apple · bread · Recipes

Falling for Apple Fritters

My favorite baking season is here! I’ve been doing less baking but still trying to squeeze some in, here and there. This time last year, I was baking and sharing all kinds of recipes. I haven’t gone as crazy this fall because, well, COVID and everyone in my house is trying to eat super healthy to keep our immune systems in a place to help fight off that horrible virus. Also, depending on the day, we’re not eating gluten or dairy. Sometimes, we’re strict vegans and other days we’re not. Kind of all over the place!

Carrie was off school Friday and we decided to make our annual trip to an orchard where they also sell apple fritters. First of all, everyone in NE Ohio was off school and flocked to that place! I didn’t feel comfortable being there so we grabbed our fritters and went right back to the car to eat them. I was so excited! I took my first bite and it was disappointing. Second bite, bland. Third bite, stale. I PUT THE APPLE FRITTER BACK IN THE BAG and decided it was definitely not worth eating. It was disappointing but not the end of the world. I knew right then and there that I’d just make my own apple fritter experience.

This morning, Carrie and I made our own. I had this recipe saved from Half Baked Harvest (my true love!). I bought local apples at Countryside Farmers’ Market on Saturday and I was ready to have my fritter moment.

I NEVER fry anything. I made an exception today and embraced all the elements of the recipe. It was 100% worth it!

These Apple Fritters are light, full of warm spices and the apples cook just enough and are bursting with flavor! Carrie didn’t want the coffee glaze the recipe calls for so we just left that out and I added a tiny bit of lemon juice to the glaze to cut the sweetness a little. They are beyond delicious! They’re little bites of glorious fall flavors.

Little pillows of apple goodness!

After eating (inhaling) the first one, I took them over the top by adding a little homemade apple butter. I’ll just be here all day eating these!

Get the recipe (Half Baked Harvest), avoid all the crowds and stale, dry fritters and make them while all the juicy apples are in season. You won’t regret it!

From the heart,

Shannon

apple · bread · Recipes

Apple Cider Doughnuts

It’s finally feeling chilly here in NE Ohio and we’re drinking tons of warm apple cider! Carrie takes a mug of it to school almost every day. I enjoy it with a cinnamon stick, splash of bourbon or both. We make our annual trek to Patterson Fruit Farm to get apples, pumpkins, fritters, doughnuts and apple cider. I’m crazy about their apple cider doughnuts and only indulge one time a year. I thought I’d try making my own. I’ve made baked doughnuts many times but never made apple cider doughnuts. What have I been waiting for?

This recipe is super quick and easy. It’s a good one to make on a weekend morning for your family, or get together with friends for brunch OR simply make them for yourself! There’s nothing better than fresh doughnuts!

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My vision for this Saturday morning was similar to the spreads you see in food magazines this time of year. You know the ones. The family is hanging out around a little fire in matching plaid shirts, cute winter hats, hands cupped around their warm drinks, smiling because they’re outside among all the changing leaves, eating doughnuts. It’s a nice picture, isn’t it?

My plan: Get up early, write in my gratitude journal, shower, make these doughnuts, take some quick pictures for the blog, pack up the doughnuts along with freshly brewed coffee and steaming hot chocolate and hit a local trail with the family. Get in a brisk walk then reward ourselves with a yummy fall treat. Doesn’t that sound so fun?

It didn’t happen. Carrie woke up complaining of a sore throat and headache which put a real wrench in my plan. Casey just doesn’t eat in the morning and he wasn’t making an exception today. Mama’s gotta roll with it so, we (Carrie and I) enjoyed a more slow-paced breakfast at home. The Apple Cider Doughnuts seemed to help me forget Plan A. That isn’t completely true but I do think they lifted Carrie’s spirits a little and that’s worth way more than cute plaid shirts and morning hikes!

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These doughnuts are baked and come out light and fluffy. The ingredients are likely things you already have on hand: flour, baking powder, baking soda, salt, egg, apple cider, sugar, cinnamon, nutmeg, vanilla and plain yogurt. Also, you’ll a donut pan. I love mine from USA Pan.

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Step one is to boil the cider to reduce it so it has a more intense flavor. This only takes about 10 minutes and it’s worth it. Once reduced, let it cool. You’ll use this in the dough and the glaze.

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Combine the dry ingredients in one bowl and the wet ingredients in another larger bowl. Add the dry to the wet and mix just until it all comes together.

I like to use a pastry bag to pipe the batter into the doughnut pan. You could also use a baggie or just spoon it in.

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As I was taking the photo above, there was cute Daisy Mae eating her breakfast! This also reveals the high tech photo studio I have in my kitchen! 🙂 I’m just keeping it real and it’s not ideal but I’m working with what I have! See that beagle?

