Bake with Apple Cider - 5 amazing recipes!

by Admin - Sydney February 6, 2025

Apple cider isn't just to be enjoyed while autumn is in the air. Mountain Cider Company's concentrate is shelf stable so its ready whenever you need it. A weapon to keep in your back pocket to add a special something. The secret ingredient is love, but it's also Mountain Cider. Here are 5 amazing recipes to add to your repertoire.

Baked and Glazed Cider Donut

Makes 1 dozen donuts

These baked cider donuts are easier and healthier than fried donuts. However, they do require a donut pan. You can find them in the baking and cooking supply section of most stores.

For the donuts:

1 ¾ cup flour, sifted
¼ cup corn starch
½ teaspoon kosher salt
2 teaspoons baking powder
¾ cup milk
2 eggs
3 tablespoons butter, melted
3 tablespoons oil
2 ounces Mountain Cider Co spiced cider concentrate
1 teaspoon vanilla extract

For the glaze:

1 ounce Mountain Cider Co spiced cider concentrate
½ cup powdered sugar

Preheat the oven to 425 degrees. Spray a donut pan (or two, if small pans) with cooking spray.

In a bowl, whisk together the flour, corn starch, salt and baking powder. In a second bowl, whisk the milk, eggs, butter, and oil. Gently stir the liquid ingredients into the dry until no lumps remain. Then fold in the cider concentrate. Batter should be thick, but not too stodgy.

Divide the batter among 12 donut molds. They should be about ¾ of the way full. Tap the pan a few times on the counter to release any air bubbles. Bake in a rack in the preheated oven for about 9 minutes or until firm and golden brown. Remove from the oven and cool on a rack.

Meanwhile, make the glaze by whisking together the cider concentrate and powdered sugar in a shallow dish. Add more concentrate for a thinner glaze or more sugar for a thicker glaze that’s more like icing. Dip the cooled donuts in the glaze and enjoy as soon as possible.

These donuts are best consumed the day they’re made, but can be stored in an airtight container at room temp for up to a day.

Apple Spice Angel Food Cake

Cake Ingredients:

1/2 cup baker’s sugar
1 1/3 cups sifted cake flour
12 egg whites, at room temperature
3/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 1/2 cups baker’s sugar
3/4 teaspoon vanilla extract
3 tablespoons Concentrated Spiced Apple Cider
1 tablespoon cinnamon
1/4 tablespoon ginger
1/4 tablespoon nutmeg

Directions:

Preheat the oven to 350 degrees F.

Combine 1/2 cup of sugar with the flour and sift together. Set aside.

Use whisk attachment to mix egg whites, salt, and cream of tartar in stand mixer. Start low then raise to high as they foam, then change to medium and add the rest of the sugar (1 1/2 cups) a tablespoon at a time.

Whisk in the vanilla and continue to whisk until very thick, about 1 more minute. Sprinkle flour mixture over the egg whites in thirds and fold it into the batter with a rubber spatula.

Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch and the cracks appear dry – internal temperature should be around 206 degrees F. Remove the cake from the oven and invert the pan on a cooling rack until cool.

Cream Cheese Cinnamon Drizzle

8 oz cream cheese, room temperature
1/4 cup heavy cream
1/4 cup brown sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla extract

Heat ingredients in a pan until nicely incorporated. Remove to a bowl.

Spiced Apple Topping

1/4 cup butter
4 apples, cut into small pieces (I combine 2 tart and 2 sweet and that works very well)
1 teaspoon cinnamon
Dash of ginger
Dash of nutmeg
2 tablespoons Concentrated Spiced Apple Cider
1 teaspoon vanilla extract

Melt the butter in a pan, then add apples. Sprinkle in the spices and stir the apples around until the spices are well distributed. Once they start to all appear to be cooked a bit, add the cider and the vanilla. Some people like more sauce for this, and if you decide you do, add more cider next time you make it. Remove to a bowl.

