Wednesday, October 6, 2021

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 


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


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. 


Spicy Chicken Tortilla Soup


Spicy Chicken Tortilla Soup


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:

For Mild Spice: 1 Tablespoon chopped pepper/sauce

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

For Hot Spice: 4 Tablespoons chopped 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.


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!!