Friday, January 20, 2012

Foodie Friday: Fluffy Baked Cake Donuts

Remember this pregnancy purchase?
Don't worry, the donuts taste good even when you aren't enormously pregnant and hoping that anything will take your mind off of the fact that you still haven't had your baby. The proof being that I made this recipe last week and still loved it to the last crumb. And if you really want to go all out for Valentine's Day, you can buy this pan instead of the one that I have.
How cute is this? Almost makes me wish that I hadn't ordered my pan back in August.
However, I am pretty confidant that these donuts taste great no matter what shape they come in.

Baked Fluffy Cake Donuts
from Allrecipes

  • 2 cups all-purpose flour
  • 3/4 cup white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 3/4 cup milk
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 tablespoon shortening
  • 1 cup confectioners' sugar
  • 2 tablespoons hot water
  • 1/2 teaspoon almond extract

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a doughnut pan.
  2. In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in milk, eggs, vanilla and shortening. Beat together until well blended.
  3. Fill each doughnut cup approximately 3/4 full. (I like to use a frosting bag with a large round tip.) Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.
  4. To make glaze, blend confectioners' sugar, hot water and almond extract in a small bowl. Dip doughnuts in the glaze. Sprinkle with sprinkles.

1 comment:

Lisa said...

Mmmm! Looks amazing!