Coffee Cake Donuts (Print Version)
# Ingredients:
→ Crumb Topping
01 -
1/4 cup butter, cold and cut into pieces
02 -
1/4 cup granulated sugar
03 -
3 1/2 tablespoons all-purpose flour
04 -
1/4 teaspoon cinnamon
→ Donuts
05 -
1 cup all-purpose flour
06 -
1 large egg, at room temperature
07 -
1/2 cup sour cream
08 -
1/2 cup light brown sugar, packed
09 -
2 1/2 tablespoons butter, melted
10 -
1 teaspoon baking powder
11 -
1/2 teaspoon salt
# Instructions:
01 -
Preheat your oven to 350 degrees Fahrenheit. Coat a 6-mold donut pan with non-stick baking spray. Set aside.
02 -
In a small bowl, mix together sugar, flour, and cinnamon. Add the cubes of butter and work them into the mixture swiftly until it resembles a coarse meal. Place the crumb topping in the freezer to chill while you prepare the donut batter.
03 -
In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk the wet ingredients. Gently fold the wet mixture into the dry mixture, being careful not to overmix.
04 -
Spoon or use a piping bag to fill the prepared donut pan with the batter. Sprinkle the crumb topping evenly on top of each donut.
05 -
Bake in the oven for about 10-11 minutes or until the donuts spring back when lightly pressed.
06 -
Let the donuts cool in the pan for 10 minutes before gently removing them and transferring to a wire rack to cool for a few more minutes.
# Notes:
01 -
Best served warm with coffee
02 -
Can substitute Greek yogurt for sour cream
03 -
Will keep for 1-2 days in an airtight container
04 -
Can be frozen for up to 2 months