Baked Apple Cider Donuts dusted with cardamom cinnamon sugar are the perfect breakfast to wake up to on an autumn morning. Topped with apple bacon compote, these delightfully sweet donuts have a bit of savory crunch in every bite.
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Did someone say donuts?
My will power literally goes out the window when it comes to donuts. I AM ADDICTED – there, I said it. Donuts are hands down one of my favorite foods and I’m not afraid to admit that I have a problem. Whether they’re baked or fried, stuffed or frosted I’ll eat them any which way. I have experimented with various recipes to create my own version of what I believe is the perfect baked donut. These delicious apple treats are a quintessential fall breakfast that you must try.
Ingredients for Baked Apple Cider Donuts
When developing this recipe, I wanted to ensure that the donuts weren’t too sweet. I wanted the apple cider flavor to shine and not be overpowered by a sugary coating. The bacon really helps cut the overall sweetness of the donuts and complements the warmth of the maple syrup. I love drizzling peanut butter over the donuts because it reminds me of a snack I grew up eating – apple slices dipped in peanut butter.
- apple cider – I love using seasonal, local apple cider for this recipe.
- neutral oil
- large eggs
- light brown sugar
- granulated sugar
- maple syrup
- vanilla extract
- cinnamon
- nutmeg
- baking powder
- fine sea salt
- all-purpose flour
- unsalted butter
- cardamom
- all natural sugar-free peanut butter – optional garnish.
- honey – optional garnish.
Apple Bacon Compote (optional)
- bacon
- apples – honeycrisp, gala or fuji.
- cinnamon
- brandy – optional. If you don’t have brandy on hand or don’t want to use alcohol, you can substitute with apple cider.
- brown sugar
- black trap molasses
Here’s what else you’ll need:
- 1 large mixing bowl
- whisk
- 2 donut pans
- small spoon
- small mixing bowl
- pastry brush
- cooling rack
- medium skillet
- stirring spoon
- measuring cups and spoons
How to Make Baked Apple Cider Donuts
And now for my favorite part – assembling the donuts! While the donuts are still warm, brush with butter then dip into cinnamon sugar. Top with a dollop of apple bacon compote and drizzle with peanut butter or honey (or BOTH!) if desired. It’s as simple as that, and the best part is your kitchen will smell like apples and bacon – YUM! These donuts are a guaranteed fall favorite and I can’t get enough of them.
- Reduce the apple cider. Let cool.
- Whisk together reduced apple cider, oil, eggs, brown sugar, granulated sugar, maple syrup and vanilla extract until smooth and creamy. Next, sprinkle cinnamon, nutmeg, baking powder, and salt into the bowl and whisk to combine. Add the flour and whisk until you no longer see white spots.
- Fill donut pans with batter almost to the top of each well.
- Bake donuts. Mix sugar, cinnamon and cardamom in a bowl then set aside. Remove donuts from oven, let cool slightly then transfer to a cooling rack.
- Brush donuts with melted butter then toss in cardamom cinnamon sugar mixture.
Apple Bacon Compote (optional)
- Cook bacon then transfer to a plate using a slotted spoon.
- Cook apples in bacon fat then season with cinnamon. Pour brandy into the skillet and allow the alcohol to cook out and reduce.
- Next, add brown sugar and molasses and reduce heat. Add cooked bacon back to the skillet and let the compote simmer until thickened.
- Spoon the compote into the wells of the baked donuts. Drizzle with peanut butter or honey.
More Fall Recipes
- Sweet Potato Gnocchi with Bacon and Sage
- Italian Beans and Greens Soup with Sausage
- Apple Spice Cake with Cream Cheese Frosting
Please let me know how your Baked Apple Cider Donuts turn out in the comments below. I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
Baked Apple Cider Donuts
Baked Apple Cider Donuts dusted with cardamom cinnamon sugar are the perfect breakfast to wake up to on an autumn morning. Topped with apple bacon compote, these delightfully sweet donuts have a bit of savory crunch in every bite.
