Baked Buttermilk Cinnamon Topped Cake Doughnuts

          I've always wanted to try making doughnuts.  I decided to go with my favorite 'cake' version. I am probably one of the few people that doesn't like super sweet, fried or glazed doughnuts.  This recipe, and the oven baking pan seemed like a great fit!!  They were a hit!  I needed to make a morning pastry for a quick breakfast meeting. Coffee and doughnuts seemed to fit the menu perfectly. These are also lower in fat then their 'fried' counterpart - coming in around 120 calories each instead of 200-300 each for the others.!!  These doughnuts are even great if left plain (with no topping.)  These are super easy to make and the combinations of flavors and toppings are truly endless!! 
 ~Enjoy! Diane 

Baked Buttermilk Cinnamon Topped Cake Doughnuts

Ingredients: 
dry:
2 cups Cake Flour
3/4 cup granulated sugar
2 teaspoons baking powder 
1/4 teaspoon ground nutmeg
1 teaspoon salt
wet:
3/4 cup buttermilk
2 eggs, slightly beaten
2 tablespoons butter, melted

Directions:
Preheat oven to 425 
Spray doughnut pan with cooking spray
In a large bowl, sift together all the dry ingredients. Add in all the wet ingredients. Mix until just combined. Fill each pan cavity approximately 2/3 full (the batter will be thick, I use two spoons to work the batter into the pan depression.)  Bake 7-9 minutes or until the tops of the doughnuts spring back when touched. Let cool in pan 4-5 minutes before removing doughnuts from pan. Finish doughnuts with cinnamon sugar topping (or topping of your choice)
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Makes 12 doughnuts
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Cinnamon Sugar Topping
2 Tablespoons granulated sugar
1 Tablespoon ground cinnamon
2 Tablespoons butter, melted
Place the sugar and cinnamon in a shallow bowl and stir together. Lightly brush the tops of doughnuts with the melted butter and roll in the cinnamon sugar mixture to coat.

Recipe by: Wilton Baking
​Photos by: Diane Baker for Canning and Cooking at Home