It took me 5 long years to learn about Ya-Ya’s Orchard, just a quick spin down dirt roads from my house. But now that I have, rides to the farmstand are sure to become a ritual of fall. When the carts of multicolored apples full to the brim, and the cider doughnuts are fresh daily. And, for all the other times and places where riding to cider doughnuts isn’t an option, there’s this Apple Cider Doughnut Cake for jersey pockets.
I cooked the recipe live for my Rapha RCC friends on Zoom tonight and if you joined us, thank you! If you missed it, the recipe for this Apple Cider Doughnut Cake is easy, flexible and thanks to the reduced cider stirred into the batter, literally tastes like a farmstand treat. (Only sliceable and packable!)
Baking a more virtuous doughnut
This recipe is an adaptation of Sarah Jampel’s cider doughnut loaf cake. By adding greek yogurt, using whole grain flours + stirring some fresh apple into the mix, cut a bit of fat, added texture, improved portability and boosted the nutrition.
Adding yogurt to baked goods doesn’t necessarily keep the the fermented value intact, but it certainly keeps the healthy fats without weird fillers (if you’re using a good yogurt.) Check your label to be sure that milk and cultures are the only ingredients in yours.
The addition of whole grains means that we’ve snuck in some really important vitamins and minerals to this doughnut cake. Most all-purpose flour has been stripped of it’s nutrients before it’s bleached and combined with stabilizers so it can stay on the shelf for a loooong time. Whole grain flours still contain all of those amazing little body boosters. Pick them up locally when you can.
The addition of whole grain flour also makes this cake easier to transport in a pocket. All-purpose flours have also had much of their protein stripped – which is the stuff that helps the cake stand up. Whole grain flours are packed with this valuable protein that’s good for the stature of your cake, and your body.