If a slow weekend morning, cozied up on the couch with a warm cup of coffee and a delicious donut that perfectly complements your coffee sounds like an ideal start to your day, then this coffee cake donuts recipe is for you!
These donuts have it all:
- A perfect crumble that is not too sweet
- A moist, buttery, and tender cake donut
- A sweet vanilla glaze
They will make you wish every day was the weekend, but donut take my word for it.
Baked Donuts Vs. Fried Donuts?
That is the question. So here’s my answer:
- I love fried donuts as much as anyone else, but for this particular recipe, I went with a baked donut because traditional coffee cake is made with, well...cake. It’s typically a tender, buttery cake that isn’t too sweet with a slight tanginess from the sour cream.
- Baked donuts are super easy to make. Mix the dry ingredients and wet ingredients together, pipe into the pans, bake, and boom! You’ll be enjoying delicious donuts before you even know it.
- And lastly, some real talk! I don’t always love to fry donuts in my house, because the scent of fried dough and oil will linger in the house (for like a week) and I am not a fan. Anyone with me on this one?!
How to Make Coffee Cake Donuts
To make the process as smooth as possible while making your coffee cake donuts:
- Measure out all your dry ingredients
- Bring the eggs and sour cream to room temperature
- Once your wet ingredients are at room temperature, preheat your oven to 350 degrees
Start with the crumble first, because we want to give it time to chill before placing in the oven. By chilling it beforehand, you allow the butter to firm so that it melts slower and the crumble stays crunchier while it bakes. It also allows you to not scramble all over the place trying to make it after your donuts are perfectly piped in the pan (nooo… I’ve never done this before!)
Once you've prepared your batter. Pipe the batter into your already greased donut pans. If you have a pastry piping bag on hand, woohoo, go you!! If not, a Ziplock is your friend. Pour batter into the Ziplock bag, cut off a small section of one of the bottom corners, and push the batter towards the opening, and BOOM! You have a piping bag. It makes things a lot less messier than scooping the batter into the pans...let me tell you!
Now go grab that delicious crumble that you definitely weren’t eating when you were crumbling it all together with your fingers, and place it generously over all of the donuts.
Bake those bad boys for 10-12 minutes (checking for doneness). While you are waiting and drooling because the smell of cinnamon is filling up your whole house, mix together all the ingredients for the glaze and set aside. Once the donuts are done, give them about 10 minutes to cool in the pans. By doing this you're giving the donuts some time to rest and cool down slightly, making it much easier to remove them from the pan. I know this requires patience (which I have very little of), but it will be worth the wait. I promise.
Finally, if you are ready to eat them right away, drizzle the vanilla glaze on top, grab a cup of coffee and enjoy!
If you are not quite ready to eat them (because you’re making everyone wait until there's good lighting so you can take pictures #foodbloggerproblems), then hold off putting the drizzle on them to avoid losing any of the crumble’s beautiful crunch.
You May Also Like
- Baked Pumpkin Donuts with Cinnamon-Sugar
- The Best Meyer Lemon Bars
- The Best Homemade Fudgy Brownies
- Funfetti Cookies From Scratch
If you end up making and enjoy these baked coffee cake donuts, please consider tagging me @nightowlsbakingco on Instagram and leaving a review below.
Brew up some coffee, grab a donut, and enjoy! Happy Baking!Print
Thank you to my Significant Other, roommates, and co-workers for being the taste testers…your sacrifice does not go unnoticed.