Baked Cake Doughnuts
Delicious baked cake doughnuts with warm nutmeg flavor, coated in cinnamon sugar for a sweet treat perfect for breakfast or snacks, appealing to all ages.
Ingredients
Instructions
- Cream the shortening and sugar together until light and fluffy.
- Add the beaten egg, milk, and dry ingredients to the mixture and blend well.
- Pour the batter into greased muffin pans.
- Bake in a 375°F (190°C) oven for about 15 to 20 minutes until golden brown.
- Remove from the pans immediately and roll in 5 tablespoons melted margarine.
- Then, coat in a mixture of 1/2 cup sugar and 1 teaspoon cinnamon.
Tips & Substitutions
For a lighter texture, try using cake flour instead of all-purpose flour. If you want to reduce sugar, you can substitute half with unsweetened applesauce. Ensure not to overmix the batter after adding the dry ingredients to keep the doughnuts tender. For added flavor, consider incorporating vanilla extract or almond extract into the batter.
Serving Suggestions
These baked cake doughnuts are delightful on their own but can also be served with a side of coffee or milk for a comforting treat. They pair beautifully with Alice'S Deviled Eggs for a brunch spread. For a festive touch, consider glazing them with a simple icing or serving them alongside fresh fruit.
Storage & Reheating
Store any leftover doughnuts in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them individually wrapped in plastic wrap for up to 3 months. To reheat, place them in a preheated oven at 350°F (175°C) for 5-7 minutes to restore their freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Cake Doughnuts contains roughly 285 calories, with 1g protein, 15g carbohydrates, and 25g fat. Note that it is relatively high in sodium, at 638mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the doughnuts may be denser. For best results, consider using half whole wheat and half all-purpose flour to maintain a lighter texture.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute with an equal amount of softened butter or vegetable oil. Each will impart a slightly different flavor and texture, with butter adding richness and oil contributing moisture.
How can I make these doughnuts gluten-free?
To make these doughnuts gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that your baking powder is also gluten-free, and you may need to adjust the liquid slightly for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).