Old fashioned Cider glazed cake donuts, the name speaks for itself. Great by themselves or accompanied with a vanilla butternut squash smoothie that is blended with dates, chia seeds, and cider syrup – sounds like a winning recipe for the fall. Usually, donuts are fried, in this recipe, the donuts are baked, so it makes a much healthier option. I’m not a baker and adapted the donut recipe from the King Arthur Flour webpage. I made adjustments to reduce the fat. I substituted the oil with apple sauce, and it turned out just as great. As a rule of thumb, if you replace oil with apple sauce in baking, the ratio is one to one. You can never go wrong with a great tasting cake donut. They are good all year round and in the fall with a great cider glaze, they are spot on.
They are dense, and yes they are a ‘cake-style’ donut, but they are moist.
My recommendation is to bake cake donuts for about 8 to 10 minutes. It all depends on your oven. If you bake cake donuts any longer than 10 minutes, they will get dry.
Using a mini non-stick donut mold makes for easy baking. Spray the mold with non-stick spray and 8 to 10 minutes later you have an awesome cake donut.
Making Apple Cider Syrup:
Last week I purchased apple cider from Garwood Orchard in Indiana, so cooking a great cider glaze for the donuts was the next logical step. Making a cider syrup is really pretty easy. Take a good quality apple cider, bring to a boil, reduce heat to a simmer and reduce to a molasses-like consistency. Reducing the cider brings out the natural sweetness of the apples and intensifies the cider flavor a million times.
Making the Butternut Squash Smoothie:
The recipe is adapted from the award-winning Oh she glows blog. I love this blog, it’s full of great plant-based recipes. Roasting butternut squash in the oven not only makes the squash tender, but it also brings out the flavor. Blending the roasted butternut squash at a high speed with spices, chia seeds, dates, and vanilla creates a wonderful smoothie. To kick it up a notch, I added a few tablespoons of cider syrup.
Here are the tips from the King Arthur Flour experts: First, to ensure you’re using the right amount of flour, it’s recommended to either measure the flour by weight with a scale or fluff up the flour with a whisk and spoon into measuring cup, sweeping off any excess flour with a knife.
This will help you measure out cups of flour that weigh about 4 1/4 ounces per cup. As a result, your donut should be perfectly tender and moist.
Old Fashioned Cider-Glazed Cake Donuts and Vanilla Butternut Squash Smoothie
I love the flavor and the texture of the donuts.
Adding the nutmeg kicks everything up a notch.
Play with adding blueberries or dip baked donuts in cinnamon sugar.
There are endless possibilities with this great base recipe.
Easy to bake recipe. If you like cake donuts this is the recipe for you.
Very easy to make and bake.
Amazingly fluffy, moist and delicate cake donut.
No problem to make a double batch.
A dense, moist ‘cake-style’ donut.
We all agree baked is always better than fried.
Light but not overly fluffy….just perfect!
Let’s put it this way, I may never buy cake donuts again.
A great flavor match with the vanilla butternut squash smoothie.