Pumpkin Apple Donut Bread Cake Thing
My inner basic bitch proudly steps out of the closet every year at this time for some pumpkin spice everything. Ok, mostly everything; I, too, have limits. As I was scrolling through fall recipes, I came across an Apple Cider Doughnut Loaf Cake from Bon Appétit that looked amazing, but was missing one very important ingredient for this time of year…PUMPKIN!!!
With a few simple tweaks, I made pumpkin the star of this ridiculously awesome cake that has the texture and taste of a fucking donut. If there’s one thing I’ve learned from all of this, it’s that I get a high from controlling the portion size of donut flavor and feeling that goes into my mouth. I think you’ll find that you suffer from the same syndrome.
Pumpkin Apple Donut Bread Cake Thing Recipe
PUMPKIN SPICE UP YOUR LIFE!!!
Tried this recipe?Tag @la_faguette_ on Instagram!
Ingredients
FOR THE DONUT CAKE!
- 1½ cups apple cider beverage (NOT vingar!!!)
- 1¼ cup + 2 Tbsp all-purpose flour
- 2 Tbsp cornstarch
- 1¼ tsp baking powder
- ½ tsp baking soda
- ¾ tsp kosher salt
- 1½ tsp pumpkin pie spice
- 2 large eggs
- ¾ cup sugar, white granulated
- 3 Tbsp packed light brown sugar
- 1 stick unsalted butter, melted
- ½ cup pumpkin purée, canned or fresh
- 1 tsp pure vanilla extract
FOR THE TOPPING!
- ¼ cup sugar
- 1 tsp pumpkin pie spice
- kosher salt
Instructions
- Grease a 9×5 loaf pan and line with parchment paper. Overhang is great cause you want to be able to lift this chode-loaf out. I cut mine to fit. See below.
- In a small sauce pan, bring apple cider to a boil and then immediately reduce to a simmer. Simmer for 10 minutes until liquid is reduced to ¾ cup. Remove from heat and let cool. While apple cider is simmering, start your donut cake!
- Preheat oven to 325°F.
- In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- In a large bowl, using a hand mixer, beat eggs and both sugars together until puffy and cute, 2 minutes. Then, while still beating, slowly add butter in a steady stream until fully incorporated. Set aside.
- In a small bowl, add ½ cup of reduced apple cider (reserving the rest), pumpkin purée, and vanilla. Mix well.
- Add pumpkin mix to egg mixture. With a wooden spoon, stir to combine. Gradually add in your dry ingredients and stir until everything comes together. Batter will be very wet and that's ok!
- Pour batter into prepared loaf pan and place loaf pan on a baking sheet. Place on middle rack of oven and bake 60-70 minutes, or until a toothpick inserted comes out clean. Rotate halfway through bake. Remove from oven and allow to cool for 10 minutes.
FOR THE TOPPING!
- While loaf cake is cooling, combine sugar and pumpkin pie spice with a pinch of salt in a small bowl. Mix well. Gather your reserved apple cider.
- Remove donut cake from pan using the parchment paper overhang. Place on a cooling rack with something underneath it (baking sheet you just used). We're about to cover this bitch with reserved apple cider and that sugar mixture and it's gonna fall everywhere.
- First, poke holes all over the top of the cake. Then, brush sides with some remaining apple cider reduction. Pour remaining cider all over top, letting it sink into the holes.
- Sprinkle sugar mixture all over top and sides of cake! Let cool completely before slicing. This part is very challenging because it's gonna be smelling so fucking good. But I believe in you.
Notes
JUST THE TIPS!
1.) Set up your ‘mise en place.’ This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it’s time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable!
2.) If you don’t happen to devour this cake in one sitting, store out of fridge, lightly covered. I found that if you cover tightly in anything, the sugary topping will dissolve into the moisture of the cake. If that happens, sprinkle with some more sugar & spice mixture.
Tried this recipe?Let us know how it was!
Equipment:
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I mean..I didn’t want to share this. I double the recipe and tried it in a bundt pan and then tried to flip it too soon…total baker error BUT I got to stand over the stove and eat all the bits that fell off before anyone else!! Damn delightful!
THANK YOU FOR SHARING YOUR STORY, AND MAKING THE BEST OF A MESSY SITUATION!
WE’VE ALL BEEN THERE!
MAKE THIS. It’s COZY and impossible not to snarf down!! Enjoying a slice as I type with a bowl of ice cream and I can’t explain how annoyed I am that I decided to type in the middle of eating it rather than keep eating. DELISH!
OH A LA MODE IS AN AMAZING IDEA!!!
🌈🥖💕
SO GOOD!!! Literally tastes like a donut. Just as good warmed up in the microwave and sprinkled with additional cinnamon sugar the next day! This bread only lasted 2 days in a house with three adults and one toddler. Probably just go ahead and make two loaves!!
YOU HEAR THAT EVERYONE? 2 LOAVES, PEOPLE!
🌈🥖💕