Tiny Doughnuts with Apple Cider Glaze


Return home after a long day of apple-picking to relish the produce of your labour. These little apple delights are ideal for snacking; they have a crunchy streusel topping and apple pieces throughout, giving them a taste similar to cake doughnuts. We serve the frosting on the side to maintain the crunch of the topping, and cider adds even more apple flavour to the cake. Simply spread it over cake slices like butter would on toast.

Directions

Special equipment: an 8-cavity nonstick mini loaf pan

Preheat the oven to 350 degrees F.

For the streusel: Combine the flour, brown sugar, cinnamon and salt in a medium bowl. Add the butter and use a fork or clean hands to incorporate until combined with pea-size pieces. Set aside.

For the cake: Whisk the flour, cinnamon, baking powder, baking soda, ginger and salt in a medium bowl; set aside.

Add the granulated sugar, butter and brown sugar to a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, 3 to 4 minutes. Add the vanilla and egg and beat until smooth. Reduce the speed to low, add the flour mixture and beat until just combined. Whisk together the sour cream and apple cider in a small bowl until smooth, then add to the mixer and beat until just combined. Fold in the apple.

Add 1/4 cup of the batter to each cavity of an 8-cavity nonstick mini loaf pan. Firmly tap the pan on the countertop a few times to even out the batter. Cover the batter in each cavity with the streusel topping.

Bake until the streusel is crispy and a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes. Let cool completely in the pan, about 1 hour.

For the frosting. Add the apple cider to a small saucepan and bring to a boil over high heat. Continue to boil until the cider is reduced to about 1/4 cup, about 10 minutes. Let cool slightly, about 10 minutes.

Add the butter, vanilla, salt and maple extract to a stand mixer fitted with the paddle attachment and beat on medium speed until completely smooth and no pieces of butter can be seen, about 2 minutes. Reduce the speed to low, add the confectioners’ sugar and beat until combined and the frosting is smooth. Transfer to a small serving bowl until ready to serve.

Remove the cakes from the pan and serve with the frosting on the side for spreading.

Ingredients

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Streusel:

3/4 cup all-purpose flour

2/3 cup packed light brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

5 tablespoons unsalted butter, cut into pieces, at room temperature

Cake:

1 cup all-purpose flour (see Cook's Note)

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground ginger

1/4 teaspoon kosher salt

1/2 cup granulated sugar

4 tablespoons (1/2 stick) unsalted butter, at room temperature

1/4 cup packed light brown sugar

1 teaspoon vanilla bean paste

1 large egg

1/3 cup sour cream

1/4 cup apple cider

1 medium apple, shredded and squeezed dry (about 1 cup)

Frosting:

1 cup apple cider

1 stick (8 tablespoons) unsalted butter, at room temperature

1 teaspoon vanilla bean paste

1/2 teaspoon kosher salt

1/4 teaspoon maple extract

3 cups confectioners’ sugar

Magic Apple Cake in an Instant Pot


HelloFresh is the sponsor of this recipe. An easy and delicious baked dessert may be prepared in an instant pot without the need for expensive inserts or specialised pans. With this simple recipe, you may prepare a warm, spiced apple dessert directly in the machine's bowl.

Directions

Whisk together the brown sugar, granulated sugar, cinnamon, allspice, nutmeg and 1 1/2 cups water in a bowl and add to a 6-quart Instant Pot®. Add the apples to the pot. Follow the manufacturer's guide for locking the lid and set to pressure cook on low for 1 minute (see Cook’s Note).

After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.  

Break each apple in half using a wooden spoon. Place the cake mix in a bowl and combine with the butter, eggs and 3 tablespoons of the liquid from the pot; the mixture will be thick. Pour it evenly over the apples in the pot. Sprinkle with the almonds. Lock the lid and set to pressure cook on low for 30 minutes.  

After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Allow to sit for 15 minutes. Spoon the cake into bowls and top with ice cream and caramel sauce.

Ingredients

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1/4 cup packed dark brown sugar

1/4 cup granulated sugar 

1 teaspoon ground cinnamon 

1/4 teaspoon ground allspice 

Pinch grated nutmeg 

6 Honeycrisp apples, peeled and cored, but left whole 

One 15.25-ounce box yellow cake mix 

8 tablespoons (1 stick) unsalted butter, melted and cooled 

3 large eggs 

3/4 cup skin-on sliced almonds 

Ice cream, for serving 

Caramel sauce, for serving

Cake Caramel-Cinnamon Crème 


Even though it's sometimes seen as a show-stopper, a pancake cake can make a wonderful family activity. Before being refrigerated overnight, a light and fluffy filling is poured between layers of crepes, making it an ideal task for children. This unique delicacy will delight all palates, topped with crispy caramelised sugar, chewy caramel strands, and whipped cream.

Directions

For the caramels: Preheat the oven to 350° F. Line a baking sheet with a silicone mat.

Reserve 1/2 cup caramels for serving. Put 6 of the remaining caramels on the prepared baking sheet and bake until bubbly and slightly dark around the edges, about 5 minutes. Let cool completely on the baking sheet, then crush into a fine powder in a food processor; set aside. 

For the filling: Combine the remaining caramels with the milk, salt and 1/4 cup of the granulated sugar in a medium saucepan. Bring to just below a simmer over medium heat, stirring occasionally, until melted and smooth, 3 to 4 minutes. 

Meanwhile, whisk the cornstarch, egg yolks and remaining 1/4 cup granulated sugar in a large bowl until smooth. While continually whisking, slowly pour in about half of the milk mixture until combined. Transfer the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened like pudding, 2 to 4 minutes.  

Strain the mixture through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing it directly on the surface, and refrigerate until chilled, 2 hours to overnight.  

For the crepes: Puree the milk, flour, granulated sugar, butter, vanilla, salt, cinnamon and eggs in a blender on high speed until well mixed. Let the batter rest in the blender for 1 hour at room temperature or refrigerate up to 24 hours.  

Before cooking, re-blend the batter on high speed for 30 seconds. Wipe 1/2 teaspoon butter on a medium crepe pan or 8-inch nonstick skillet in a very thin layer with a paper towel. Heat the pan over medium until hot.  

Ladle 3 tablespoons batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Carefully loosen the crepe from the pan and flip it with a spatula. Cook until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping the pan with butter each time. Stack the crepes on the plate as you go (you should have about 20). Let them cool for 10 minutes before filling. 

Finish the filling: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Stir one-quarter of the cream mixture into the caramel filling, then gently fold in the rest.  

Put 1 crepe on a platter and top with a 1/4 cup filling, spreading it to the edge. Repeat, stacking the remaining crepes and filling, and ending with a crepe. Refrigerate overnight.  

Microwave the reserved 1/2 cup caramels, stirring every 30 seconds, until melted, about 1 minute. Top the cake with whipped cream, drizzle with the melted caramel and sprinkle with the caramel powder.  

Ingredients

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Caramels:

One 10.8-ounce bag soft caramels, unwrapped

Filling:

2 cups milk

1/2 teaspoon kosher salt  

1/2 cup granulated sugar  

1/4 cup cornstarch  

4 large egg yolks  

1 1/2 cups cold heavy cream 

3 tablespoons confectioners' sugar

Crepes:

2 cups milk, at room temperature

1 1/4 cups all-purpose flour  

2 tablespoons granulated sugar 

1 tablespoon unsalted butter, melted, plus more for the pan 

2 teaspoons pure vanilla extract  

1 1/2 teaspoons kosher salt 

1/2 teaspoon ground cinnamon 

4 large eggs, at room temperature  

Whipped cream, for topping