Baked Cake Donuts
So much healthier than deep-fried, these are baked in a non-stick donut baking pan.
Ingredients
| 2 | cups |
unbleached all-purpose flour
|
|
| ¾ | cup |
sugar
|
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
nutmeg
ground |
* |
| 1 | teaspoon |
salt
|
|
| ¾ | cup |
buttermilk
or sour milk |
|
| 2 | large |
eggs
beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
butter, unsalted
melted |
|
| Glaze | |||
| 1 ½ | cups |
powdered sugar
|
|
| 1 ½ | tablespoons |
water
|
|
| ½ | teaspoon |
almond extract
|
* |
| Cinnamon sugar coating | |||
| 3 | tablespoons |
margarine
or butter, melted |
|
| ⅓ | cup |
sugar
|
|
| 2 | teaspoons |
cinnamon
|
|
Directions
Preheat oven to 400℉ (200℃). Lightly oil or grease donut pan(s).
In a large bowl, combine the flour, sugar, baking powder, nutmeg and salt.
Stir in the buttermilk, beaten eggs, vanilla extract and melted butter. Beat together until well blended.
Using a pastry bag or a spoon, fill each donut cup about three-quarters full.
Bake 8 to 9 minutes, until donuts spring back when lightly touched.
Cool for 5 minutes in pan before removing to wire rack.
Cool completely if using glaze. If using cinnamon sugar coating, briefly dip the donuts in the melted margarine/butter while they are still slightly warm; roll in cinnamon sugar mixture to coat.
For Glaze: Combine the powdered sugar, water and almond extract until smooth. Dip tops of donuts or drizzle on. Sprinkle with nonpareils or colored sprinkles, if desired. Let dry completely on wire rack.
Nutrition Facts
Serving Size 87g (3.1 oz)
happyzhangbo
How lovely these cake donuts look. No doubt that they taste as good as they look. Making my mouth-watering just by looking at these donuts. Hmmm :)
almost 11 years ago