My house has been overrun with hungry kids lately (and I like it that way). I don’t mind it at all but there better be something coming out of the oven at all times. Can you imagine the look on a gaggle of teen’s faces when you pull out a tray of freshly baked doughnuts? Yep, it’s as priceless as you can imagine.

Also, have I mentioned my town does NOT have a doughnut shop? It must be some kind of joke. It’s a totally unmet demand as far as I’m concerned and I think someone could get rich quick if they put one in. Anyone, anyone? Now, there are doughnuts in the bakeries of all the grocery stores, but they are not the same as a doughnut shop doughnut. You understand what I’m saying. 

Therefore, I started making my own doughnuts. We love the cake-like ones as you see here. And they are so easy to make…so easy.

However, you do need a doughnut pan or two. Most doughnut recipes are written for 12 doughnuts. It makes it so much easier if you have two pans to bake them all at once. They do need to sit for 15 minutes in the pan before dumping them out, so two pans are helpful.

What I love about this recipe is its versatility. I easily add and subtract flavors depending on how I want it to taste. I use Greek yogurt and I always use vanilla bean paste (it really makes your baked goods taste better).

Apple Pie Spiced Doughnuts with Sour Cream Icing

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 12 doughnuts

Ingredients:

Doughnuts:

• 1-3/4 cupsall-purpose flour
• 1 teaspoon baking powder
• 1 teaspoonapple pie spice
• 1/2 teaspoontable salt
• 1/4 teaspoon baking soda
• 1 cupvanilla Greek yogurt

• 3/4 cupgranulated sugar
• 1/2 cupvegetable oil
• 1/4 cupgolden brown sugar
• 1 large egg
• 1 teaspoonvanilla bean paste or vanilla extract

Sour Cream Icing:

• 3/4 cupconfectioners' sugar
• 2 Tablespoonssour cream

• 1/4 teaspoon fresh lemon juice
• sprinkles

Directions

• Preheat oven to 350 degrees F. Lightly spray doughnut pans with cooking spray.
• In a large bowl, combine flour, baking powder, apple pie spice and table salt. Set aside.
• In another bowl, combine yogurt, granulated sugar, oil, brown sugar, egg and vanilla. Add this to the dry ingredients and mix just until combined (do not overmix).
• Spoon 1/4 cup batter into each doughnut compartment of the prepared pans. Bake for 13-15 minutes or until doughnuts spring back to the touch. Place on a wire rack and let cool for 15 minutes before removing from pans.
• When doughnuts are cool, whisk together confectioners' sugar, sour cream and lemon juice. Stir until it comes together...it will. Drizzle over doughnuts or use an offset spatula to apply the icing. Add sprinkles.

Cathy owns her vineyard and winery in the Willamette Valley of Oregon.  She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living.  She lives with her husband and two sons.  You can visit her at noblepig.com.

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