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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!