COFFEE CAKE DONUTS
Seriously, there is something about baked donuts and if you don't have a clue with regards to what I am talking about, check out my last post on baked sour cream cake donuts. I won't reiterate how much I appreciate a good donut but these coffee cake donuts pair perfectly with... you guessed it a cup of coffee.
These coffee cake donuts are incredibly moist and do not require much time and effort over the stove from start to finish. While it has three separate parts, this recipe comes together almost effortlessly and honestly I was done in under minutes which in my book is an extremely small price to pay to have freshly baked items served on my breakfast table.
The crumb topping for the top needs to be made first and set to chill in the freezer; this allows for a slowing down in the melting process for the topping while allowing it to develop the right texture as it bakes. You will need to work quickly for the topping because you do not want the cold butter to melt as you create that coarse texture for the crumble. For this step, I used my hands but you can use a stand or electric mixer if you prefer.
This recipe yielded 6 standard donuts and came together easily without the use of an electric or stand mixer and while the donuts cool after their 10 to 15 minute spell in the oven you can whip up the glaze for the drizzle, but take my word for it, you won't miss it if you decide to not use a glaze. So without further ado, let's get to it.
For the crumble:
1/4 stick unsalted butter chilled and cut into pieces
1/4 cup granulated sugar
3.5 tablespoons all purpose flour
1/4 teaspoon cinnamon
For the donuts:
1 cup all purpose flour
1/2 packed cup brown sugar (light brown is best)
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup sour cream
2.5 tablespoons butter (melted and cooled)
1 large egg
1/2 cup confectioners sugar
1 tablespoon heavy cream or milk
1/2 teaspoon clear vanilla extract
1.Preheat oven to 350 degrees
2. For the crumble put the sugar, flour and cinnamon in a small bowl, stir and add the chopped butter and work it all in until you have a mixture that is slightly coarser than bread crumbs. Put the topping to chill in the freezer and start with the donut batter;
3. For the donuts, pour in all the dry ingredients in a large bowl and whisk to ensure they are evenly distributed. Whisk together all the wet ingredients in a separate bowl and then fold them into the dry ingredients making sure not to over mix the batter;
4. Using either a spoon or a piping bag, fill the prepared donut pan and then distribute the crumb topping, covering the batter. Set to bake for 10 minutes to 15 minutes or until fully cooked; the donuts should spring back when touched lightly. Remove from oven and let them rest in the pan for 10 minutes before removing and setting on a wire rack to cool completely;
5. While the donuts cool, put the confectioners sugar, heavy cream and vanilla extract in a small bowl and whisk till smooth. Drizzle over the donuts and serve.
Wishing you all things sweet,