This old-fashioned cake doughnut recipe from King Arthur Flour changes from the traditional deep-fried version to baked-in-the-oven version. Use a doughnut pan to easily create this recipe, which gives you the choice to top with toasted coconut, cinnamon, or powdered-sugar chocolate chip.
- 1/4 cup butter
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1-1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 – 1 tsp ground nutmeg, to taste (use the smaller amount for coconut or chocolate chip doughnuts, larger amount for cinnamon.)
- 3/4 tsp salt
- 1 tsp vanilla extract
- 2-2/3 cups unbleached all-purpose flour
- 1 cup milk
- 3/4 cup semisweet chocolate mini chips (or regular sized), optional
For Topping
- 1/2 cup toasted coconut
- 1/4 cup to 1/3 cup cinnamon-sugar, or about 1/2 cup non-melting white sugar for glaze
Preheat oven to 425 degrees F. Lightly grease two standard doughnut pans.
In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.
Add the eggs, beating to combine.
Stir in the baking powder, baking soda, nutmeg, salt and vanilla.
Stir the flour into the butter mixture, alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
For chocolate chip doughnuts, stir in chips.
For coconut donuts, sprinkle 1 tsp. toasted shredded coconut into each of the wells of the pans.
Spoon the batter into the pans, filling wells about 1/4″ shy of the rim for coconut or cinnamon doughnuts; to the rim for chocolate chip doughnuts.
Bake for 10 minutes. Remove from oven and wait 5-7 minutes before turning them from the pans.
For cinnamon, shake warm doughnuts in a plastic bag with about 1/2 cup of non-melting topping sugar (for best results), or confectioners’ sugar.
For frosted doughnuts, create a glaze, then sprinkle with toasted coconut or chopped nuts, if desired.
Source: King Arthur Flour
