Doughnut Cakes Recipes

PLAIN CAKE DOUGHNUTS

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg until smooth. Knead lightly, then turn out onto a lightly floured surface. Roll or pat to 1/4 inch thickness. Cut with a doughnut cutter, or use two round biscuit cutters of different sizes.
• Carefully drop doughnuts into hot oil, a few at a time. Do not overcrowd pan or oil may overflow. Fry, turning once, for 3 minutes or until golden. Drain on paper towels.

FLUFFY CAKE DOUGHNUTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a doughnut pan.
• 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.
• Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.
• To make glaze, blend confectioners' sugar, hot water and almond extract in a small bowl. Dip doughnuts in the glaze when serving.

DONUT CAKE

Steps:

• Heat oven to 350°F. Grease and flour 12-cup Bundt pan; set aside.
• Combine milk, melted butter and eggs in bowl. Set aside.
• Combine flour, sugar, baking powder, salt and nutmeg in bowl. Add milk mixture; stir just until combined.
• Spoon batter into prepared pan. Bake 35-40 minutes or until a few moist crumbs cling to toothpick inserted near center. Cool in pan 10 minutes. Invert onto serving plate; cool completely.
• Heat whipping cream in small saucepan over medium-low heat until bubbles form around edge and cream is steaming. Do not boil. Pour hot cream over chocolate chips; let stand 30 seconds. Gently stir until chocolate is melted and mixture is smooth. Pour over top of cooled cake. Sprinkle with rainbow sprinkles as desired.

OLD-FASHIONED DOUGHNUT BUNDT CAKE

Steps:

• Heat the oven to 350 degrees. Generously grease a 10- or 12-cup Bundt pan, taking care to get into all the grooves of the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream 1 cup/225 grams room-temperature butter and 1 1/2 cups/300 grams sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time and mix until well incorporated, scraping the mixing bowl after each addition. Add the vanilla and mix to combine.
• In a medium bowl, whisk the flour, nutmeg, baking powder, baking soda and salt to combine. Add half of the flour mixture to the mixer and mix on low speed until incorporated. With the mixer running, add the buttermilk in a slow, steady stream and mix until combined. Add the remaining flour and mix until fully incorporated. Scrape the bowl well to be sure the batter is well combined.
• Pour the batter into the prepared Bundt pan and spread evenly. Tap the pan heavily on the counter a few times to help even out the batter and remove air pockets. Bake until a toothpick inserted into the cake comes out clean, 45 to 55 minutes.
• Let the cake cool in the pan for 15 to 20 minutes, then flip the pan onto a cooling rack set inside a baking sheet. Tap the pan heavily onto the rack. The cake should easily release. If it doesn't, use a small offset spatula to gently run around the edges of the pan to help release, then tap it again onto the rack.
• In a small bowl, mix the remaining 2/3 cup/135 grams sugar with the cinnamon to combine. Brush the warm cake all over with melted butter, then spoon cinnamon sugar over the cake. Brush any bare areas with the melted butter and reuse any cinnamon sugar that falls onto the baking sheet below the rack, using your hands to gently press it into the surface of the cake to help it stick. The idea is to get the cake fully coated all over with cinnamon sugar. Let the cake cool completely before serving.

BAKED CAKE DONUTS

Steps:

• Preheat oven to 425 degrees. Lightly brush two standard donut pans with butter. In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, and salt; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter and sugars on high speed until light and fluffy, about 3 minutes. Reduce mixer speed to medium; add eggs and vanilla, beating until combined, scraping down the sides of the bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with milk, and beat just until combined.
• Transfer batter to a piping bag or a resealable plastic bag, and snip a 1/2-inch hole in one corner of bag. Divide mixture evenly between prepared pans. Bang pans several times on counter to release air bubbles.
• Bake until tops of donuts spring back when lightly pressed, 12 to 14 minutes. Let cool 10 minutes, then transfer to a wire rack to cool. To decorate, see Variations below.

DOUGHNUT CAKES

Steps:

• In a small bowl, beat the cream cheese, lemon curd and sugar until smooth. Cut doughnuts in half horizontally. Spread bottom halves with cream cheese mixture; replace tops. Drizzle with preserves. Garnish with whipped cream if desired.

CAKE DOUGHNUTS

Steps:

• In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour.
• Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C). On a floured board, roll chilled dough out to 1/2 inch thickness. Use a 3 inch round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center. If you do not have a small cutter, use the mouth of a bottle.
• Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.

APPLE CIDER DOUGHNUT CAKE

Steps:

• Pour apple cider into a medium saucepan and bring to a boil over high heat. Cook, without stirring, until reduced to about 1/2 cup, 12 to 15 minutes. Remove from heat and set aside.
• While cider reduces, preheat the oven to 350 degrees F (175 degrees C). Generously rub shortening all over the inside of a 12-cup Bundt pan. Sprinkle some flour all over inside of pan over shortening and tap around to completely cover in flour. Tap out excess flour and set pan aside.
• Whisk together flour, baking powder, baking soda, salt, nutmeg, cloves, and 2 teaspoons of the cinnamon in a medium bowl.
• Whisk together eggs, brown sugar, oil, buttermilk, apple butter, vanilla, 2/3 cup of the granulated sugar, and reduced apple cider in a large bowl. Add half of flour mixture to egg mixture and stir to combine. Add remaining half of flour mixture and grated apple and stir until just incorporated, but some lumps still remain, and making sure apples are evenly incorporated (you may need to use a fork to separate apple pieces). Pour into the prepared pan.
• Bake in the preheated oven until golden brown and a toothpick inserted in center of cake comes out clean, 50 to 55 minutes. Cool cake in the pan on a wire rack for 15 minutes. Remove cake from pan to a wire rack to cool completely, about 1 hour.
• Stir together remaining 1/3 cup granulated sugar and 1 1/2 teaspoons cinnamon in a small bowl. Brush melted butter evenly over outside and center ring of cake. Sprinkle top and sides of cake with cinnamon-sugar. Serve.

OLD-TIME CAKE DOUGHNUTS

Steps:

• In a large bowl, beat butter and 1 cup sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition., Combine the flour, baking powder, 1 teaspoon cinnamon, salt and nutmeg; add to butter mixture alternately with milk, beating well after each addition. Cover and refrigerate for 2 hours. , Turn onto a heavily floured surface; pat dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 375°., Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. , Combine remaining sugar and cinnamon; roll warm doughnuts in mixture. Freeze option: Wrap doughnuts in foil and transfer to a resealable freezer container. May be frozen for up to 3 months. To use, remove foil. Thaw at room temperature. Warm if desired. Combine 1/2 cup sugar and 2 teaspoons cinnamon; roll warm doughnuts in mixture.

BAKED CAKE DONUTS (DOUGHNUTS)

Steps:

• Preheat oven to 425 degrees and grease a 12 hole donut pan. In a large mixing bowl stir together flour, sugar, baking powder, nutmeg, and salt. Add buttermilk, eggs, and butter, stir until just combined.
• Divide batter between prepared donut pan. Bake until toothpick comes out clean, 7 to 9 minutes. Let donuts cool in pans for 5 minutes then take them out of pan and let cool on a cooling rack.