I searched the internet and didn’t really find a recipe that stood out to me as being simple enough for a first go-round with these pans but yummy enough to be successful.  So, I took inspiration from a few places and came up with my own recipe.

I made these three ways… first I shook them in cinnamon-sugar and second, I dunked them in glaze and third, I dunked them in glaze and sprinkles.

I think for my first round of baked doughnuts using these pans, they turned our pretty good! I’m not sure if they’re going to make it to my husbands work tomorrow! HA!

PS…. I even dressed a few of the mini’s up for Valentine’s Day!  These would make a super simple, easy treat for teachers on the special day of love!

Enjoy!

Baked Sour Cream Doughnuts
Makes about 1 dozen full size and 1 dozen mini doughnuts

1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/3 cup packed brown sugar
2 large eggs
1 tsp vanilla

1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp nutmeg
3/4 tsp salt

2 2/3 cup flour
1 cup sour cream
1/3 cup milk

1. Preheat oven to 425 F degrees.  Grease doughnut pans with cooking spray.
2. Cream together the butter, sugars, eggs and vanilla until smooth.  (About 4 minutes)
3. Mix in the baking powder, baking soda, nutmeg and salt.  Make sure to scrape the sides of the bowl so that everything is incorporated.
4. On low speed, add half the flour and mix until just combined.
5. Mix in the sour cream then add the remaining flour.  Mix just until combined.
6. Add the milk and bring up the speed to medium for about 15 seconds or until the batter is glossy and smooth.  Do not over mix!
7. Using a pastry bag, fill the holes of the doughnut pan 5/6 full.
8. Bake for 10 minutes, rotating pan after about 7 minutes.  (This time works for both the full size and minis.)
9. NOTE:  The bottoms of the doughnuts will be a bit browner than the top, but this will be covered by any glaze or cinnamon you add to the doughnuts.
10. Let cool in pans for 5 minutes before removing to a wire rack to cool a few more minutes before glazing.

Cinnamon-Sugar
1-2 tbsp cinnamon
1/2 cup sugar

1 tbsp melted butter

1. Combine the cinnamon and sugar in a zip-loc bag.
2. LIGHTLY brush doughnuts with melted butter on all sides.  NOTE:  You don’t want to brush on too much butter because they won’t dry properly and will get mushy.
3. Place 1-2 doughnuts at a time in the sealed zip-loc bag and gently shake the doughnuts until covered.  Be careful, because they are warm, they are very fragile and can break or crack, so shake GENTLY!
4. Place on wire rack to cool completely before storing.

Glaze
3/4 cup powdered sugar
1-1 1/2 tbsp milk

sprinkles

1. In a bowl with a flat bottom, whisk together the sugar and milk until smooth.  Add a few more drops of milk if you want a thinner glaze, but be careful a little milk goes a long way.
2. Place sprinkles in a flat bottomed bowl just big enough to fit the doughnut.
3. After the doughnuts have cooled, dunk the tops in the glaze and swirl a bit to shake off the excess.
4. Immediately dip glazed top into the sprinkles.
5. Set doughnut on cooling rack to drip.
6. Allow doughnuts to set up for at least an hour before storing in containers with lids.
7. If you are just glazing the doughnuts, set them on the cooling rack immediately after dunking and shaking off excess glaze.

Their creme brulee and tiramisu made bussing tables all summer worth it, sorta lol… If you haven’t spent a few summers of your life bussing tables, then you have not lived! I’ve had this recipe saved fooooorrreeever in my “to bake” folder… Now that I’ve made it, I’m a little sad that I waited this long.  This bundt cake has all of the traditional flavor profiles of tiramisu but it’s in a fun, bundt cake form… you can definitely taste the espresso and the kahlua in the cake… and the cake has a nice texture.  Sort of like a pound cake but not too heavy, all in all, it’s pretty amazing.

