Both locals and guests alike frequent this landmark. You can get deli food there too, along with pies, fritters, and other baked goods, but the real draw is their apple cider doughnuts. They cost exactly 93 cents (at the time of this posting). Hubby and I split one and it was just as heavenly as it had appeared, in all of its deep-fried goodness.
I told him that I was going to try to recreate the amazing-ness of that doughnut. This knockoff recipe has a similar flavor, but the texture is slightly different on account of being baked. Your gut will thank you later though!
I used a blend of regular apple cider (non-GMO) and hard apple cider; feel free to experiment with using more of one or the other!
Adapted from Sally's Baking Addiction
1 c. apple cider
1/4 c. hard apple cider
2 c. organic whole wheat pastry flour
3/4 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. sea salt
1/2 ripe banana, smushed
2 T. coconut oil
3/4 c. coconut sugar
scant 1/2 c. almond milk
2 tsp. vinegar
Preheat the oven to 350°. Grease a doughnut pan with coconut oil or organic shortening.
In a small bowl combine the dry ingredients: flour, baking powder, baking soda, cinnamon, cloves, and salt. Set aside.
In two separate cups, combine the apple ciders in one cup and the vinegar/milk in the other. Set aside.
In a large mixing bowl, cream the coconut sugar, banana, and coconut oil together. Add in the apple ciders and mix. Work in the dry ingredients, and, once they're incorporated, stir in the vinegar/milk.
Pour the batter into the prepared doughnut pan. You should get at least 12 regular sized doughnuts from this recipe. I filled mine up a little over half-way.
Bake them for about 20 minutes.
Sprinkle them with cinnamon and sugar, if desired. These will disappear so fast, especially right out of the oven!