With the Minnesota State Fair fast approaching (get our complete guide to it) we’ve got classic fair foods on the brain. Any mini donut fans out there? This recipe for cake donuts (or doughnuts however you choose to spell it) – courtesy Shelagh at SheCooksDesign – offers you a healthier alternative to the classic treat that is baked instead of deep fried. So don’t feel guilty at all serving them for breakfast instead of dessert!
Want to find FREE DOUGHNUTS? National Doughnut Day is June 5 in 2020 and we’ll be collecting all the specials in town.
How kids can help make Cake Donuts.
Our goal with these family recipes is to get kids in the kitchen right alongside you. When baking cake doughnuts, kids can assist by measuring ingredients (math skills!) and whisking ingredients together. Even young kids can spoon batter into the doughnut tin. And you can bet they will have a blast icing and decorating their own Cake Donut creations! Perhaps these will allow you to bypass the Tom Thumb stand at the State Fair?
- Doughnut tin or 2
- 1 cup flour
- ½ cup whole wheat flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground nutmeg
- ¼ tsp ground cinnamon
- 1 egg (large, at room temp)
- ⅓ cup packed light brown sugar
- ½ cup buttermilk
- 2 Tb unsalted butter (melted)
- 2 tsp vanilla
- 1 cup confectioners sugar
- 1-2 Tb buttermilk
- ½ tsp vanilla
- Pinch of salt
- Sprinkles, if desired
Preheat oven to 350°. Spray a doughnut pan with non-stick spray.
To make the doughnuts:
Whisk the flour, baking powder, baking soda, salt, nutmeg and cinnamon together in a medium bowl. Set aside. Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over mix. The batter will be pretty thick.
You may spoon the batter directly into the doughnut rings. For an even easier way to get them in the pans, spoon the batter into a large zipped-top bag, cut a corner off the bottom of the bag and pipe the batter into each doughnut ring, fill about ¾ full.
Bake for 10-12 minutes or until the edges are lightly browned. Allow to cool for about one minute and tip onto a wire rack set on a large baking sheet or waxed paper (this is to catch the icing drips)!. Bake the remaining doughnut batter. Let doughnuts to cool down until you can handle them.
Ice the doughnuts:
In a small bowl, mix confectioners sugar, buttermilk, vanilla and salt until smooth (add more or less buttermilk/sugar to make a nice smooth icing), Dip the doughnuts in the icing, and place back on the rack and sprinkle with sprinkles. Let set. Leftovers keep covered tightly at room temperature for up to 2 days.
More Doughnut Articles:
- YoYo Donuts & Coffee Bar
- Glam Doll Donuts
- Mojo Monkey Donuts
- Celebrate National Doughnut Day, June 5, 2020