Being the baker at home, I sometimes get requests from my siblings to help bake them a dessert to take somewhere. My older sister is super busy these days, with long hours at work and with the long commute home afterward, the last thing she energy to do is to bake a dessert. On her lunch break, she texted me to see if I had free time to bake her a dessert to take to Bible study the next day and being the homebody I am, I said sure! Anything to use my cute donut pans!
She sent me a link to The Sugar Hit’s Coffee Cake Donuts and said she’s been dying to try these, but never had the time. So with time on my side, I clicked on the link and went straight into the kitchen to see if I had everything I needed. Lucky for her and me…we had everything! She has Bible study in the morning, so these donuts spun coffee cake was perfect for them to munch on while sipping on a glass of cold brew coffee (another thing I happily made).
The recipe was pretty easy to follow, but my crumble topping didn’t turn out looking like the picture from The Sugar Hit. I figured that it was probably because they asked for melted butter and I should have followed my gut and just left the butter cold for the crumble topping. But either way, my donuts tasted amazing (says my little sister aka. the taste tester)! And because this isn’t an overly sweet donut, you feel like you can eat more than one!
Coffee Cake Donuts adapted from The Sugar Hit
Makes: 12 cake donuts
1 Cup AP flour
1 Teaspoon baking powder
1/4 Teaspoon salt
1 Teaspoon cinnamon, ground
1/2 cup brown sugar, dark
1/2 cup almond milk
2 Tablespoon canola oil
1 Teaspoon vanilla extract
Coffee cake topping:
1/2 Stick butter
2 Tablespoons brown sugar, dark
1 Tablespoon white sugar
1/4 Teaspoon salt
1/3 Cup AP flour
1/4 Cup cacao powder
- Preheat oven to 350F and grease your donut pans
- In a bowl, mix all the dry ingredients
- Add in the egg almond milk, and oil until combined
- Pour batter into the donut pans (I filled until 1 cm was left, make sure not to cover the center of the donut pan or you won’t have a clear hole)
- In another bowl combine all the dry ingredients for the coffee cake topping
- Add in the butter and mix with a fork (I followed the recipe and melted my butter, but I would suggest leaving it cold)
- Using your hands, crumble the topping onto the donut batter
- Bake for 11-15 minutes or until a toothpick comes out clean/springs back at the touch
- Let cool in the pan for 10 minutes then remove to a cooling rack to finish cooling completely
- Make some coffee or tea and enjoy!
All ready to enjoy with a cup of your favorite beverage! (Mine is cold brew coffee)
Every day, Lai day! Are you a coffee or tea person?