These old-fashioned donuts are soft and cakey with a hint of nutmeg on the inside and finished with a crunchy cinnamon-sugar coating.
- 2 cups (250g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup (188ml) buttermilk
- 2 large eggs
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- Preheat oven to 425°F. Spray two 6-cavity doughnut pans with non-stick cooking spray.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt.
- In a small bowl, whisk together the buttermilk, eggs, vegetable oil and vanilla extract.
- Add the wet ingredients to the dry mixture and gently stir together until just combined.
- Divide the batter into the prepared donut pans, filling almost full.
- Bake for 7-9 minutes or until the tops spring back when lightly pressed.
- In a small bowl, mix together the cinnamon-sugar.
- As soon as the donuts are cooled enough to handle (but still warm), remove from pan and dip in cinnamon-sugar. Set on a wire rack to cool.
These donuts are best the day of. You can store leftovers in an airtight container at room temperature for 1-2 days. Please note that the cinnamon-sugar melts a bit when stored overnight. Re-coat before serving again.
How to freeze:
Don’t coat in sugar mixture and let cool completely. Place in an airtight freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Defrost overnight in the fridge, warm up in the microwave for 15-30 seconds, then coat in cinnamon-sugar.
- Category: dessert, breakfast
- Method: bake
- Cuisine: American
Keywords: old-fashioned donut recipe, baked cake donuts, cinnamon sugar donuts