These Old Fashioned Cinnamon Sugar Baked 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! They’re easy to make and they taste just like traditional, old fashioned cinnamon sugar donuts!
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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!
As terrible as they are for you, I just love a good donut! Of course I don’t enjoy them very often because they’re just not that good for you, but I’ve finally found a way to enjoy them without too much guilt! These Old Fashioned Cinnamon Sugar Baked Cake Donuts are baked, not fried, so they’re lower in fat and calories that any coffee shop donut you’ve ever had! I adapted this recipe from Sur la Table’s plain cake donut recipe, making them just a little bit healthier and a whole lot tastier!!
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These Old Fashioned Cinnamon Sugar Baked Cake 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! You will need a donut pan for this recipe, and if you don’t have one already I’d definitely recommend this Wilton Medium Donut Pan (affiliate link). It’s the perfect size for this recipe that yeilds 24 medium-sized donuts and it’s non-stick and easy to clean. And it works best when you grease it with a little bit of oil. I always use my Misto Oil Sprayer for this job (affiliate link) because it allows you to achieve the same effect as conventional oil sprays while using a healthy oil and without all those harmful propellants found in conventional oil sprays.
I really hope you enjoy this Old Fashioned Cinnamon Sugar Baked Cake Donuts recipe! Let me know in the comments below, what’s your favourite donut flavour?
Watch the video below to see how I made these delicious Old Fashioned Cinnamon Sugar Baked Cake Donuts and grab the full written recipe at the end of this post!
Looking for more sweet recipes just like this? Check out some of my readers’ favourite recipes I’ve linked below!
These Skinny Chocolate Dipped Cake Donuts are absolutely to die for! And they’re SO easy to make at home!
This Glazed Chocolate Donut Bundt Cake tastes just like everyone’s favourite coffee shop donut!
These No Bake Mason Jar Chocolate Raspberry Cheesecakes are a delicious low calorie treat!
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OLD FASHIONED BAKED CAKE DONUTS
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!
- 2 cups all purpose flour
- 3/4 cup white sugar
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp sea salt
- 3/4 cup low fat buttermilk
- 2 eggs
- 2 tbsp canola oil
- canola oil baking spray to grease donut pan
- donut baking pan
- large piping bag fitted with a large round tip
- 1/2 cup sugar
- 2 tsp cinnamon
Preheat your oven to 425 degrees Fahrenheit and grease a donut pan with some oil spray.
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.
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.
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