Coffee Cake Donuts

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So I used to be that person that never ate breakfast.  I’d go all morning with only a cup of coffee or hot tea and be fine.  Then I started getting my students off the bus in the morning and eating with them.  I enjoy the time I get to spend with them in the morning talking about their families, their weekend, and just how they are doing.

At first I would only have a piece of toast or two.  Then I started eating whatever the main breakfast choice was in the cafeteria.   While I wouldn’t call myself a big breakfast eater I do usually eat something in the morning every day.  Heck, I’ve even been known to eat oatmeal!

I know that many people love a donut for breakfast.   My husband is one of these people.  I can take donuts or leave them.  They don’t really do anything for me.  However, I do like baked donuts that I make myself in the oven.  I’ve found that they are much healthier, they are smaller, and I can make them in a variety of flavors.

Today is National Coffee Cake Day.  Instead of baking a big coffee cake and then eating it for a week or so I decided to make Coffee Cake Donuts.  I mixed up a basic donut dough, piped it into my donut mold, then sprinkled on a crumb topping.  When they came out of the oven I drizzle icing on top.

Don’t skip the icing!   My husband and I split a donut before putting on the icing and while both of us thought they had a nice flavor we both thought they were too dry.  I then put the icing on and the change was huge!   The donuts tasted just like a great piece of coffee cake but were bite sized and perfect for breakfast on the go.

Coffee Cake Donuts

Turn your favorite coffee cake into a baked donut for breakfast!

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 donuts

Author: Hezzi-D

Ingredients

For the topping:

• 1/4 c. butter melted
• 1/4 c. brown sugar
• 3/4 c. flour
• 1 teaspoon cinnamon
• 1 teaspoon salt

For the donuts:

• 1 c. flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 c. sugar
• 1 egg
• 2 Tablespoons butter
• 1/2 c. milk
• 1 teaspoon vanilla

For the glaze:

• 1/2 c. powdered sugar
• 1/3 c. milk
• 1 teaspoon cinnamon

Instructions

• Preheat the oven to 325 degrees. Spray a donut pan with cooking spray.
• In a medium bowl combine all the ingredients for the topping. Mix well then set aside.
• To make the donuts combine the flour, baking powder, salt, and cinnamon in a medium bowl. Mix well and set aside.
• In another medium bowl cream together the sugar, egg, and butter. Add in the milk and vanilla and mix well.
• Pour the flour mixture into the sugar mixture and mix until well combined.
• Pour the donut mixture into a zip top bag. Seal the baggie then cut off the edge and pipe the mixture into the donut pan.
• Sprinkle the crumble mixture on top of the donuts and lightly press down on it to make it stick.
• Bake for 15 minutes. Remove the pan from the oven and allow to cool for 2 minutes.
• Run a knife around the edges and remove the donuts from the pan. Cool completely on a wire rack.
• In a small bowl combine the ingredients for the glaze. Drizzle over top of the donuts and serve.

Notes

Recipe adapted from Chef-in-Training

Check out these other tasty recipes for Coffee Cake Day:

• Blueberry Lemon Buttermilk Coffee Cake by Girl Abroad
• Blueberry Sour Cream Coffee Cake from Jolene’s Recipe Journal
• Busy Day Blueberry Ginger Coffee Cake by A Day in the Life on the Farm
• Butter Crumb Coffee Cake from Karen’s Kitchen Stories
• Buttermilk Coffee Cake with Jam by Sew You Think You Can Cook
• Chocolate Espresso Bundt Coffee Cake from Daily Dish Recipes
• Cinnamon Nut Coffee Ring from Family Around the Table
• Coffee Cake Donuts by Hezzi-D’s Books and Cooks
• Cookie Butter Coffee Cake from Strawberry Blondie Kitchen
• Crumble Topped Nutty Coffee Cake by Culinary Adventures with Camilla 
• Meyer Lemon Coffee Cake from Cindy’s Recipes and Writings
• Strawberry Rhubarb Coffee Cake by House of Nash Eats