Assembly

To create the dish, take a slice of cake, drizzle it with warm cream cheese drizzle, then top with apple topping.

Another option, is to heat up the apple topping with a LOT of sauce in the bottom of a bowl, and then put the cake on that. It absorbs the sauce and gets even better.

Spiced Cider Baked Oatmeal

makes 6 servings

2 ½ cups rolled oats
1 teaspoon baking powder
3 tablespoons brown sugar
½ teaspoon kosher salt
½ cup chopped walnuts
2 cups milk
2 eggs
1 large banana, mashed (about ½ cup)
4 tablespoons unsalted butter, melted, divided
2 ½ ounces Mountain Cider Co spiced cider concentrate, divided
½ cup raisins
1 ½ cups peeled and chopped apple
milk or cream, for serving

Preheat the oven to 375 degrees. Spray a square or oval casserole dish with cooking spray.

In a bowl, mix together the oats, baking powder, brown sugar, salt, and half of the walnuts. Add in the milk, eggs, banana, half of the butter, and 2 ounces of the cider concentrate. Stir to combine, then fold in the raisins and apple. Pour into the baking dish and top with the remaining walnuts.

Bake for 30-35 minutes or until the mixture is golden and set. Let cool slightly. Stir together the remaining melted butter and cider concentrate and pour over the top of the warm oatmeal. Serve with a splash of milk or cream.

Cider Tart

Pastry:

2 cups flour
1 tbsp. sugar
¾ cups shortening
1 egg
¼ cup ice water
1 tsp. white vinegar

Mix flour, sugar and salt Add in shortening and mix until pea sized In a separate bowl, mix egg, water, and vinegar Mix the wet and dry ingredients, chill, and press into a tart pan.

Filling:

4-5 large apples peeled and sliced thin
¼ cup sugar
½ tsp ground ginger
1 tsp ground cinnamon
1 cup sour cream
½ cup Spiced Apple Cider Concentrate

1. Preheat oven to 400 degrees
2. Arrange apples over the pastry
3. Mix sugar, cinnamon, and ginger and sprinkle over the apples
4. Mix Spiced Apple Cider Concentrate with sour cream and spread over the apples
5. Bake at 400 degrees for 10 minutes
6. Lower heat to 350 degrees for another 20-30 minutes

Cider Creme Brulée

Makes 4 servings

1 14-ounce can of sweetened condensed milk
2 ounces Mountain Cider spiced apple cider concentrate
2 ounces water
4 egg yolks
2 ounces heavy cream
2 teaspoons vanilla extract
¼ teaspoon kosher salt
¼ cup sugar

1. Preheat the oven to 325 degrees F. Heat the sweetened condensed milk over low heat in a small saucepan until just simmering. Combine the cider concentrate and water in a bowl, then stream into the saucepan while whisking. Turn off the heat.

2. In a bowl, whisk together the egg yolks, heavy cream, vanilla, and salt. Slowly spoon a ladle full of the hot cider mixture into the bowl of egg yolks as you continue to whisk. Whisk for a few more seconds to incorporate, then add this back into the saucepan and stir to combine.

3. Place four six-ounce ramekins into a large baking dish where they can fit comfortably. Fill the baking dish with water so that it comes about halfway up the sides of the ramekins. Pour the creme brulee mixture evenly into the ramekins. Carefully place the baking pan with the ramekins on a rack in the middle of the oven. Bake for 35-40 minutes or until the creme brulees are almost completely set but still a little jiggly in the center.

4. Allow the creme brulee to cool slightly before covering the ramekins and placing them in the fridge to chill for at least 3 hours or up to 3 days. Remove the creme brulees from the fridge 30 minutes in advance of serving. Just before serving, sprinkle the ¼ cup of sugar evenly among the four ramekins. Using a torch, melt the sugar to create a crunchy sweet topping. If a torch isn’t available, you may place the ramekins on a small baking sheet and place this under the broiler to melt the sugar while closely monitoring to prevent burning.