Weekends are meant for comfy pants, sleeping in, unwinding and these Coffee Cake Donuts with Cinnamon Streusel Crumb topping! You owe it to yourself! Enjoy!
Donuts vs doughnuts? When is a doughnut a doughnut and when is it a donut? Yeah…these are the things that I think about and have often had serious, in-depth discussions with fellow foodies and chefs. I personally think it’s pretty straight forward – a doughnut is something that is made from a dough typically involving yeast that is fried. A donut is more of a batter that is cake-like in texture and often baked. I could be off on my thinking but logically that makes sense. Plus in my head it justifies why I hate doughnuts but like donuts. I like cake and baked donuts are cake-like.
That being said I, when I wanted a (real) donut I would make my own. A couple of weekends ago I got up SUPPPPPPPPPPPPPPPPPPER ridiculously early on a Saturday. It wasn’t by choice as my stupid neighbors have stupid roosters that crow all night and day. Well the one decided “No Lori, you don’t need to sleep at 4am so cock-a-doodle-do to you lady now get up!”. Trust me, there is no love between me and those roosters. I didn’t quite feel like getting out of bed so I laid there scrolling through Pinterest – seriously who here wouldn’t love a job at Pinterest where all you have to do is look at feeds of foods and other deliciousness? Anyway, as I was scrolling through I came upon this section of donuts (REAL donuts) and just stared at them. Some beautiful shots…and some not to pretty but hey, we all have to start somewhere (as she tells you to not look at her first 2 years of blog posts and recipes for those pictures are HORRIFIC).
Since I wasn’t sure if he’d eat these I felt it best to only make 6. I grabbed my favorite donut pan from the supply room and got to creaming, mixing, blending and piping. One thing I recommend when making donuts is to not only spray the wells but also spray around the tops of the wells. This batter, when you put it in and top it with the crumb topping is pretty much at the top of the well. Don’t worry, it shouldn’t overflow. If you’re weary you can always put your donut pan on a baking sheet into the oven to catch any possible spillage. But I’ve never had that happen. Could it happen? Eh doubtful though if your batter somehow ends up runny (which it should not) then maybe.
These donuts baked up in no time and, after a few minutes of cooling in the pan, I removed them. Now normally when you remove cake donuts from the pan you flip the pan over and they fall out. I didn’t want to do it on these as I didn’t want to lose the streusel. I used a thin blade icing spatula to remove them. BUT you can totally (gently) flip them out and if any streusel falls off it’s all good. Why? You’re glazing these dudes (and dudettes!). Before you glaze them, add the streusel crumbs that have fallen off back on top of the donut and let the glaze act as ‘glue’!
Genius, I know! By 6am I had fresh, warm, coffee cake donuts on the counter, another cup of hot tea ready for me and FINALLY silence. I guess that rooster decided to go to sleep. <jerk> LOL
Check it out! Right now if you order the set of Donut pans, there is a coupon to save $1 off! Look for the coupon logo and tick box!
If you have extra batter, you could easily make donut holes!
- 1 cup ap flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup white sugar
- 1/2 tsp cinnamon
- 1 Xl egg, room temperature
- 3 Tbl melted butter, unsalted
- 1/2 cup sour cream (full fat) *can use greek yogurt
- 1 tsp vanilla
Streusel Crumb Topping
- 4 Tbl unsalted butter, melted and cooled
- 1/2 cup ap flour
- 1/4 cup light brown sugar, packed
- 1/2 tsp cinnamon
- 3/4–1 cup confectioners’ sugar
- 3–5 Tbl heavy cream
- 1/2 tsp vanilla
- Spray the wells and tops of a 6-cavity donut pan, set aside. Preheat the oven to 350F, rack in the middle.
- Make the topping: in a bowl add the butter, flour, light brown sugar and cinnamon. Mix with a fork until well coated and crumb pieces start to form. You should be able to pinch some with your fingers and have it form a crumb. If it does not mix with the fork or, add a tsp more of melted butter. Set aside. *note this makes quite a bit of streusel as we like a lot on our donuts.
- Make the donuts: In the bowl of a stand mixer fitted with the paddle attachment, cream the white sugar and melted butter. Add in the egg, scraping down the sides until well-blended (2-3 minutes). Add in the vanilla and sour cream then turn and blend.
- In a separate bowl sift together the flour, baking powder salt and cinnamon. Shut the mixer off and add in the flour mixture, half at a time. Mix on low just until combined. Do not overmix. Remove from the mixer and scape the sides and bottom to incorporate.
- Put the mixture into a large plastic bag, twist it up and cut off the tip. Pipe the donut mixture into the donut wells. Mine filled a little more than 3/4 full. Evenly divide the streusel topping and place on each donut. Press down so the coating sticks to the dough. You want to mound the streusel topping.
- Bake for 15-18 minutes or until golden brown. Remove the pan from the oven and allow the donuts to rest in the pan for a few minutes or until slightly cooled. Carefully invert the pan to remove the donuts or use a thin-flat spatula blade to remove them.
- Allow to cool completely on a cooling rack. Once cooled whisk together all of the glaze ingredients and drizzle on top of the donuts.