Crumb cakes meet doughnuts in this delightful twist! Moist tender cake doughnuts are layered with a thick streusel topping, for a delectable treat to serve with coffee or an icy cold glass of milk.
And because the doughnuts are baked not fried, there’s no mess!
Coffee Cake Doughnuts:
For the streusel:
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1 stick (8 tablespoons) unsalted butter, melted
- 1 1/2 cups all-purpose flour
For the doughnuts:
- 1 stick (8 tablespoons) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1 cup sour cream
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- Confectioner’s sugar
Pre-heat the oven to 350 degrees; grease and flour threea standard doughnut pans (6 wells each). Line a baking sheet with parchment paper.
Make the streusel: whisk both sugars, cinnamon and salt in a medium bowl. Whisk in the butter and stir in the flour. Transfer mixture to your prepared baking sheet, and use your fingers to break it up into crumb-sized pieces. Set aside.
Make the doughnuts: Beat the butter and sugar in a stand mixer, till light and fluffy. Scrape down the sides. Add the eggs, vanilla and sour cream and beat again, till ingredients are well incorporated. Scrape down the sides. Add the flour, baking powder, baking soda and salt and beat till just combined. Scrape down the sides once more.
Use a small spoon to scoop the batter into your prepared pans, filling no more than halfway full, and smoothing with the back of the spoon. Top with the streusel, pressing in lightly to adhere. Bake for 15 – 20 minutes, or till golden brown and a toothpick comes out clean. Cool doughnuts in the pans on a wire rack.
Use a small knife to gently pry the doughnuts out of the pans; dust with confectioner’s sugar.
