Crumb Baked Doughnuts
Cake crumb doughnuts are one of my favorites, like mini coffee cakes in doughnut shapes. This recipe provides all the best that soft, tender cake doughnuts offer, plus a sugary-cinnamon-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 doughnuts 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 doughnuts.
Notes
Makes 6
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