I’ve been obsessing over the thought of making donuts lately and I’m really getting into the fall mood so I definitely had to make some coffee cake donuts. These cakey and sweet donuts have a vanilla drizzle and a crunchy cinnamon crumble. I bought these donut pans and they worked perfectly for the 6 donuts I made with this recipe. They were also super fast and easy, check out the recipe below!
- 3 Tbsp stick cold unsalted butter, cut into tiny pieces (or cubes)
- 1/4 cup granulated sugar
- 3 and 1/2 tablespoons all-purpose flour
- 1/4 teaspoon cinnamon
- 1 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/2 cup full-fat sour cream
- 2 Tbsp unsalted butter, melted
- 1 large egg, at room temperature
- 1/2 cup confectioners’ sugar
- 1 Tbsp whole milk
- 1/2 tsp vanilla extract
1. Preheat oven to 350 degrees (F).
2. Make the cinnamon topping:
In a small bowl combine the sugar, the flour, and cinnamon. Add in the TINY butter cubes and quickly work them into the mixture it looks like a crumb consistency; chill the topping in the freezer while making the donut batter.
3. Make the donut batter:
In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the wet ingredients. Gently fold the wet mixture into the dry mixture.
Spray the 6 piece donut mold with nonstick cooking spray. Pipe the batter into the prepared doughnut pan. Spoon cinnamon topping evenly among donut tops, then bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool for 10 minutes in the pan before gently lifting them out and transferring to a wire wrack to cool for a few more minutes. If the holes are covered, pop them out with the end of the spoon.
4. Make the glaze:
In a small bowl whisk together the confectioners’ sugar, milk, and vanilla. Drizzle with a spoon over the donuts and serve right away!