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Crumb Cake Donuts
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Crumb Cake Donuts

By September 6, 2021December 27th, 2022No Comments

Crumb Cake Donuts

Crumb Cake Donuts are topped with a cinnamon crumb topping then baked and drizzled with sweet vanilla icing.
Make in Advance
For one less step to do in the morning, the crumb topping (step #1) can be made the night before and stored in a plastic bag in the refrigerator. When ready to use, simply remove from the refrigerator and break apart into pea-sized pieces.
Special Equipment
Donut baking pan
Crumb cake donuts on a cooling rack close up

These donuts start with a cinnamon crumb topping that can be made the night before and refrigerated until ready to use. Sliced almonds are optional but add a little extra crunch to the crumb topping.

Crumb cake donuts drizzled with icing on a cooling rack

The batter ingredients are combined then spooned or piped into a donut pan and baked for 10-12 minutes.

Top view of finished crumb cake donuts on a cooling rack

While the donuts are cooling, make the glaze with powdered sugar and water then drizzle over the slightly warm donuts.

Three crumb cake donuts stacked on a white plate

Baked donuts are best as soon as they are made but leftovers can be stored for up to 2 days.

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Crumb Cake Donuts
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Crumb Cake Donuts

Yield

10

donuts
Prep time

20

minutes
Cook time

10

minutes
Total time

40

minutes

Baked donuts topped with a cinnamon crumb topping and drizzled with sweet vanilla icing.

Ingredients

  • For the Crumb Topping

  • 6 tablespoons flour

  • 2 tablespoons sugar

  • 1/4 cup brown sugar

  • 1/2 teaspoon cinnamon

  • 2 1/2 tablespoons cold butter, cubed

  • 1/4 cup sliced almonds (optional)

  • For the Donuts

  • 1 cup flour

  • 1/3 cup sugar

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/4 teaspoon nutmeg

  • 1 egg

  • 1/2 cup sour cream

  • 1/4 cup oil

  • 1/2 teaspoon vanilla

  • For the Icing

  • 1/2 cup powdered sugar

  • 1 1/4 teaspoons water

Directions

  • For the Crumb Topping: In a small bowl, combine flour, sugar, brown sugar, and cinnamon. Cut in butter cubes with a pastry cutter or your fingers until the mixture has a coarse texture. Mix in almonds, if using, then set aside.
  • For the Donuts: Preheat oven to 375 F. Grease a donut pan with nonstick spray and set aside.
  • In a medium bowl, whisk together flour, sugar, baking soda, salt, and nutmeg. Add the egg, sour cream, oil, and vanilla then whisk until smooth.
  • Pipe or spoon the batter into the prepared donut pan, until the cavities are 2/3’s full. Sprinkle each donut with about 2 tablespoons of the crumb topping.
  • Bake for 10-12 minutes until golden brown.
  • Allow the donuts to cool in the baking pan for 5 minutes then transfer to a wire rack and cool for another 5 minutes before icing.
  • For the Icing: In a small bowl or measuring cup, stir powdered sugar and water until smooth. Drizzle over the slightly cooled donuts.

Notes

  • Baked donuts are best when served immediately but can be stored in an airtight container for up to 2 days.

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