Description
Enjoy these Coffee Cake Donuts, featuring a soft, fluffy texture and a sweet cinnamon sugar topping. Perfect for breakfast or a snack, they are sure to delight everyone with their delicious flavor!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar, packed
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease a donut pan with non-stick cooking spray or butter to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Whisk these dry ingredients together until they are well mixed and there are no lumps.
- In a separate bowl, cream the softened butter using an electric mixer on medium speed until it is light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, to the creamed butter, mixing well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is well incorporated.
- Mix in the sour cream and vanilla extract until the mixture is smooth and creamy.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.
- If you are using nuts, fold in the chopped walnuts or pecans gently into the batter using a spatula.
- In a small bowl, combine the brown sugar and 1 teaspoon of ground cinnamon. Mix well to ensure the cinnamon is evenly distributed throughout the sugar.
- Set this mixture aside for later use when assembling the donuts.
- Using a piping bag or a zip-top bag with the corner snipped off, fill each cavity of the donut pan about halfway with the batter.
- Sprinkle a generous amount of the cinnamon sugar mixture over the batter in each donut cavity.
- Top each donut cavity with more batter until they are about 3/4 full.
- Place the filled donut pan in the preheated oven and bake for 12-15 minutes, or until the donuts are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the donut pan from the oven and allow the donuts to cool in the pan for about 5 minutes.
- Carefully remove the donuts from the pan and transfer them to a wire rack to cool completely.
- Once the donuts are completely cooled, dust them lightly with powdered sugar for an extra touch of sweetness and presentation.
- Serve the coffee cake donuts warm or at room temperature.
- If desired, you can also drizzle a simple glaze made from powdered sugar and milk over the donuts for added sweetness.
- Store any leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week.
- To freeze the donuts, place them in a single layer in a freezer-safe container.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 20 minutes
- Cook Time: 15 minutes