Apple Cider Doughnuts with Apple Cider Caramel Glaze

I really like pumpkin, but my all-time favorite fall inspired flavor is apple cider.  And really there is no better way to enjoy apple cider than in the form of a doughnut covered in apple cider caramel. Am I right??  These cake donuts are light, fluffy, and oh so tasty, and since they are baked and full of apples, then maybe they might be considered a little bit healthy (maybe compared to fried doughnuts??).  I'm just kidding, I wouldn't want to ruin a delicious doughnut by making it healthy.

Now let's talk about this Apple Cider Caramel Glaze. The deliciousness just won't stop. The glaze is not like regular caramel.  I make it a lttle thinner and the glaze just absorbs into the doughnut making it even more fantastic.  The apple cider and caramel are a match made in heaven--think caramel apple meets a spice cake.

Yield: about 14-16 doughnuts 

Apple Cider Doughnuts with Apple Cider Caramel Glaze


For the doughnuts:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 2 large eggs
  • 3/4 cup light brown sugar
  • 1/4 cup canola oil
  • 1/4 cup apple butter
  • 3/4 cup apple cider
  • 2 teaspoons vanilla extract
For the glaze:
  • 2 cups apple cider
  • 1/4 cup salted butter, softened
  • 1 cup light brown sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract


To make the doughnuts:
  1. Preheat oven to 350℉.  Spray your doughnut pan with cooking spray and use a paper towel to make sure it is coated evenly.
  2. In a large bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. 
  3. In another bowl, combine the eggs, light brown sugar, oil, apple butter, apple cider, and vanilla. Whisk to combine.
  4. Pour the wet ingredients into the dry ingredients and mix to combine. (You want the batter to be smooth.)
  5. Spoon the batter into the doughnut pan, filling 1/4 from the top of each well.  
  6. Bake for 20 minutes until the edges are golden brown. The doughnuts will spring back when touched.
  7. Allow the doughnuts to cool for 5 minutes in the pan. Remove from the pan and let cool completely on a wire rack.
To make the glaze:
  1. Using a medium pot, add the apple cider and bring to a boil. Boil for about 15 minutes, then reduce the heat to medium and cook for 10 minutes more. The sauce will thicken and get to the consistency of syrup.  
  2. Add the light brown sugar, butter, and heavy cream and continue to cook for another 10 minutes until the color becomes dark. Set aside and allow to cool. Add the vanilla extract and stir to combine.
  3. Spoon the glaze over the cooled doughnuts.

You might also like these French Toast Doughnuts and these Chocolate Fudge Dougnuts.

Recipe Notes--inspired by Half Baked Harvest.




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