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Pipe the batter and bake the doughnuts at 350 for about 8-12 minutes. Transfer from pan to wire rack.

Melt butter and add some of the apple cider reduction. Dunk the doughnuts in the butter cider combo then they get a dusting of cinnamon and sugar. Not great lighting here. There’s no window near my counter.

EAT THEM WHILE THEY’RE STILL WARM!

Apple Cider Doughnuts are a delicious start to the day or weekend. Maybe, you’ll even be eating these outside while wearing a plaid shirt and cute hat, sipping a warm drink! If you’re like me and life doesn’t always go as planned, you’ll appreciate these little pillows of fall flavors even more! Actually, just make a double batch!

From the heart,
Shannon

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Apple Cider Doughnuts

Ingredients:
Doughnuts
1 cup apple cider-reduced
3 tablespoons unsalted butter or coconut oil
1/4 cup sugar
1 large egg
2 TBSP plain yogurt
1/2 tsp vanilla
1 cup unbleached all-purpose flour or whole wheat pastry flour
1/2 tsp cinnamon
1/4 tsp nutmeg
Pinch cloves
Pinch salt
1/2 tsp baking soda
1/2 tsp baking powder

Cinnamon Sugar Coating
3 TBSP unsalted butter
2 TBSP of the reduced cider
1/2 cup sugar
1 1/2 tsp cinnamon

Instructions:
Doughnuts
Preheat the oven to 350 degrees F. Grease one 6-cup donut pan.

In a small saucepan, heat the apple cider over medium heat, stirring occasionally, until it comes to a simmer. Continue to simmer, stirring every minute or two, until it is reduced by about half, around 10 minutes. Take off the heat, whisk in the butter until melted and combined, and set mixture aside for a few minutes to cool. Use 1/2 cup of the reduced cider for the doughnuts, and a couple tablespoons for the glaze.

In a large bowl, whisk together 1/2 cup of the reduced cider/butter mixture, sugar, egg, yogurt, and vanilla until well-combined.

In a separate medium bowl, whisk together dry ingredients – flour, cinnamon, nutmeg, cloves, salt, baking soda and baking powder.

Pour the dry ingredients into the wet, and stir to combine. Do not over mix.

Fill a pastry bag or large size baggie with the batter and snip off the end. Fill each cavity about 2/3 of the way full.

Bake for 8-12 minutes, until risen and browned on the edges. Set aside to cool for 2-3 minutes, then remove to a wire rack set over parchment paper or a baking sheet.

Cinnamon Sugar Coating
While the doughnuts are baking, whisk together 2 tablespoons of the reduced cider with 3 tablespoons melted butter in a small bowl (big enough to dip the donuts in). Whisk together sugar and cinnamon in another similar sized bowl.

One by one, dip one side of the warm doughnuts into the butter/cider mixture, then into the cinnamon sugar mixture. Sprinkle extra cinnamon sugar on as you wish!

Recipe modified and adapted from other recipes (Sally’s Baking Addiction and Food Network)
Uncategorized

Nothing Bundt Apples and Cider

Do you know the bundt cake scene from My Big Fat Greek Wedding? It’s the one where Maria Portokalos receives a cake from Ian’s mom. She has no idea what it is. Finally, she says, “It’s a cake! I know! Thank you! Thank you very, very much…There’s a hole in this cake.” Maria had the hardest time understanding why there was a hole in the cake and she put a plant in the center. It cracks me up every single time!

How did the bundt cake come to be? I did a little searching and found a fascinating article on Food 52 about the history of our beloved bundt cake, specifically, the bundt pan. I’m going to summarize the article but it’s definitely worth a read!

In the 1950’s, H. David Dalquist of Minneapolis, created and trademarked the word Bundt which is actually a variation of the German word bund, which translates to “association.” Dave hoped Bundts would inspire the gathering together of people. I don’t know about you, but if there’s bundt cake, I’m happy to gather!

Dave and his wife Dotty founded Nordic Ware in 1946. They made Scandinavian inspired bakeware. They were approached by a Jewish women’s group who were in need of a traditional old world cake pan. They needed one with a hole in the middle. Dave and Dotty agreed to make them but the pans didn’t sell right away. It wasn’t until the 60’s that a local Texas woman made a “Tunnel of Fudge Cake,” which required a bundt pan and featured a filling of Pillsbury frosting, as her entry for the Pillsbury Bake-Off Contest. She was awarded 2nd Place prize, and many bakers wanted the recipe. They also needed bundt cake pans!

