Baked Apple Cider Skull Cakes
Halloween Bliss: Homemade Apple Cider Cakes Shaped like Skulls to add a little trick to your fall treats.
As the leaves turn vibrant shades of orange and gold, there's nothing quite like the comforting aroma of freshly baked apple cider donuts wafting through the kitchen. These delightful treats are a perfect way to celebrate the season, bringing together the warm flavors of apple and spices that make fall so special. Whether enjoyed with a hot cup of cider or shared with friends during a chilly afternoon, apple cider donuts are sure to become a favorite in your autumn repertoire.
The Magic of Apple Cider
Apple cider is the star of this recipe, infusing the donuts with a rich, fruity flavor. Reducing the cider concentrates its sweetness and enhances the apple notes, making each bite a little piece of fall. You can use store-bought cider or make your own if you’re feeling adventurous!
Pro Tip: The trick to apple cider donuts is to flavor them with concentrated apple cider. Apple cider that has been reduced down on the stove is thick and potent, adding big flavor without excess liquid. Taking 20 minutes to reduce the cider down transforms regular donuts into amazing apple cider donuts.
Tell Me About these Apple Cider Skull Cake
- Flavor: Flavor-wise, they’re APPLE and CINNAMON and SPICE all over. They taste like they’re straight from the bakery!
- Ease: A simple mix of wet and dry ingredients plus the apple cider concentrate makes these a snap to prepare for crisp fall mornings. No mixer, rolling pin, or donut cutter required! Simply add the batter to a donut pan—I use and love this one. If you only have 1 pan, just bake a batch at a time.
To reduce your apple cider, simply follow these simple steps:
- Pour 1½ cups apple cider into a small saucepan. We will reduce this to ½ cup.
- Place on low heat and set a timer for 10 minutes, stirring occasionally.
- Begin checking at 10 minutes, and then every 3-5 minutes after that until you have ½ cup of cider reduction (approximately 20 minutes).
- Remove from heat and allow to cool for at least 10 minutes before using in the batter.
What if I don't want to make Apple Cider Donuts instead of Skull Cakes?
Not to worry! If spooky isn't your thing OR it simply is no longer Halloween, you can use this recipe to make delicious apple cider donuts. Following the recipe the same, up unntil it comes time to fill your baking pan.
- Fill the donut pan. Fill each donut cup about halfway. My trick for this? Use a zipped-top bag. Add the batter to the bag, cut off a corner, and pipe it into the donut pan filling only about halfway. This trick makes transferring the batter neat, quick, and easy.
- Bake. Only about 10 minutes of bake time—told you they were quick. To test doneness, poke your finger into the top of the donut. If the donut bounces back, they’re done. Once they are out of the oven, let them cool for 2 minutes, then invert the pan to release the donuts. You can then re-grease the donut pan and bake the remaining donut batter. (If you have 2 donut pans, go ahead and bake both trays at once.)
These apple cider skull cakes are baked and delicious apple cider made with an apple cider reduction to intensify its flavor. Dipped dipped in cinnamon sugar with apple pie spices, this fun fall treat will become your new spooky season go to!
- 1 1/2 cups apple cider
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon apple pie spice
- 1/4 teaspoon salt
- 2 Tablespoons unsalted butter, melted
- 1 large egg, at room temperature
- 1/2 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1/2 cup buttermilk (or regular milk)
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon apple pie spice
- 6 Tablespoons unsalted butter, melted
- Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about 1/2 cup. Start checking at 10 minutes, 15 minutes, 20 minutes, etc until you have 1/2 cup (120ml). Mine takes about 20 minutes. If there are any spices or solids on top of your reduced apple cider, leave them. Set aside to cool for 10 minutes.
- Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.
- Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.
- Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.
- Spoon the batter into the donut cavities—for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.
- Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
- Coat the donuts: Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.
- Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.