These Baked Apple Cider Donuts are a delightful way to celebrate the season. Moist and rich with fall flavor, they can be served for breakfast, an afternoon snack, or even dessert.
Course Breakfast, Dessert
Cuisine American
Keyword apple cider, apple cider donuts, donut, fall donut
Begin by preheating your oven to 350 degrees F. Spray your donut (mini-bundt cake) pan with a baking spray*. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, apple pie spice, and salt.
In another bowl, whisk together the sugar, apple cider, canola oil, applesauce, vanilla, and eggs. Add the egg mixture to the flour mixture and stir to combine. Transfer the batter to the prepared pan filling each cavity about three-quarters full.
Bake for 18-20 minutes or until a toothpick comes out clean.
Allow the donuts to sit in the pan for 3-4 minutes. Then invert the pan to remove.
In a small bowl, make the topping by whisking together the cinnamon and sugar. Brush each donut with melted butter. Then, using your hand, press the cinnamon and sugar mixture onto each donut.
The donuts can be stored, covered, at room temperature for up to 2 days.
Notes
*The particular pan that I used for this recipe will bake six donuts at a time. I baked half of the recipe first, removed the donuts from the pan, and then baked the remaining half. Alternatively, you could use two of the same pans.