Wilton’s Sour Cream Cake Donut Recipe
Ingredients:
Preheat oven to 400F. Spray Wilton’s Perfect Results Non-Stick 20-Cavity Donut Baking Pan with vegetable pan spray.
In a large bowl, combine flour, sugar, baking powder, salt, baking soda and nutmeg.
In a medium bowl, whisk together sour cream, eggs and butter.
Add sour cream mixture to flour mixture; stir until just combined. Fill each donut cup approximately 2/3 full.
Bake 8-10 minutes or until the tops of donuts spring back when touched. Let cool in pan for 5 minutes. Remove from pan.
Finish donuts with chocolate or vanilla glaze, or cinnamon sugar. Donuts are best served fresh.
Makes about 20 donuts.
Donut Glazes:
Chocolate Glaze
1 cup semisweet chocolate chips
1/4 cup (1/2 stick) butter
1/4 cup corn syrup
2-3 teaspoons hot water
In a medium bowl, melt chocolate chips, butter, and corn syrup on 50% power for 1 minute, stirring frequently until completely melted. Stir in 2 teaspoons of hot water, stirring until the glaze is thick and smooth. Add another teaspoon of water if the glaze is too thick. Use immediately to glaze donuts.
Vanilla Glaze
2 cups confectioners sugar
3 tablespoons milk
1 teaspoon vanilla extract
In a small bowl, stir together sugar, milk and vanilla extract until sugar is completely dissolved. Use immediately to glaze donuts.
Cinnamon Sugar
1/4 cup granulated sugar
2 tablespoons ground cinnamon
2 tablespoons butter, melted
In a shallow bowl or plate, stir together the sugar and cinnamon. Dip donuts in melted butter and roll in the cinnamon sugar mixture to coat.
- 2 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups sour cream
- 3 Eggs
- 3 tablespoons butter, melted
Preheat oven to 400F. Spray Wilton’s Perfect Results Non-Stick 20-Cavity Donut Baking Pan with vegetable pan spray.
In a large bowl, combine flour, sugar, baking powder, salt, baking soda and nutmeg.
In a medium bowl, whisk together sour cream, eggs and butter.
Add sour cream mixture to flour mixture; stir until just combined. Fill each donut cup approximately 2/3 full.
Bake 8-10 minutes or until the tops of donuts spring back when touched. Let cool in pan for 5 minutes. Remove from pan.
Finish donuts with chocolate or vanilla glaze, or cinnamon sugar. Donuts are best served fresh.
Makes about 20 donuts.
Donut Glazes:
Chocolate Glaze
1 cup semisweet chocolate chips
1/4 cup (1/2 stick) butter
1/4 cup corn syrup
2-3 teaspoons hot water
In a medium bowl, melt chocolate chips, butter, and corn syrup on 50% power for 1 minute, stirring frequently until completely melted. Stir in 2 teaspoons of hot water, stirring until the glaze is thick and smooth. Add another teaspoon of water if the glaze is too thick. Use immediately to glaze donuts.
Vanilla Glaze
2 cups confectioners sugar
3 tablespoons milk
1 teaspoon vanilla extract
In a small bowl, stir together sugar, milk and vanilla extract until sugar is completely dissolved. Use immediately to glaze donuts.
Cinnamon Sugar
1/4 cup granulated sugar
2 tablespoons ground cinnamon
2 tablespoons butter, melted
In a shallow bowl or plate, stir together the sugar and cinnamon. Dip donuts in melted butter and roll in the cinnamon sugar mixture to coat.
