Raspberry Crumb Donuts
These baked Raspberry Crumb Donuts feature a cake-like base filled with fresh raspberries...and then topped with a thick layer of brown sugar crumble. They're delicious!
Servings: 6 donuts
Calories: 498kcal
Ingredients
For the Crumb Topping
- 2 Tbsp granulated sugar
- 2 Tbsp brown sugar
- ¾ tsp cinnamon
- ½ tsp cardamom
- ¼ tsp salt
- ¼ cup unsalted butter melted
- 1 cup all-purpose flour
For the Donuts
- 1¼ cups all-purpose flour
- ¾ cup granulated sugar
- 1¼ tsp baking powder
- ¼ tsp salt
- 1 large egg
- ½ cup sour cream
- 1 tsp vanilla extract
- 3 Tbsp unsalted butter melted
- 3 Tbsp heavy cream
- ½ cup raspberries
- powdered sugar for dusting baked doughnuts
Instructions
For the Crumb Topping
- Using a medium bowl, add sugars, cinnamon, cardamom and salt; stir until well combined.
- Add the melted butter; stir until well combined.
- Add the flour; stir until well combined; set aside.
For the Donuts
- Preheat oven to 375°F. Lightly grease doughnut pan; set aside.
- In a medium bowl, add all of the dry ingredients (flour, sugar, baking powder and salt); stir until well combined.
- In a separate bowl, whisk together the egg, sour cream, vanilla extract, melted butter and heavy cream.
- Add the liquid ingredients to the dry ingredients; stir until just mixed.
- Fold raspberries into batter.
- Spoon or pipe the batter into the greased doughnut pan. (Tip: Fill each doughnut circle about half full of batter.)
- Sprinkle the crumb topping on top of batter; pressing topping slightly into the batter.
- Bake at 375°F for 20-24 minutes, or until doughnuts begin to turn golden brown on the edges.
- Let doughnuts cool in the pan.
- Once cool, dust tops of doughnuts lightly with powdered sugar.
Nutrition
Calories: 498kcal | Carbohydrates: 71g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 228mg | Potassium: 206mg | Fiber: 2g | Sugar: 34g | Vitamin A: 685IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 3mg
