Cardamom Kissed Baked Apple Cider Donuts

30th November 2016

Cardamom Kissed Apple Cider DonutsFirst 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

Ingredients:

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

Directions:

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.

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