Description
These delicious Coffee Cake Donuts combine the tender texture of classic coffee cake with the convenience and charm of donuts. Topped with a cinnamon crumb and finished with a smooth vanilla glaze, they make a perfect sweet treat for breakfast or a snack.
Ingredients
Scale
For the crumb topping:
- 1/4 cup unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 2 tablespoons granulated sugar
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons cinnamon
- Pinch of salt
For the donuts:
- 1 1/2 cups all-purpose flour
- 1/3 cup light brown sugar, packed
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg, at room temperature
- 1/3 cup sour cream
- 1/4 cup Chosen Foods Avocado Oil
- 1/4 cup milk
- 2 teaspoons vanilla extract
For the vanilla glaze:
- 1/2 cup confectioners sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F. Lightly spray a standard donut pan with Chosen Foods Avocado Oil Spray and set aside.
- Make the crumb topping: In a small bowl, combine melted butter, light brown sugar, granulated sugar, flour, cinnamon, and salt. Mix with a fork until the mixture clumps together, then set aside.
- Combine dry ingredients: In a medium bowl, whisk together all-purpose flour, brown sugar, baking soda, baking powder, and salt to ensure even distribution.
- Mix wet ingredients: In another bowl, whisk the egg, sour cream, avocado oil, milk, and vanilla extract until the mixture is smooth and well combined.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; the batter should be thick and slightly lumpy for tender donuts.
- Fill donut molds and add topping: Transfer the batter into a large piping bag and cut the tip to create a ½ inch opening. Pipe the batter into the donut molds, filling them about halfway. Gently press the crumb topping onto the batter so it sticks evenly.
- Bake the donuts: Bake for approximately 13 minutes, or until the donuts are golden and spring back to the touch. Let them cool in the pan for 5 minutes, then carefully remove and transfer to a wire rack to cool slightly.
- Prepare the glaze: Whisk together confectioners sugar, milk, vanilla extract, and a pinch of salt in a small bowl until smooth and pourable.
- Glaze and serve: Drizzle the vanilla glaze over the cooled donuts evenly. Serve immediately and enjoy the moist, flavorful coffee cake donuts.
Notes
- Make sure the egg is at room temperature for better mixing and texture.
- Do not overmix the batter to keep the donuts tender and fluffy.
- Use a piping bag for neat donut filling; a zip-top bag with a cut corner works as a substitute.
- The crumb topping can be pressed gently on top to avoid falling off during baking.
- Store donuts in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Reheat briefly in a microwave or oven before serving for a freshly baked taste.