Today I’m making an Apple Cider Bundt Cake with Brown-Butter Apple Cider Glaze. Not only is it apple season but it’s also my oldest daughter, Hannah’s, birthday! I won’t see her but I still feel the need to make a cake to celebrate her amazing soul! You definitely don’t need an excuse or reason to make this cake so just go for it. I promise this is unlike any cake you’ve probably had. It’s delicious!

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This cake recipe is inspired by several recipes. I wanted something that included apple cider because we have tons of it in the fridge, fresh apples, spices and a rich glaze. Something a little more warm and special than the standard powdered sugar and milk drizzle. I combined various ideas and decided to go with a bundt pan. That’s what got me wondering about the history of bundt cakes.

Simple, seasonal ingredients. Local flour, eggs, apples and cider. Yes!

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Prep the bundt pan. Hannah’s turning 24 so that’s my love note inside. 🙂 Generously butter the pan, a dusting of flour, then a note!

Combine dry ingredients, shred the apples and place the sugars, eggs, oil, applesauce, apple cider and vanilla in a mixing bowl.

Mix the wet ingredients, add the dry and gently fold in the apples. Inhale. It smells divine!

Pour that beautiful batter into your prepared bundt pan and into the oven she goes!

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Bake the cake for about 1 hour or until a cake tester or toothpick comes out clean. Remove from oven and let it cool for about 10-12 minutes then invert the pan onto a cake plate or serving dish. Let her cool.

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While the cake cools, there are dishes to be done. Why do I love baking? Ha! I’m just keeping it real! At least my Halloween mugs are there to cheer me on!

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Ready to dirty up more dishes? Time to make the glaze. Sift powdered sugar and add either vanilla bean seeds or the vanilla bean paste. Brown the butter and add to the sugar then whisk in half and half and apple cider. Brown-butter has a nutty, rich flavor. It can burn easily so be careful on this step.

Here’s what not to do! Don’t try to put the glaze on while the cake is even the least bit warm! Oops! I’ll try to be more patient!

Once the cake is really cool, add the glaze and that’s it! I picked up some gorgeous flowers at the farmers’ market this morning and added them to the photo session. We just did a Facetime with Hannah and now I’m going to dig into this cake! It’s a really easy cake to make and perfect for a fall birthday. It would be delicious with warm apple cider (with or without bourbon), ice cream and mostly shared with family and friends.

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You could also tap into your inner Maria Portokalos and stick a plant in the center to really fancy it up!

From the heart,
Shannon

Apple Cider Bundt Cake with Brown-Butter Glaze

Ingredients:
Cake:
1 TBSP unsalted butter and some flour for preparing the pan
4 medium apples – peeled, cored, & shredded
1 TBSP fresh lemon juice
1-1/3 cups granulated sugar, divided
3 cups unbleached all-purpose flour (I used local whole wheat pastry flour)
1 TBSP baking powder
1 TBSP cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1 tsp salt
1 cup light brown sugar
1/2 cup coconut oil
1/2 cup unsweetened applesauce
4 large eggs
1/2 cup apple cider
2 tsp. vanilla

Brown-Butter Glaze:
2 to 3 TBSP half and half
2 to 3 TBSP apple cider
2 cups sifted powdered sugar
vanilla bean seeds scraped from a vanilla bean or 1 tsp vanilla bean paste
4 oz. unsalted butter
2 tsp pure vanilla extract

Instructions:
Cake:
Preheat oven to 350°. Butter and flour a 12-cup bundt pan. Get butter and flour in every single crevice.

Stir the shredded apple with lemon juice and 1/3 cup of the white sugar. Set aside.

In a medium bowl, whisk together the flour, baking powder, cinnamon, allspice, nutmeg, and salt.

In the bowl of a stand mixer, combine the remaining 1 cup white sugar, brown sugar, oil, applesauce, eggs, apple cider, and vanilla. Mix to combine. Then add the flour mixture and combine once again. Gently fold in the apples until they are evenly distributed. Pour into prepared Bundt pan and bake for 1 hour, or until a toothpick comes out of the cake clean. Cool the cake in the pan for 10 minutes, then invert onto your serving platter. Let it cool completely.

Brown-Butter Glaze:.
In a medium mixing bowl, combine powdered sugar and vanilla bean seeds or paste.

In a large saucepan over medium-low heat, warm the butter until golden brown. It should smell delicious and toasty. Do not let it burn. Heat it for 5-8 minutes. Strain the browned butter to remove the darker pieces. Pour browned butter into the powdered sugar and vanilla bean seeds. Add 2 tablespoons of the half and half, add a little apple cider then add the vanilla. Stir vigorously until smooth. You want the glaze to be thick, but easily pourable. If it seems too thick, add the remaining tablespoon of half and half. Pour the glaze over the cake. Let it set then slice and serve!

Nordic Ware Bundt article from Food 52