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Irish Apple Cake Donuts with Whiskey Glaze Recipe

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4.4 from 12 reviews

These Irish Apple Cake Donuts are baked to perfection with a tender, melt-in-your-mouth crumb featuring tender Granny Smith apples and warm spices. Finished with a luscious whiskey glaze, they make an indulgent autumn treat perfect for sipping alongside a hot beverage.

Ingredients

Donuts

  • 4 tablespoons unsalted butter, melted
  • 1 pound Granny Smith apples, cored, peeled, and chopped into ½-inch pieces (about 3 cups)
  • 2 tablespoons brown sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon, plus more for serving
  • 1 teaspoon sea salt
  • 2 large eggs, beaten
  • ¾ cup granulated sugar
  • ¾ cup whole milk
  • 1 teaspoon vanilla extract
  • Cooking spray

Whiskey Glaze

  • 1 cup powdered sugar
  • 2 tablespoons Irish whiskey
  • 2 tablespoons whole milk

Instructions

  1. Preheat and prepare pan: Preheat your oven to 425° F and position a rack in the center of the oven. Lightly spray a donut pan or a 12-cup muffin tin with cooking spray.
  2. Cook the apples: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chopped Granny Smith apples and 2 tablespoons of brown sugar. Cook, stirring frequently, until the apples become tender and slightly caramelized, about 7 to 10 minutes. Remove from heat and let cool slightly.
  3. Mix dry ingredients: In a large bowl, sift together the all-purpose flour, baking powder, ground nutmeg, ground cinnamon, and sea salt to ensure even distribution of spices and leavening agents.
  4. Combine wet ingredients: In a separate medium bowl, whisk together the beaten eggs and granulated sugar until smooth. Stir in the whole milk, remaining 2 tablespoons of melted butter, and vanilla extract until fully combined.
  5. Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until the batter is combined and there are no visible dry spots. Avoid overmixing to ensure a tender crumb.
  6. Fold in cooked apples: Gently fold the cooked apple pieces into the batter, distributing them evenly without breaking them up too much.
  7. Fill the pan and bake: Spoon the batter into the prepared donut pan or muffin tin, filling each cup about two-thirds full to allow for rising. Bake for 10 minutes or until the donuts spring back when lightly pressed with a finger.
  8. Prepare whiskey glaze: While the donuts bake, whisk together powdered sugar, Irish whiskey, and whole milk in a small bowl until smooth and pourable.
  9. Glaze the donuts: Once donuts are baked and still warm, dip the tops into the whiskey glaze, allowing excess glaze to drip off. Place on a wire rack to set.
  10. Finish and serve: Sprinkle the glazed donuts with a pinch of ground cinnamon for an extra touch of spice. Let the glaze set slightly before serving to enjoy the full flavor and texture.

Notes

  • Do not overmix the batter to keep the donuts light and tender.
  • Use Granny Smith apples for their tartness, which balances the sweetness of the glaze.
  • For a non-alcoholic version, substitute whiskey with vanilla extract in the glaze.
  • The donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
  • Reheat gently before serving to revive softness.

Find it online: https://marthatasty.com/irish-apple-cake-donuts-with-whiskey-glaze-recipe/