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.

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