Imagine a donut, not light and airy, but dense and tender with a subtle vanilla perfume. These Old-Fashioned Cake Donuts possess a slightly crisp exterior giving way to a wonderfully moist crumb, finished with a simple but satisfying cinnamon-sugar coating. They evoke a nostalgic sweetness, reminiscent of childhood mornings and cozy bakeries, and are best enjoyed with a strong cup of coffee.
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Servings: 12
Cook Time: 10-12 minutes
Servings: 12
Ingredients
- 2 cups all-purpose flour
- 1 ¾ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- ¾ cup buttermilk
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
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Step-by-Step Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, nutmeg, and salt.
- In a separate bowl, whisk together the sugar, eggs, buttermilk, melted butter, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix; a few lumps are okay.
- Heat about 2-3 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
- Carefully drop rounded tablespoons of batter into the hot oil, working in batches to avoid overcrowding.
- Fry for 60-90 seconds per side, until golden brown.
- Remove the donuts from the oil and place them on a wire rack lined with paper towels to drain any excess oil.
- While still warm, combine the ½ cup sugar and cinnamon in a shallow dish. Toss each donut in the cinnamon-sugar mixture to coat evenly.
- Allow to cool slightly before serving.
Expert Tips for Success
- Don’t overheat the oil, or the donuts will burn on the outside and remain raw inside.
- Use a thermometer to ensure the oil temperature remains consistent.
- A cookie scoop helps create uniform donut shapes.
- For a richer flavor, use browned butter instead of melted butter.
- Let the batter rest for 10 minutes before frying – it helps with the texture.
- Don’t overcrowd the pot when frying; it will lower the oil temperature.
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Frequently Asked Questions
Q: Can I bake these donuts instead of frying?
A: While baking is possible, the texture will be significantly different – much more like a muffin. Frying is essential for the classic old-fashioned donut texture.
Q: Can I use regular milk instead of buttermilk?
A: You can, but the donuts won’t be quite as tender. If using regular milk, add 1 teaspoon of lemon juice or white vinegar to the milk and let it sit for 5 minutes before using.
Q: Can I make the batter ahead of time?
A: Yes, you can make the batter up to 24 hours in advance. Store it covered in the refrigerator and give it a gentle stir before frying.
Thank you for trying out this recipe! We hope you and your family enjoy it.
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