These homemade Brown Sugar & Pecan Baked Cake Donuts are light and airy, yet delectably dense with warm, cozy notes of cinnamon, brown sugar and oodles of nutty pecans. Plus, they are BAKED and not fried! Finished with a sweet, barely boozy bourbon maple glaze, these donuts are a magically delicious addition to breakfast or brunch!
Well hello lovelies! How was your weekend, friends?
Mine was okay, despite my restaurant curse rearing its ugly head.
Did I ever tell you that I am cursed when it comes to dining out? It goes as far back as I can remember, and in hindsight it might be one of the many reasons, subconsciously, I went to culinary school. So I could learn to cook (better than) restaurant quality dishes at home, without having to worry about my order being royally screwed up… and without having to feel awful when the people at the table with you feel like they need to wait on you and your food. Regardless of you telling them to “Eat! I don’t want your food to be cold!”So, Saturday Boy and I went out to lunch at a restaurant we actually really like and have been to about 6 times, which is a lot considering we have only lived here in N to the C for about 8 months and we rarely eat out.
I ordered one of the two items I normally order and asked for the aioli on the side, which has never been a problem. I am allergic to egg yolks and while I can, and do, eat them occasionally, I didn’t particularly feel like making tons of trips to the bathroom that day just for aioli. Normally I reserve the upset stomach that comes with me eating egg yolks for poached eggs or hollandaise, because totally worth it for runny yolks or creamy, rich sauce. Aoili? Most of the time I’ll pass. You feel me?
Anyways, the dish comes out with aioli all up on everything. I kindly (yes I can be nice) ask the waitress if they can make it without the aioli. She is super nice and apologetic… and I felt like I always do, like a jerk for having to send something back.
My dish comes back sans the aioli and sans one of the main components (my favorite) of the dish. I’m fine. I say nothing, because I am still feeling guilty about sending it back period. I take a few bites, enjoy the company of boy and wham. Hello two hairs not belonging to myself in the dish. Buzz kill. I just look at boy and say, “this is exactly why we don’t go out that often”.
I didn’t eat any more of what use to be one of my favorite items at that restaurant and I didn’t say a word to the waitress. I also still left her a 20% tip. Why? Because I’ve worked in both the front and back of restaurants. I know this wasn’t her fault, and I wasn’t about to take it out on her and her livelihood. Moral of the story: I am cursed when it comes to eating out. Always have been, always will be. We should have stayed home and had donuts.
But not just any plain ‘ole donuts.
Brown Sugar & Pecan Baked Cake Donuts with Bourbon Maple Glaze
These glazed cake donuts are bomb diggity, my friends.
Light and fluffy, yet delectably dense with warm, cozy notes of cinnamon, brown sugar and oodles of crunchy, salty, nutty pecans. The glaze is sweet, maple-y, barely boozy and magically delicious.
And since these bad boys are baked they are healthy… well, healthier. So you can totally have 5 or a baker’s dozen of these without feeling guilty.
How to make cake donuts?
Since these cake donuts are baked, and not fried, they are ridiculously easy to make!
You simply mix the dry ingredients, then add in the wet ingredients and fold in the pecans. You don’t even need a stand mixer! Just grab a whisk and a bowl and watch how easily everything comes together!
Once the cake donut batter is prepared, you transfer it to a donut pan, bake and voila! All that is left to do is dip the tops of the brown sugar pecan baked cake donuts in the glaze and devour!
Notes, Tips & Tricks for Brown Sugar & Pecan Baked Cake Donuts recipe:
- Make sure you use cake flour. After all, these are cake donuts. Plus, cake flour gives these a lighter, airy texture.
- I used almond milk, but feel free to substitute your milk of choice. And if you would rather use buttermilk than make your own by combining milk and vinegar, by all means, do you my friend.
- Transferring the donut batter into a disposable piping bag or plastic bag isn’t necessary, you can most definitely spoon it into the donut molds. I just found it much easier to use the piping method.
- I topped my donuts off with gold sprinkles. You could say these are optional, I would say sprinkles are a necessity of life. Sparkly, edible goodness.
Until next time friends, Cheers – to three of my favorite things: donuts, sprinkles and bourbon… and to not finding someone else’s hair in your food. 😉
How to make Brown Sugar Pecan Baked Cake Donuts with Bourbon Maple Glaze recipe👇
Donuts made healthier and with bourbon for the win! These baked cake donuts are light and airy, yet delectably dense with warm, cozy notes of cinnamon, brown sugar and oodles of nutty pecans. Finished with a sweet, barely boozy bourbon-maple glaze, these donuts are magically delicious!
- 1 Cup Cake Flour , sifted
- 1/3 Cup Light Brown Sugar
- 1 tsp Baking Powder
- ¼ tsp Cinnamon
- 1/8 tsp Nutmeg
- ¼ tsp Kosher Salt
- 1 Large Egg , lightly beaten
- 1 TBS Unsalted Butter , melted
- 1/3 Cup Almond Milk *
- 1 tsp Vinegar *
- 1 TBS Bourbon
- ½ Cup Pecans - crushed
- 1 Cup + 2 tsp Powdered Sugar
- 1 TBS Bourbon
- 1 TBS Maple Syrup
- 1 TBS Almond Milk
- ½ tsp Vanilla Extract
- Gold Sprinkles (optional)
- Preheat oven to 425 degrees F. Spray donut pan with nonstick cooking spray.
- In a small mixing bowl whisk together the almond milk and vinegar. Set aside for 5 minutes to allow to curdle.
- In a large bowl, whisk together, flour, sugar, baking powder, cinnamon, nutmeg and salt. Add in egg, melted butter, curdled almond milk and bourbon. Stir until just combined. Add in pecans and gently fold to combine. The batter should be thick.
- Spoon the batter into a large piping bag or Ziploc bag (with tip snipped off wide enough for pecans to pass through). Pipe batter into pan cavities filling about 3/4 full (batter will expand and rise).
- Bake for 7-8 minutes or until the top of donut springs back to touch. Remove from oven and let cool in the pan 5 minutes before removing. Remove donuts and let cool completely before glazing.
- Meanwhile, Make the Glaze: In a small, shallow bowl (you want to be able to dip the donuts) whisk together confectioner’s sugar, bourbon & maple syrup until thoroughly combined. Dip the cooled donut tops into the glaze. Transfer to a wire rack and generously top with sprinkles. Allow to dry. Serve immediately.
*Can substitute 1/3 Cup Buttermilk for Almond Milk and Vinegar
*Donuts are best served fresh, but unglazed donuts will keep, stored in an airtight container on the counter, overnight. Glaze before serving.
*Yield: 6 donuts
*Nutritional Information includes donuts and glaze.