Coffee And Dessert: Cappuccino Cake Donuts
Tomorrow marks National Doughnut Day so I had to go big. Cappuccino Cake Donuts sounded perfect to me considering how much I love coffee. (You can technically spell the tasty dessert either way, donut or doughnut) This food holiday started back in 1938 by the Salvation Army to celebrate their female volunteers who would make donuts to boost the morale of the soldiers overseas. I’m all for that cause.
So I have to admit that this recipe has adults in mind, considering the heavy use of coffee in this recipe. We all need a treat now and then, so why not enjoy a dose of caffeine while we are at it. I have made several types of baked donuts, but this recipe is the only one where I have coated the pan with sugar prior to adding the batter. This provided a great textural crunch on one side of the donut. There was some debate in my house as to whether I should dust with powdered sugar or dip in a vanilla glaze. The choice is yours, but I actually loved the glaze. Just mix 2 cups of powdered sugar, 1/4 cup of milk and 1 teaspoon of vanilla until smooth. Dip the donuts once they are cooled and transfer to a rack so the glaze can harden.
Source for Food Holiday Details: Huffington Post
Recipe Adapted: King Arthur Flour
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- 1/8 Cup - Sugar
- 1/4 Teaspoon - Espresso Powder
- 2 Cups - All-purpose Flour
- 1/2 + 1/4 Cup - Sugar
- 1 Teaspoon - Baking Powder
- 1/4 Teaspoon - Baking Soda
- 1/2 Teaspoon - Salt
- 1/8 Cup - Espresso Powder
- 2 Eggs
- 1/2 Cup - Vegetable Oil
- 1/2 Cup - Whole Milk
- 1/4 Cup - Brewed Coffee (hot or cold) (I used cold brew that I had on hand)
- Preheat oven to 325°F and grease your donut pan with shortening.
- Stir together the sugar and espresso powder topping. Coat the pan well and then tap out the excess
- In a large size bowl mix the flour, sugar, baking powder, baking soda, salt and espresso powder with your hand mixer
- Add the eggs, vegetable oil and milk. Beat for 2 minutes until combined
- Add the cold brewed coffee and combine for another 2 minutes
- With a spoon add the batter to each donut well
- Bake for 15 minutes or until the cake springs back and the tester is clean
- Allow to cool for 5 minutes and transfer to a cooling rack before dusting with powdered sugar or dipping in glaze
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 6 year old and enjoying a good cup of coffee.