Cake Donuts

1. Preheat oven to 350°. Spray a doughnut pan with non-stick spray.

To make the doughnuts: 

1. 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.

2. 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.

3. 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:

1. 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.