High Altitude Baked Coffee Cake Crumble Donuts
These tender and buttery baked cake donuts are topped with brown sugar cinnamon crumble topping and drizzled with vanilla icing.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Standard Doughnut Pans (for 12 standard-sized donuts)
- 16-inch Disposable Piping Bag
Ingredients
Crumb Topping
- 1 cup all-purpose flour, fluffed, spooned and leveled
- ½ cup light brown sugar, lightly packed
- ½ tsp ground cinnamon
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
- 5 tbsp unsalted butter, melted
Doughnuts
- ¾ cup all-purpose flour, fluffed, spooned and leveled
- ¾ cup whole wheat flour (or all purpose flour), fluffed, spooned and leveled
- ¾ cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp ground cinnamon
- 1 tsp instant espresso powder
- ⅛ tsp ground cardamom
- 1 large egg
- ½ cup full fat sour cream
- ¼ cup whole milk
- ½ cup unsalted butter, melted
- 2 tsp vanilla extract
Vanilla Icing
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ - 2 tbsp whole milk
Instructions
Getting Ready
- Preheat the oven to 375 F, and position a rack in the center of the oven.
- Spray your doughnut pan/s thoroughly with non-stick baking spray. A standard baked doughnut pan has molds measuring about 3 - 3 1/2 inches in diameter, and this recipe makes 12 standard sized donuts.
Crumb Topping
- In a bowl, combine the flour, brown sugar, cinnamon and salt.
- Add the melted butter, and stir until moist and crumbly. Set aside until needed.
Doughnuts
- In a bowl, whisk together both flours with the sugar, baking powder, salt, cinnamon, espresso powder and cardamom, until everything is evenly distributed.
- Separately, whisk together the egg, sour cream and milk. Add to the dry ingredients, along with the melted butter and vanilla extract. Use a spatula to stir everything together into a thick batter.
- Fill a 16-inch disposable piping bag with the batter, and snip off the tip. Pipe the batter into the greased donut pans, filling the molds half full.
- Break up any large chunks in the crumble topping, and sprinkle the topping evenly over the batter. Lightly press the crumbs into the batter so they are adhered to the donuts as they bake.
- Bake the donuts for about 14-15 minutes, until a toothpick inserted comes out clean. Cool in the pans for 5 minutes, then place a cooling rack over the donuts, carefully invert them onto the cooling rack, remove the pan, then gently turn them right side up again.Tip: Do not try to lift the donuts out of the pan or you'll break them apart. Turning them over onto a cooling rack is the best way to remove them from the pan. You shouldn't lose too much of the crumb topping doing this, if you pressed it into the batter. You can also scoop up any crumbs that fall off and sprinkle them back on top of the donuts.
Icing
- In a bowl, whisk together the powdered sugar, vanilla and milk, until you have a smooth, thin, drizzly icing.
- Drizzle the icing over the warm donuts. The icing will set in about 10 minutes. I also sprinkled the top of the donuts with a small pinch of cinnamon-sugar as a finishing touch.
Notes
Store leftover donuts in an airtight container at room temperature for up to 3 days.
These donuts are great warm or at room temperature. You can reheat individual donuts in the microwave for about 20-30 seconds at 50% power.
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