This baked cake doughnut recipe is very quick and easy to make. My doughnut pan is like a muffin pan, but it has doughnut-shaped holes rather than muffin-shaped holes. These are baked, not fried, so they have fewer calories. I mix up either a powdered sugar glaze or a chocolate icing to top these with, but my husband just likes them plain.
Ingredients
- all-purpose flour: 2 cups
- white sugar: 0.75 cup
- baking powder: 2 tsp
- ground nutmeg: 0.25 tsp
- ground cinnamon: 0.25 tsp
- salt: 1 tsp
- milk: 0.75 cup
- eggs: 2 piece (beaten)
- shortening: 1 Tbsp
- vanilla extract: 1 tsp
- confectioners' sugar: 1 cup
- hot water: 2 Tbsp
- almond extract: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a doughnut pan.
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Mix flour, sugar, baking powder, nutmeg, cinnamon, and salt together in a large bowl. Stir in milk, eggs, shortening, and vanilla. Beat until well blended. Fill each prepared doughnut cup approximately 3/4 full.
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Bake in the preheated oven until doughnuts spring back when touched, 8 to 10 minutes. Allow to cool slightly before removing from the pan.
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While the doughnuts are cooling, make the glaze: Blend confectioners' sugar, hot water, and almond extract together in a small bowl. Dip doughnuts in the glaze when serving.
