An ode to Carter Mountain: Bringing the orchard home

With Carter Mountain’s “Sunset Series” fading into a fond memory and the Charlottesville foliage turning gold, one Thursday ritual lingers in my mind — their apple cider donuts. My friends describe them as soft, delicately spiced and dusted with cinnamon-sugar. To many, they are the very essence of autumn in Charlottesville.

Personally, though, I can’t attest. As someone who eats gluten-free, I’ve never been able to try the Carter Mountain classic. With this in mind, I set out to create a version I could finally enjoy — one that evokes the same warm comfort everyone else seems to know by heart.

After a few weekends of trial and error, I landed on a recipe adapted from Bob’s Red Mill, but reimagined with a maple twist. The result is everything you want in a fall treat — crisp edges, a pillowy cake-like crumb and the syrupy brightness of a fresh Virginia apple.

Despite their bakery-worthy appearance, these donuts are remarkably simple to make. Most of the ingredients are pantry staples, and you don’t need much equipment — just a bit of patience as their scent fills the kitchen. I’ll admit most college students aren’t typically stocked with donut pans, but I ordered one overnight from Amazon for $18 and haven’t regretted it since. But, if you’d rather improvise, a muffin tin works too — simply fill the wells with batter, extend the baking time slightly, and watch the beautiful domes rise. 

Whether you’re a student missing Carter’s sunsets or simply craving a cozy weekend baking project, these gluten-free apple cider donuts bring the orchard home. Plus, they pass the only test that matters — approval from my gluten-eating friends.

Prep time: 40 minutes

Cook time: 15 minutes

Yields: 12 donuts

Ingredients

Donuts

• 1 ½ cups apple cider (bonus points for local Virginia brands)
• ¾ cup granulated sugar
• 6 tablespoons unsalted butter, softened to room temperature
• 1 large egg
• 2 tablespoons maple syrup
• 1 ½ cups gluten-free 1-to-1 baking flour (you can substitute for regular, if you please)
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons nutmeg 
• 1 teaspoon cinnamon
• Pinch of salt
• Oil spray for pan

Cinnamon-Sugar Coating

• 4 tablespoons unsalted butter
• 1 cup granulated sugar
• 1 tablespoon cinnamon

Instructions

1. In a medium pot over medium-high heat, bring the apple cider to a gentle boil.* Let simmer until it reduces to roughly half of its original height — about ¾ cup, or for about 10 to 15 minutes. Set aside to cool slightly.
2. Preheat your oven to 350°F while the apple cider cools and you begin preparation on the remaining ingredients. 
3. In a large bowl, beat together the sugar and softened butter with an electric mixer until light, fluffy and noticeably increased in volume. In my experience, this can take 4-5 minutes. Don’t rush this step — it’s what makes the donuts airy.
4. Add the egg and maple syrup into the same bowl, and mix until just combined.
5. In another bowl, whisk together the flour, baking powder, nutmeg, cinnamon and salt.** 
6. Gradually alternate between adding small portions of the dry ingredients and the cooled cider into your butter mixture, mixing as you go, until a thick batter forms.
7. Coat the donut pan with oil spray, then spoon the batter into each cavity. Only fill about two-thirds of the way — the donuts will rise, and you want that perfect center hole to stay intact.
8. Place the trays on the oven’s middle rack and bake for 15 minutes, or until a toothpick inserted comes out clean.
9. Let the donuts rest in the pan for 2 to 3 minutes, then transfer to a plate or wire rack to cool slightly.
10. While the donuts cool, melt the remaining butter in one ramekin. In another, mix together the sugar and cinnamon.
11. Dip each donut in butter and press into the cinnamon sugar until fully coated. I usually do one side for balance, but double-dip if you’re feeling indulgent.

*You’ll notice a bit of sediment forming around the edges — don’t worry, that’s natural.

**Spoon flour into your measuring cup, then level it with a knife, rather than scooping directly from the bag.

These donuts are best enjoyed warm, their cinnamon-sugar crust still glistening and just beginning to melt into the crumb. Pair one with your morning coffee, a mug of hot chocolate, or alongside a scoop of vanilla ice cream for the perfect fall treat. If you have leftovers, these donuts keep well for a few days in an airtight container — though I doubt they’ll last that long.

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