Donuts

Baked Raspberry Cake Donuts

Name: Baked Raspberry Cake Donuts
Yield: 12 Doughnuts
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&apos; sugar

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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?

Yield:: 12 Doughnuts

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

Click to mark complete

- Preheat oven to 425°F. Prepare doughnut pan with vegetable pan spray.
- 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.
- 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.
- For glaze, puree remaining raspberries in blender or food processor. Strain puree; 1/4 cup juice should remain. Discard solids.
- In small bowl whisk together raspberry juice and confectioners' sugar until smooth. Cover tops of doughnuts with glaze.

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