食谱

苹果酒甜甜圈蛋糕

Name: 苹果酒甜甜圈蛋糕
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 12
Ingredients: packed brown sugar; 肉桂粉; 盐; 肉豆蔻粉; 无盐黄油，融化; 大号鸡蛋，室温; 苹果酒或果汁; 块状苹果酱; 香草精; 2又2/3杯中筋面粉; 2又1/2茶匙泡打粉; 肉桂糖; 糖; 肉桂粉

2.5

6 评论 1 照片

快速概览

准备时间25 分钟

烹饪时间45 分钟

份数12

难度中等

James Anderson•2025/11/01•1 分钟阅读•3 周前更新

1,517 次浏览184 今日读者31 次分享在 moscow.loc.city 上很受欢迎

准备时间：

25 mins

烹饪时间：

45 mins

额外时间：

—

总时间：

1 hr 10 mins

份数：

产量：

12 份

跳转到营养成分

这款舒适的苹果酒甜甜圈蛋糕在邦特蛋糕模具中烘烤而成，看起来像一个巨型甜甜圈，上面覆盖着闪闪发光的肉桂糖衣。

食材

1 杯packed brown sugar
2 茶匙肉桂粉
1/2 茶匙盐
1/4 茶匙肉豆蔻粉
3/4 杯无盐黄油，融化
2大号鸡蛋，室温
1 杯苹果酒或果汁
1/4 杯块状苹果酱
1 汤匙香草精
12又2/3杯中筋面粉
12又1/2茶匙泡打粉
1肉桂糖
1 杯糖
3 茶匙肉桂粉

制作步骤

将烤箱预热至350°F。在10英寸的带花边管状（磅蛋糕）烤盘上慷慨地涂抹黄油并撒上面粉，确保所有角落和缝隙都涂抹均匀。
将红糖、肉桂、盐和肉豆蔻放入食品加工机中。加工30秒，直到所有材料充分混合，糖的质地细腻。将混合物转移到一个大搅拌碗中。编辑提示：没有食品加工机？将红糖和香料放入一个大碗中，用力搅拌均匀，确保打散所有结块。
将融化的黄油、鸡蛋、苹果酒、苹果酱和香草加入糖混合物中。搅拌至糖混合物顺滑。在另一个碗中，将面粉和泡打粉搅打均匀。逐渐将干性配料打入湿性混合物中，直至刚刚混合均匀。
将面糊倒入准备好的磅蛋糕模具中。烘烤蛋糕，直到插入近中心的牙签取出时干净，约45至50分钟。将蛋糕在模具中冷却10分钟，然后小心地倒扣在金属架上。
在一个小碗里，混合砂糖和肉桂粉。蛋糕还温热的时候，将混合物撒在蛋糕的顶部和侧面，轻轻按压使其粘牢。待蛋糕完全冷却后再切片食用。

营养成分（每份）

卡路里

311

脂肪

13g fat (7g saturated fat)

碳水化合物

45g carbohydrate (23g sugars

蛋白质

4g protein.

纤维

1g fiber)

糖

—

钠

220mg sodium

胆固醇

62mg cholesterol

常见问题

Where can I find more recipes like this?

Explore more recipes on moscow.loc.city.

How difficult is this recipe?

This recipe is suitable for home cooks of all skill levels.

What cuisine does this belong to?

This recipe represents authentic cooking traditions.

Is this recipe suitable for dietary restrictions?

Check the ingredients list for dietary compatibility.

How long does it take to prepare?

Preparation and cooking time details are provided in the recipe.

Can I substitute ingredients?

Yes, common ingredient substitutions are usually possible.

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