Baked Cake Doughnuts
Baked Cake Donuts have a hint of nutmeg and a dense, cakey, texture. The recipe halves quite easily if you want to make 6. To make 12 you can bake one batch at a time or use 2 pans.
Servings 12
Ingredients
- 2 cups cake flour 8 oz/230 grams
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon freshly ground nutmeg
- 1 teaspoon salt
- 3/4 cup buttermilk
- 2 large eggs lightly beaten with a fork
- 2 tablespoons unsalted butter melted and slightly cooled
Chocolate Glaze
- 1/4 cup semi-sweet chocolate chips or 1 ½ oz chopped chocolate
- 1 tablespoon butter cut into small chunks
- 1 tablespoon corn syrup
- 1 teaspoon of hot water or as needed
Instructions
- Preheat oven to 425°F. Spray a doughnut pan with nonstick cooking spray.
- Sift the cake flour, sugar, baking powder, nutmeg and salt into a mixing bowl.
- Make a well in the center of the dry ingredients and add the milk, eggs and butter. Beat with a scraper or spoon until combined.
- Spoon batter into doughnut pan cavities. You'll have enough for 12 cavities and will need to do this in two batches.
- Bake about 9 minutes or until the tops of the doughnuts spring back when touched. Let cool in pan 4-5 minutes before removing.
- Repeat using remaining batter. While doughnuts are cooling, make the chocolate glaze.
- Glaze: In a 2 cup microwave-safe glass measuring cup (e.g. a Pyrex cup), mix the chocolate chips, butter and corn syrup. Microwave at 50% power stirring every 30 seconds until mixture is melted and smooth. Add hot water to thin. Spoon over doughnuts.
Notes
Notes: For vanilla glaze, start with 2 teaspoons of butter, 2/3 cup confectioners’ sugar, a dash of vanilla and milk as needed. Melt the butter in a 2 cup microwave safe measuring cup. Stir in the sugar until thick, then add vanilla and enough milk (start with a teaspoon) to make a smooth, pourable or spoonable icing.
