Tuesday, July 15, 2014

Baked Cake Doughnuts

Baked Cake Doughnuts: Savory Sweet and Satisfying

I have never been into deep frying things. Now don't get me wrong, I enjoy deep fried foods, I just do not like making them at home.

Lately there has been a lot of doughnut recipes going around and they either are deep fried or made in a doughnut pan. Since I do not deep fry things and do not have a doughnut pan, nor do I want to buy one at this time. I was very happy to find a recipe that used something I have, a muffin pan.

Baked Cake Doughnuts: Savory Sweet and Satisfying

These doughnuts can be made a variety of ways. You can use a regular muffin pan or a mini muffin pan and you can coat them in powdered sugar, or a cinnamon sugar mixture. You can even fill them with a nice amount of jelly.

Since I am not the best at making decisions I choose to make some of each, some coated in cinnamon and sugar, some coasted in powdered sugar and some coated in powdered sugar plus filled with jelly. They are all equally delicious.

Surprisingly, choosing a size was easy for me. There is something about the mini muffin size that I enjoy.

So now it is your turn to make some decisions. In the recipe below I have included directions for all varieties of these doughnuts.

Baked Cake Doughnuts


Cake Doghnuts

  • 1 cup granulated sugar
  • 1 egg
  • 1/4 cup canola oil
  • 3/4 cups milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg

Toppings and Filling (not included in the nutritional info)

Cinnamon Sugar Doughnuts

  • 2 tablespoons unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon

Powdered Sugar Doughnuts

  • 1 cup confectioner's sugar

Jelly Doughnuts

  • 1 cup jelly of your choice
  • 1 cup confectioner's sugar


  1. Preheat oven to 350ยบ F. Spray a muffin pan, either regular or mini, with cooking spray.
  2. In a large bowl beat together the granulated sugar and egg until creamy and light in color. Add in oil, milk and vanilla extract, mix well.
  3. In another large bowl mix together the flour, baking powder and nutmeg.
  4. Slowly add the flour mixture to the egg and sugar mixture. Mix until well combined.
  5. Fill prepared muffin pan 3/4 full with batter.
  6. For regular muffin tin, bake 15-20 minutes or until an inserted toothpick comes out clean with the exception of a few crumbs.
  7. For mini muffin tin, bake 8-10 minutes or until an inserted toothpick comes out clean with the exception of a few crumbs.
  8. Keep an eye on these doughnuts while baking so you do not over cook them.
  9. Once the doughnuts are done and still warm to the touch coat them in you choice of topping.
  10. In a small bowl combine the sugar and cinnamon.
  11. Roll each doughnut in butter, letting the excess drip off and then roll in the sugar cinnamon mixture.
  12. Roll each doughnut in powdered sugar until well coated.
  13. Add jelly of your choice to a pastry bag fitted with a round tip.
  14. Roll each doughnut in powdered sugar and then insert pastry bag tip into the bottom of the doughnut and squeeze a generous amount into the doughnut.

Serves: 24 (1 mini doughnut each)
Calories: 84
Total Fat: 2.6g
   Saturated: 0.2g
   Polyunsaturated: 0.7g
   Monounsaturated: 1.5g
   Trans: 0g
Cholesterol: 7.9mg
Sodium: 70mg
Potassium: 16.9mg
Total Carbs: 8.8g
   Dietary Fiber: 0g
   Sugars: 8.4g
Protein: 0.6g
Vitamin A: 0.6%
Vitamin C: 0.1%
Calcium: 1%
Iron: 0.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Mrs. Fields.

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