What do you get when you layer one of the best treats of fall with spiced apples and cream? Sheer, sliceable heaven! It's an Apple Cider Donut Icebox Cake.
Prep Time1 hourhr
Chilling time8 hourshrs
Total Time9 hourshrs
Course: Cake, Chilled Dessert, Comfort Food, Dessert, Fall Dessert, Halloween
Optional: extra apple topping or toffee bits to decorate the finished cake
Instructions
Place the bowl and whisk of a stand mixer in the freezer to chill for 10 minutes.
Line a 9x5-inch loaf pan with plastic wrap.
Make the cream layer:
Assemble the bowl and whisk onto the mixer and pour in the whipping cream. Beat the cream on high speed—when it begins to thicken, add in the cream of tartar. Continue beating the cream until stiff peaks form.
Scoop the whipped cream into a separate bowl and hold it aside.
Add the softened cream cheese to the bowl; beat the cheese on medium speed until it's very smooth and creamy.
Pour the confectioner's sugar in, and mix until it's thoroughly combined with the cream cheese.
Fold the whipped cream into the cream cheese by hand, then stir in the toffee bits.
Scoop out one cup of the cream, and hold it in a covered dish in the fridge. (This will be to decorate the cake after chilling.)
Prepare the donuts:
Set two of the cider donuts aside in a sealed bag or container—these will be used to garnish the cake at the end.
Place the remaining 6 donuts in a food processor, and pulse it to grind the donuts down to very coarse crumbs.
(If you don't have a food processor, you can crumble the donuts with your fingers.)
Add the ⅓ cup of milk to the crumbs. Stir until all the crumbs are moistened.
Assemble the cake:
Divide the moistened donut crumbs into thirds.
Pour one-third of the cider donut crumbs into an even layer in the bottom of the lined loaf pan.
Pour half of the cooked apple topping in an even layer over the donut crumbs.
Pour another third of the donut crumbs into the pan and spread into an even layer.
Spread half of the whipped cream mixture over the donut crumbs in the pan.
Spread the rest of the cooked apple topping over the cream layer.
Spread the remaining third of moistened donut crumbs over the apples.
Spread the rest of the whipped cream mixture in an even layer in the pan.
Finally, layer the graham crackers over the cream, fitting them together as tightly as you can. A little overlap is okay. (The crackers will be the base of the cake when it's unmolded.)
Chill the cake:
Cover the pan with plastic wrap. Lightly press the top of the cake to settle the ingredients together. Place the pan in the fridge.
Let the cake chill overnight or for at least 8 hours.
Unmold and finish the cake:
Take the plastic off the top of the pan. Invert the cake onto a serving platter, and gently remove the pan.
Peel the plastic wrap off the top and sides of the cake.
Get the reserved whipped cream mixture from the fridge. Spoon it over the top of the cake.
Finish the cake with the two cider donuts you set aside: You can set the whole donuts on top, crumble them, or break them into chunks to decorate the top of the cake.
If you want, you can add extra apple topping or extra toffee bits to the top of the cake, too.
Slice and serve the cake. Store any leftovers covered with plastic wrap in the fridge for up to one week.
Notes
FAQs:
Where can I find apple cider donuts?If it's apple season and you have apple orchards nearby, you should be able to find freshly-baked donuts there. Otherwise, check the bakery department at your grocery store. Another option is to bake your own donuts, with a mix like this one from Stonewall Kitchen.(affiliate link.)
Tips:
This icebox cake includes layers of my 10-Minute Spiced Apple Topping using 4 apples. It cooks up in literally 10 minutes, makes about 2 cups which is just right for this recipe, and cools down quickly, too. So make some!
If you really, really can't make the apple topping, you can substitute canned apple pie filling.
The cream cheese needs to be really soft, otherwise, it has a curdled texture. Here are some ways to soften cream cheese in a hurry.