Coffee Cake Doughnuts. Jumbo baked doughnuts in the style of classic coffee cake. These delicious doughnuts have a thick swirl of brown sugar and cinnamon. They’re topped with a crunchy walnut streusel and baked until golden. Garnished with sweet vanilla bean glaze.
Why You Should Make Coffee Cake Doughnuts
- classic coffee cake flavors in a hand held dessert.
- easy to make, bake up in minutes.
- brown sugar cinnamon + sweet vanilla glaze.
- they’re delicious.
- they store extremely well.
How to Make Coffee Cake Doughnuts
These cinnamon sugar laced doughnuts are topped with a walnut streusel. We add brown sugar, all-purpose flour, ground cinnamon, fine sea salt and unsalted butter to a food processor. The mix is processed until it resembles small pebbles. Walnuts are added and pulsed just long enough to combine. The streusel is chilled while the batter is made.
The doughnut batter is prepared like most cake batters. Unsalted butter, light brown sugar, granulated sugar are creamed until smooth and creamy. Eggs are added in one at a time, followed by vanilla bean paste.
Separately, all-purpose flour, baking powder, baking soda and fine sea salt are whisked together in a small bowl.
Half the flour mixture is added to the stand mixture and incorporated with the butter and sugars. The sour cream is added and incorporated. The remaining flour is added and beaten to combine.
This is where I preheat the oven to 350.
The doughnut batter is added to a plastic bag. The bag is sealed and a small hole is cut in one of the corners. The batter is squeezed through the opening into the prepared doughnut pan cavities. Alternately this can be done with a piping bag or with a spoon. Enough batter is added to each cavity to fill it approximately 2/3 full. The batter is smoothed with a spoon or finger.
Brown sugar and ground cinnamon are combined and sprinkled over each doughnut. The tip of a knife is used to swirl the filling into each doughnut.
The doughnuts are baked in a hot oven for 5 minutes, removed from the oven, topped with streusel and returned to the oven to finish baking. The doughnuts will be firm to the touch when finished and light golden brown in color. About 14 minutes for small doughnuts, 20 minutes for large doughnuts.
Once the doughnuts have cooled they are drizzled with a sweet vanilla glaze. Store these doughnuts in an airtight container for several days.
Other Tartistry Brunch Recipes You Might Enjoy
You might also like our baked apple doughnuts, apple butter pop tarts, chocolate espresso banana cake, and overnight cinnamon rolls.
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Coffee Cake Doughnuts
Equipment
- 3 (6-cavity) regular small doughnut pans OR 2 (4-cavity) jumbo doughnut pans
Ingredients
Walnut Streusel:
- 100 grams light brown sugar (1/2 cup)
- 42 grams all-purpose flour (1/3 cup)
- 6 grams ground cinnamon (1 tablespoon)
- 1 gram fine sea salt
- 56 grams unsalted butter (1/4 cup OR 1/2 stick), cold and cubed
- 62 grams walnuts, chopped (1/2 cup)
Doughnuts:
- 170 grams unsalted butter(3/4 cup), room temperature
- 100 grams granulated sugar (1/2 cup)
- 100 grams light brown sugar (1/2 cup)
- 150 grams egg (3 large), room temperature
- 15 grams vanilla bean paste or extract (1 tablespoon)
- 320 grams all-purpose flour (2-1/2 cups)
- 10 grams baking powder (2 teaspoons)
- 3 grams baking soda (1/2 teaspoon)
- 5 grams fine sea salt (1 teaspoon)
- 240 grams sour cream (1 cup)
- 100 grams light brown sugar (1/2 cup)
- 6 grams ground cinnamon (1 tablespoon)
Icing:
- 90 grams powdered sugar (3/4 cup)
- 23 grams milk (1-1/2 tablespoons)
- 5 grams vanilla bean paste or extract (1 teaspoon)
Instructions
Walnut Streusel:
- Add brown sugar, all-purpose flour, ground cinnamon, fine sea salt and unsalted butter to food processor. Pulse until mixture resembles coarse sand. Add walnuts and pulse once or twice to combine. Transfer to small bowl and chill until ready to use.
Doughnuts:
- Preheat oven to 350 degrees F.
- Spray doughnut pans with nonstick cooking spray. Set aside.
- Add unsalted butter, granulated sugar, light brown sugar to stand mixer. Beat on medium until smooth and creamy, about 2 minutes.
- Add eggs one at a time and beat on low to incorporate after each addition. Add vanilla beat extract and beat on low until incorporated.
- Add the all-purpose flour, baking powder, baking soda, and fine sea salt to a medium bowl. Whisk to combine.
- Add 1/2 flour mixture to stand mixer. Beat on low just until incorporated. Add sour cream. Beat on low just until incorporated. Add remaining flour mixture. Beat on low just until incorporated. Do not over mix.
- Combine light brown sugar and ground cinnamon in small bowl. Set aside.
- Add doughnut batter to large gallon size plastic storage bag and cut a small hole in corner of bag. Seal the bag and squeeze the batter through the opening into the doughnut pan cavities about 2/3 of the way to the top. Smooth batter with wet finger. Sprinkle doughnuts with reserved cinnamon sugar. Swirl with tip of knife to incorporate streaks of cinnamon sugar in doughnuts.
- Bake doughnuts in hot oven for 5 minutes. Remove from oven and carefully and quickly sprinkle walnut streusel over doughnuts. Press lightly. Return to oven and continue baking until doughnuts are firm to the touch.
- NOTE: baking times will vary with doughnut pans. Small pans will require 10 to 12 minutes baking. Large pans will require 18 to 20 minutes.
- Remove doughnut pans from oven and cool on wire rack for 15 minutes. Remove doughnuts from pans to cool completely.
Icing:
- Add powdered sugar, milk, and vanilla bean paste to small bowl. Stir to combine. Drizzle over coffee cake doughnuts before serving.
