First and foremost, have you met my most favoritest spice cardamom? There’s something about the smell that makes me a bit weak in the knees. If you’ve never had cardamom, it’s delicate, a bit floral, and utterly unique. It’s often found in Near Eastern cuisine in everything from savory dishes to baked sweets and tea (as well it should be, because: BAE).
The desire to eat donuts is not something I am overly familiar with. I mean, I like them? Mostly. Sort of. Okay, if it’s not a cake donut I really have no use for it. But every once and a while, for a cake donut – specifically an old-fashioned donut – I’d punt something cute and fuzzy. Like a koosh ball, I am not a monster.
These donuts not only are cakey, BUT one doesn’t have to try their hand and frying dough. I’m serious about this. I had NIGHTMARES about the horrors I could do with a vat of heated oil on the stove. Let me just say it’s better if I am not allowed near hot oil (hello, splatters I FEEL YOU) or x-acto knives (I have a tendency, for unknown reasons, to stab myself in the thigh while trying to be crafty … clearly I need adult supervision). #humandisaster
Added bonus of not frying donuts: they’re healthier for you! That’s right, justification plain and simple: baked donuts are better for you, have another. No really, you can just tell them I said it’s okay to eat more than one … or blame the cardamom, because really it should be called cardayum (aaaaaannnnd, I see myself out).
Cardamom Kissed Apple Cider Donuts
2 cups flour
1/2 cup sugar
1/4 cup brown sugar
2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/4 tsp cardamom
1/2 cup apple cider
1/4 cup sour cream
2 eggs, beaten
1/4 cup sugar
1/4 cup brown sugar
1 TBSP cinnamon
1/2 tsp cardamom
2 TBSP butter, melted
Preheat the oven to 325F. Spray donut pan with cooking spray.
Combine flour, sugars, baking powder, cinnamon, cardamom, and salt in a large bowl. Add cider, sour cream, and eggs mixing until fully combined.
Fill each donut cup about 3/4 full. Bake for 10-12 minutes until the donut springs back when touched. Note: they don’t really brown, hence the all important poke test.
Allow to cool for 5 minutes before removing from pan (flipping the pan over a wire rack usually does the trick).
For the cinnamon-sugar topping: mix the sugars, cinnamon, and cardamom together in a shallow bowl until well combined. Brush each donut with melted butter and then toss in the cinnamon-sugar mixture until evenly coated.