Coffee Cake Donuts

I’m on a mission to recreate Entenmann’s crumb-topped donuts. Someday, I’ll find a recipe that mimics them as well as any home baker can. But this morning, I tried out a coffee cake-style donut that I found over at Baker By Nature. I suspect that cutting the butter into my topping wasn’t the way to go; it wasn’t very crumb-like, so next time I’ll just rub the butter in with my fingers to distribute it a bit better and yield larger crumbs.

I adapted the original recipe by adding cinnamon and nutmeg to the batter, and also adding nutmeg to the crumb topping. I omitted the drizzle icing, but you could certainly add a drizzle if you like. The end result was less flavorful that I’d hoped for, so if I make these again I’ll add more spices to the batter. That’s the beauty of baking – you learn something every time and can always adapt.

Ingredients

For the topping

  • 1/4 cup sugar
  • 3 and 1/2 tablespoons flour
  • 1/4 teaspoon cinnamon
  • Dash of nutmeg
  • 1/4 stick cold unsalted butter, cut into tiny cubes

For the donuts

  • 1 cup flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • Dash of nutmeg
  • 1/2 cup sour cream
  • 2 1/2 tablespoons unsalted butter, melted
  • 1 large egg, at room temperature

Preparation

Preheat oven to 350 degrees. Lightly grease a 6-well donut pan.

Make the topping by combining the sugar, flour, cinnamon, and nutmeg; rub in the butter until the mixture looks like coarse crumbs. Refrigerate while making the donut batter.

For the batter, whisk together flour, brown sugar, salt, baking powder, cinnamon, and nutmeg in a medium bowl. In a small bowl, whisk together sour cream, melted butter, and egg; add to dry mixture and fold to combine. Batter will be very thick; be careful not to over-mix it.

Place batter in a piping bag and pipe into donut wells, distributing batter evenly. Top with crumb mixture.

Bake for 10-12 minutes, until a cake tester comes out clean. Cool in the pans for about 3 minutes, then remove and place on a wire rack and let cool another 2-3 minutes before serving. If you like, you can make a drizzle icing for the tops as well.

Homemade baked donuts are best eaten the day they’re made, but can be stored for about a day at a cool room temperature in an airtight container.

Makes 6.