8
Speed 2 to thoroughly combine, a minimum
of 30 seconds; reserve.
3. Put the softened butter, brown sugar, ¼
cup of granulated sugar, and pure maple
syrup in a large mixing bowl. Start on
Speed 2 and increase to Speed 4, until
light and creamy, about 1 minute. Gradually
add the eggs, one at a time, using Speed
2, and then add the vanilla extract.
4. Combine the apple cider and buttermilk
in a liquid measuring cup. Add the dry
ingredients to the batter, in three additions,
alternating with the cider/buttermilk.
Be sure to mix gently, but thoroughly,
using Speed 2.
5. Transfer batter to the prepared doughnut
molds.
6. Put in the preheated oven and bake until
browned and set, about 15 to 20 minutes
(this will depend on the oven and pan
being used).
7. While doughnuts are baking, keep the 6
tablespoons of melted butter warm, and
then combine the ²⁄³ cup granulated sugar,
1 teaspoon of cinnamon, and pinch of salt
together in a shallow bowl. Using the hand
mixer on Speed 1, whisk until combined;
reserve.
8. Remove pan from the oven and allow
doughnuts to rest in the pan for 5 to 6
minutes. Once they have rested, carefully
remove and brush them with melted butter,
then gently toss in the cinnamon sugar.
These are best served and consumed
immediately!
Nutritional information per doughnut:
Calories 299 (35% from fat) • carb. 45g
pro. 3g • fat 12g • sat. fat 7g • chol. 61mg
sod. 146mg • calc. 18mg • fiber 1g
Cinnamon Swirl Coffee Cake
This coffee cake is rich, buttery, and
chock-full of cinnamon. It is best made
and served the same day.
Makes one 9-inch round cake,
12 servings
Filling/Topping:
½
cup toasted walnuts, chopped
¼
cup granulated sugar
1
tablespoon ground cinnamon
Pinch kosher salt
Cake:
1¾
cups unbleached, all-purpose flour
½
teaspoon kosher salt
½
teaspoon baking powder
¼
teaspoon baking soda
8
tablespoons (1 stick) unsalted butter,
room temperature and cut into four
pieces, plus more for pan
½
cup granulated sugar
¼
cup packed light brown sugar
2
large eggs, room temperature
1
teaspoon pure vanilla extract
1
cup plain Greek yogurt, preferably
full fat
1. Coat 9-inch round pan with softened
butter; reserve. Preheat oven to 350°F
with the rack in the middle position.
2. Put the filling/topping ingredients into a
small mixing bowl. Mix on Speed 1 until
combined. Reserve.
3. Put the flour, salt, baking powder, and
baking soda into a medium mixing bowl.
Mix on Speed 2 to thoroughly combine,
a minimum of 30 seconds; reserve.
4. Put the butter and sugars in a large
mixing bowl. Mix, starting on Speed 2
and increasing to Speed 4, until light and
creamy, about 2 minutes. Gradually add
the eggs, one at a time, using Speed 3,
and then the vanilla extract and the yogurt.
Add the dry ingredients in two additions
and be sure to mix gently, but thoroughly,
using Speed 2.
5. Transfer half of the batter to the prepared
cake pan. Top with half of the nut filling/
topping, and then add the remaining batter.
Smooth to the edges of the pan, and then
top with the remaining nut mixture.
6. Put in the preheated oven and bake until
browned and set, about 45 minutes.
Nutritional information per serving:
Calories 245 (41% from fat) • carb. 31g
pro. 5g • fat 11g • sat. fat 5g • chol. 51mg
sod. 161mg • calc. 50mg • fiber 1g
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