Fresh coffee or creamy, hot cocoa cry out for a cake donut. Heck, I just cry out for them with or without coffee or cocoa. I have been craving a cake donut for a bit but could never make myself grab one when I was at the grocery store. My craving didn’t go away so I began playing with donut recipes. A tasty donut that is lower in fat than most, has no yeast, and still delicious was tricky. After a few experiments I think I have succeeded though my chickens enjoyed a few mistakes! Cake donuts are easy to make and are open to so many individual touches. True, you can readily pick up cake donuts at your grocery store and most convenience stores. Unlike purchased doonuts, these donuts are so fresh and much lower in fat that I doubt any ready-made donut could fit that bill. My recipe makes six at a time, which is how many fill a donut pan. The recipe is easily doubled and the batter waits patiently in your refrigerator while your pan of six bakes. The only requirement is the donut pan. Most kitchen stores carry them and they are not expensive. Try out this donut recipe and be prepared to wonder why you ever bought donuts in your bakery aisle!
¼ cup cake flour
1-teaspoon baking soda
1/3 cup sugar
½-teaspoon freshly grated nutmeg (This makes a huge flavor difference.)
Sift all of the above ingredients together.
¼-cup plain, no-fat yogurt (Substitute the yogurt for ¼-cup applesauce, pumpkin, or mashed banana.)
1-tablespoon soft butter
1-tablespoon canola oil
Preheat your oven to 350˚.
*Heat the milk until it just begins to simmer and pour it in a bowl you have been chilling in the refrigerator. Add the butter and oil and mix. Add the vanilla and yogurt and mix to blend. Add the egg and beat until smooth. Add the liquid mixture to the sifted, dry ingredients and blend until smooth. Your batter will be thick. Spray a donut pan with non-floured baking spray. Using a piping bag or a plastic bag with a corner snipped off to fill each donut section in your pan with your batter. The batter can be spooned into the pan if you can do it neatly. Each donut section of your pan should be about ¾ full. It is important to keep the center posts of your pan clear of batter. Bake 8-10 minutes. Allow the donuts to cool for 4-5 minutes before your remove them from the pan. Frost donuts while still warm to achieve a glaze**, or sprinkle with cinnamon and sugar.
1-cup powdered sugar
1-tablespoon warm maple syrup
Mix them together. If your frosting is too thick add warm water a bit at a time until your reach the desired consistency. A bit of cocoa stirred in will result in a chocolate glaze. Drizzle glaze over the donuts. Add nuts or sprinkles before the glaze hardens.