Spice Cake Donuts with Vanilla Bean Glaze are just delicious. Best of all they are baked and don’t require yeast so you can make them in a jiffy!
I grew up in a pretty small community where everyone watched out for everyone. Even when you didn’t want them to. If you acted poorly, your mamma was going to miraculously find out before your fanny had a chance to get through the screen door. That was the bummer part of living in a small community.
The benefit of it was that you had the freedom to traipse about by yourself at a much younger age than what children can now. On Saturday mornings my sister and I would wake my mother and beg her to let us walk up town to the local cafe and buy a sack of freshly made donuts. It didn’t take much begging because we inherited our sweet tooth from my mother. She would give us a dollar, and off we would go anticipating enjoying these homemade goodies.
There have been some amazing pictures of donuts showing up around the internet lately just begging their way into my kitchen. I’ve been able to resist the fried version, but once the baked ones showed up, I knew I had to break down and buy myself a donut pan so that I could bake up some of these little beauties.
I woke up early Sunday morning and thought today is the day that my donut pan is going to be making it’s virgin voyage into the depths of my oven. I started surfing for recipes as my mind chanted “I want donuts now!” I immediately eliminated recipes that called for yeast and a raising time. It was early, but I was out of donut patience. I landed on a recipe that looked very easy and could find it’s self on my table fairly quickly. These donuts had a yummy moist interior. The glaze dripped into the craggy exterior so each bite was sweet and spicey. I am not even going to apologize for over filling my pan so that the holes aren’t perfectly round. I loved them just as they are. For a little extra personalized love, you could top with chopped nuts, coconut, sprinkles, or whatever you or your crowd want.
- 1-1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/3 cup unsalted butter softened
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream
- 3/4 cup confectioners’ sugar
- 3 to 4 tablespoons milk
- 1/2 teaspoon vanilla bean paste
Preheat oven to 350 degrees F and grease donut pan thoroughly. I used non-stick cooking spray which worked well.
In a medium sized bowl, mix the above ingredients from flour through ground cloves. Whisk together to blend.
Using an electric mixer, blend butter and brown sugar together until fluffy. Add the egg and vanilla and continue beating until well blended.
Turn the mixer to low and alternately add sour cream and flour mixture. Mix until just combined. Batter will be thick.
Fill each cavity of the donut pan almost full. I found that a greased finger helped pat the dough in each space rather nicely.
Bake 12 to 15 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes. Turn out on a cooling rack to finish cooling.
Mix confectioners sugar, vanilla bean paste and 3 tablespoons milk together. Use more milk if it’s too thick. Either dip the top of the donut in the glaze or, as I did, use the whisk to stream the glaze across the top of each donut.
Store donuts in a air tight container.
Recipe created by Bake or Break
Still looking for yummy baked goods for breakfast? How about Chocolate Malt Sweet Rolls?