Crumb Baked Donuts
Cake crumb doughnuts are oneof my favorites, like mini coffee cakes in doughnut shapes. This recipeprovides all the best that soft, tender cake doughnuts offer, plus a sugar-ycinnamon-streusel on top.
Ingredients
Crumb Topping
- 1 Tbs. brown sugar
- 1 Tbs. granulated sugar
- 1/4 tsp. cinnamon
- 2/3 cup all-purpose flour
- 1 Tbs. chopped almonds optional
- 2 Tbs. butter melted
Donuts
- 1 cup all-purpose flour
- 1/2 cup light brown sugar packed
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/2 cup full-fat sour cream
- 3 Tbs. buttermilk
- 2-1/2 Tbs. unsalted butter melted
- 1/2 tsp. vanilla extract
- 1 large egg room temperature
Vanilla Glaze
- 1/2 cup confectioner’s sugar
- 1/2 Tbsp. whole milk
- 1/2 teaspoon vanilla extract
Instructions
- Heat oven to 350°. Spray a six-cavity standard donut baking pan (or 12-cavity mini donut pan) with non-stick cooking spray.
- Crumb topping; Mix together all the dry ingredients in a small bowl, add the melted butter and mix with your fingers until crumbly. Set aside.
- For the donuts, mix together the dry ingredients, using a wire whisk to blend together. Add to the dry mixture the sour cream, buttermilk, unsalted butter, egg and vanilla. Blend together carefully so as not to over-mix.
- Place donut batter in a large plastic zip lock bag. Snip off bottom corner and pipe dough into the prepared donut baking sheet. Top each donut with about 1-1/2 Tbs. of the crumb topping.
- Bake until lightly brown, about 10 to 12 minutes. Allow donuts to cool in pan for about 10 minutes. Remove donuts from pan and place on a cooling rack. Allow to cool completely.
- Blend together vanilla icing ingredients and drizzle over donuts.
Notes
Makes 6
Tried this recipe?Let us know how it was!
