Bear is many things, but a baker is not one of them. Not because he can’t manage a hand-blender or feels it might threaten his masculinity (gasp!), but because it requires patience to measure, to sift, to leaven. I stray from baking for long periods of time myself because of this need to be so precise with it. Ultimately, though, I find my way back, take a few deep breaths, run off my Italian impulsivity, and get back to leveling, weighing, and timing rises and bakes down to the minute.
Three years ago, Bear was trying to come up with a birthday cake idea for me, but was overtaken with nerves that his lack of patience would win out and he’d wind up with a failed dessert. I was serious when I said he could just buy a box of donuts, but he was suspicious of being let off the hook that easily. Creativity was quick to strike, though, and on my 32nd birthday, the strawberry donut shortcake was born – a fluffy, glazed donut split in half and filled with wine-macerated berries and homemade whipped cream. Is that Bear a catch, or what? It’s such a special, over-the-top treat, that I’ve requested it for birthdays 33 and 34, as well.
But once a year seems so long to wait for a donut-turned-layered-cake dessert, doesn’t it? Who wants to wait for a whole rotation around the sun to gently saw through a pillowy donut and stuff it with cream and fruit? What of the many seasonal varieties of treats that could be made in such a similar fashion?
That’s how we got here, folks, to Cider Donut Shortcakes – your newest, easiest Fall dessert to have on hand for any day of the week from September through November. Do you know how people squee for these? The excitement of the donut itself – cakey in texture, but crisp with its cinnamon and sugar sprinkle – surrounding a giant ball of vanilla ice cream that’s slowly melting beneath a syrup of sauteed apples with cinnamon and cardamom? Your loved ones will lose their minds – and you won’t have to measure anything more than a little sugar and a little spice to pull your apples together! Try these soon before cider donut season wraps up and let me know what other varieties these shortcakes might inspire in you – I’m all ears!
Cider Donut Shortcakes
Yields two apple cider donut shortcakes
2 cider donuts
1 pint of vanilla ice cream
2 granny smith apples, skinned & cored, thinly sliced
2 tablespoons of butter
2 tablespoons of brown sugar
2 tablespoons of apple cider (apple juice or water would work fine too)
1/2 teaspoon of cinnamon
1/8 teaspoon of cardamom
Pinch of salt
Slice the donuts in half from side-to-side and set aside. In a sauce pan, melt butter on medium-low while slicing apples. Allow to brown gently and when bubbles cover the surface of the butter, add in the brown sugar, apples, salt, and spices. Raise the heat to medium and sautee for 2-3 minutes. Add in the apple cider and stir to combine, then allow to cook for an additional 5-7 minutes, stirring only occasionally. The apples should become fairly soft, but not mushy, and the liquid should thicken into a syrupy consistency. It will become more dense as it cools. Remove from heat as you scoop two, rounded mounds of ice cream and place on the bottom half of the donut. Flatten the top just enough for it to hold some apples as you spoon them onto the top of each ice cream ball. Be liberal with both the apples and the syrup. Place the other donut half on top and serve immediately.
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