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.
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 ½ cup caster sugar ¼ teaspoon ground cinnamon ¼ cup melted butter
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.
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.