The problem with most apple cider breakfast baked goods is they don't even slightly taste like apples. This recipe uses reduced or boiled cider, and I purchase it pre-made although you can do that yourself by simply boiling cider in a small pan until it is reduced by two-thirds. It also has real apples finely chopped in the batter which certainly helps give it some apple taste.
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| Julian's Apple Cider Swirls |
Today I'm making these in my mini swirl pan but you can use a mini or standard donut pan. I like them little as you just get a couple bites and have room for other treats, perhaps like my pumpkin donuts. But if you have big eaters, then by all means use a standard donut pan and increase baking time by 5-10 minutes.
You can make this with a stand mixer or simply by hand in a bowl. The batter is not too heavy and mixes easily either way.
Ingredients (40 mini or 20 standard donuts)
1 cup light brown sugar, packed
substitute dark brown for more molasses flavor and deeper color
3/4 cup vegetable oil
2 large eggs, at room temperature
3 cups all-purpose flour
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon all spice
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
2 large Gala or other sweet apple
1 teaspoon of sugar and half-teaspoon cinnamon
for sprinkling on the apples
2/3 cup water
Instructions
Preheat oven to 350F. Grease and lightly flour a min-swirl or donut pan, or alternatively use a baking spray like Baker's Joy or Pam Baking.
In a large mixing bowl, beat together the sugar and boiled cider until smooth, then stir in the vegetable oil and eggs until well combined.
In a separate bowl, whisk together the flour, spices, baking powder, baking soda, and salt.
Core, peel and chop the apples into small pieces. If using the mini pans, chop them very fine. If using a large donut pan, bigger chunks will be ok. Sprinkle the apples with cinnamon and sugar and stir to combine.
To the wet ingredients, add the flour mixture alternately with the water until all is combined. Stir in the prepared apples. Spread into the prepared molds filling each about 3/4 of the way full.
Bake until they spring back when pressed lightly in the middle, about 10-15 minutes and a pick inserted into the center of a few of the items comes out clean.
Remove from the oven, and place on a wire rack and let cool in the pan for 10 minutes. Invert the pan over the baking rack and turn out the swirls/donuts. Alternatively use a fork to gently remove them to the rack to cool.
Sprinkle with the garnish of your choice: crystallized ginger, dip them in cinnamon mixed with demerara sugar (unlike white sugar, it won't dissolve), dip them in a mixture of cinnamon and granulated sugar for use within a few hours, or drizzle with cinnamon cream cheese frosting (below).
Cinnamon Cream Cheese Frosting
4 ounces cream cheese, room temperature
3 tablespoons unsalted butter, room temperature
2.5 cups powdered sugar
2 teaspoons cinnamon or more to taste
1 teaspoon vanilla extract
Place the softened cream cheese and butter into a large bowl of a stand mixer or a large bowl if you are mixing by hand or handheld mixer. Beat on high for 15 seconds.
Scrape down the sides and bottom of the bowl and beat another 10 seconds on high or until the mixture is smooth and well blended.
Slowly add about 1/3 of the powdered sugar beating in with the mixer on the lowest setting. Continue until all of the sugar is combined, scraping down the bowl between each addition.
Add a little milk if needed to get the ideal consistency for spreading or piping, depending on your method. Beat on high for 10-15 seconds or until the frosting is smooth and creamy. Do not overbeat.
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