Drawing inspiration from Martha Stewart’s Apple-Cider Donut Cake Recipe and using high-quality ingredients like King Arthur Vietnamese Cinnamon, the addition of Fireball Whiskey offers a spicy twist to this cake batter. Whether you choose to bake it in bundt, loaf, or donut form, this recipe is sure to spread warmth and coziness among family and friends. This combination captures the comforting flavors and aromas that make the holiday season extra special. It’s perfect for sharing alongside hot cider by the fireplace or as a centerpiece for a festive brunch.
Ingredients
WET
- 1 ¾ cups natural cane sugar
- 1 cup apple cider, room temperature
- ¾ cup extra-virgin olive oil (or canola oil)
- ¾ cup unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 2 teaspoons Fireball Cinnamon Whiskey
- 3 large eggs, room temperature
DRY
- 3 cups unbleached all-purpose flour
- 1 ½ teaspoons baking powder
- 4 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
TOPPING
- ½ cup cane sugar
- 2 teaspoons ground cinnamon
- 4 tablespoons unsalted butter, melted
- Preheat oven to 350°F.
- Prepare pans by coating the insides with either PAM spray or butter + flour.
- Whisk together the wet ingredients until combined and golden.
- Whisk in the dry ingredients slowly until fully incorporated.
Bake, rotating the pan halfway through, until a tester inserted in the center comes out clean. Bundt pan: 45 minutes. Loaf pan: 25 minutes. Donut pan: 10 minutes.
Melt the butter and combine the sugar with the cinnamon. Spread the melted butter over the surface and generously sprinkle with cinnamon sugar mixture. Continue this process until you reach your desired thickness for the crust (or topping).
You can prepare these light and fluffy apple-cinnamon donuts a day or two in advance of when you plan to serve them. And do let me know, so I can stop by for tea!
cozywalls 
Leave a comment