There is nothing quite like an apple donut in autumn. Paired with a hot cup of coffee, a tender apple cake-like donut evokes crisp air, orchard visits and the simple pleasures of the season. My favorite cider donuts are the fried kind from a nearby orchard, dusted in cinnamon sugar and usually still warm when you buy them. But if a trip to the orchard isn’t possible, you can bake a batch at home with very little fuss.
These Easy Baked Apple Donuts are moist, cake-y, and full of warm apple spice. They rely on apple compote or unsweetened applesauce for genuine apple flavor and bake quickly in the oven—no frying required. When finished, brush them with melted butter and toss them in a fragrant sugar-and-spice mixture for a crunchy, sweet coating that brings out the best in these baked treats.
The Ingredients
The recipe is simple and comes together by hand—no mixer needed. You will want a nonstick donut pan for baking. The ingredient list is straightforward and focused on classic fall spices and apple flavor:
- All-purpose flour
- Baking powder and baking soda
- Salt
- Ground cinnamon, cardamom, nutmeg and cloves, plus vanilla extract
- Homemade caramelized apple compote (puréed) or store-bought unsweetened applesauce
- Vegetable or canola oil
- Buttermilk
- One large egg
- Granulated sugar and light brown sugar
- Butter for brushing and greasing
Using a caramelized apple compote adds depth: cooking the apples until they develop golden, toasty notes intensifies the apple flavor. Process the compote until smooth and use it in place of applesauce for a richer result. If you prefer a shortcut, unsweetened applesauce works well and keeps the recipe quick.
The Method
Baked donuts are easy to make. A few simple tips will help you get consistent results every time:
- Prefer puréed caramelized apple compote. It gives the most pronounced apple flavor, but unsweetened applesauce is an acceptable, convenient substitute.
- Grease the pans even if they’re nonstick. A light coating of butter or nonstick spray helps the donuts release cleanly.
- Don’t overmix the batter. Combine wet and dry ingredients just until the mixture comes together and no dry streaks remain. Overmixing can result in a tough texture.
- Use a bag to pipe the batter. Transfer the batter to a resealable bag, cut a ¾-inch corner and pipe into the donut wells for neat, even portions.
- Check doneness by touch or a toothpick. Baked donuts won’t brown much, so gently press the top: they should feel springy and return when touched. If in doubt, insert a toothpick—if it comes out clean, they’re done.
- Always brush with butter and roll in sugar and spices. Straight from the oven the donuts look pale and plain; brushing them with melted butter and coating them in a cinnamon-cardamom-spice sugar adds richness, a pleasant crunch and inviting flavor.
These baked apple donuts are best the day they’re made and slightly warm from the oven. If you want to save some for later, wait to brush with butter and coat in the sugar mixture until just before serving so they retain their texture and flavor.
Recipe
Easy Baked Apple Donuts
Ingredients
For the Donuts:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon fine salt
- ½ cup granulated sugar
- ¼ cup firmly packed light brown sugar
- 1 large egg
- 2 tablespoons canola or vegetable oil
- ½ cup buttermilk
- 1 cup puréed caramelized apple compoteabout 1½ cups compote processed until smooth, or 1 cup unsweetened applesauce
- 1 teaspoon vanilla extract
For the Topping:
- 4 tablespoons unsalted buttermelted + more for the pans
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Special equipment needed:
- Nonstick donut pan for 1 dozen donuts
Instructions
- Preheat the oven to 350°F (175°C). Grease the donut pans with butter or nonstick spray. In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, cardamom, nutmeg, cloves and salt. Set aside.
- In a large bowl whisk the granulated sugar, brown sugar, egg, oil, buttermilk, apple compote and vanilla until smooth. Add the dry ingredients and fold with a rubber spatula just until the batter comes together.
- Transfer the batter to a large resealable bag and cut a small corner. Pipe the batter into the donut pan, filling each well about three-quarters full.
- Bake until donuts spring back when lightly touched, about 15 minutes. Allow them to cool briefly so they can be handled.
- While donuts cool slightly, combine the sugar, cinnamon, cardamom, nutmeg and cloves in a shallow bowl. Brush each donut with melted butter and toss in the sugar-spice mixture until fully coated. Serve warm.