Baked Crumb Cake Doughnuts: A Homemade Morning Treat
Fuss-free pastry with warm vanilla base, spiced sugar topping, and smooth vanilla glaze.
Baked Crumb Cake Doughnuts combine the irresistible essence of classic crumb cake with the beloved shape and fun of doughnuts, all in a quick-bake format that’s perfect for breakfast, brunch, or an anytime treat. With a tender vanilla base, a buttery brown sugar streusel, and a sweet vanilla glaze, these doughnuts start your day with comfort and delight, minus the deep fryer.
Why Baked Doughnuts?
Baked doughnuts offer the sweet satisfaction of doughnut shop flavors without needing a pot of hot oil. They’re easier, cleaner, and yield a tender crumb—more like cake, with all the cozy flavors of breakfast classics. Plus, topping them with a crumbly streusel takes every bite over the top.
Ingredients Needed
Here’s what you’ll need to create classic crumb cake doughnuts at home:
- Flour – For both the doughnut base and the crumb topping; all-purpose yields a soft, classic texture.
- Brown Sugar – Adds caramelized notes to the streusel and the doughnut itself.
- Granulated Sugar – Sweetens the batter and glaze.
- Butter – Melted for the crumb topping, and sometimes for the doughnut if called for.
- Egg – Provides structure and richness.
- Milk – Moistens the batter.
- Sour Cream – Gives a subtle tang and helps keep the doughnuts tender.
- Vanilla Extract – For sweet, warm flavor throughout.
- Baking Powder & Salt – Essential leaveners and flavor balancers.
- Cinnamon – Delivers that hallmark crumb cake taste, both in batter and crumb topping.
Essential Equipment
- Doughnut Pan – A nonstick 6-cup or 12-cup pan is ideal for easy shaping and release.
- Mixing Bowls – At least two, to keep batter and streusel separate.
- Whisk and Spatula – For thorough mixing without overworking your batter.
- Wire Rack – For cooling and finishing the doughnuts with toppings.
- Parchment Paper or Rimmed Sheet – To bake and cool the crumb topping evenly, keeping things neat.
Step-By-Step: Making Baked Crumb Cake Doughnuts
1. Mix the Batter
Preheat your oven to 350°F (177°C). Lightly grease the doughnut pan with nonstick spray. In a large bowl, whisk together flour, baking powder, cinnamon, and salt. In another bowl, blend together granulated sugar, egg, melted butter, vanilla extract, sour cream, and milk until smooth. Combine wet and dry ingredients, mixing until just incorporated for a tender crumb.
2. Create the Crumb Topping
In a separate bowl, mix flour, brown sugar, and cinnamon. Cut in cold, diced butter with a pastry cutter or your fingers until the mixture forms pea-sized clumps. This streusel will deliver the signature crumbly top of classic crumb cake.
3. Fill the Doughnut Pans
Spoon or pipe the batter into the prepared doughnut pan cavities, filling each about two-thirds full. Sprinkle a generous layer of the crumb topping evenly over each doughnut.
4. Bake
Bake in the preheated oven until the doughnuts are light golden brown and spring back to the touch, usually 10–12 minutes depending on your oven and pan type. Let cool in the pan for a few minutes, then gently transfer to a wire rack.
5. Prepare and Bake the Extra Streusel
Spread any remaining crumb topping onto a parchment-lined baking sheet. Bake until golden brown and crisp, about 10–15 minutes. Let cool—these crispy bits are perfect for an extra shower over your finished doughnuts!
6. Make the Glaze
In a bowl, whisk together powdered sugar, a splash of milk, and a dash of vanilla extract until smooth and pourable. Adjust with more milk if needed. Dip each cooled doughnut into the glaze, letting the excess drip off, and return to the rack. While the glaze is still wet, top with extra streusel.
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Tips for Success
- Don’t overmix your doughnut batter—the lighter the touch, the softer the crumb.
- Generously spray your pan to ensure doughnuts pop out easily, keeping their shape.
- Use a piping bag or zip-top bag (with a corner snipped) for mess-free batter transfer into the pan.
- Bake streusel separately for crunchier bits (don’t skip this for the best crumb texture).
- Let doughnuts cool before glazing to prevent too much absorption and sogginess.
Serving & Storing
- These doughnuts are best on the day they’re made—enjoy them just slightly warm for peak texture.
