APPLE CIDER DONUT CAKE WITH DULCE DE LECHE FROSTING
What better way to celebrate a birthday than with an apple cider donut cake?! I’ve partnered with my friends over at Cuisinart to bring you guys this incredible fall inspired birthday cake. I’m 25 today and after writing this book for the last 7 months, I feel like I’m 50, so this cake is definitely well deserved!
WHAT IS APPLE CIDER DONUT CAKE
These cake layers actually taste like classic apple cider donuts covered in cinnamon sugar and they’re frosted with dulce de leche buttercream. I used fresh apple cider, from the cider mill, for the best flavor. The texture is dense but moist and it’s got all the warm and cozy fall spices you’re looking for.
INGREDIENTS
APPLE CIDER CAKE
2 1/4 (270g) cups flour
1 Tbsp (10g) baking powder
1/2 tsp salt
1/2 Tbsp cinnamon
1/4 tsp nutmeg
1/4 cup (56g) unsalted butter, room temperature
1/2 cup (118mL) canola oil
1 cup (200g) granulated sugar
1/2 cup (95g) brown sugar, packed
3 large eggs
3/4 cup (180mL) apple cider
3/4 cup (170g) sour cream
1 Tbsp vanilla extract
COATING
2-3 Tbsp unsalted butter, melted
1 cup (200g) granulated sugar
1 tsp cinnamon
DULCE DE LECHE FROSTING
1 1/2 (340g) cups unsalted butter, room temperature
1 can (14oz) dulce de leche
2 tsp vanilla bean paste
1 tsp cinnamon
1/8 tsp salt
INSTRUCTIONS
Preheat the oven to 350°F (177°C) and grease three 6 inch cake pans. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg and salt until they're evenly distributed.
Use the Cuisinart Precision Master 5.5-quart Stand Mixer, at medium-high speed to beat the butter, oil and sugars for 2 minutes. Add the eggs, one at a time, beating on medium speed until each egg is fully incorporated. Add the sour cream and vanilla extract and beat just until combined.
Add half of the flour mixture to the wet ingredients, turn the mixer to low speed and pour in the apple cider, followed by the rest of the dry ingredients.
Distribute the batter evenly among the three cake pans and bake for 30-35 minutes. When the cake is fully baked it will release itself from the edge of the pan and it will spring back if you press on the center of it. Allow the warm cake to cool completely on a cooling rack.
To make the frosting, use the Cuisinart Precision Master 5.5-quart Stand Mixer to beat the butter for 10 minutes, scraping the edge every few minutes. Once the butter is pale and fluffy, add the dulce de leche, vanilla, cinnamon and salt and beat at high speed until the frosting is fully combined.
For the coating, toss the granulated sugar with the cinnamon in a shallow small bowl. Melt the butter and brush it onto the sides of the cake. Then roll it in the cinnamon sugar mixture.
Use a piping bag, fit with your favorite tip, and pipe an even layer of frosting swirls on top of the cake. Repeat with the next two layers. Top with apple slices and cinnamon sticks.
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