Coffee cake crumb donuts that are baked and not fried! Soft, fluffy vanilla cake donuts with a delicious cinnamon brown sugar crumb topping and baked in a doughnut pan. It's such a delicious donut, and it's ready in just 30 minutes!
The best coffee cake crumb donuts
If you like coffee cake or crumb cake, these are the donuts for you! The actual donut part is moist and sweet, like cake. The crumb streusel on top is crunchy and buttery brown sugar heaven. It's almost like the streusel on top of my special pumpkin pie or on top of blueberry cobbler, and it is the perfect contrast to the soft, cake-like donuts.
Baked coffee cake crumb donuts have three parts:
- Moist cake donut - We use a traditional vanilla cake donut batter for the base of these donuts. It's moist and dense, not light and airy like a fried yeast donut would be. But don't let that deter you because it tastes amazing. You might be tempted to leave out the cinnamon and nutmeg because you're making a vanilla donut, but please don't. These are the secret ingredients that will make your donuts taste like donut shop donuts. You will just use a tiny bit, but it matters!
- Coffee cake crumb topping - The crumbs are made with some of the same ingredients as the donuts, plus some brown sugar. After baking, some of the crumb topping stays soft and tender, but the ones at the top get a little crunchy. They are all delicious.
- Powdered sugar glaze - This is the icing on the cake so to speak. It is a thin icing glaze that you lightly drizzle over the baked and cooled donuts for an extra burst of sweetness in every bite.
What you'll need to make crumb donuts
- Donut pans - I have both silicone and nonstick metal donut pans. I have used both with good results, although I do use my metal pans more often than my silicone ones. I don't think it really matters which one you use to be honest. Either is fine.
- Mini donut pans - Of course, you don't need mini donut pans and regular donut pans. I have 6 mini donut pans from The Pampered Chef, and I really like them because the donuts are just about 3 bites which is perfect for a sweet snack.
- Piping bags - I use piping bags for everything because I have these nice, big disposable ones. I put the donut batter in one and cut the hole big to fill the donut pan without making a big mess. And then I also use one cut really small to drizzle the icing over the crumb topping.
- Brown sugar
- Baking powder
- Greek yogurt - Sour cream will work too.
- Unsalted butter
- Vanilla extract
- Cinnamon - This is in both the cake donuts and the crumb topping. Don't skip it.
- Nutmeg - This is the secret ingredient that makes the donuts really taste good.
- Powdered sugar
- Preheat oven to 350°F.
- Spray the donut pan with cooking spray.
- For the crumb topping, combine butter, sugar, and cinnamon. Add the flour. Using a fork, mix until the mixture is crumbly. Set aside.
- In a large bowl, whisk the flour, sugar, baking powder, and salt. Set aside.
- In a medium bowl, whisk together the egg, sour cream, melted butter, and vanilla. Fold the wet ingredients into the dry ingredients.
- Use a spoon or a piping bag to fill donut cavities with batter ¾ full.
- Top each donut with just enough crumb topping to fully cover the batter.
- Bake for approximately 15-18 minutes or until a toothpick comes out clean. Allow to cool slightly before flipping the pans upside down over a wire rack.
- In a small bowl, whisk together powdered sugar, milk, and vanilla. Add to a piping bag and drizzle over the cooled donuts.