Apple Cider Cake Doughnuts

Servings: 12

Total time: 25 Minutes

INGREDIENTS

For doughnuts:
1 ½ cups (210g) all-purpose gluten free baking flour blend, containing xanthan gum
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon Diamond Crystal® Baking Salt
¼ teaspoon cream of tartar
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¾ cup granulated sugar
6 tablespoons unsalted butter, melted and cooled
½ cup unsweetened applesauce
¾ cup apple cider
For topping:
⅓ cup granulated sugar
1 teaspoon ground cinnamon

DIRECTIONS

For doughnuts: Preheat oven to 325°F. Lightly grease 2 standard-size, 6-well doughnut pans with cooking spray and set aside.
Combine flour, baking powder, baking soda, baking salt, cream of tartar, cinnamon, nutmeg and sugar in large bowl.
Make a well in center of dry ingredients and add butter, applesauce and cider. Mix until just combined. Transfer batter to piping bag and fill each doughnut well equally, about ¾ full.
Bake until light golden-brown and doughnuts spring back when touched gently, about 10-12 minutes. Remove doughnuts from oven and let cool in pan about 6-8 minutes, or until cool to touch.
For topping: Mix together sugar and cinnamon in small shallow bowl. While donuts are still warm, coat evenly with cinnamon-sugar mixture. Happy Fall!