HAVE YOUR CAKE AND DONUT AND EAT THEM TOO!
For something that tastes so complex, it’s remarkably easy to make. The bundt pan helps give it that donut shape too, and when all is said and done the taste combined with the shape will make you think you’re slicing into a giant donut. Now, the original recipe calls for the use of apple cider. If you want an alcohol-free version, simply use apple juice as a replacement, but you might want to reduce the amount of sugar you use if you go that route. Or not…you might like it extra sweet and that’s fine too. There’s a lot you need to mix together for this, so pay attention and group everything properly. The apple puree that you’ll make for this will yield an extra bit that you won’t need in the recipe. The original poster brilliantly suggests reserving this to pour on things like ice cream, yogurt and oatmeal, which are all noble suggestions. In my house, you’ve got to know we all poured this over ice cream. Oh yeah!
Another important thing to note is that you CAN use coconut oil for the oil in the recipe, but it comes with a large cautionary BUT. BUT! If you do, you need to make sure the eggs are room temperature or warmer. If they are cold, it will cause the coconut oil to solidify again and result in a gross, blobby disaster. The original poster passed along this sage advice. I didn’t use coconut oil though so I didn’t have this concern. Once the cake is done, you’ll brush the dreamy glaze over the cake, and then you can add the cinnamon sugar coating. You can put it in an empty salt shaker to make sprinkling it on the cake easier. Enjoy this with good coffee and good friends.
I found this sumptuous recipe on the Lea & Jay blog. Click the link below to see the blog and full recipe for this Apple Donut Cake.
CLICK HERE FOR RECIPE
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