Simple Baked Cake Doughnuts

November 23, 2011

Happy Black Friday!  Did you go out last night after eating yourself silly all day and shop until 2am?  If you did, I applaud you.  Shopping was the last thing on my mind after yesterdays' festive occasion. The only thing on my mind was sleep. Well, that and how there were no leftover turkey when my sister made a 26 pound, (26, typo) bird. Somebody was hogging it, mark my word. Oh, no leftover stuffing either?  Suspicious.

OK, so what is better the day after Thanksgiving than....doughnuts!  Or donuts...if you prefer the Dunkin spelling.

I recently purchased a doughnut pan and decided to make try it out for Thanksgiving breakfast.  Because, well, why let the children start their day with a healthy breakfast when they are going to eat nacho chips, pretzels and cookies all day?

The Wilton pan people were nice enough to include a Baked Cake Doughnut recipe right on their package.  It was simple enough, so, I tried it. These are really good and the recipe is basic enough to add your own twist to it.  Of course, being a good recipe follower and not wanted to jeopardize my first try, I stuck with it on this batch.

For the topping, I made a milk/powder sugar glaze and added some cinnamon and sprinkles. But, the possibilities are endless with it.

Oh, and if you don't have a doughnut pan, no fear!  I found this link that explains how you can use your muffin pan instead. You are welcome :)

Simple Baked Cake Doughnuts

by Table for Seven
Prep Time: 00:15
Cook Time: 00:07
Ingredients (12-18 doughnuts)
  • 2 cups flour
  • 3/4 cups sugar
  • 2 tsp baking powder
  • 1/4 tsp ground nutmeg
  • 3/4 cup buttermilk
  • 2 eggs, beaten
  • 2 TBSP melted butter
Preheat oven to 425 degrees. Grease doughnut pan.
In a mixing bowl, sift together, cake flour, sugar, baking powder and nutmeg. Add buttermilk, eggs and butter. Mix until combined.
Fill doughnut pan cavities about 2/3 full.
Bake 7-9 minutes or until donuts spring back when touched.
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