Crumbed Baked Cake Donuts Recipe
This Crumbed Baked Cake Donuts Recipe is not only super easy but fantastically good! It requires no special ingredients, is made in minutes and bakes even faster. They are light as a feather and freeze perfectly.
Servings: 9 donuts
Calories: 261kcal
Equipment
- Donut pans or regular size muffin tins
Ingredients
Crumb Topping Ingredients
- 4 tablespoons unsalted butter, softened (60 grams or ½ stick)
- 2 tablespoons granulated sugar (28 grams)
- 2 tablespoons dark brown sugar (28 grams)
- ⅛ teaspoon salt
- ¾ cup cake flour (90 grams)
Donut Batter Ingredients
- 1 cup all-purpose flour (140 grams)
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ - ½ teaspoon nutmeg
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, softened (60 grams or ½ stick)
- ¼ cup granulated sugar (50 grams)
- ¼ cup dark brown sugar (50 grams)
- 1 large egg
- 1 teaspoon vanilla
- ½ cup milk, whole or 2%
- Powdered sugar as needed
Instructions
Crumb Topping
- Combine the butter,, granulated and dark brown sugars in the bowl of a mixer. Cream until very light.
- Combine the salt and cake flour; add it all at once and mix on medium just until crumbs form. Scrape the sides down and the bottom. Mix briefly.
- Do not over mix or it will form a paste. Store the crumbs in the fridge while you make the donutbatter.
Donut Batter
- Preheat the oven to 350°F. Spray 9 donut wells in the pans with a non-stick baking release or use regular size muffin tins. Set aside,
- Whisk together the flur, baking powder, baking soda, nutmeg and salt. Set aside.
- Beat the butter granulated and brown sugars until very light. Mix in the egg and vanilla. It will probably curdle but that's fine. See my post on How to Avoid Curdled Cake Batter for detailed information.
- Alternate the flour and sugar starting with the flour. Add the flour 3 times and 2 times for the milk. Add ⅓ of the flour mixture and mix it into the creamed mixture. Follow by half the milk. Then another ⅓ of the flour and the rest of the milk. Add the remaining flour, incorporating everything completely. The batter will be very thick.
- Remove the crumbs from the fridge and divide them between 9 donut or muffin wells using about 2 tablespoons per well. Press them into the bottoms firmly.
- Fit a piping bag with a ¾" plain pastry tip. Pipe the batter over the crumbs coming to the top of the donut pan. Divide equally if using the muffin tins.
- Bake for 12 to 15 minutes until a tester comes out clean and the edges of the donuts are browning.
- Cool completely in the pans. Place the cooling rack over a piece of parchment or waxed paper. To keep the crumbs in tact, carefully go around the edges of the wells with a small flexible metal spatula. Lift each donut out of its well and place bottom side up on a cooling rack whic
- To keep the crumbs in tact, carefully go around the edges of the wells with a small flexible metal spatula. Lift each donut out of its well and place bottom side up on a cooling rack. The crumbs are now on top. Dust heavily with powdered sugar.
- These will keep for several days if covered. They will need to be redusted with powdered sugar. Freeze without the powdered sugar, well wrapped for several months. Thaw on a cooling rack and sprinkle with powdered sugar.
Notes
There is always an abundance of photos to guide you in the post above. If you have questions, look at the photos or read the header of the article. Many of them will be answered there.
As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
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What if I Don't Have a Donut Pan? No worries. A regular size muffin pan works well and the holes are optional.
If you don't have or don't like nutmeg, substitute cinnamon, cardamom would be super, grate a lemon or orange into the batter, add mini chocolate chips or finely cut nuts. The variations are endless.
No cake flour? Sub all-purpose.
Out of dark brown sugar? Use light brown sugar.
No unsalted butter? Use salted butter and cut the salt in the recipes in half.
When adding the flour to the crumb mixture do not over-mix or it will form a paste. Stop as soon as the crumbs form.
Whole or 2% milk can be used in the batter.
Press the crumbs firmly into the molds so they stick to the batter.
Nutrition
Serving: 9donuts | Calories: 261kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 215mg | Potassium: 69mg | Fiber: 1g | Sugar: 18g | Vitamin A: 363IU | Vitamin C: 0.003mg | Calcium: 73mg | Iron: 1mg
