Strawberry Cake Doughnuts Recipe
I'm on a doughnut kick. I apologize. No, really. I'm sorry. I don't know what's come over me. It's as if I am craving – I mean, seriously craving like a crazed pregnant lady (without the baby, of course) – a Doughnut Plant cake doughnut. I seriously need a Doughnut Plant to come to me, as I simply can't get to New York quite often enough to satisfy the craving. If someone would kindly mail them by the dozen every Friday, that could work, too.
So, rather than settle for second-rate doughnuts, I've been creating my own. This is logical, right, to just make doughnut after doughnut after doughnut as if you could wish the calories away on a daily basis? (It is totally normal and advised to eat 3 or 4 of these in one sitting. With a steaming cup of coffee. On the back porch while watching the sun rise.)
So, where was I? Making doughnuts. That's right.
Strawberry Doughnuts Dusted – and not lightly – with Powdered Sugar
1 cup whole wheat pastry flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk
1 tablespoon melted butter
1 teaspoon vanilla extract
1/2 cup pureed strawberries
Preheat your oven to 425º F and grease a doughnut pan. Mix together flour, granulated sugar, baking powder, and salt. Stir in milk, egg, butter, and vanilla. Fold in the pureed strawberries until the batter is pink and well mixed.
Fill the greased doughnut molds two-thirds full. Bake for 8-10 minutes or until the tops are firm when touched lightly. Allow them to cool slightly before turning out of the pan. Immediately roll in powdered sugar to coat.
My kids love these dusted in powdered sugar. They think it's hilarious that it looks like a regular, old doughnut until you bite in and find the strawberry cake. Still, these are lovely glazed or frosted, too, if you prefer.