Is there anything that can’t be solved with a warm, sugar-coated donut? Not that I can think of. But I put that theory to the test this morning when Lila girl ran into my bedroom sobbing because “iiiiii couldn’ttt fiiind youuuuu.” Homegirl had been pacing the house looking for me and I thought she was sleeping the whole time. So I was just soaking up some alone time with her baby brother while she thought I left her home alone. Mom fail.
So we spent the rainy morning in our jammies, watching movies, snuggling, and eating as many of these amazingly simple and delicious donuts as our hearts desired. And yes, turns out donuts solve everything.
These cake donuts are flavored with brown sugar, vanilla, and almond extract, baked, and then coated in cinnamon sugar. They’re so good just like that, but if you want to take it up a notch, top them off with some chocolate ganache. We’re talking 30 minutes or less to warm homemade donuts on the breakfast table.
How to Make Almond Cake Donuts with Cinnamon Sugar
Preheat your oven to 350 degrees and prepare a donut pan by spraying it with cooking spray. I use this one from Nordic Ware – I really like that it has handles so there’s less chance of smashing a donut with your hot pad. Then sift your dry ingredients and set aside. (Flour, Bread Flour, baking powder, and salt.) *You can use all AP flour if you don’t have any bread flour. Pour the vanilla and almond extracts into the milk and set aside.
Next, add the softened butter to a stand mixer with the paddle attachment and begin to cream the butter. While the mixer is running, add the sugar and brown sugar and continue to cream until the butter/sugar mixture is light and fluffy- or about 3 minutes. Add the eggs, one at a time until just combined.
Now you’re going to slowly add in the dry ingredients and the milk and extracts. You want to start and end with the dry ingredients. To do this, add 1/3 of the dry ingredients, and mix. Then add 1/2 of the milk, and mix. Continue this until the batter comes together and the flour is just incorporated. Try not to overmix.
Next, fill the donut pan with the batter. To get a perfectly shaped donut, I suggest using a piping bag with a large round tip like Wilton 1A. A plastic bag with the tip cut off works as well. You can fill the batter to the top of the center circle of the donut mold – or almost to the top.
Bake for 13-14 minutes, or until a toothpick comes out clean. The edges will just be starting to brown when they are done. Let the donuts begin to cool on a wire rack while you melt 1/2 a stick of butter. Also mix up the cinnamon sugar coating, by stirring together the sugar, brown sugar, and cinnamon.
Topping the Donuts
When the donuts are cool enough to handle, brush with (or dip in) melted butter and roll in cinnamon sugar. If you want to take them over the top, whip up some chocolate ganache for dipping. Simply warm 1/2 C of cream in the microwave and stir in 1/2 C chocolate chips. The warm cream will melt the chocolate making the perfect sauce.Print
baked cake donuts flavored with vanilla and almond extracts and rolled in cinnamon sugar
- 1 1/2 C All Purpose Flour
- 1 C Bread Flour
- 2 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 C (1stick) Unsalted Butter (Room Temp)
- 1 C Granulated Sugar
- 3/4 C Light Brown Sugar
- 2 Lg Eggs (Room Temp)
- 1/2 tsp Vanilla Extract
- 2 tsp Almond Extract
- 1 1/4 C Milk
Cinnamon Sugar Coating
- 1/4 C Butter (Melted)
- 1/2 C Granulated Sugar
- 1/2 C Light Brown Sugar
- 2 TBSP Cinnamon
Chocolate Ganache (Optional)
- 1/2 C Heavy Cream
- 1/2 C Chocolate Chips (or any melting chocolate cut into small pieces.)
- Preheat oven to 350 degrees F
- Sift flour, bread flour, baking powder, and salt. Set aside.
- Add vanilla and almond extract to the milk. Set aside.
- Add butter to the bowl of a stand mixer with a paddle attachment and start to cream. With the mixer running, pour in the sugars. Continue to cream the butter and sugar until light and fluffy – about 3 minutes.
- Add eggs, one at a time, until combined.
- Alternate adding the dry ingredients and the milk starting and ending with dry ingredients. (Add 1/3 of dry ingredients, mix. Add 1/2 of the milk, mix. Continue until you add the last 1/3 of dry ingredients.
- Mix until just combined, do not overmix.
- Pipe (or pour) batter into prepared donut pan and bake for 13-14 minutes.
- Allow to cool on wire baking sheet while you prepared the cinnamon coating
- Melt butter, and brush each donut with a light coating of butter. (Or just dip them, making sure to get butter along the sides)
- Roll donuts in the cinnamon sugar
- Heat cream in a small stockpot or in the microwave for 1 minute.
- Add chocolate to the warm cream and stir until chocolate is melted and combined.
- Dip those donuts and enjoy!
* You can use 2 1/2 C of all purpose flour if you don’t have bread flour on hand. The bread flour gives the donuts a little more density and chew while using all purpose only will give them a lighter consistency more the texture of a cupcake.