baked-raspberry-cake-donuts-recipe_1.jpg|1
baked-raspberry-cake-donuts-recipe_1.jpg|1

Baked Raspberry Cake Donuts

Baked Raspberry Cake Donuts
These fruit-flavored donuts will make even the most non-morning person jump out of bed with a smile. Red raspberries are mixed into buttermilk-based cake donuts for a sweet-tart flavor, then topped with a raspberry puree and confectioners' sugar glaze. Who's excited to get up and at 'em?
  • Amount12 Doughnuts
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Ingredients

  • 2 cups cake flour, sifted

  • 3/4 cup granulated sugar

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • 1/4 teaspoon ground nutmeg

  • 3/4 cup buttermilk

  • 2 Eggs

  • 2 tablespoons butter, melted

  • 1 container fresh raspberries

  • 2 cups confectioners' sugar

Instructions

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  1. Preheat oven to 425°F. Prepare doughnut pan with vegetable pan spray.
  2. In large bowl, whisk together flour, sugar, baking powder, salt and nutmeg. Add buttermilk, eggs and butter. Beat until just combined. Fold in 1/2 cup of raspberries. Fill each doughnut cup approximately 2/3 full.
  3. Bake 7-9 minutes or until the tops of the doughnuts spring back when touched. Let cool in pan 5 minutes before removing to cooling grid to cool completely.
  4. For glaze, puree remaining raspberries in blender or food processor. Strain puree; 1/4 cup juice should remain. Discard solids.
  5. In small bowl whisk together raspberry juice and confectioners’ sugar until smooth. Cover tops of doughnuts with glaze.

Notes

How To

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