Preheat oven to 350°F and lightly grease 2 standard donut pans. In a medium saucepan, bring the apple cider to a boil. Reduce heat and let simmer until reduced to about 1/2 cup of cider, stirring occasionally. This should take about 15 Minutes to reduce, then let cool to room temperature. (Reducing the cider will enhance the apple flavor).
In a large mixing bowl whisk together reduced apple cider, oil, eggs, brown sugar, granulated sugar, maple syrup and vanilla extract until smooth and creamy. Next, sprinkle cinnamon, nutmeg, baking powder, and salt into the bowl and whisk to combine. Add the flour and whisk until you no longer see white spots.
Use a heaping 1/4 cup measuring cup to fill each well of the donut pans. You want the batter to fill each well almost to the top to create a base in the donuts for the apple bacon compote.
Bake donuts for 18 Minutes. While donuts are baking, mix together sugar, cinnamon and cardamom in a small bowl. Set aside. Remove donuts from oven once nicely browned (you can use a toothpick to check the doneness of the donuts). Leave donuts in the pans for 5 minutes, then transfer to a cooling rack.
While donuts are still warm, brush each donut on all sides with melted butter working with 1 donut at a time. Immediately dip donut in cardamom cinnamon sugar and evenly coat. Place donuts back on cooling rack while preparing apple bacon compote.
Heat a large skillet over medium-high heat. Add bacon and cook until crisp, about 6 minutes, stirring often. Transfer bacon to a paper towel lined plate using a slotted spoon.
To the same skillet, add apples and cook in bacon fat, stirring often for about 5 minutes. Season with cinnamon. Pour brandy into the skillet and allow the alcohol to cook out and reduce for a few minutes.
Next, add brown sugar and molasses and reduce heat to medium, stirring well. Add cooked bacon back to the skillet and let the compote simmer for 10 Minutes or until thickened.
Spoon the compote into the wells of the baked donuts. Drizzle with peanut butter or honey (or both!). Enjoy!
Ingredients
Directions
Preheat oven to 350°F and lightly grease 2 standard donut pans. In a medium saucepan, bring the apple cider to a boil. Reduce heat and let simmer until reduced to about 1/2 cup of cider, stirring occasionally. This should take about 15 Minutes to reduce, then let cool to room temperature. (Reducing the cider will enhance the apple flavor).
In a large mixing bowl whisk together reduced apple cider, oil, eggs, brown sugar, granulated sugar, maple syrup and vanilla extract until smooth and creamy. Next, sprinkle cinnamon, nutmeg, baking powder, and salt into the bowl and whisk to combine. Add the flour and whisk until you no longer see white spots.
Use a heaping 1/4 cup measuring cup to fill each well of the donut pans. You want the batter to fill each well almost to the top to create a base in the donuts for the apple bacon compote.
Bake donuts for 18 Minutes. While donuts are baking, mix together sugar, cinnamon and cardamom in a small bowl. Set aside. Remove donuts from oven once nicely browned (you can use a toothpick to check the doneness of the donuts). Leave donuts in the pans for 5 minutes, then transfer to a cooling rack.
While donuts are still warm, brush each donut on all sides with melted butter working with 1 donut at a time. Immediately dip donut in cardamom cinnamon sugar and evenly coat. Place donuts back on cooling rack while preparing apple bacon compote.
Heat a large skillet over medium-high heat. Add bacon and cook until crisp, about 6 minutes, stirring often. Transfer bacon to a paper towel lined plate using a slotted spoon.
To the same skillet, add apples and cook in bacon fat, stirring often for about 5 minutes. Season with cinnamon. Pour brandy into the skillet and allow the alcohol to cook out and reduce for a few minutes.
Next, add brown sugar and molasses and reduce heat to medium, stirring well. Add cooked bacon back to the skillet and let the compote simmer for 10 Minutes or until thickened.
Spoon the compote into the wells of the baked donuts. Drizzle with peanut butter or honey (or both!). Enjoy!
Notes
Notes
PRO TIP: Make sure to use seasonal, local apple cider for best quality donuts. Reducing the apple cider will enhance and concentrate the apple flavor, making the donuts even tastier!
SUBSTITUTIONS: If you don’t have brandy on hand or don’t want to use alcohol, you can substitute with apple cider.
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