Recipe: Baked Cake Donuts

Does the thought of a powdery donut make you weak in the knees? To wrap up a month of healthy baking, I’m ending with a fabulous recipe for an alternative to a cake donut. It’s a recipe that you can modify and add-to in a handful of different ways. It makes a great breakfast, snack, or even dessert. I especially like this recipe for a breakfast brunch–more fun than a muffin, but a little more sophisticated than a donut on the platter.

Baking these in a muffin tin gives each cake a wonderful crusty edge, just like a donut, but without all the heavy oil. As you can see, I split the batch and coated half with powdered sugar and the other half with cinnamon and sugar. Then, I spent a half-hour tasting both and trying to decide which I liked best! That’s my favorite kind of problem to solve.

Baked Cake Donuts

1 cup sugar
1 large egg
1/4 cup oil (vegetable or canola)
3/4 cup milk
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon ground nutmeg

2 tablespoons butter, melted (for sugared donuts)
1/2 cup super fine sugar
1 tablespoon ground cinnamon
1 cup confectioner’s sugar
1 cup jelly (optional)

Directions
Preheat oven to 350 degrees and prepare a muffin tin with non-stick cooking spray. In a large bowl, beat sugar and egg together until creamy and light-colored. Add oil, milk, and vanilla and mix well. In a medium bowl, mix flour, baking powder, salt, and nutmeg. Slowly add flour mixture into egg mixture until well combined. Fill muffin tins 3/4 full and bake for 15-20 minutes, or until a toothpick comes out mostly clean. These would also work great in miniature muffin tins with a reduced cooking time of 8-10 minutes. Do not overcook! You want a nice, dense, moist cake.

For powdered donuts: While donuts are still warm to the touch, remove from tins and immediately roll the crust with powdered sugar, until it is well coated. Dust the tops with sugar as well.

For sugared donuts: Using a pastry brush, coat each donut with a thin layer of melted butter. Roll each buttered donut in the cinnamon/sugar mixture. (Perform this step immediately before serving. If the butter and sugar cool for too long, it will make more of a “crust” on the donut, which you may or may not like as much!)

Note: You could easily add blueberries, cinnamon, almond flavoring, or lemon flavoring and lemon zest to this recipe. Use it as a canvas for your own personal creations. And what if jelly-filled donuts are your favorite? Well, that works too!

Nothing a simple squirt of the pastry bag can’t fix! (If only I had a nickel for every time I’ve said that.)

I know your mouth is watering. This is driving you crazy, isn’t it?  Go and make some baked donuts and get some relief!

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17 responses to “Recipe: Baked Cake Donuts

  1. Colleen

    “You’ve Had Me From Hello”

  2. SaritaM

    My favorite love song is “I Love You More Today Than Yesterday (but not as much as tomorrow)” by the Spiral Starecase. Somehow, everyday, the special man in my life manages to show me how much I mean to him. His actions speak so much louder than words ever could. I was in the process of buying a house. There was a problem with the bank. He cut his California vacation short to immediately fly back to New Jersey and make sure everything worked out not only financially but emotionally (he was here for my settlement). I truly believe I am very lucky to have him in my life. No matter how much I think I love him today, tomorrow he will do something that will make me love him even more…tomorrow! Today, he told me a married woman, Mrs. Fields, sent him a delicious
    box of nibblers with a note from a single woman that read simply “You Mean The World To Me”…and he does!

  3. Lisa

    Looks Yummy!!! Going to make this soon.

  4. Stefanie

    These baked donuts sound so delicious!

  5. Jenny Sarantis

    How much baking powder should I add in?

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  7. Amanda

    I am an avid baker and needed something to feed my family in a pinch (son requested donuts). So tried this recipe with a few variations according to what I had on hand. They turned out very nice, family enjoyed them and will make again. The changes I incorporated were 1)used sucanat in place of white sugar made for nice mild molasses flavor and color 2)whisked dry ingredients in one bowl and wet (including sugar) in another except milk and then alternated milk and flour mixture into the egg mixture 3)mini-processed fresh flax seed and mixed with powdered sugar to dust on baked good. thanks for the recipe definitely healthier than fried donuts.

  8. Chef Moi

    just made these with a raspberry and kirschwasser (cherry brandy) filling. Dee-licious! I was told these were better than my fabulous fried filled doughnuts.

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  11. Emma

    How much do they make?

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  13. fawn johnson

    i think your going to make this for august 18th.

  14. fantastic submit, very informative. I wonder why the opposite experts of this sector do not notice this. You must continue your writing. I am sure, you have a huge readers’ base already!|

  15. Diane Dragone

    Made these this morning for breakfast with our coffee and they were a BIG hit!! The only change I made was we had no milk and only a bit of half & half and Coffeemate’s Hazelnut creamer. They say “necessity is the mother of invention”. Well, that sure was the case! Will definitely make again and not change a thing. Very light texture, and baking and not frying was an added PLUS!!

  16. Esther

    Nice but how do you get the roundish shape on top there?

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