I once did an independent research project all about apple biodiversity. (This is a much cooler subject than you think, mainly because it consists of using a lot of really weird and fun and quirky apple names, like Cox’s Orange Pippin, Northern Spy, Snapdragon, and Gravenstein). I went up to Ithaca and met with the world’s leading apple geneticist, who incidentally is also just a really lovely human, and poked around a bunch of Upper New York apple orchards. It was the bomb.
This obsession with heirloom apples and general cliche Northeast fall-y things has led to a deep and intense desire to make apple cider donuts. It’s just that…I haven’t yet. I’ve made donuts, just not the sticky, tart, sugar coated fried confections that I dream about.
What I did instead is make a cake. Which yes, admittedly, is a little late season-wise. I realize that we’ve moved on to peppermint and nutmeg, but indulge me just a little bit and step your brain back to the apple and cinnamon state of two weeks ago.
If you also have wanted to make apple cider donuts but didn’t want to mess with a vat of boiling oil, this cake has GOT YOU. Start by boiling down two whole cups of apple cider (cider, not apple juice) until it’s a dark, thick syrup. Then proceed with standard cake making activities until you have a warm cake fresh out of the oven, at which point you’ll melt some butter over it and rub in cinnamon sugar, which incidentally is usually the cure for most of life’s problems.
Okay and with that, I’m off to go make a bunch of paper snowflakes for my windows, cheers!