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Apple Cider Doughnut Pound Cake with Sweet Cinnamon Greek Yogurt

Apple Cider Doughnut Pound Cake with Sweet Cinnamon Greek Yogurt

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servings: 12
Apple Cider Doughnut Pound Cake with Sweet Cinnamon Greek Yogurt

Bright and sour Apple Cider Doughnut Pound Cake is a true anytime treat—perfect for breakfast, snack time and dessert. Served with a Sweet Cinnamon Greek Yogurt made with Cabot Greek Yogurt, it’s a fall-inspired eat that transcends seasons.

Ingredients

    For the pound cake

  • 2½ cups apple cider

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • ¾ teaspoon baking powder

  • 1 tablespoon ground cinnamon

  • ¼ teaspoon salt

  • 8 tablespoons Cabot Unsalted Butter, melted, divided

  • 1 large egg

  • ½ cup brown sugar

  • 1½ cups granulated sugar, divided

  • ½ cup Cabot Plain Greek Yogurt

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon

  • Sweet Cinnamon Greek Yogurt (see below), for garnish

    • For Sweet Cinnamon Greek Yogurt (makes about 1½ cups)

  • 1½ cups Cabot Plain Greek Yogurt

  • 3 tablespoons granulated sugar

  • 1 tablespoon ground cinnamon

Directions

    To make the pound cake

  1. REDUCE the apple cider to ½ cup and set aside to cool in the refrigerator.

  2. WHISK the flour, baking soda, baking powder, cinnamon and salt together. Set aside.

  3. WHISK 2 tablespoons melted butter, egg, ½ cup of each sugar, yogurt and vanilla extract together. Combine this mixture with the dry ingredients, add the reduced apple cider, and whisk everything together until smooth.

  4. POUR batter into a greased mini bundt pan tray and bake in a 350°F oven for approximately 25 minutes or until the edges and top are golden brown, and the centers are fully baked.

  5. COMBINE the remaining 1 cup granulated sugar and cinnamon in a small bowl while the cake is baking and set aside.

  6. REMOVE cakes from the bundt pan tray immediately after baking. Brush to evenly and fully coat with the remaining melted butter, then immediately coat in the cinnamon sugar.

  7. SERVE with the Sweet Cinnamon Greek Yogurt (see below) for garnish.

    8. To make the Sweet Cinnamon Greek Yogurt

  8. MIX all ingredients together until smooth.

Tags:Recipe, Desserts, Breakfast and Brunch

Bright and sour Apple Cider Doughnut Pound Cake is a true anytime treat—perfect for breakfast, snack time and dessert. Served with a Sweet Cinnamon Greek Yogurt made with Cabot Greek Yogurt, it’s a fall-inspired eat that transcends seasons.

Directions

    To make the pound cake

  1. REDUCE the apple cider to ½ cup and set aside to cool in the refrigerator.

  2. WHISK the flour, baking soda, baking powder, cinnamon and salt together. Set aside.

  3. WHISK 2 tablespoons melted butter, egg, ½ cup of each sugar, yogurt and vanilla extract together. Combine this mixture with the dry ingredients, add the reduced apple cider, and whisk everything together until smooth.

  4. POUR batter into a greased mini bundt pan tray and bake in a 350°F oven for approximately 25 minutes or until the edges and top are golden brown, and the centers are fully baked.

  5. COMBINE the remaining 1 cup granulated sugar and cinnamon in a small bowl while the cake is baking and set aside.

  6. REMOVE cakes from the bundt pan tray immediately after baking. Brush to evenly and fully coat with the remaining melted butter, then immediately coat in the cinnamon sugar.

  7. SERVE with the Sweet Cinnamon Greek Yogurt (see below) for garnish.

    8. To make the Sweet Cinnamon Greek Yogurt

  8. MIX all ingredients together until smooth.

Tags:Recipe, Desserts, Breakfast and Brunch

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