Coffee Cake Donuts and National Coffee Day.

Sep 29, 2017 | Brunch, Recipes

We have reason to celebrate! It’s National Coffee Day! I shouldn’t just be celebrating today because there’s no way I would have survived this year as a new mom and business owner without copious amounts of coffee, let alone every Monday for the past few decades. Everyday is a coffee celebration in my book. Seeing that today is the official day for coffee though, I had to do something special, and decided to make a batch of mini-coffee cake style donuts to pair with a strong cup of coffee.To make the donuts, I used my trusty mini-donut baking pan which produced a cake-like donut texture. I love all donuts, believe me, but the baked variety works well for this recipe because it’s closer to a coffee-cake texture and is perfect for dunking in a cup of bold, hot coffee. The base recipe is simple, seasoned with some vanilla and cinnamon. A trick to getting the baked donuts to turn out in the right shape is to flip them about 2/3 of the way through baking. Once they’re done, I let them cool slightly and dunk them in a light glaze, and added a coffee cake-style crumble to the top of them. I could eat a whole bowl of just the crumble (and actually, confession: I probably did while testing this recipe). For my coffee of choice to pair with my donuts, I went with the Green Mountain Coffee® Autumn Harvest Blend, a nice medium roast that fits the season. I brewed my coffee in the new Keurig® K-Select™ Coffee Maker; it has a “Strong” button that brews a stronger, bolder, more intense coffee. Stronger coffee? Yes, please.The sweet, buttery taste of the mini coffee cake donuts is a perfect complement to the strong, bold cup of coffee. Alternating those sips and bites is a delicious way to celebrate National Coffee Day, and frankly, a pretty good way to start any morning! Get the full recipe below:

Mini Coffee Cake Donuts

Print Recipe

Ingredients

1/3 Cup of Whole Milk
3 Tbsp. Butter Melted
2.5 Tbsp. of Honey
1 Egg
½ Tsp. Vanilla Extract
1 ¼ Cup of Flour
1 Tsp. Baking Powder
½ Tsp. Cinnamon
For Glaze:
½ Cup of powdered sugar
2 Tbsp. Whole Milk
1/4 Tsp. of Vanilla Extract
For Crumbles:
¼ Cup of White Sugar
¼ Cup of Brown Sugar
4 Tbsp. of Butter melted
1 Cup of Flour
1 Tsp. of Cinnamon

Instructions

Preheat oven to 400 degrees, and grease a mini-donut baking pan.
In a large bowl, mix together milk, butter, honey, egg, and vanilla.
Stir in flour, baking powder, and cinnamon just until ingredients are combined.
Pour batter mixture into a pastry bag (or a plastic bag with one corner cut off) and pipe the batter into the donut pan channels, about ¾ of the way full.
Bake for 6 minutes, remove pan from oven and use a fork to flip the donuts, and return to the oven for an additional 2-3 minutes until golden brown.
Prepare glaze and coffee cake crumbles while the donuts cool slightly.
In a small bowl, combine powdered sugar, milk, and vanilla to create glaze.
In another bowl, toss together white sugar, brown sugar, butter, flour and cinnamon. Work mixture with your fingers to incorporate the butter and dry ingredients until crumbles form.
Dunk each donut into the glaze and then top with a sprinkle of the coffee cake crumbles, let the glazed donuts set for about 15 minutes before serving.