Every year, spring arrives in what seems to take a forever amount of time, and quickly turns into summer within a week. At least that is what it feels like in New England. We are fortunate to live in the middle of farm country in CT. We have Christmas tree farms to our right and left, blueberries and strawberries growing in our front yard and corn fields to the back. But the best part besides all of that local produce being within walking distance, is the homemade ice cream. Every year, they come up with new and exciting flavors.
It seems as though new ice cream flavors are always a spin off of popular cake and candy flavors or new trendy drinks. As I was eating a new cinnamon bun ice cream cone the other day, I thought the opposite. This would make a delicious cake doughnut!
Cinnamon. Sugar. Vanilla Cake. Sweet Vanilla Glaze. All rolled into a doughnut. Honestly, need I say anymore?
Warning: Do Not attempt eating this much sugary goodness without a full glass of cold milk in the other hand.
And there you have it, a complete snack!
Cinnamon Swirl Cake Doughnuts
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup buttermilk
1 large egg
1/2 teaspoon vanilla extract
1 tablespoon unsalted butter, melted
5 Tbsp unsalted butter, melted
1/3 cup light brown sugar, packed
1 Tbsp sugar
2 tsp cinnamon
3 cups confectioner’s sugar
1 tsp vanilla
4 Tbsp heavy cream or milk
1. Preheat oven to 350 degrees and lightly grease a donut pan with cooking spray. You can also use a muffin tin and line with paper liners.
2. In a large bowl, mix together flour, sugars, baking powder and salt.
3. Add buttermilk, egg, vanilla and butter. Stir to combine with dry ingredients.