Apple Cider Doughnut Cake with Buttered Rum Sauce

Just like those scrumptious farm stand apple cider doughnuts— but in the form of a cake!!

Guess what?? This cake begins as a boxed cake mix! How fabulous.

If you are a little short on time-this beauty comes together in minutes.

Apple Cider Doughnut Cake with Buttered Rum Sauce | Blue Ribbon Favorites 

Ingredients:

1 box yellow (butter) cake mix.

2 Tablespoons apple pie spice

3 large eggs

1 cup apple cider 

1/2 cup vegetable oil

1 cup grated apple (about 2 medium apples) (I used honey-crisp apples)

Cinnamon-Sugar Topping:

1/2 cup granulated sugar

1 1/2 teaspoons ground cinnamon 

3 Tablespoons melted and cooled butter

Directions:

Preheat oven to 350 degrees.  Butter a Bundt pan, set aside.

Peel apples. Using a grater, grate the apples into a small bowl. Discard seeds and apple core. Set aside.

Empty cake mix into a medium bowl.  Stir in the apple-pie spice, apple cider, eggs, oil, mix to combine. Fold in the grated apple.

Fill the prepared Bundt pan evenly with batter.

Bake on the middle rack of a preheated 350 degree oven for about 40 minutes, or until the cake is set.  Test with a wooden skewer, to see that there in no wet batter in the center.

Remove cake from oven and let rest in the pan for 5-10 minutes.

Invert cake onto a cooling rack, removing pan.  Allow to cool to room temperature.

Transfer cake to a large plate. Brush with melted and  slightly cooled butter, then sprinkle cake with cinnamon-sugar mixture.

Serve with sweetened whipped cream or a Buttered Rum Sauce:

Buttered Rum Sauce:

Heat in a saucepan over medium heat:

1/2 cup granulated sugar

1/2 cup butter

1/2 cup cream

2 Tablespoons water

bring to a boil, and boil for 1 minute while stirring.  Turn off heat and add 2 Tablespoons spiced rum and 1 teaspoon vanilla and stir well.  Cool, serve as a drizzle along side a slice of cake. If making ahead, store sauce in refrigerator and warm just before serving.

This gorgeous cake is good enough for a Thanksgiving dessert!! The perfect make-ahead cake, it stays moist for days.  The Buttered Rum Sauce can be made ahead too—just warm it up before serving.  Yum. 

Enjoy.

Spicy Chicken Tortilla Soup

 

Spicy Chicken Tortilla Soup

Ingredients:

1 medium yellow onion-chopped

(about 1/2 cup)

3 garlic cloves chopped

1 Tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon pepper

1 Tablespoon fresh cilantro-chopped (may replace cilantro with flat leaf parsley if desired)

10-ounce can diced tomatoes with peppers (Ro-Tel)

28-ounce can crushed tomatoes 

7-ounce can Chipotle peppers-in adobo sauce -only use amount for the spice level you prefer-see below:

For Mild Spice: 1 Tablespoon chopped chipotle pepper/sauce

For Medium Spice: 2-3 Tablespoons chopped chipotle pepper/sauce

For Hot Spice: 4 Tablespoons chopped chipotle pepper/sauce 

3-ounce can pickled jalapeños 

(Use 1/2 can and it’s juice, reserve the second half for garnishing soup.)

15-ounce (un-drained) black beans

15-ounce (un-drained) chili beans in mild chili sauce

2 cups corn-frozen (1 small 10-ounce bag)

4 cups chicken broth (1 large 32-ounce can)

1 cup heavy cream or half and half

1-2 cups cooked shredded chicken

In a large pot, over medium heat add olive oil, and chopped onions.  Let onions soften and become translucent, about 3-5 minutes.  

Add the garlic, salt, pepper and ground cumin, add cilantro-if using. Stir well and let cook for 1 minute.

Add:

diced tomatoes and peppers, crushed tomatoes, 

1/2 jar of pickled jalapeños and 1/2 of their juice

add the un-drained cans of beans, frozen corn, the desired spice level of chopped chipotle peppers in adobo sauce. Stir.

 

Next, add the chicken broth, and heavy cream.  Stir.  Bring mixture to a low boil for 2-3 minutes.  Add the shredded chicken. 

Turn the heat to medium-low and simmer for at least 30 minutes—soup thickens and flavors build the longer the soup simmers. 

I like to make my soup in the late morning and let it simmer for two-three hours for amazing flavor—and just in time for an afternoon football game.

Fun garnishes:

Crispy tortilla strips

Sour cream

Chopped avocado

Chopped red onion

Pickled jalapeños 

Shredded cheeses

Lime wedges

Bread Bowls

My husband says this Spicy Chicken Tortilla Soup was a 10 out of 10, although he did also mention his eyelids were sweating…

Be sure to add the right amount of spice for you… and your guests.

Here’s a visual of some of my favorite brands for this recipe:

If by chance it’s too spicy for you—feel free to add more chicken broth and cream to calm that spice down.

Happy Fall!!