- They pair perfectly with coffee, tea, or even a tall glass of cold milk for a comforting breakfast or afternoon snack.
- Store any leftovers in an airtight container at room temperature, layering wax or parchment paper between glazed doughnuts. They’ll keep for 1–2 days before drying out.
Fun Variations
- Flavor twists: Add a hint of nutmeg, swap vanilla for almond extract, or use brown butter for a nutty depth.
- Fruit additions: Gently fold in finely diced apples or a swirl of jam for bursts of flavor.
- Chocolate lovers: Stir mini chocolate chips into the crumb or drizzle the doughnuts with chocolate glaze alongside vanilla.
- Make them muffins: No doughnut pan? Turn the recipe into crumb cake muffins—adjust bake time as needed.
Nutrition Information (Per Doughnut Estimate)
| Nutrient | Approx. Amount |
|---|---|
| Calories | 250–300 |
| Total Fat | 10g |
| Carbohydrates | 40g |
| Sugar | 20g |
| Protein | 3g |
| Sodium | 150mg |
Note: These are rough estimates and will vary by ingredient brands and actual serving sizes.
Perfect Pairings
- Coffee: A hot cup of dark roast perfectly balances the sweet crumb and glaze.
- Fresh seasonal fruit: Serve a bowl of berries or sliced apples on the side for color and freshness.
- Brunch spread: Arrange alongside scrambled eggs, crispy bacon, or a yogurt parfait for a complete weekend brunch menu.
Frequently Asked Questions (FAQs)
Q: Can I make these doughnuts without a doughnut pan?
A: Yes! You can use a muffin tin and bake as muffins. Adjust the bake time as muffins may need a few extra minutes to cook through.
Q: How do I store leftover baked doughnuts?
A: Store leftover doughnuts in an airtight container at room temperature for up to 2 days. For best texture, avoid refrigerating, as they can dry out. Glazed doughnuts can be layered with parchment or wax paper if stacking.
Q: Can I freeze baked crumb cake doughnuts?
A: Unfrosted baked doughnuts freeze very well! Allow them to cool, then place in a single layer in a freezer bag. Thaw at room temperature and glaze just before serving.
Q: How do I get the crumb topping to stick to the glaze?
A: Sprinkle the crumb topping over the glaze while it’s still wet, gently pressing the crumbs to help them adhere.
Q: Can I make these doughnuts gluten-free?
A: Yes, substitute a gluten-free all-purpose flour blend for the flour in both the batter and crumb topping. Check your baking powder and other labels to confirm they’re gluten-free as well.
Q: Why do my doughnuts stick to the pan?
A: Make sure to spray your nonstick pan thoroughly just before adding the batter and allow the doughnuts to cool a few minutes before removing—they should release easily if baked through.
Pro Tips for Doughnut Lovers
- For extra flavor, toast the crumb topping separately and sprinkle over doughnuts just before serving.
- Spice up the batter with a pinch of ginger or cardamom for something new.
- Use a scale for portioning if you want doughnuts that are evenly sized and prettier for serving or gifting.
- Double the batch—these freeze beautifully and make decadent last-minute treats.
Explore More Doughnut Recipes
- Homemade Glazed Doughnuts – Classic, yeasted and fried, with a classic sugar glaze.
- Apple Cider Doughnut Cake – All the autumn orchard nostalgia captured in cake form.
- Air Fryer Doughnuts – Quick, easy, and lighter than tradition, perfect with canned biscuit dough.
Final Thoughts
Baked Crumb Cake Doughnuts transform simple ingredients into a nostalgic, bakery-level treat. With a fluffy cake base, crackly sweet topping, and drizzle of vanilla glaze, these doughnuts suit any morning spread, snack break, or casual brunch. Easy enough for busy weekdays and special enough for holiday gatherings—try them and taste breakfast in a whole new way!
References
- https://pioneerbrand.com/2024/10/25/coffee-cake-donuts/
- https://www.youtube.com/watch?v=SH-G9eP2mTs
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g42710280/doughnut-recipes/
- https://www.thepioneerwoman.com/food-cooking/recipes/a87348/baked-crumb-cake-doughnuts/
- https://www.thepioneerwoman.com/author/954979/jessica-merchant/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g43468117/coffee-cake-recipes/
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