Apple Cider Donut Cake.

Hello Fall! It is that time of year where apple cider is readily available at all the grocery stores. I have been buying it and using it to bake with. I’m sharing my latest recipe for Apple Cider Donut Cake which is topped with cinnamon and sugar. I took my Baked Apple Cider Donuts recipe and made it into a cake form for people who wanted a cake or didn’t have a donut pan. You can also make these into muffins or mini muffins (just adjust the baking time accordingly).

I made the cake in a 8×8 baking pan.

After it is done baking I brushed the top with melted butter and topped with cinnamon and sugar. You could instead top with cinnamon and sugar before baking if you prefer.

Some recipes call for the apple cider to be boiled down, some don’t. I chose to not boil down the cider and I like the way they turned out. I think it had plenty of tang to it without boiling. I just didn’t want to mess with an additional step. If you want to boil it down for a stronger flavor this can be done by starting with 1 1/2-2 cups of apple cider in a saucepan and boiling it until it is reduced to 1/2 cup for the recipe.

Apple Cider Donut Cake

 

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Recipe type: Dessert

Ingredients

• ½ cup (1 stick) butter, softened
• ¾ cup brown sugar
• ¼ cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg (optional)
• 1¾ cups all purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt (omit if using salted butter)
• ½ cup apple cider
• ---Topping---
• 1.5 Tablespoons melted butter
• ¼ cup sugar
• ½ teaspoon cinnamon

Instructions

1. Preheat oven to 350 F. degrees. Grease an 8x8" baking pan and set aside.
2. In a mixing bowl stir butter, brown sugar, and sugar together. Mix in egg, vanilla, cinnamon and nutmeg (optional).
3. Add flour, baking powder and salt and mix well.
4. Slowly mix in apple cider until it is well combined.
5. Pour into prepared 8x8" square baking dish.
6. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
7. Remove from oven and let cool.
8. Mix cinnamon and sugar together in a small bowl for the topping.
9. Once cake is cool brush with melted butter then top with cinnamon and sugar mix.

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Cinnamon Roll TEXAS SHEET CAKE.

I love white Texas sheet cakes so I decided to make a cinnamon roll version with a buttercream icing and I’m loving it! I’ve made it several times now. You can still make the traditional frosting if you want. The traditional time that usually goes with Texas sheet cakes is more watered down and thin, I wanted more of a buttercream icing that was thicker and creamier so I changed it.

This is a mini version of sheet cake that bakes in an 8×11″ baking dish so if you want the full size to make in a jelly roll/half sheet baking pan that is 15″x 10″x 1″ you will need to double the recipe I have listed below.

*Tip* You can also bake the recipe below in a 9×13″ baking pan but it will be thinner and requires less baking time.

You drop spoonfuls of the cinnamon/sugar mix over the top then use a butter knife to swirl it around.

I’d classify this cake as super moist, thin and an easy to make cake. It’s a great cake to make for parties. The full size recipe normally call for a jelly roll pan (amazon affiliate) that is 15″x 10″x 1″ which makes a nice thin cake. The recipe below is for a smaller batch and uses a 11″ x 8″ pan (amazon affiliate).  

Photos of the process above.

I seriously love this cinnamon roll cake and I hope you will too!

Cinnamon Roll Sheet Cake with Buttercream Frosting.

*If you want to bake in a 15″x 10″x 1″ half sheet pan you will need to double the recipe I have listed below.*

*You can also bake the recipe below in a 9×13″ baking pan. I have tried this and it just makes for a thinner cake but it works, reduce baking time to 18-20 minutes.

Cinnamon Roll TEXAS SHEET CAKE

 

