Baked Cinnamon Sugar Doughnut Cakes
These delicious puffs of cinnamon and sugar are not a yeasted doughnut but a simple two-step method that relies on gentle mixing when making the batter. The taste reminds me of the doughnuts we used to buy when I was a child and are a great recipe to bake with your kids. Eat while still warm.
INGREDIENTS
1 cup plain flour
1 teaspoon baking powder
pinch salt
½ cup caster sugar
1 teaspoon freshly
grated nutmeg
¼ teaspoon ground cinnamon
½ cup milk
1 large egg, size 7
¼ cup melted butter
1 teaspoon vanilla extract
To finish
½ cup caster sugar
¼ teaspoon ground cinnamon
¼ cup melted butter
METHOD
Equipment: Lightly grease 9 holes of a standard muffin tin.
Preheat the oven to 180°C fan bake.
Combine all the dry ingredients in a large bowl.
Whisk the milk, egg, butter and vanilla together then pour onto the flour mixture. Gently but thoroughly stir together but
don’t overbeat.
Divide the batter between the holes of the prepared tin and bake for about 10 minutes, or until risen and golden.
To finish: Combine the sugar and cinnamon in a bowl.
When cool enough to handle and working with one cake at a time, brush it lightly all over with melted butter then toss in the sugar to coat on all sides. Repeat with the remaining cakes. Makes 9
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.