Cinnamon Crumb Donuts (Baked)

So I am calling these donuts mainly because they were baked in a donut-shaped pan. But really, they're coffee cake. That we're going to call donuts because they look like them. And it's National Donut Day on Friday!

I'd love to make a good fried donut sometime, that's on my baking bucket list. But in my home kitchen, it's just easier to do baked donuts. Heating up the oil and frying donuts requires a lot of oil and it makes you whole house stink and then they just aren't as good as bakery-made friend donuts. BUT, my goal in life is to make a friend donut that is equal to any bakery-bought donut. Perhaps I just need to open a bakery first. 

I've said the word "donut" ten times already this post, and it's made me wonder: is it donut or doughnut? Is there a difference? Why is there a difference? Do they mean different things? Is it a regional thing? Is one right and one wrong? Is donut just the shortened slang version? SO MANY QUESTIONS. I have always wondered, and I spell it differently every time i need to use it. If you have any knowledge that would help shed some light on the subject, please share it.

Alright back to these donuts. They're basically like coffee cake, baked into donut form. And that's a good thing. They may not be the fried Dunkin Donuts, but it is a delicious coffee cake. The crumb is the buttery kind that just melts in your mouth, and the cinnamon is swirled into a great vanilla base. It is truly the perfect coffee cake. And it comes in a cute and perfectly sized package for all your breakfast-ing needs.


So I recommend that you make these on Thursday and then enjoy one Friday morning with a cup of coffee, to enjoy National Donut Day. Because that is a holiday that everyone should celebrate. But if that plan doesn't work out for you, make these any other day. Because every day should be National Donut Day, if you ask me.


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Baked Cinnamon Crumb Donuts

Yield: 18 donuts
Donut Batter:
3 cups flour
1/3 cup + 2 tablespoons +2 teaspoons sugar
1/3 cup + 2 tbls + 2 tsp light brown sugar
3 teaspoons baking powder
3/8 teaspoon salt
11/2 cup buttermilk
3 eggs
1/3 cup + 2 tblsp. + 2 tsp oil
3 teaspoons vanilla extract 
Cinnamon Swirl:
1/4 cup + 2 tblsp. sugar
3/4 teaspoon cocoa powder
3 teaspoons cinnamon
Cinnamon Crumb:
3/4 cup flour
3 tablespoons sugar
6 tablespoons light brown sugar
3 teaspoons cinnamon
3/4 teasoon nutmeg
7.5 tablespoons melted butter

Preheat oven to 350 F. Spray 18 donut molds.
Cinnamon Swirl: Mix together the ingredients in a small bowl.
Cinnamon Crumb: In another small bowl, mix together all the ingredients except the oil. Pour in the oil and work mixture with hands till it clumps and resembles large crumbs. 
Donut Batter: Whisk together the dry ingredients. Add in the wet ingredients and whisk till no lumps remain.
Spoon batter (or pour it with a spouted cup) into each mold, filling them halfway. Sprinkle the cinnamon swirl evenly over the batter. Top each mold with the remaining donut batter (the molds will be filled almost, or till, the top). Sprinkle the cinnamon crumb evenly over the donuts.
Bake for 12-13 minutes, or until the donuts spring back slightly when touched.
Let cool a minute, and then use a knife to ease the donuts from the molds.

Recipe adapted from Truffles and Trends