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Recipe type: Dessert

Ingredients

• -Cake Batter-
• ½ cup salted butter (1 stick) softened (if using unsalted add ¼ teaspoon salt)
• ½ cup water
• 1 cup flour (all purpose)
• 1 cup sugar
• 1 large egg
• ¼ cup sour cream (I used Daisy)
• ½ teaspoon vanilla
• ½ teaspoon baking soda
• -Cinnamon Filling-
• ½ cup brown sugar
• 2 Tablespoon butter, melted
• ½ teaspoon cinnamon
• -Frosting-
• ½ cup (1 stick) butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 375 F. degrees. Grease an 11x8" baking pan.
2. In a medium sized saucepan, bring butter and water to boil.
3. In a large mixing bowl, combine flour and sugar.
4. Add in eggs, sour cream, vanilla, & baking soda. Slowly pour in the boiling butter/water mixture. Stir until smooth.
5. Pour into greased baking pan.
6. Make the filling by mixing brown sugar, butter and cinnamon together in a small bowl. Drop by the teaspoon full across the top of the cake batter, swirl with a butter knife.
7. Bake at 375 F.degrees for 20-22 minutes or until golden brown & toothpick inserted in center comes out clean.
8. Cool cake for 20 minutes.
9. For Frosting: In a mixing bowl add butter, powdered sugar and vanilla together and use an electric mixer to whip until well mixing. Spread over cooled cake and serve.

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1. Preheat oven to 375 degrees F. Grease a 11×8″ baking pan.
2. In a medium sized saucepan, bring butter and water to boil.
3. In a large bowl, combine flour and sugar. Mix.
4. Add in eggs, sour cream, vanilla, & baking soda. Slowly pour in the boiling butter/water mixture. Stir until smooth.
5. Pour into greased baking pan.
6. Make the filling by mixing brown sugar, butter, and cinnamon together in a small bowl. Drop by the teaspoon full across the top of the cake batter, swirl with a butter knife.
7. Bake at 375 degrees F. for 20-22 minutes or until golden brown & toothpick inserted in center comes out clean. Cool cake for 20 minutes.
8. For Frosting: In a mixing bowl add butter, powdered sugar, vanilla together and use an electric mixer to whip until done. Spread over cooled cake and serve.
9.  

Apple Pie Bombs, Cannon Balls, Apple Dumplings.

Apple Pie Bombs also called Apple Dumplings or Cannon Balls are individually peeled and cored apples wrapped in a pie crust and filled/stuffed with a cinnamon and brown sugar filling. These are like mini apple pie balls.

These are really quick and easy to whip up. I made them last minute for a dessert after dinner. You can use homemade pie crust or store bought. I provide my no fail oil pie crust recipe below if you want to try it.

Recipe makes about 4 baked apples. You can cut the recipe in half and only make 2 apples if you want a very small batch.

These are best served and eaten warm from the oven because the apples give off a lot of juices and they will likely get soggy if left sitting for too long.

Make the glaze by mixing the powdered sugar, water and vanilla together and drizzle over the tops. Serve warm. New Favorite Fall Recipe!

Apple Pie Bombs/Cannon Balls/Apple Dumplings

 

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Recipe type: Dessert

Ingredients

• 4 apples cored and peeled
• -Pie Crust-
• 1 cup all purpose flour
• ⅓ cup vegetable oil
• 2-3 Tablespoon cold water
• ½ teaspoon salt
• -Filling-
• ½ cup brown sugar,
• ½ teaspoon ground cinnamon
• -Glaze-
• ½ cup powdered sugar
• 1 Tablespoon water
• ¼ teaspoon vanilla extract

Instructions

1. Preheat oven to 400 F. degrees. Bake for 25 minutes or until crust is golden brown.
2. Prep filling by mixing brown sugar and cinnamon together in a small bowl and set aside.
3. Prep the 4 apples by peeling them and coring them, set aside.
4. Make the pie crust:
5. Mix all ingredients together in bowl. Start with 2 Tablespoons of water, if it needs it add 1 more Tablespoon. Dough will look a little dry.
6. Take the dough, form it into a ball with your hands.
7. Take 2 pieces of waxed paper about 18" long and place the dough ball in between. Use a rolling pin to flatten the dough. I rolled mine to almost ⅛" thick. Whatever you prefer. You can roll it into a square.
8. Divide into 4 equal pieces.
9. Place the apples in the center, fill with brown sugar/cinnamon mix.
10. Wrap and fold the pie crust around each apple, use a little water to seal the top closed.
11. Place on a rimmed baking dish.
12. Bake for 20-25 minutes or until crusts are golden brown.
13. Let cool until warm.
14. Make the glaze by mixing the powdered sugar, water, vanilla together and drizzle over the tops. Serve warm.

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