• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Feels Like Home™ logo

  • Shop
    • Christianity Downloads
    • Family Downloads
    • Food & Cooking Downloads
    • Hobbies & Crafts Downloads
    • Learning Downloads
  • Blog
  • Family
    • Parenting
    • Holidays & Celebrations
    • Kids activities
      • Kids Crafts
      • Christmas Crafts for Toddlers & Preschoolers
      • Christmas Crafts for Kids
      • Christmas Crafts for Tweens & Teens
    • Learning
      • Reading & Writing
      • STEM
  • Faith
    • Bible Study
    • Encouragement
  • Recipes
    • Comfort Food
    • Eating after Bariatric Surgery
    • Gluten-Free
    • Recipes for Foodie Kids
    • Quick & Easy Weeknight Meals
  • Health
    • Mental Health
      • Hobbies & Crafts
      • Self-Care
    • Physical Health
      • Bariatric Surgery
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • SHOP
  • RECIPES
  • FAMILY
  • FAITH
  • HEALTH
    • Facebook
    • Pinterest
    • Twitter
  • ×
    See More:   Breakfast Comfort Food Desserts Raising Foodie Kids Recipes for Beginners Snacks

    Last Modified: Aug 9, 2022 by Tara Ziegmont Leave a Comment

    Coffee Cake Crumb Donuts

    123FacebookMessenger43PinterestTwitterWhatsAppEmail
    166
    SHARES
    Jump to Recipe Print Recipe

    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!

    a close up of a crumb donut

    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

    Equipment

    • 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.

    Ingredients

    crumb donut ingredients
    • Flour
    • Brown sugar
    • Baking powder
    • Salt
    • Egg
    • 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
    • Milk
    1. Preheat oven to 350°F.
    2. Spray the donut pan with cooking spray.
    3. For the crumb topping, combine butter, sugar, and cinnamon. Add the flour. Using a fork, mix until the mixture is crumbly. Set aside.
      ingredients for crumb toppingPin crumb topping ready to usePin
    4. In a large bowl, whisk the flour, sugar, baking powder, and salt. Set aside.
      whisk the dry ingredients togetherPin
    5. In a medium bowl, whisk together the egg, sour cream, melted butter, and vanilla. Fold the wet ingredients into the dry ingredients.
      add the wet ingredients to the dry ingredientsPin fold the wet ingredients together with the dry ingredientsPin
    6. Use a spoon or a piping bag to fill donut cavities with batter ¾ full.
      fill the donut pan with batterPin
    7. Top each donut with just enough crumb topping to fully cover the batter.
      cover donut batter with crumb toppingPin
    8. 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.
      7 crumb donuts cooling on a cooling rackPin a closeup of a coffee cake donut with crumb toppingPin
    9. In a small bowl, whisk together powdered sugar, milk, and vanilla. Add to a piping bag and drizzle over the cooled donuts.
      drizzle crumb donuts with glazePin

    More donut goodness

    • Glazed Pumpkin Spice Donuts
    • Baked Vegan Double Chocolate Donuts
    • Easy Baked or Fried Yeast Zebra Donuts
    • Baked Gluten Free Glazed Donut Recipe with Almond Flour
    • Baked Vanilla Cake Donut Recipe
    • Baked Double Chocolate Donut Recipe
    • Chocolate Frosted Candy-Filled Donuts
    a close up of a crumb donut

    Coffee Cake Crumb Donuts

    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!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 12 mins
    Cook Time 18 mins
    Total Time 30 mins
    Course Dessert
    Servings 10 donuts
    Calories 274 kcal

    Equipment

    • Donut pans
    • Mini donut pans
    • Piping bags

    Ingredients
      

    For the donuts

    • 1 cups flour (2 cups total in recipe)
    • ½ cups brown sugar (1 cup total in recipe)
    • 1 teaspoon baking powder
    • ½ teaspoon cinnamon (1½ teaspoons total in recipe)
    • ⅛ teaspoon nutmeg just a pinch
    • ½ teaspoon salt
    • 1 large egg room temperature
    • ½ cups Greek yogurt room temperature
    • 2 tablespoons unsalted butter melted (½ cup total in recipe)
    • 1 teaspoon vanilla extract (1½ teaspoons total in recipe)

    For the crumb topping

    • ⅓ cups butter melted (½ cup total in recipe)
    • ⅓ cups brown sugar (1 cup total in recipe)
    • 1 teaspoon cinnamon (1½ teaspoons total in recipe)
    • 1 cups flour (2 cups total in recipe)

    For the glaze

    • ½ cups powdered sugar
    • 1-2 teaspoons milk
    • ½ teaspoon vanilla extract (1½ teaspoons total in recipe)

    Instructions
     

    • 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, salt, cinnamon, and nutmeg. 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.

    Nutrition

    Serving: 1donut | Calories: 274kcal | Carbohydrates: 44g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 230mg | Potassium: 77mg | Fiber: 1g | Sugar: 24g | Vitamin A: 288IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
    Keyword donuts
    Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!

    123FacebookMessenger43PinterestTwitterWhatsAppEmail
    166
    SHARES

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Tara.

    Harrisburg PA mom blogger Tara Ziegmont
    I'm passionate about helping women to care for themselves and their families by offering a combination of easy & delicious recipes, family fun ideas, and Christian inspiration. If you're tired of feeling so weary and uninspired, you're in good company.

    If you don’t like cooking or don’t think you can cook, you're in the right place. Feels Like Home is all about simple recipes, and I promise you, ANYONE can make them! No one will ever question your cooking ability again.

    I'm so glad you're here!

    Read more about me...

    Facebook Twitter Pinterest Instagram LinkedIn email me subscribe

    Recent posts:

    cream cheese garlic dip on a crostini

    Cream Cheese Garlic Dip

    An ice cream cone containing homemade rocky road ice cream with marshmallows, pecans, and chocolate chips

    No Churn Rocky Road Ice Cream

    Chuck roast topped with homemade beef gravy with carrots and potatoes on a white platter

    Instant Pot Chuck Roast Recipe

    Buffalo Chicken Zucchini Boats with blue cheese crumbles, diced celery, and homemade ranch dressing

    Buffalo Chicken Zucchini Boats

    AS SEEN ON

    a list of the websites where Tara Ziegmont has been featured

    Popular Recipes


    OVERNIGHT FRENCH TOAST CASSEROLE


    WORLD'S BEST CHILI WITH BACON


    COULDN'T BE EASIER CHERRY PIE


    BLT SALAD WITH LEMON MAYO DRESSING


    CHEESEBURGER SOUP FROM TASTE OF HOME

    Food with an Instant Pot in the background

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    As seen on

    a list of the websites where Tara Ziegmont has been featured

    Contact Tara


    As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy.

    Copyright © 2022 Feels Like Home Blog

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    SettingsAccept
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT