Old-Time Cake Doughnuts

Total Time Prep: 30 min. + chilling Cook: 5 min./batch

Yield about 2 dozen

This tender cake doughnut is a little piece of heaven at breakfast. For a variation, add 1 tablespoon dark rum for a richer flavor. —Alissa Stehr, Gau-Odernheim, Germany

Ingredients

2 tablespoons unsalted butter, softened
1-1/2 cups sugar, divided
3 large eggs, room temperature
4 cups all-purpose flour
1 tablespoon baking powder
3 teaspoons ground cinnamon, divided
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup 2% milk
Oil for deep-fat frying

Directions

In a large bowl, beat butter and 1 cup sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition.
Combine the flour, baking powder, 1 teaspoon cinnamon, salt and nutmeg; add to butter mixture alternately with milk, beating well after each addition. Cover and refrigerate 2 hours.
Turn onto a heavily floured surface; pat dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 375°.
Fry doughnuts, a few at a time, until golden brown on both sides, about 2 minutes per side. Drain on paper towels.
Combine remaining 1/2 cup sugar and 2 tsp. cinnamon; roll warm doughnuts in mixture.

Nutrition Facts

1 doughnut: 198 calories, 8g fat (1g saturated fat), 30mg cholesterol, 112mg sodium, 29g carbohydrate (13g sugars, 1g fiber), 3g protein.

This tender cake doughnut is a little piece of heaven at breakfast. For a variation, add a tablespoon dark rum for a richer flavor. Alissa Stehr, Gau-Odernheim, Germany

Recipe Creator