I’ve been dying to share this post with you for a while now. I teamed up once more with my Food Holiday Blogger friends and we’ve got the most mouthwatering batch of recipes to share. Today is National Coffee Cake Day! Since I don’t like to stick to the traditional mold, I decided to make baked doughnuts for you. While I’m thinking about it, do you spell it doughnuts or donuts? I’m not sure there’s a right or a wrong answer but I’m always curious to hear what people say about the debate. Enough about that, more about coffee cake day. Um, have I mentioned how much I LOVE these food holidays I’ve been celebrating? To give you a recap: January we celebrated National Peanut Butter Day on the 24th (I made my Three Ingredient Chocolate Peanut Butter Fondue), February we celebrated National Homemade Soup Day (I made my Copycat Olive Garden Pasta e Fagioli), and in March we celebrated National Pi Day (I made my Pecan Hand Pies). It’s hard to believe we’re already celebrating in April.
It’s no secret I love doughnuts. I LOVE me some doughnuts. I also love coffee cake and I extra love a good cup of coffee. So put all of my loves together and what do you get? Voila. These Baked Coffee Cake Doughnuts that pair perfectly with your favorite cup of Joe. Or any hot beverage if you’re not into coffee. That’s totes coo’. My favorite part about the streusel topping is the toasted chopped pecans. Oh man. Next level status right there. I must warn you though – these piping hot treats right out of the oven will be tempting enough to eat the entire pan. So I beg of you, only make these when you have people to share with. Otherwise you may get mad at me for providing such a delicious cake that you can not only have for breakfast but also snack and dessert too. You’re welcome. Be sure to scroll all the way to the bottom to see what my friends have cooked up for you this month. I promise you are not going to want to miss it!
Items used in this post:
Baked Coffee Cake Doughnuts
- 2 c. all purpose flour
- 3/4 c. white sugar
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1 tsp. sea salt
- 3/4 c. buttermilk
- 2 eggs
- 2 tbsp. canola oil
Crumb streusel topping
- 2/3 c. granulated sugar
- 2/3 c. all-purpose flour
- 1 3/4 tsp. ground cinnamon
- 4 tbsp. salted-butter melted
- 1/3 c. chopped toasted pecans
Preheat oven to 425 degrees and grease a donut pan with oil spray.
Add flour, sugar, baking powder, cinnamon and sea salt to a large bowl and whisk together until combined.
In a separate bowl combine the buttermilk, eggs, and oil, whisking together with a fork.
Dump the wet ingredients into the dry ingredients. Using a rubber spatula, fold until a batter begins to form and the flour begins to disappear. Be careful not to over-mix as this will make the doughnuts tough and dry. Stop mixing as soon as the last streak of flour disappears and spoon the batter into the piping bag fitted with a large round tip.
Pipe a small amount of batter into each of the 12 greased donut cups in a circular motion and be careful not to over-fill. This batter rises up quite a lot so filling the cups only half-way works perfectly. Sprinkle generously with streusel topping.
Bake for about 7-9 minutes.
- Prepare the topping by mixing together sugar, flour and cinnamon. Once it is combine stir in melted butter, stirring till well combined and then add pecans.
Streusel topping from A Dash of Sanity: http://www.adashofsanity.com/2015/06/copycat-starbucks-reduced-fat-cinnamon-swirl-coffee-cake-recipe/
Adapted from The Busy Baker
Coffee Cake Muffins / Dessert Now Dinner Later
Baked Coffee Cake Doughnuts / Tried and Tasty
White Chocolate Strawberry Cream Cheese Coffee Cake / Eazy Peazy Mealz
Peach Cobbler Coffee Cake / Lemon Tree Dwelling
Blueberry Coffee Cake / Like Mother Like Daughter
Peanut Butter Crumble Coffee Cake / A Kitchen Addiction
Strawberry Coffee Cake / Cupcake Diaries
Key Lime Coffee Cake / Life Made Sweeter
Maple Pecan Coffee Cake / A Dash of Sanity
Strawberry Peach Coffee Cake / Sugar & Soul