12/11/2015

Old Fashioned Baked Cake Donuts

Eating a healthy diet usually means you don't eat a lot of donuts. And rightly so...they contain very few healthy ingredients and they're really just a treat, but if you're a donut lover it can be hard to give them up completely. The good news is, there's a way to make them just a little bit less terrible for you without sacrificing any deliciousness! These Old Fashioned Cake Donuts are baked, not fried, and they're much lower in sugar and fat than a traditional cake donut, making them the perfect no-guilt treat!

Skinny Old Fashioned Cake Donuts by The Busy Baker

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This recipe is adapted from Sur la Table's cake donut recipe.


You'll need:

2 cups all purpose flour
3/4 cup white sugar
2 tsp baking powder
1/2 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp sea salt
3/4 cup low fat buttermilk
2 eggs
2 tbsp canola oil


1/2 cup white sugar and 2 tsp cinnamon for dipping

canola oil baking spray (I use my Misto Oil Sprayer), to grease the donut pan

a donut baking pan (I use this one)
a large piping bag fitted with a large round tip



To make:

Preheat your oven to 425 degrees Fahrenheit and grease a donut pan with some oil spray (I use canola oil in my Misto Oil Sprayer and I love it! It's a great way to use a small amount of oil in a spray form without all the added chemical propellants that are often added to conventional oil sprays).

Add the flour, sugar, baking powder, nutmeg, cinnamon and sea salt to a large bowl and whisk them together until they're combined.

In a separate bowl or a large liquid measuring cup combine the buttermilk, eggs, and oil, whisking them together with a fork.

Dump the wet ingredients into the dry ingredients. Using a rubber spatula, fold the wet ingredients into the dry ingredients until a batter begins to form and the flour begins to disappear.

Be careful not to over-mix as this will make the donuts tough and dry. Stop mixing as soon as the last streak of flour disappears and spoon the batter into the piping bag fitted with a large round tip.

Pipe a small amount of batter into each of the 12 greased donut cups in a circular motion and be careful not to over-fill.  This batter rises up quite a lot so filling the cups only half-way works perfectly.

Skinny Old Fashioned Cake Donuts by The Busy Baker

Bake the donuts at 425 degrees Fahrenheit for about 7-9 minutes. This recipe makes 24 donuts so you'll have to repeat this process again a second time unless you have two donut pans.

As soon as the donuts have browned slightly on the tops and they spring back to the touch, remove them from the oven and tip them out of their tins. Mix the remaining 1/2 cup sugar and 2 tsp cinnamon together in a bowl and as soon as you're able to handle the donuts without burning your hands, dip each side into the cinnamon sugar mixture and set them on a cooling rack to cool completely.

Skinny Old Fashioned Cake Donuts by The Busy Baker

These donuts are great to serve to a crowd, at a breakfast meeting, or just to have as a snack if you're craving something sweet. And you'd never know they weren't fried in oil. They're so delicious and they even have the quintessential white ring around the outside that gives them an authentic old fashioned look!

Skinny Old Fashioned Cake Donuts by The Busy Baker

Skinny Old Fashioned Cake Donuts by The Busy Baker

And I've saved the best part of this post for last...each of these donuts is only 3 Weight Watchers PointsPlus!! So they really are the perfect way to enjoy a sweet treat without overdoing it!

I hope you enjoyed this recipe! Let me know in the comments below, what's your favourite donut flavour?



        



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19 comments:

  1. Oh my Chrissie!!! These look absolutely amazing!
    These are pinned for me to try this weekend ....fantastic job :)

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    1. Thanks Ginni!! I hope you enjoy them :) It's a great recipe and they're SO yummy!

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  2. These donuts look too perfect to be guilt-free!!

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  3. Love your recipe, it's got nothing on Sur La Table's, their donut looks like a flat pancake and so unappetising. I'm gonna be adapting this for my partner to make salted caramel glazed donuts - he's gonna love them!

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    1. Thanks so much!! I hope you enjoy them :)

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  4. No levening agent? I should have caught that when I was putting the batter together, but this was my first time making donuts. They were a fail for me. A little baking powder would have improved them greatly. I'm surprised your rose so high and beautiful.

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    1. Hi Tim! The recipe does call for 2 tsp baking powder, which is probably why yours didn't look like mine. I'm sorry they didn't work out for you the first time, but I hope you give them another try!

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  5. Are you using a mini donut pan, or a full sized pan for these?

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    1. I have a medium sized donut pan. It's not a jumbo donut pan (6 donuts per pan) and it's not a mini one (24 donuts per pan). The donuts are 3 inches across, if that helps! Hope you enjoy the recipe!

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  6. Can you make these the night before?

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    1. I'm not sure exactly what you mean, but just make sure you bake the donuts right after you mix the batter. This will ensure the donuts have the right texture and don't rise too much. But you can bake them the night before and enjoy them in he morning for sure! :)

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  7. Your cake dougnut recipe and my cake doughnut recipe are very different, which means, I have no choice but to try yours because I'm always looking for better recipes (and excuses to make + eat doughnuts).
    Side note: I had been baking my baked doughnuts in "savarin" molds, not quite realizing they weren't dounuts molds. Close, but not quite the same shape. So in my old blog posts, where I made baked doughnuts, you will see the doughnut shape is... odd, hehe! I now have a new doughnuts pan that I need to test out, so there's yet another excuse to make doughnuts! So many reasons ;)

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    1. Thanks Janice! Let me know how you like them!

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  8. These look great! But can I make them in muffin tins? Or form in another way? I don't have a donut pan and am always trying to avoid purchasing more specialty cooking gear. Any suggested alternative?

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    1. I'm sure making them in muffin tins would work! I've never tried it, so I can't guarantee anything, but I don't see why it wouldn't work. Just make sure to adjust the baking time! :)

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  9. Can you substitute almond milk for the buttermilk?

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    1. Good question! In this case that wouldn't work too well since the buttermilk adds acidity which activates the baking powder. Almond milk would work if you added a teaspoon or so of vinegar to the batter with the milk, but I can't guarantee anything since I haven't actually tried this recipe that way. Good luck!!

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  10. can I make them eggless? If yes,then how to replace eggs?

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