Description
These Coffee Cake Donuts combine the comforting flavors of classic coffee cake with a soft, cakey donut texture. Topped with a cinnamon-sugar crumb and a smooth vanilla glaze, these baked donuts are perfect for breakfast, brunch, or a sweet snack any time of day.
Ingredients
Scale
Crumb Topping
- ¼ cup unsalted butter, melted
- ¼ cup light brown sugar, packed
- 2 tablespoons granulated sugar
- ½ cup all-purpose flour
- 1 ½ teaspoons cinnamon
- Pinch of salt
Donut Batter
- 1 ½ cups all-purpose flour
- ⅓ cup light brown sugar, packed
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 large egg, at room temperature
- ⅓ cup sour cream
- ¼ cup Chosen Foods Avocado Oil
- ¼ cup milk
- 2 teaspoons vanilla extract
Vanilla Glaze
- ½ cup confectioners sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a standard sized donut pan generously with avocado oil spray to prevent sticking.
- Make the Crumb Topping: In a small bowl, combine the melted butter, light brown sugar, granulated sugar, flour, cinnamon, and a pinch of salt. Use a fork to mix everything together until the mixture forms clumps. Set this aside for later.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ cups flour, light brown sugar, baking soda, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the egg, sour cream, avocado oil, milk, and vanilla extract until smooth and combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently until just combined—the batter will be slightly lumpy and thick, which is perfect for donuts.
- Fill Donut Pan: Transfer the batter to a large piping bag or use a plastic bag with the corner cut off to pipe the batter into the prepared donut molds. Fill each mold halfway to the top.
- Add Crumb Topping and Bake: Sprinkle the crumb topping generously over each donut. Press lightly so the topping adheres to the batter. Bake the donuts for about 13 minutes or until they turn golden brown and spring back when lightly touched.
- Cool Donuts: Allow donuts to cool in the pan for 5 minutes. Then, carefully invert them out of the pan onto a wire rack to cool slightly.
- Prepare the Vanilla Glaze: While donuts cool, whisk together the confectioners sugar, milk, vanilla extract, and a pinch of salt in a small bowl until smooth and pourable.
- Glaze and Serve: Drizzle the glaze over the cooled donuts. Let the glaze set for a few minutes before serving. Enjoy your freshly baked coffee cake donuts!
Notes
- Ensure your egg is at room temperature for best mixing results.
- You can substitute sour cream with Greek yogurt if desired for a slight tang.
- Use a piping bag for cleaner and easier filling, but a plastic sandwich bag with a hole cut in one corner works well too.
- Donuts are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
- For a dairy-free version, substitute milk and sour cream with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: coffee cake donuts, baked donuts, cinnamon crumb topping, vanilla glaze, breakfast donuts, easy homemade donuts
