I took my daughter to Target the other day, and of course when her eyes fell on a baked doughnuts pan she immediately asked that we get it. I looked at the recipe on the back of the package, and explained that these are cake doughnuts, not yeast doughnuts, and that they won’t taste the same as store-bought cake doughnuts, since they won’t be deep-fried. She insisted, I caved in, and I can’t say I’m sorry that I have.
While I prefer my homemade baked yeast donuts, these baked cake doughnuts are very, very good; significantly lower in fat and calories than fried doughnuts; and I know exactly what’s inside (no food colors, preservatives, additives, or bleached white flour). Plus, they are so easy to make!
The recipe below was adapted from the directions on the back of the pan, made by Nordic Ware.
Makes 14 doughnuts
Total time: 30 minutes
Prep: 10 minutes
Bake: 12 minutes
Cool and top: 5 minutes
Nonstick baking spray
1 3/4 cups white whole-wheat flour (available at most supermarkets)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup sugar
2 large eggs
1 cup low-fat buttermilk
2 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1 tablespoon powdered sugar
1 tablespoon unsalted butter, melted
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1. Preheat oven to 375 degrees F. Spray a nonstick donut baking pan with baking spray (these sprays contain flour in addition to oil and help prevent baked goods from sticking to the pan. You can find them in most supermarkets).
2. In a large bowl, whisk together the flour, baking powder, salt and sugar.
3. In a medium bowl, beat the eggs. Add the buttermilk, butter and vanilla, whisking to combine.
4. Using a wide spatula, transfer liquid mixture to flour mixture. Mix just until combined.
5. Transfer batter to prepared donut pan, filling each cavity 2/3 full. Batter will be thick and spongy. Use a spoon or a small spatula to evenly spread the batter in each cavity. You’ll have some batter left after you’ve filled 12 cavities. Resist the urge to overfill the cavities. Place the leftover batter in the fridge (so that the baking powder doesn’t lose its potency) and use it to bake 2 more doughnuts after the first batch is done.
6. Bake 10-12 minutes, until tops spring back when lightly touched (mine took 10 minutes). Tops will remain pale even though doughnuts are ready. Bottoms will be nicely browned.
7. Cool a couple of minutes in pan, then invert onto a cooling rack to cool 5 more minutes. Enjoy warm. I like to dust half of them with powdered sugar, and sprinkle the other half with cinnamon sugar (lightly brush with melted butter first to help the cinnamon sugar adhere). You may also cool the donuts completely, then glaze them with this vanilla donut glaze.
Nutrition per doughnut (includes topping)
Total Fat 3.5 g
Saturated Fat 1.9 g
Sodium 181.9 mg
Total Carbohydrate 25.3 g
Dietary Fiber 0.5 g
Sugars 13.0 g
Protein 3.1 g