Do you have a great recipe for cake donuts?

I need a recipe for cake donuts. Plain is fine, i don't need any fancy types. It should be as good or better than donut shop cake donuts. Thank you.Do you have a great recipe for cake donuts?
Baked whole-wheat cake doughnuts


If you don't have buttermilk, make a substitute by placing two teaspoons of vinegar or lemon juice in a one-cup measure. Fill to the top with regular milk, then let sit two minutes before using.


Start to finish: 1 hour (15 minutes active)


Servings: 6 large doughnuts





1 cup plus 2 tablespoons whole-wheat pastry flour


戮 teaspoon baking soda


陆 teaspoon cinnamon


1/8 teaspoon salt


陆 cup sugar


1/3 cup plus 1 tablespoon unsweetened applesauce or canned pumpkin (but not pumpkin pie mix)


1/3 cup plus 1 tablespoon low-fat buttermilk


1 large egg


1 陆 teaspoons canola oil


1 teaspoon vanilla extract


Method:


Position a rack at the center of the oven. Preheat to 350 F. Generously coat a doughnut pan with cooking spray.


In a large bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.


In another large bowl, use an electric mixer to beat together the sugar, applesauce, buttermilk, egg, oil and vanilla until frothy, about 1 陆 minutes.


Create a well in the center of the dry ingredients and pour in the wet mixture. Using a spoon, mix until just combined. Do not overmix.


Transfer the batter to a large plastic bag. Twist close the top. Use scissors to snip off one bottom corner of the bag, creating about a 陆-inch-wide opening.


Holding the bag over the prepared pan, gently squeeze batter into each doughnut mold. The batter also can be spooned into the molds, but the finished doughnuts may have a less even appearance.


Bake 15 to 20 minutes, or until the tops spring back when pressed gently around the edges. Cool in the pan on a wire rack for five minutes. Run a knife around the inside of the molds to release the doughnuts. Invert the doughnuts onto the rack and cool completely.


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Baked blueberry doughnuts


Servings: 9 large doughnuts





陆 stick butter


戮 cup sugar


2 large eggs


1 录 cups milk


2 teaspoons baking powder


1 teaspoon cinnamon


陆 teaspoon salt


1 teaspoon vanilla extract


2 陆 cups all-purpose flour


1 cup frozen wild blueberries





Preheat oven to 425 F. Lightly coat nine doughnut tins with cooking spray.


In a food processor, combine the butter and sugar. Process until smooth. Add the eggs and process until combined. Scrape down the sides of the bowl as needed. Add the milk and process until smooth.


Add the baking powder, cinnamon, salt and vanilla. Process until well mixed. Set aside.


In a large bowl, combine the flour and blueberries. Toss until the blueberries are evenly distributed and coated with flour. Add the wet ingredients from the processor. Mix with a wooden spoon until just combined.


Transfer the batter to a large plastic bag. Twist close the top. Use scissors to snip off one bottom corner of the bag, creating about a 陆-inch-wide opening.


Holding the bag over the prepared pan, gently squeeze batter into each doughnut mold. The batter also can be spooned into the molds, but the finished doughnuts may have a less even appearance.


Bake for about 20 minutes, or until lightly browned. Let the doughnuts cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.


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Doughnut glaze


For a special touch, use food coloring to tint this glaze, which dries with that classic glazed doughnut crackle. While any food coloring will do, gel food colorings (available at baking supply shops) provide the most vivid colors.


If you prefer a translucent glaze, reduce the powdered sugar to two cups. As written, this recipe produces a thick, opaque white glaze.


Start to finish: 15 minutes


Makes glaze for 24 doughnuts


Ingredients:


录 cup whole milk


1 teaspoon vanilla extract


3 cups powdered sugar





Set a wire rack over paper towels or on top of a rimmed baking sheet.


In a small saucepan, bring four cups of water to a simmer.


While the water heats, in a medium saucepan over low heat, combine the milk and vanilla. Sift in the powdered sugar. Whisk slowly, until well combined. Transfer the glaze to a large bowl.


Remove the saucepan of water from the heat. Set the bowl of glaze on top of the saucepan. The heat of the water will prevent the glaze from hardening while you work.


One at a time, dip one side of the doughnuts into the glaze, then set them glazed-side up on the prepared rack to dry for five minutes before serving. If decorating the doughnuts with candy sprinkles, do so immediately after setting the doughnut on the rack. The glaze also can be drizzled over the doughnuts.


Do you have a great recipe for cake donuts?
CAKE DONUTS





1 3/4 c. flour


2 tsp. baking powder


1/4 tsp. nutmeg


1/4 tsp. cinnamon


1/2 tsp. salt


1/2 tsp. vanilla


1 egg, beaten


1/2 c. milk


1/2 c. sugar


1 tbsp. melted butter





Mix ingredients together (if desired add extra cinnamon and nutmeg for more flavor). Add enough more flour to make dough firm enough to handle but keeping dough as soft as possible. Chill.


Fill deep fryer with oil and preheat while shaping donuts. Take some dough and roll out on floured surface. Shape with floured donut cutter and place on floured wax paper. Let donuts stand for 5-10 minutes before frying. Using tongs, drop donuts (3 or 4 at a time) into preheated oil. Donuts will rise to top. Turn after about 1 minute and fry on other side. Place on paper towels to drain. Donuts may be frosted or sprinkled as desired.





If desired, donut holes may be made from the centers of the cut donuts. Just drop them in oil and gently turn them for about 2 minutes