Sunday, February 7, 2010

Cake Doughnuts

Being accident prone, I dot not trust myself to use a pot of bubbling oil. I am simply not ready for that journey to tempt fate, maybe with the help of Fork2. But not today... no, these confections of cake-deliciousness are baked. Baked to pure perfection with the help of a handy-dandy doughnut baking tin. Similar to a muffin-tin, these can be found at most baking stores.
Covered while still warm in a cinnamon-sugar mixture, these puppies are even better the next morning, served with a cup of coffee. Not as heavy or greasy as a regular doughnut, this recipe is similar to a breakfast muffin. Mmmmmmm doughnuts....

Cake Doughnuts:
3/4 c. sugar
1 large egg
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. nutmeg
1/4 c. veg. oil
3/4 c. milk
1 tsp. vanilla extract
2 Tbl. melted butter, for dipping
1/2 c. sugar, for dipping
1 Tbl. cinnamon, for dipping

Preheat the oven, to 350 f. Grease either a doughnut-tin or a muffin-tin.
In a large bowl, beat together the sugar and egg till light and fluffy. In a small bowl, combine the flour, baking powder, salt, and nutmeg. Pour into sugar/egg mixture and stir till well combined. Add in the oil, milk, and vanilla extract. Mix Well. Pour into baking tins, approx. 3/4 full. Bake 13-15 mins.
In a shallow dish, combine the sugar and cinnamon. While still warm, dunk the doughnuts tops into the melted butter followed by a dunk into the cinnamon/sugar mix. Cool.

recipe: Baking Bites

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