Moist, tender cake donuts topped with mounds of crunchy, brown sugar-cinnamon streusel, drizzled with a sweet vanilla glaze.
Coffee Cake + Donuts = The Best of Both Worlds. And these Vanilla Glazed Coffee Cake Donuts are no exception.
First up is the streusel. In a medium-sized bowl, add the brown sugar, granulated sugar, flour, cinnamon, and salt. Mix all of the ingredients together until they are well blended. Next, drizzle the melted butter over your dry base and stir until well distributed.
That’s it. It ain’t exactly rocket science, y’know? Set your streusel mixture to the side and let’s move on to the donuts.
making the donuts
For the donuts, in a large bowl, sift together your flour, cinnamon, nutmeg, baking powder, and salt. You don’t need any fancy tools, a fork works just fine here. Next, whisk together your sugar, eggs, milk, and vanilla.
These coffee cake donuts are made using the reverse creaming method. This means instead of creaming together the butter and sugar, the butter is mixed into the dry ingredients. This method helps slow the formation of gluten leading to a cake with a more tender crumb.
Once the butter is creamed with the flour, make a well in the center and add in your wet ingredients. Stir just until the mixture comes together, making sure not to overwork the batter. Overmixing your batter here could lead to some pretty tough donuts. And nobody likes crusty ass donuts.
putting it all together
Once you’ve finished making the batter, prepare your donut pan with your choice of non-stick cooking spray. I used Pam Baking Spray and the Wilton Nonstick 6-Cavity Donut Pan. Yes, I know – nonstick. But a lil insurance never hurt nobody.
When filling my donut pans, I prefer to use a piping bag. It’s neater and faster in my opinion. With that being said, some people are more comfortable using a spoon to fill the cavity of the pan. There really is no right or wrong answer. Do you, boo. Whichever way you choose, you want to make sure each cavity is about 3/4 of the way full. If the batter seems a bit uneven you can use a butter knife to smooth out any pockets of air.
Generously sprinkle the streusel mixture over the top of each donut. I like to add enough so that I can no longer see the cake batter below. Don’t be stingy. With a flat hand, gently push the streusel into the batter to make sure it sticks.
Place your donut pan into an oven preheated at 325F degrees. Bake the donuts for 13-15 minutes or until a toothpick inserted into the middle comes out clean. A few small crumbs are okay. The heat from the pan will continue to cook the donuts once they are removed from the oven. Make sure not to overbake!
Once they are done baking, allow the donuts to cool in the pan for 5-10 minutes before moving them to a cooling rack. While the donuts are cooling, go ahead and make your vanilla glaze.
In a small bowl, mix together your powdered sugar and milk until there are no lumps. Add your vanilla extract and stir until smooth. Drizzle the glaze over your cooled donuts. Allow the glaze time to set, then repeat.
That’s it! Delicious Vanilla Gazed Coffee Cake Donuts ready in under an hour. How can you beat that?
If you make these Vanilla Glazed Coffee Cake Donuts, let me know in the comments below! Be sure to take a picture and tag it #bakeandfrost on Instagram. I love seeing your amazing photos!
Vanilla Glazed Coffee Cake Donuts
Moist, tender cake donuts topped with mounds of crunchy, brown sugar-cinnamon crumb topping, drizzled with a sweet vanilla glaze.
For the crumb topping
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar
- 1 tsp cinnamon
- 1/8 tsp salt
- 8 tbsp unsalted butter melted
- 1 3/4 cups flour
For the donuts
- 1 1/4 cup cake flour
- 1/2 cup granulated sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 6 tbsp unsalted butter cubed, softened
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1/3 cup milk
Preheat oven to 325 degrees. Lightly coat a donut pan with non-stick baking spray and set aside.
In a medium bowl, whisk together sugars, cinnamon, and salt. Pour the butter over top and using a wooden spoon, mix until incorporated. Then add the cake flour and mix until mixture resembles a thick and cohesive dough. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes.
Add the egg, egg yolk, vanilla extract and buttermilk and mix until all has been incorporated and batter is light and fluffy.
Using a piping bag or spoon, divide up the batter into prepared donut pan. Then, sprinkle a generous amount of the streusel on top, using your fingers to shape the dough into a crumbly mixture. Use a flat palm and gently press the crumb topping into the batter.
Bake for 20 minutes or until the crumbs are golden brown and a toothpick inserted into the middle comes out clean.
Let donuts cool for 5 minutes before transferring them to a wire rack to cool completely.
In a small bowl, mix together the powdered sugar and milk until there are no lumps. Add vanilla extract and stir until smooth. Drizzle the glaze over your cooled donuts. Allow the glaze time to set, then repeat.
Store in an airtight container for up to 2 days.