with brown butter ice cream…yummmm. Somehow my entire household managed to get sick so none of those other delights came to pass. A hot toddy worked its way into my weekend and helped soothe my throat and releive my congestion for a moment. Maybe this weekend pumpkin will work its way into our lives.

Apple Cake Donuts


3 1/2 cups flour, plus additional for the work surface
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
4 tablespoons (1/2 stick or 2 ounces) butter, at room temperature
1 cup granulated sugar
2 large eggs
11/2 cups buttermilk
Vegetable oil


1. In a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.

2. Using an electric mixer on medium speed beat the butter and granulated sugar until the mixture is smooth. Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.

3. Turn out dough onto well-floured surface. Roll out until approximately 1/4 inch thick. Using a 3-inch or 3 1/2-inch doughnut cutter — or a 3 1/2-inch round cutter (or a glass) for the outer shape and a 1-inch round cutter for the hole, cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Re roll scraps of dough. They will not be as tender, but still delicious.

4. Add enough oil to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350°F*. Here’s a bit of truth for you. I don’t use a candy thermometer. I set the burner to medium and wait until it’s good and hot. Have ready a plate lined with several thicknesses of paper towels.

6. Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels for a minute after the doughnuts are fried. Dip the top of the warm doughnuts into the glaze or a cinnamon sugar mixture (if using) and serve immediately.

Cinnamon Sugar Glaze


1/2 cup confectioners sugar

1 teaspoon cinnamon

1 tablespoon whole milk


1. Whisk ingredients until combined.

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