LYNN’S APPLE DONUT CAKE
In the mood for some Fall baking? I hope so, because I have a good one for you this week. This recipe was sent in by one of my Galley Kat readers who thought it just might be perfect to try out in the Omnia stove top oven. And she was right. Sometimes it’s hard to tell if there will be too much batter to fit into the baking pan, but this one was a perfect fit.
When I licked the spoon I knew it’s going to be a good one. Oh those yummy fall-ish-apple-ish- cinnamon-ish flavours. And yes, I taste the batter. Been doing it for as long I can remember. I would sneak into the kitchen while my Mom’s back was turned and scoop a finger full. Sometimes she would catch me. Sometimes on a good day she would give me the spoon and sometimes even the beaters from the mixer to lick.
I did make some changes to Lynn’s original recipe – mainly the reducing the cider. I’m sure it would add even more wonderful flavour to the finished product but I had to keep in mind that most of us cook not just in the tiniest of spaces, but also with limited fuel resources. Making apple sauce instead was my concession and to cut down on cooking even further you could use a commercial brand. I also didn’t reduce the cider for the glaze…just used a different powdered sugar/liquid ratio.
Thanks a bunch Lynn for this delicious recipe…and by the way, F thanks you big time. He keeps sneaking back to the kitchen after I’ve fallen asleep for another slice.
I’m going to be cutting down on sugar for the next little while. Maybe I’ll try out something vegetarian and more plant based for you. In the meantime here are some more apple treats for you to try.
And finally just plain old STOVE TOP BAKED APPLES
Lynn’s Apple Donut Cake
- Small saucepan
- Two mixing bowls
- Omnia stove top oven (for the ovenless)
- Loaf pan (for conventional oven users)
- 3 Apples cored, peeled and coursely chopped
- 1 cup apple cider
- 1/2 cup butter at room temperature
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup plain Greek yogurt
- 1 1/2 cups flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tbsp apple cider
- 1 cup powdered sugar
- 1/4 cup white sugar
- 1 tsp cinnamon
- Place apples and cider in a small saucepan and simmer until apples are softened. Use an immersion blender or mash soften apples with a spoon to make the apple sauce. It doesn’t have to be smooth. Set aside to cool. If using ready made apple sauce you will need one cup and can skip this first step.
- Mix together butter and sugar, beating until smooth and creamy.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla, Greek yogurt and apple sauce.
- In a separate small bowl mix flour, baking powder, soda, salt and seasonings together, then fold into wet ingredients, just until combined.
- Pour batter into prepared baking pan
For Omnia users
- Place covered baking dish on pre-heated base plate for 5 minutes on high
- Reduce heat to medium low and continue cooking for about 30 minutes...no peaking until the last few minutes. Test with a toothpick. It no batter clings your cake is ready to remove from heat
For conventional oven users
- Place baking pan in pre-heated 350 ° oven and bake for about 35 minutes or until toothpick test comes out clean
- Whisk together apple cider and powdered sugar and drizzle evenly over the top of the cake
- Combine sugar and cinnamon and sprinkle evenly over cooled cake
- When cooled, slice and enjoy. Perfect on its own or with a scoop of vanilla ice cream