I know. Another sweet doughnut post. Though last time I spelled it donut, and this time doughnut, to shake things up a bit. I told you fall would have me in the kitchen baking anything with apples and pumpkin. Todays apple recipe is so easy though, so if you have a doughnut ring pan, keep this one in mind; any cake or sweet bread recipe ( i.e. pumpkin bread) can be used in the doughnut pan. And that is how this recipe evolved!
I used a Pillsbury box of apple spice cake mix, and translated into this delicious treat.Toss aside the package that is the “filling” (or use for something else). The hardest part (and I mean this) was making the pecan crumble for the topping. This recipe made about 1 and a half dozen doughnuts. And…yes, I gave most of them away.
Here is what you do:
follow directions on box recipe to prepare the mix. set aside while preheating the oven. You don’t have to add the crumble, if you you don’t want to, but I tried it both ways, and loved it with the pecan.
1/2 cup of chopped pecans (you can also put them in a grinder, or food processor if you like). But leave some pieces, you don’t want it too fine.
3 tablespoons butter
1/4 cup brown sugar
Combine ingredients in a bowl. Slowly cut cold butter in.
Fill doughnut pan about 3/4 1/2 way full . I suggest using a pastry bag or using a zip lock bag and cutting a corner to make a hole. It makes it much easier to fill the pan. Keep in mind, they will rise, so do not fill too high.
Bake about 8 minutes, then remove from the oven, and add topping. Replace back in the oven for another minute or two OR when toothpick is inserted it comes out clean. Let cool, on rack, serve warm. They should last several days but are best right out of the oven!