Description
Tender coffee cake donuts with a sweet vanilla glaze, ready in under 30 minutes.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup powdered sugar
- 1–2 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a donut pan.
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a bowl.
- Beat together the granulated sugar, brown sugar, and softened butter until smooth and fluffy.
- Add the egg and 1 teaspoon vanilla extract to the butter mixture and mix well.
- Alternate adding the dry ingredients and the buttermilk, starting and ending with the dry ingredients, and mix until just combined.
- Fill the donut pan wells about 3/4 full with batter.
- Bake for 12–15 minutes, or until a toothpick inserted comes out clean.
- Transfer the donuts to a wire rack to cool completely.
- Whisk together the powdered sugar, 1–2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth for the glaze.
- Dip the cooled donuts into the glaze and allow excess to drip off.
- Set the glazed donuts back on the rack to harden for about 10–15 minutes.
Notes
Serve warm or at room temperature with coffee. Store in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 275
- Sugar: 28g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg