Baked Cinnamon Cake Donuts
Easy to make - perfect for the weekend. These are melt in your mouth when served warm and tossed in cinnamon sugar.
Ingredients
Makes 20 donuts
For donuts:
¼ cup butter, softened
¼ cup vegetable oil
¾ cup light brown sugar
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
⅔ cup cake flour
1 ½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon lemon zest
½ teaspoon nutmeg
¼ teaspoon baking soda
For topping:
1 cup granulated sugar
1 tablespoon cinnamon
Preparation
Preheat the oven to 425F.
For the donuts:
Whisk the all purpose flour, cake flour, baking powder, cinnamon, lemon zest, nutmeg, and baking soda; set aside.
Combine the buttermilk and vanilla; set aside.
In a large bowl, mix the butter, oil, and sugar. Add in the eggs, one at a time, beating well after each egg. Add ⅓ of the dry ingredients, mix, and half of the buttermilk; add another ⅓ of dry, continue mixing, add the remaining buttermilk, stir to combine, and add the remaining dry ingredients.
Pipe the batter into the donut pans. Place in oven and bake for about 10 minutes or until donuts spring back when lightly touched. Remove from oven and allow to cool for about 5 minutes. Gently invert the donut pan onto a sheet tray - you can also remove individually by gently lifting from the side of the donut and removing from the pan.
Combine the sugar and cinnamon in medium bowl or use a Ziploc bag. When the donuts have cooled slightly, place them in the bowl or bag and gently toss them to coat.
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