Description
Delight in these fluffy and moist baked coffee cake donuts topped with a crumbly cinnamon topping and a velvety vanilla glaze.
Ingredients
Scale
- ¼ stick cold unsalted butter, cut into tiny cubes
- ¼ cup granulated sugar
- 3 and ½ tablespoons all-purpose flour
- ¼ teaspoon cinnamon
- 1 cup all-purpose flour
- ½ cup light brown sugar, packed
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ cup full-fat sour cream
- 2 and ½ tablespoons unsalted butter, melted
- 1 large egg, at room temperature
- ½ cup confectioners’ sugar
- ½ tablespoon whole milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven and prepare donut pan by coating a 6-mold pan with non-stick baking spray.
- Make the crumb topping by combining sugar, flour, and cinnamon, then adding butter until it resembles coarse crumbs.
- Chill the topping while preparing the donut batter.
- Whisk together dry ingredients: flour, light brown sugar, salt, and baking powder in a mixing bowl.
- Whisk wet ingredients: sour cream, melted butter, and egg in another bowl.
- Fold the wet mixture into the dry mixture gently until combined, keeping it slightly lumpy.
- Fill the donut pan with batter, about ¾ full, and sprinkle the crumb topping over each donut.
- Bake the donuts for about 11 minutes, until they spring back when pressed.
- Cool in the pan for 10 minutes before transferring to a wire rack.
- Prepare the vanilla glaze by whisking confectioners’ sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled donuts and serve immediately.
Notes
For a dairy-free version, substitute Greek yogurt for sour cream and coconut oil for butter. Donuts can be frozen for up to a month before glazing.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 175
- Sugar: 9g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg