Baked Cinnamon Cake Doughnuts
Ingredients
- 1/3 cup whole milk or milk substitute at room temperature
- 1 teaspoon apple cider vinegar or white vinegar
- ½ cup whole wheat pastry flour or whole spelt flour*
- ½ cup all-purpose flour or white spelt flour
- 1 teaspoon aluminum-free baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ¼ teaspoon ground nutmeg do not omit – this is the secret ingredient of all cake doughnuts!
- 3 Tablespoons unsalted butter melted + extra butter for greasing the pan
- ¼ cup cane sugar
- 2 Tablespoons honey
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- Topping:
- 2 Tablespoons unsalted butter melted
- 2 Tablespoons cane sugar
- 1 teaspoon ground cinnamon or less cinnamon for a more “authentic” ratio
Instructions
- Preheat oven to 400 degrees. Grease the wells of the doughnut pan with some butter.
- In a glass measuring cup, mix together milk and vinegar and allow to sit at room temperature for at least 5 minutes to curdle.
- In a large bowl whisk together flours, baking powder, cinnamon, nutmeg and salt.
- In a small bowl, whisk together melted butter, sugar, honey, egg, vanilla and curdled milk.
- Whisk wet ingredients into dry ingredients, taking care not to overmix.
- Spoon batter evenly into wells of the doughnut pan, filling only 2/3 full.* If filled too high, there won’t be any doughnut holes. Another way to fill the wells is by transferring the batter to a quart-size Ziploc bag and snipping one corner ½inch and piping the batter into the wells. Bake for 8-10 minutes or until doughnuts spring back when pressed lightly. Allow to cool 5 minutes before turning doughnuts onto a cooling rack.
- While the doughnuts are still warm, combine the 2 Tablespoons cane sugar with the teaspoon of cinnamon in a shallow bowl. Brush the tops (or bottoms) of the doughnuts with melted butter and dip into the cinnamon–sugar mixture so that it sticks. Repeat with remaining doughnuts.
Notes
*Or substitute a total of 1 cup King Arthur Multi-purpose Gluten-free Flour and ½ teaspoon xanthan gum for the white and wheat flours
**Or bake in a greased mini-muffin pan for doughnut holes.