Years ago my husband had to go to southern Ohio on business. His job consisted of stopping at nine state parks. My son and I got to tag along, and it ended up being one of my favorite adventures of all time. We would hop around from park to park and town to town. It’s was amazing to find out what each place had to offer. One night we stayed at an awesome bed and breakfast, and woke up to the glorious smell of freshly baked coffee cake. Isn’t it funny how an aroma can stick with you for years? Well, I’ve been craving coffee cake lately, but not just any coffee cake…donut shaped coffee cake!! It’s something about cinnamon and sugar, that makes everyone unite in the kitchen. What’s more… I think it is the anticipation of biting into the warm layers of sugary goodness right out of the oven. So isn’t it about time you start baking some donuts? YUMmmmm!!!
Baked Coffee Cake Donuts
EASY, breezy donuts, layered with cinnamon and sugar goodness. A real pick-me up for any morning!
Filling and Topping
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large egg at room temperature
- 1/3 cup 65g packed light brown sugar
- 1/4 cup milk* I used coconut milk (buttermilk, whole milk and almond milk work well too)
- 1/4 cup sour cream
- 2 Tablespoons unsalted butter, melted
- 1 1/2 teaspoons pure vanilla extract
Preheat oven to 350°F (177°C). Spray a donut pan with non-stick spray. Set aside.
Make the filling and topping:
Combine the sugar, brown sugar and cinnamon in a medium bowl. Set aside.
Make the Donuts
In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together. Set aside.
Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, and stir until fully combined. Pour the wet ingredients into the dry ingredients and fold together until just combined. Be careful to not overmix.
Add the batter to a large zipped-top bag. The batter will be very thick. Cut a corner off the bottom of the bag and pipe a small ring into each donut cup, filling 1/3 the way full.
Top the first layer of each donut with 1 teaspoon of the filling/topping. Pipe the second layer of batter on top of the filling, Donuts should be about 2/3 full. Add another teaspoon of filling/topping to each donut.
Bake for 9–10 minutes or until the edges are lightly browned. Be careful to not overcook. Transfer to a wire rack.
Donuts are best served immediately. (In fact, you may have to fight off the crowd when you pull them out of the oven.) If you do have leftovers, store by covering at room temperature for up to 2 days.
You can freeze the donuts for up to 2 months. Thaw overnight in the refrigerator and warm up in the microwave.
If you do not have a donut pan, you may use a muffin pan. A regular size muffin pan will yield approximately 8-10 muffins. Increase the baking time to 18-20 minutes or until lightly browned.