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Coffee Cake Donuts with Vanilla Glaze are perfect for those mornings you’re craving coffee cake but don’t have time to bake one! Ready in less than 30 minutes, the donuts are baked not fried, and so delicious with a cup of coffee!
Coffee Cake Donut Recipe
New day, new week, new baked donut recipe for you! Today we’re talking coffee cake donuts with vanilla glaze. This vanilla cake donut recipe is supremely moist, loaded with buttery crumbs, and finished off with a sweet vanilla glaze! The best part? They bake up in just 10 minutes!!!
There are 3 parts to this recipe: the crumb topping, the baked donut base, and the vanilla glaze. As I mentioned earlier, these donuts are baked, so you will need a donut pan for this recipe. If you don’t own one already, click here to check out the one I’ve been using for years.
You’ll want to make the crumb topping first so it has time to chill in the freezer. For the crumb topping you’ll need cold unsalted butter, granulated sugar, all-purpose flour, and cinnamon. You cut the butter into small cubes, then quickly work it into the remaining ingredients until the mixture resembles a course meal. Then pop the bowl in the freezer while you make your donut batter. Chilling the crumbs in the freezer helps them melt more slowly during the baking process.
To make the donut batter you’ll need all-purpose flour, light brown sugar, a pinch of salt, baking powder, sour cream, unsalted butter, and an egg. You’ll combine the wet ingredients first, then gently whisk in the dry ones. Super easy! You’ll want to make sure your donut pan is generously greased before evenly dividing the donut batter among the molds. You can do this with a spoon, or you can transfer the batter into a ziplock bag, snip off one end, and pipe the batter into the molds. For a visual on this, click here.
The donuts only need to bake for 10-11 minutes, so be sure you keep an eye on them. When you remove the donuts from the oven, you may notice some of the crumb topping has baked over the “hole” area – don’t fret! This is normal and will probably happen. Simply use a skewer or toothpick to clean it up. Then you’re going to let the donuts cool in the pan for 10 FULL minutes before gently lifting them out and onto a cooling rack.
While the donuts cool, you can make your glaze. The glaze is seriously the easiest part! Simply combine confectioners’ sugar with a little milk and vanilla, whisk smooth , and viola – you’re ready to drizzle! If you’re not serving the donuts right away, I suggest holding off on the glaze, as they do get soggy after a while.
Bake them now, thank me later 😉
If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! ♥
More Donut Recipes:
- Pumpkin Coffee Cake Donuts
- Coffee Lovers Chocolate Cake Donuts
- Blueberry Cinnamon Sugar Donuts with Vanilla Glaze
Coffee Cake Donuts with Vanilla Glaze
Ingredients
For the crumb topping:
- 1/4 stick cold unsalted butter, cut into tiny cubes
- 1/4 cup granulated sugar
- 3 and 1/2 tablespoons all-purpose flour
- 1/4 teaspoon cinnamon
For the donuts:
- 1 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup full-fat sour cream
- 2 1/2 tablespoons unsalted butter, melted
- 1 large egg, at room temperature
For the vanilla glaze:
- 1/2 cup confectioners' sugar
- 1/2 tablespoon whole milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees (F). Spray a 6 mold donut pan with non-stick baking spray; set aside.
For the crumb topping:
- In a small bowl combine the sugar, the flour, and cinnamon. Add in the butter cubes and quickly work them into the mixture until it resembles a coarse meal; chill the topping in the freezer while making the donut batter.
For the donuts:
- In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the wet ingredients. Gently fold the wet mixture into the dry mixture - don't over mix!
- Spoon or pipe the batter into the prepared doughnut pan. Divide crumb topping evenly among donut tops, then bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool for 10 minutes in the pan before gently lifting them out and transferring to a wire rack to cool for a few more minutes.
For the glaze:
- In a small bowl whisk together the confectioners' sugar, milk, and vanilla. Drizzle over donuts and serve at once.
Just made a batch of these…luv them!
I have made several of your donut recipes and they have all been so easy to make and always come out amazing! These were really great and especially easy! My dad loved them, and he can be pretty picky about desserts. Thank you so much for another great recipe!
Just made this recipe!
It is absolutely delicious, a great cakey donut that isn’t too oily, too rich, or too dense. The crumb topping is delicious, though I might add brown sugar to it instead of just white granulated next time. The dough is honestly one of the best-tasting things I have had in a long time, a nice warm flavor very reminiscent of standard coffee cake but also wholly its own thing.
Some things to keep in mind:
1. The description of the recipe says to whisk the dry ingredients into the wet, while the recipe itself at the bottom says to fold the wet ingredients into the dry. I did the fold technique.
2. This batter is quite thick!! You will think something has gone wrong, and you may need to press it into the donut mold rather than piping or spooning. I did this, and it still came out deliciously moist and cakey, not too dense.
3. You HAVE to work with the butter chilled, and with the crumb mixture frozen while you make the dough. Otherwise it will melt.
4. I ended up baking them for about 12 minutes, not 11, so depending on your oven/pan you may need to wait a bit longer.
5. The glaze in the photos above is pure white, which is NOT going to be the case if you pour typical vanilla extract (which has a brown tint) into this amount of confectioner’s sugar and milk. It sort of disappears into the topping, because it’s about the same color. It’s also a little sweet, so if you don’t like extra sweetness, I would leave it off. But my partner and I very much enjoyed it together. (We used 2% milk, because that was what we had…It came out fine!)
Thanks for the freezing the crumb top. Mine melted down just flat. I will give that I try next time. I had almost thought about adding in later in the baking time.
I just made this in a loaf pan ..it’s amazing!; so soft and delicious …..it took around 205 minutes….thanks so much
205 minutes??? That’s over 3 hours?
These are delicious!! Best baked donuts I have made. 10 minutes cooking was perfect. I added a grating of nutmeg to the batter.
I made these today. Very tasty but took almost 20 minutes to cook. I looked at the photos on the recipe here and it looks like there is some type of spice in the batter, but it’s not listed on the recipe. Are there any spices in the batter?
Delicious!!!!!!!
Perfect recipe! Will use again!
This recipe was the first donut recipe I made with my new mini donut baking tray! They are so tasty I may never make a different recipe of donuts ever again!! Low-fat sour cream does work just as well, I have found. Thank you for this delicious recipe!
I made these this morning and my husband and kids said they were the best baked donuts I’ve ever made! Thank you for sharing this recipe!
Coffee cake is the best! Can’t wait to try these! Thanks for sharing!