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Coffee Cake Doughnuts

There's no denying the appeal of a good slice of coffee cake. Tender cake, layered with cinnamon sugar and topped with a crunchy streusel topping? Your morning break never had it so good.

But what if we could make it even better? And by "better", I mean no fork required and an almost 50-50 ratio of streusel to cake.

Like these coffee cake doughnuts:

Though there are a few separate components, none are difficult and all add up to a drool-worthy doughnut that you will want well past your coffee break.

Start with an easy sour cream batter and pipe a little into the base of a doughnut pan. Sprinkle generously with a layer of cinnamon-sugar.

Pipe more batter on top and finish with the streusel topping.

About that streusel: this is one of the easiest, most foolproof techniques ever. No baking, no need for pastry cutters, and produces a crispy, buttery sweet-salty streusel every time.

Finish with a drizzle of icing and watch these disappear!

Coffee Cake Doughnuts

  • Makes


    12 doughnuts
  • Meal
  • Prep

    30 minutes
  • Cook

    10 minutes
  • Total

    40 minutes


  • For the streusel:
  • 6 tablespoons unsalted butter
  • 6 tablespoons light brown sugar
  • 6 tablespoons granulated sugar
  • 1 cup flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • For the doughnuts:
  • 1 large egg
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla
  • 1/4 cup vegetable oil
  • 3/4 cup sugar, divided
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • For the glaze:
  • 1 cup confectioner's sugar
  • 1 - 2 tablespoons milk


  • 1. Make the streusel: Line a baking sheet with parchment paper. Melt the butter in a medium bowl set over a pan of simmering water. Remove from heat and use a fork to stir in the remaining ingredients. Spread onto your prepared baking sheet and brake up any large clumps. Set aside.

  • 2. Make the doughnuts: Beat the egg lightly in an electric mixer. Add the sour cream, vanilla, vegetable oil and 1/2 cup sugar. Beat till blended. Add the flour, baking soda and salt and beat again. 

  • 3. Stir the cinnamon and remaining 1/4 cup sugar in a small bowl. 

  • 4. Pre-heat the oven to 350; grease and flour two 6-cup doughnut pans.

  • 5. Transfer the doughnut batter to a disposable pastry bag or ziploc bag. Snip an opening in the corner and pipe a circle of batter in the bottoms of the pans. Sprinkle evenly with the cinnamon-sugar and pipe the rest of the batter on top. Sprinkle the streusel over each doughnut.

  • 6. Bake for 10 - 12 minutes or till doughnuts are light golden brown and springy to the touch. Let cool slightly in the pans and transfer to a wire rack to cool completely (you can use a small knife or angled spatula to assist removal of the doughnuts from the pans).

  • 7. Make the glaze: Whisk the confectioner's sugar and milk together, adding more of each ingredient as necessary to get a thick but pourable glaze. 

  • 8. Place the wire rack with the doughnuts on top of a piece of foil or parchment paper. Use a fork to drizzle the glaze over the doughnuts, and let set prior to serving.

All images via Sheri Silver

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