Baked Sour Cream Donut Recipe Card
Golden brown cake doughnuts with a buttery vanilla flavor and a light, fluffy crumb.
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Ingredients
Donut Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ⅓ cup brown sugar
- ⅓ granulated sugar
- ¼ cup unsalted butter melted
- ⅓ cup full-fat sour cream
- 1 large egg
- 1 teaspoon vanilla extract
Cinnamon Sugar Topping
- 4 tablespoons melted butter
- ⅓ cup granulated sugar + 1 teaspoon cinnamon
Vanilla Glaze
- 1 cup powdered sugar
- 2–3 teaspoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Lightly grease your donut pan with non-stick cooking spray.
- In a small bowl, whisk together the flour, baking powder, salt, and nutmeg.
- In a large bowl, combine granulated sugar, brown sugar, melted butter, sour cream, egg, and vanilla. Mix until smooth.
- Add the dry ingredients to the wet and stir gently until just combined.
- Transfer batter to a piping bag or Ziploc bag and pipe into donut pan cavities.
- Bake for 12–14 minutes, or until golden brown and set. Cool slightly before glazing.
- Let donuts cool slightly. For cinnamon sugar, dip each donut in melted butter and toss in the cinnamon-sugar mixture.
- For vanilla glaze, whisk powdered sugar, milk, and vanilla until smooth. Dip each donut and let the glaze set on a wire rack.
- These taste amazing drizzled with my Maple Glaze for a delicious fall flavored treat.
Notes
Don’t overmix the batter. That’s the key to light, fluffy donuts.
Recipe makes 6 donuts, divide the batter equally for best results.