Tiramisu Bundt Cake (Recipe Source: Baking Bites)

• 3 cups all purpose flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 3/4 cup (1 1/2 sticks) butter, room temperature
• 1 1/2 cups sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups milk
• 1/4 cup Starbucks Viva (Italian Roast)
• 1/4 cup Kahlua

1. Preheat oven to 325F and grease and flour a 12-cup bundt pan.
2. In a medium bowl, whisk together flour, baking soda, baking power and salt.
3. In a standing bowl mixer with a paddle attachment, cream together butter and sugar until light and fluffy for 2-3 minutes.  Beat in the eggs one at a time and then add the vanilla extract.
4. Alternate adding the flour mixture and milk in 2 additions beginning and ending with the flour, and mix until incorporated.
5. Remove 1 cup of the batter into a small bowl. Remove another cup of batter into a second small bowl. Add the Starbucks Viva packet to one of the small bowls and whisk until combined. Add Kahlua to the second small bowl and whisk until combined.
6. Pour half of the plain batter into the bundt pan and spread into an even layer. Pour the Kahlua batter into an even layer on top of the plain batter. Pour the espresso batter on top of the Kahlua batter. Spread the remaining plain batter into the bundt pan.
7. Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean.
8. Let cake cool in pan for 15-20 minutes then transfer to cool completely before frosting.

Kahlua Mascarpone Frosting

• 1/4 cup butter, room temperature
• 4-oz mascarpone cheese, room temperature
• 1/4 cup Kahlua
• 2 cups confectioners sugar
• 4-5 tablespoons milk, as needed
• 1 pint of strawberries

1. Combine butter and mascarpone cheese in a standing bowl mixer and cream for 2-3 minutes.
2. With the mixer on low add the Kahlua to the mix until combined.
3. Add the confectioners sugar to the standing bowl mixture and add the milk as needed.
4. Half 1/2 of the strawberries for the outside of the cake.  Quarter the other 1/2 of the strawberries for the inside of the bundt cake.  Keep a few whole strawberries for the top of the cake.
5. Add 2 tablespoons of the glaze to the quartered strawberries and then toss them in the middle of the bundt cake.
6. Add the glaze to the cake in a thin, even layer and then garnish with the whole strawberries and a slight sprinkling of confectioners sugar.

Happy Memorial Day, cupcakers.  I want to take a moment to remember those who have fallen in service and say thank you to those who are currently serving… much love & many blessings…

xo-Jenn

Lemon Blueberry Poppy Seed Pound Cake

adapted from Joy the Baker

1 8oz package cream cheese, softened
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
The zest of one large lemon (about 1 tablespoon)
1 1/2 teaspoon vanilla extract
The juice of one large lemon (about 2 tablespoons)
4 eggs, room temperature
2 cups all purpose flour, sifted
1 1/2 teaspoons baking powder
1 1/2  tablespoons poppy seeds
1 heaping cup frozen blueberries

Preheat oven to 325 degrees.

Sift together flour and baking powder, set aside.

Cream butter and cream cheese in an electric mixer.

In the mean time, using a spatula work the lemon zest into the granulated sugar by pressing the sugar and the zest together.  This process should take about five minutes, and the sugar will become very fragrant.  Add the sugar to the butter mixture and continue creaming.

Add the lemon and vanilla extract.

Add eggs one at a time, beating for about one minute each.  Scrape down the bowl after each addition.

Slowly add the sifted flour and baking powder.  Don’t over mix in the electric mixer.  Bring the ingredients together with a spatula.

Fold in the poppy seeds and the blueberries with a spatula until just incorporated.

Pour into a greased and floured pan and bake for 70-85 minutes, or until tooth pick inserted into the cake comes out clean.

Let cool in the pan for at least 30 minutes before transferring to wire rack to cool completely.

Basic Vanilla Glaze

1 cup powdered sugar
2-3 tablespoons milk
1 tsp vanilla

Mix together the 2 tbsp of milk and vanilla.   Add that mixture to powdered sugar in a small bowl.

Mix with a spatula until smooth.

Add remaining milk (or more) until you get the consistency you want.

Drizzle over the top of the cooled pound cake.

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